During the Farm to Institution Virtual Summit, Chef Andrew Wilkinson of North Coast Seafoods, and Chef Jonathan Uribe from Atlantic Sea Farms will talk about using fresh and domestic kelp in multiple applications, and why it is a natural pairing with your campus' sustainability and culinary innovation goals. Learn from Greencrab.org about the movement to turn green crabs, an invasive species, into a culinary treat. We’ll provide an overview on green crabs in Northeast coastal waters, their devastating impact on native species and our coastal defenses, and how getting them into the food system can help. We’ll talk about the many ways to cook with green crabs and tips for processing and storing them in an institutional environment.