German tradition says eating herring at midnight on Dec. 31 brings good fortune for the year to come. Is herring part of your New Year's celebration? If not, here's your big chance!
A couple of weeks ago we shared the environmental success story of Lake
Superior's lake herring, which are recovering from a population crash
due to overfishing,
habitat loss and the introduction of rainbow smelt.
An IonE Mini Grant awarded to Steve Bardolph, an assistant professor in
the School of
Fine Arts at the University of Minnesota, Duluth, is helping promote
Lake Superior herring as a sustainable local food source, part of a
larger initiative
known as "Design for Good" that provides students an opportunity to
apply design to creating social change.
With the help of the IonE grant, Bardolph, UMD art and design graduate student Dustin Thompson, and a team of other graduate students, educators and media experts produced this instructional video featuring Sara's Table Chester Creek Cafe chef Avery Cassar preparing Dijon- and rye-encrusted herring with warm German potato salad.
Enjoy - and have a Happy New Year!
With the help of the IonE grant, Bardolph, UMD art and design graduate student Dustin Thompson, and a team of other graduate students, educators and media experts produced this instructional video featuring Sara's Table Chester Creek Cafe chef Avery Cassar preparing Dijon- and rye-encrusted herring with warm German potato salad.
Enjoy - and have a Happy New Year!
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