Vizcaya’s Climate Collaborative featured in edible South Florida

Chef Allen and Sara Curry of Slow Fish Miami speaking in at Vizcaya on the Lower East Terrace with the Barge in the background.

July 29, 2022

edible South Florida

Chefs Bring Climate Change Awareness at Vizcaya Series

What’s the impact of climate change on the food we eat? In South Florida, warming seas affect marine life and seafood. Higher temperatures has an impact on tropical fruits and vegetables that grow here.

Three South Florida chefs created meals using ingredients aimed at highlighting our changing climate and sustainable practices as part of Vizcaya’s Climate Collaborative series. Participants were chef Niven Patel of Ghee Indian Kitchen, Orno and Mamey; chef Allen Susser, a James Beard Award winner, author and co-chair of Slow Fish Miami and chef Adena Ellenby, a second-generation tropical fruit farmer.

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