UR Colloquium students to enjoy seafood tasting at Matunuck Oyster Bar on Tuesday, Nov. 2

Owner Perry Rasso and international sustainable expert Barton Seaver to introduce sustainable seafood options, environmentally sound aquaculture foods

WHAT: Sixteen University of Rhode Island students enrolled in this fall’s URI’s Honors Colloquium to enjoy seven seafood delicacies at Matunuck Oyster Bar and learn about ways to make sustainable seafood choices. They will sample Rhode Island seafood prepared in the Matunuck Oyster Bar while owner Perry Rasso and Barton Seaver, a renowned chef and international expert on sustainability and the role of food in resource management and public health, talk about the various seafoods they will enjoy and how the seafoods are harvested and/or farmed and their role in maintaining healthy fisheries. The event is not open to the public, but members of the media are invited to cover it.

Later that evening, Seaver will discuss “The Future of Seafood: How Marine Food Systems Can Support Healthy Oceans and Communities” as a part of the University of Rhode Island’s Honors Colloquium. His talk is at 7 p.m. in Edwards Hall on the Kingston Campus.

WHO: Rasso, who holds bachelor’s and master’s degrees from URI, is owner of Matunuck Oyster Bar, a seven-acre oyster farm, and operator of an organic vegetable farm; Seaver, one of the world’s leading sustainable seafood experts and educators, an award-winning chef, and a member of the United States Culinary Ambassador Corps; colloquium coordinators J.P. Walsh, University of Rhode Island professor of oceanography and director of the Coastal Resources Center in the Graduate School of Oceanography, and Andrew J. Davies, associate professor of biological sciences and advocate for sustainable aquaculture, and 16 honors students enrolled in the Honors Colloquium course.

WHEN: Tuesday, Nov. 2, at 4 p.m.

WHERE: Matunuck Oyster Bar, 629 Succotash Road, South Kingstown

DUE TO THE COVID-19 PANDEMIC, members of the media, like ALL attendees, will be REQUIRED to show either a vaccination card OR a university ID. Also, everyone attending will be required to be masked while inside the building.

SINCE SPACE IS LIMITED, members of the media who wish to cover the seafood-tasting must contact Dave Lavallee, URI Marketing and Communications, in advance at 401-874-5862 or dlavallee@uri.edu. If they are interested in covering Seaver’s lecture at 7, they must also contact Lavallee.