Tom Douglas is a James beard award-winning chef and restaurateur based in Seattle. If you live in the PNW, chances are you've encountered Tom at one of his restaurants, on his weekly radio show, on TV, or if you're lucky at one of his in-person Hot Stove Society cooking classes.
Tom has been an unwavering champion for the protection of Bristol Bay over the years. He's has been an Executive Producer on both Mark Titus' documentaries, The Breach and The Wild. Currently, Tom is carrying Eva's Wild Bristol Bay sockeye salmon in three of his restaurants: Lola, Carlile Room and Seatown. Today, on Save What You Love, Mark and Tom dig into:
~ Tales of resilience through Tom, his staff and the restaurant industry as a whole navigating through Covid over the last 2 years.
~ The sanctity of food provenance.
~ Why Bristol Bay?
~ Business as activism.
~ Building resilient supply chains.
~ Life on the Farm.
And much more...