Chef Michael Howell

Affiliations: Executive director, Devour! The Food Film Fest, executive chef at the Green Turtle Club in Abaco, Bahamas, and principal at Tempestuous Culinary

Member statement: Ever since a seminal moment in 2006 at the Slow Food Terra Madre conference in Torino, Italy when I had the chance to spend time with Chef Robert Clark of British Columbia, it became abundantly clear that by serving open pen farmed salmon at my restaurant Tempest in Wolfville NS, I was in fact promoting an unsustainable and unhealthy fishery. I stopped serving AND eating open pen farmed salmon that year and I haven’t eaten or served it since. Understanding the impact on environment and personal health is a necessary step in improving the welfare of our fish stocks, and our personal health, and lessening our environmental impact . Don’t eat open pen farmed Atlantic Salmon. Period.
-Chef Michael Howell

Location: Wolfville, Nova Scotia