LLTK Executive Director, Jacques White, is joined by Hama Hama Oyster's Culinary Operations & Saloon Manager, Sara Harvey, and PCC's Director of Product Sustainability, Aimee Simpson, for a discussion about how to source and prepare salmon. Sara walks through how to prepare one of her favorite ways to serve salmon, and Aimee outlines PCC's commitment to supporting Southern Resident Killer Whales with Chinook sourcing standards.

Find Sara's recipe here - [ Ссылка ]

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