New York, NY — THE SAVEUR OCEANS & ISLANDS ISSUE
With a Foreword written by Eric Ripert

A Delicious Plague
What do you do when a delicacy becomes an unchecked epidemic? Get eating. Ali Bouzari explores the waters off the coast of Northern California where purple sea urchins are wreaking havoc on the ocean’s ecosystem: “Massive environmental crises usually come with heartbreaking images of mountainous trash heaps, blackened factory smokestacks, and leaky, corroded barrels of toxic waste. But one of the biggest environmental threats these briny, idyllic waters has ever faced stems from something vibrantly purple-colored, pleasantly symmetrical, and stunningly delicious: urchins.” Bouzari goes on to say: “Hungry humans have helped with this kind of problem before and it’s our duty to eat massive quantities of one of the most exquisite delicacies on Earth, while always paying attention to the experts who will tell us when we’ve done our job and it’s time to move on to the next pasture.”

Strange Magic
A speck in the Atlantic, Madeira is a roller coaster of rugged cliffs, microclimates, and mind-boggling wines. Writer Megan Krigbaum explores this little-known region and writes: “Most Americans don’t know that Madeira is a Portuguese island, and if they have heard of the wine, they often believe that is a version of port. But the wine is stand-alone in its recipe and production. In the 500-plus years that madeira has been produced it has inspired plenty of cerebral dalliances, for walking a line between the subtle and the outrageous, its dark cellars in the tropics, and its ability to last longer than any of us will.”

Under the Palms
Austin Bush visits the Thai Island of Ko Yao Noi, where no dish is complete without a hit of coconut and where sometimes the coconuts are harvested by monkeys. “As on Phuket, coconut trees form a constant backdrop on Ko Yao Noi. But here, they’re more than just an exotic element of the scenery,” says Bush. “The nuts—their fragrant, watery juice, their creamy milk, their thick white meat—are an essential part of the local cuisine, with one or more of these finding their way into nearly every meal on the island.”

An Underwater Endeavor
Is cultivating kelp the way to save our oceans and slow down climate change? Allie Wist travels to Groton, Connecticut where Bren Smith owns and operates a kelp farm. Smith wants the world to buy kelp and incorporate it into our shopping lists and daily cooking with the same fervor with which we adopted kale because, “unlike land-based agriculture which on an industrial scale can be a powerfully destructive force…Smith’s ocean-farming model is actually restorative,” writes Wist. “Seaweed is able to absorb five times as much CO2 as land plants. It helps rebuild coastal ecosystems, and acts as a natural buffer to protect the coastline against storm surges. For all its benefits, it requires very little from its cultivators—no fertilizer, fresh water or land—and grows quickly and cheaply.”

PLUS: The Greenhorn of Little Peconic Bay, Celebrating an Ocean Goddess in Brazil, Mastering Seafood Skills, The Pepper Sauce Ladies of Nevis, A Guide to Chinatown’s Dried Seafood, Peruvian Ceviche, and More!

CONTACT: Stefanie McNamara, 212.779.5119, stefanie.mcnamara@bonniercorp.com