Posts Tagged 'interview'

Q&A with Photojournalist and Ocean Advocate Brian Skerry!

In advance of his special lecture at the Aquarium on March 18th, we chatted with photographer Brian Skerry about what inspired him to pursue a career in photojournalism and how his work inspires others to protect our oceans!

brian skerry photographer

What first interested you about photographing marine wildlife?
From a very young age, I was captivated by marine wildlife. There was something mysterious to me about the sea and the creatures that lived there and I had a great desire to spend time with these animals and learn more about them.

If you had to pick one subject to photograph for the rest of your life, what would you choose?
A difficult question for sure, but I think I would say sharks. For me, these animals represent the perfect blend of grace and power and I’ve never tired of photographing them.

brian skerry and shark - photography

If the folks who engaged with your photographs could take away one thing about our oceans and their future, what would you hope for it to be?
That Earth’s ocean is a very, very special place, but it needs our help to survive.

How have you seen the areas your work represents change in recent years?
I began simply wanting to make beautiful pictures of animals or places that interested me. While I still have this desire, I have seen many problems occurring in our ocean and I feel compelled to tell these stories too, as a way of effecting positive change.

brian skerry photography

How does your new book, Ocean Soul, help to further your mission to increase protection of special ocean places?
A book has a long shelf-life so it can attract new readers over time. A book like this also allows me to tell my story; my journey of ocean exploration, the animals and places I’ve seen and how I have begun to connect the dots with species and ecosystems.

Join us for Brian Skerry’s Upcoming Lecture!

What: A lecture from “Ocean Soul: A Photojournalists Journey,” book signing to follow

When: March 18, 2014 at 7 pm EST

Where: National Aquarium
A livestream will also be available online.

To purchase tickets for this event, please visit aqua.org/lectures

VIDEO: National Aquarium’s Present and Future

Our CEO John Racanelli visited Center Maryland earlier this week to discuss the success of conservation and education efforts, our stewardship of the Chesapeake Bay and our newest exhibit, Blacktip Reef.

In many ways, the creation of our newest exhibit is the mark of an exciting new chapter for our organization. As Center Maryland’s Damien O’ Doherty put it, “You’re not just seeing a new exhibit, in many ways you’re seeing a new Aquarium.”

As a 33-year-old institution, our hometown of Baltimore and the State of Maryland have integral parts of what we have been able to accomplish and what we continue to do in the community and the Chesapeake Bay region.

Watch John discuss our future in part one of his interview: 

Stay tuned for part two! 

Fresh Thoughts: Sustainable Seafood Q&A with Chef Patrick Morrow

About next week’s featured Fresh Thoughts chef, Patrick Morrow of Ryleigh’s Oyster:

Patrick MorrowMorrow was born and raised in Texas and North Carolina. And it shows through in his broad-shouldered, but still sophisticated cuisine. Attention to detail, inventive ingredients, and a skillful balance of elements within each dish are hallmarks of Chef Morrow’s style, and they keep his menus fresh.

His adamant focus on local and sustainable produce, meats and seafood began during his tenure as sous chef at VIN in Towson and then as executive chef at Ryleigh’s Oyster in Federal Hill. After firmly establishing Ryleigh’s Oyster as part of the Baltimore food scene, Morrow left to open Bluegrass Tavern, a restaurant of his own conception, where he operated as executive chef during the opening year to the delight of restaurant critics and patrons alike.

Always keeping an eye to the horizon, seeking new challenges and tackling new cuisines, the restaurant group responsible for Ryleigh’s Oyster has recently been able to lure Chef Morrow back into their folds. He is currently embarking on several new projects for the group.

In preparation for next week’s dinner, we chatted with Patrick about how sustainable seafood is changing the culinary scene throughout the mid-Atlantic region:

What’s your favorite sustainable seafood ingredient to prepare?
It’s tough to choose just one favorite ingredient, but would have to say the farmed oysters would be at the top of my list.

How is sustainable seafood playing a role in Baltimore’s dining scene?
I think in the recent years, chefs have become more aware of what they are buying and how they are sourcing the foods they purchase. So you are seeing an increase of sustainable seafood on different menus.

What’s your biggest challenge when it comes to cooking sustainably?
The hardest part was finding a good seafood supplier that understood what we were looking for and was willing to supply us with the highest quality sustainable seafood available.

What is one sustainable seafood ingredient you hope to see more of in restaurants (including your own) this year?
Maybe it’s the Southerner in me, but would love to see more people using catfish!

If everyone could walk away from our Fresh Thoughts dinner knowing one thing, it would be …
Just to spend extra time figuring out a little more about the seafood products that they are buying and how there is a lot of alternatives out there.

How can people better understand sustainable seafood issues concerning oysters?
I think with increased education of how the wild oyster beds are depleting and side effects that it has caused in the bay. And to show people alternatives to wild oysters, with the growing number of high quality farmed oysters in the market place.

To learn more about our sustainable seafood program and other conservation initiatives, click here


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