{"id":317009,"date":"2016-01-20T00:40:38","date_gmt":"2016-01-20T05:40:38","guid":{"rendered":"http:\/\/grist.org\/?post_type=grist-50-profiles&p=317009"},"modified":"2016-01-20T00:40:38","modified_gmt":"2016-01-20T05:40:38","slug":"sean-barrett","status":"publish","type":"grist-50-profiles","link":"https:\/\/grist.org\/grist-50\/profile\/sean-barrett\/","title":{"rendered":"Sean Barrett"},"content":{"rendered":"

Green cred:<\/strong>\u00a0Barrett\u2019s seafood epiphany came while watching Basque fishermen come back to the port at sunset in San Sebastian, Spain. \u201cThey came right into the restaurant [I was in] with their wicker baskets with a mackerel here, a little tuna there, and 10 minutes later the waiter wipes down the board with what they just brought,\u201d he says. \u201cI thought, That\u2019s it! That\u2019s the way it was preindustrialization — a real catch of the day, before it got corrupted.\u201d<\/p>\n

Barrett began a 15-year odyssey to launch Dock to Dish, a sustainable, community-supported fishery (CSF). The model started like a CSA: Seafood lovers pay a membership fee to regularly receive catches of the day from a network of local fishermen. But Barrett saw his results, business, and impact explode when he ran with chef Dan Barber\u2019s idea of expanding the model to the restaurant level.<\/span><\/p>\n

Dock to Dish achieves triple-threat results: It protects fish populations by focusing on the supply of sustainable species vs customer demand, sends dollars to local American fishermen instead of overseas, and offers immaculate seafood for the world\u2019s most discerning eaters. Started in the New York area,\u00a0Dock to Dish now also operates\u00a0in Vancouver, Los Angeles, Boston, and Key West.<\/p>\n

\u201cYou\u2019re solving a whole lot of problems by creating a supply-driven market for seafood.\u201d<\/p><\/blockquote>\n

What to expect in 2016:<\/strong> Barrett is in talks to expand to London and Costa Rica, and Mario Batali\u2019s high-end supermarket Eataly will soon feature Dock to Dish seafood.<\/p>\n

\u201cThe same global commodity problems that exist in L.A. exist in London. If you solve that problem, it translates globally,\u201d he says. \u201cYou can translate it anywhere there\u2019s a stable government and port and people willing to enjoy fresh seafood.\u201d<\/p>\n

Google has signed on to source all the seafood it feeds 12,000 employees in a massive New York City office exclusively from Dock to Dish, too.<\/p>\n

\u201cA lot of people are looking at this model and how to scale it,” Barrett says. “It would not be the panacea, but you\u2019re solving a whole lot of problems by creating a supply-driven market for seafood.\u201d<\/p>\n

Chef\u2019s dream:<\/strong>\u00a0Culinary luminaries like Dan Barber of Blue Hill at Stone Barns, Le Bernardin\u2019s Eric Ripert, and Spotted Pig\u2019s April Bloomfield all source from Barrett. Dock to Dish serves 19 restaurants in New York, has a waiting list of 75 more, and still feeds 980 families through the CSF.<\/p>\n

Fresh\u00a0flavors:<\/strong>\u00a0Barrett champions\u00a0obscure species that offer whole new flavor profiles. \u201cGolden tilefish is abundant,\u201d he says. \u201cWe call it poor man\u2019s lobster because its main prey — baby lobsters, crabs — translates into this sweet, dense flesh,\u201d he says.<\/p>\n

The bluefish\u2019s charms are even stranger. \u201cIt\u2019s got a certain enzyme that, as soon as [the fish] dies, within 20 to 48 hours turns it into a mushy pudding,\u201d he says. \u201cBut if you get to it in 6 to 20 hours, it\u2019s this nutrient-dense flesh that makes the most amazing sashimi \u2026 I saw people at a party confuse it for high-grade tuna.\u201d<\/p>\n

Scarier than jaws:\u00a0<\/strong>What keeps Barrett up at night? \u201cClimate change. I can answer that question in two words,\u201d he says. \u201cThat is my governing source of anxiety. We\u2019re catching bonitos, black sea bass, gooseneck barnacles — these are things from way down south, Carolina-based fisheries, and now we\u2019re overrun.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

One of the leaders shaping green in 2016.<\/p>\n","protected":false},"author":54839989,"featured_media":490359,"menu_order":0,"template":"","meta":{"footnotes":""},"coauthors":[1],"class_list":["post-317009","grist-50-profiles","type-grist-50-profiles","status-publish","has-post-thumbnail","hentry","grist-50-2"],"yoast_head":"\nSean Barrett - Grist 50<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sean Barrett\" \/>\n<meta property=\"og:description\" content=\"One of the leaders shaping green in 2016.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/grist.org\/grist-50\/profile\/sean-barrett\/\" \/>\n<meta property=\"og:site_name\" content=\"Grist 50\" \/>\n<meta property=\"og:image\" content=\"https:\/\/grist.org\/grist-50\/wp-content\/uploads\/sites\/2\/2015\/12\/barrett.jpg\" \/>\n\t<meta property=\"og:image:width\" 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