Come to 53 Commons on Tuesday, November 15th for a dinner specially prepared by visiting chef Barton Seaver and DDS chefs!! ON THE MENU: At Ma Thayer's Lunch: Pulled pork (local meat); Squid & Poblanos (Barton Seaver recipe) Dinner: Roasted tilapia, Clove braised fennel, Pecan quinoa (Barton Seaver recipes) At Herbivore Dinner: Maple roasted Pot, Cauliflower Puree, Cider Glazed Parsnips (Barton Seaver recipes) At World View Lunch and Dinner: Barramundi Salad (Barton Seaver recipe) Grab your meal and join Barton Seaver himself upstairs in '53 for a dinner discussion about sustainability, food, and food justice!! 6:30 PM, Tuesday November 15th Upstairs, 53 Commons DDS has invited chef, author, and National Geographic Fellow, Barton Seaver, to Dartmouth to work with their managers, chefs and staff on how to utilize and prepare sustainable seafood on a college campus. Mr. Seaver will be on campus the entire week and will be lecturing on "Sustainability and Seafood" at 4:30 pm on Wednesday in Kemeny 008 (Sponsored by the Environmental Studies Department; see description below) Sustainability and Seafood Wednesday, November 16, 2011 4:30 - 6:30 pm 008 Kemeny Hall With Barton Seaver - National Geographic Fellow, Chef, and Author of *For Cod and Country The compelling narrative of conservation is a story of responsible consumption. Barton Seaver uses the common lens of dinner to translate some of the big issues affecting our oceans into everyday cultural concerns such as health, jobs and community. He explains how a sustainable approach to seafood goes beyond red lists and green lists. It's not just about what products we use, but just as importantly, how we use them. Beyond that, we have an opportunity as consumers to participate in the restoration of damaged ecosystems and depleted fisheries by supporting the work of fishermen and organizations working to improve the state of the marine environment. Seaver's thought-provoking and inspiring stories teach us about innovative ways everyone can glean more economic and social value out of theproducts we use every day. His mission is to help us restore our relationships with the natural world and, in doing so, achieve our common goals for well-being, prosperity, and sustainability.