Sustainable seafood champion

'I'm only one voice, but I feel like chefs have a unique opportunity. It's our responsibility to know where our ingredients come from,' Ned Bell says

READ THE FEATURES ON THE NATIONAL POST:
— Sustainable seafood champion Ned Bell inspires cooks to 'dive deeper' with creative recipes
— Cook this: West Coast bouillabaisse a showcase for sustainable seafood
— Cook this: Spaghetti with clams, chili and olive oil a comforting one-pot dinner
— Cook this: Roasted scallops with grapefruit, brown butter and thyme refreshing and light

PUBLISHED IN PRINT:
National Post: Feb. 8, 2018; page B1 / Front
Vancouver Sun: Feb. 7, 2018; page B1 / Front
Calgary Herald: Feb. 7, 2018; page C1 / Front
Edmonton Journal: Feb. 7, 2018; page C1 / Front
Saskatoon StarPhoenix: Feb. 7, 2018; page C1 / Front
Regina Leader-Post: Feb. 7, 2018; page C1 / Front
Windsor Star: Feb. 7, 2018; page C1 / Front
Ottawa Citizen: Feb. 7, 2018; page C1 / Front
Montreal Gazette: Feb. 7, 2018; page C1 / Front
Telegraph-Journal: Feb. 10, 2018; page B13
London Free Press: Feb. 12, 2018; page C6
Kingston Whig-Standard: Feb. 17, 2018; page C9
Peterborough Examiner: Feb. 22, 2018; page B13

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