Duke’s Chowder House Chef Defends Northwest Salmon

The folks behind Duke’s Chowder House on Tacoma’s waterfront, in Seattle, and Bellevue (opening this August!) care a lot about sustainability — because you can’t continue to serve fresh and wild seafood without healthy water.

Duke’s executive chef “Wild” Bill Ranninger is in Washington D.C. participating in the Capitol Hill Oceans Week otherwise called CHOW 2017. Ranninger is attending seminars, meeting with policymakers, and sharing his knowledge and beliefs about the importance of saving the wild salmon in the Pacific Northwest.

“I would love to help and make a difference — be a chef voice for sustainability,” the chef said in response to an invitation from the Environmental Defense Fund to attend CHOW and speak on behalf of the sustainable seafood he serves. He also was called upon to defend the Magnuson-Stevens Act, which Congress is considering changing.

The act currently has laws in place that may be challenged and are meant to help prevent overfishing and replenish overfished stocks in federal waters.

CHOW began in 2001 as a small, one-day affair. It has grown to an annual event that spans a week and brings together people including scientists, business leaders, conservationists, policymakers and chefs like Ranninger.

Nicknamed “SustainaBill,” the chef has helped Duke’s Chowder House become a leader in the sustainable food movement.

“My goal is Duke’s goal. I want to share with our congressional panels the need to save our salmon, which in turn will save our economy, environment, water, whales, eagles and, like Duke always says, save our salmon for our children’s, children’s, children,” Ranninger said.


is the managing editor at South Sound magazine. Email her.
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