A fresh, modern approach to cooking
BY SEAN HORGAN
The Gloucester Fresh campaign to market Cape Ann’s bounty of seafood has made its way to the little screen. Several of them, actually.
The campaign, which in the past has included digital billboards and other marketing tools, now has produced five seafood video demonstrations of recipes tailored to the localcatch, as well as a tutorial from local fisherman Al Cottone on how to shop and buy the freshest seafood.
The videos are available at gloucesterfresh.com/videos.
“By utilizing fresh and local seafood you are not only preparing delicious and healthy food, but also supporting your community,” Gloucester Mayor Sefatia Romeo Theken said in a statement. “We’re excited to launch a new seriesGo online to watch the video series
of captivating cooking videos which will help inspire chefs of all kinds to utilize affordable, seasonal, local, and regional seafood.”
Got a hankering for pollock with mashed potatoes and
From left Al Cottone, Sal Di Stefano, Annie Copps and Heather Atwood.
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parsnips? Got you covered. Pining for a new flounder recipe? There are two, as well as individual recipes for whiting pate and redfish with warm spring corn and a tomato salsa.
“These really are updated recipes, with a fresher and more modern approach to cooking,” said Heather Atwood, the esteemed local food writer who began working with the city and the Gloucester Fishermen’s Wives Association on raising the regional and national profile of Cape Ann seafood.
The videos, shot in the kitchen of Atwood’s Rockport home, feature Annie Copps, a well-known presence on the Boston restaurant and food-writing scene. Copps has worked in the kitchens of restaurants such as Olives and Jasper’s, as well as serving as food editor at Boston Magazine and Yankee Magazine.
“I’ve known Annie for, gosh, I don’t know how long, just from being involved with food,” Atwood said. “She’s just fabulous and did a great job in these videos.”
Copps said the two women ran into each other last summer at the Boston Public Market. Atwood was fresh from city-sponsored meetings on how best to use the expertise from the federal Local Food, Local Places grant program to improve the local food system.
“I saw Annie and I said, ‘How are we going to save
This is about eating well and eating healthfully in a sustainable way. I’ve always carried that banner.”
Gloucester fish?’,” Atwood said.
The first thing they discovered in that moment was there are no easy answers. But over time, Atwood and Copps kept talking about it, and the idea of the video food demonstrations centered on local catch ultimately fought its way to the head of the line.
“This was all the brainchild of Heather Atwood,” said Copps, who grew up in Marblehead. “This is about eating well and eating healthfully in a sustainable way. I’ve always carried that banner.”
Copps said she was bowled over during the production of the videos — all shot in one day — bythe extraordinary freshness and taste of the local catches she cooked and the versatility they offered for the varying recipes.
She also quickly grasped the social and economic implications of the Gloucester Fresh program for the beleaguered Gloucester dayboat fishing fleet ravaged in the past five years by closures, slashed quotas and further regulation.
“Gloucester has a real problem with its fishing industry and it needs help,” Copps said. “We’re talking about the loss of livelihood and the economic destiny of these fishing families. We’re talking about a working waterfront that is undergoing great change.”
The story, she said, has moral and economic elements. Oh, and one more: “Deliciousness,” she said. “There’s definitely deliciousness.”
Contact Sean Horgan at 978-675-2714, or email@example.com. Follow him on Twitter at @