Issue link: https://www.e-digitaleditions.com/i/724773
The Loveblock family of wines includes their signature Sauvignon Blanc, in addition to a Pinot Gris and a Pinot Noir. 4 2 | t h e c l e v e r r o o t Fisherman Kevin O'Malley (above) in Montauk, New York, and fisherman Chris Nicolson (left) in Bristol Bay, Alaska, sell the fruits of their labor through Sea to Table, an innovative distributor that emphasizes sustainability and traceability in the sourcing of domestic seafood. PHOTO COURTESY OF SEA TO TABLE SEA TO TABLE: Connecting Fishermen with Chefs The Crawford's of New Zealand's Loveblock aren't the only intrepid crusaders for sustainability. As more and more people become aware of sustainability in the context of food, Loveblock has chosen to partner up with Sea to Table, bringing to life their shared mission of sustainability in a tangible way for restaurants and their consumers. The United States boasts the world's largest and best managed fisheries, yet despite this, over 90% of the seafood we consume is imported. Since the late '90s, Sea to Table has fought to change this broken supply chain by connecting ships from more than 44 domestic landing docks and partnering with fisherman from both coasts—Alaska to Maine— to deliver wild, domestic, sustainable and traceable seafood to chefs and kitchens across the country. Long and strong-shelled, Wellfleet oysters are plump and creamy, with a clean, sweet and saline finish. PHOTO COURTESY OF LOVEBLOCK WINES