279: From Marsh to Plate: Äna Shellem's Philosophy on Fresh, Local Harvests
🌊 Step into a coastal adventure as I chat with Äna Shellem, the spirited force behind Shell'em Seafood Company in Wrightsville Beach, North Carolina. 🐚✨ From razor clams and oysters to her philosophy on sustainability and mental health,...
🌊 Step into a coastal adventure as I chat with Äna Shellem, the spirited force behind Shell'em Seafood Company in Wrightsville Beach, North Carolina. 🐚✨ From razor clams and oysters to her philosophy on sustainability and mental health, Äna’s approach to shellfish harvesting feels as refreshing as a sea breeze.
On Eating at a Meeting, Äna dives into the vitality of rebuilding oyster shells for a sustainable future, shares her inspiring journey of healing through nature, and explains her dedication to bringing "safe food" to our tables. We wade through the unique challenges of wild harvesting, explore the importance of seasonality, and celebrate the special connections between chefs and diners. 🌱🔆
🍽️ Join us for a conversation that uncovers how Äna’s deep bond with the marshlands and her zero-waste practices are shaping a new wave of sustainable, locally-sourced seafood. Plus, discover her role in the upcoming Slow Fish conference and her top tips for event planners on sourcing local, sustainable seafood. 💖🌍
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Äna Shellem
Wild Shellfish Harvester and Owner of Shellem Seafood Company.
Ana Shellem, Fisherman and owner of Shell'em Seafood, a boutique shellfishing company based out of Wrightsville Beach, NC, spent 13 years in the restaurant world and understands the luxury and increasingly popular demand for local products.
Ana harvests and delivers wild shellfish per order directly to restaurants throughout the state of North Carolina, proudly providing the tide-to-table experience. Her fishing practices are wild and sustainable, always respecting Mother Nature (zero waste). Respect the sea. Respect the seasons.
