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Grill to Save Bristol Bay

Savor Bristol Bay cedar grilling planks are now available for purchase from Fire & Flavor Grilling Co. All proceeds from cedar plank sales directly benefit the Save Bristol Bay campaign. Buy your cedar plank today.

Water & Wine

Not sure what wine to have with your wild salmon? Check out one of Trout Unlimited's Water & Wine partners and invest your dollars in a winery that's investing in the future of our wild salmon

WW Business Partners

Wondering where to go to dinner or where to buy some wild salmon? Check out our growing list of WhyWild Business Partners with businesses all over the country committed to sustainable wild salmon fisheries and doing their part to save wild salmon. View the list
Welcome to the WhyWild news archive where you can read through WhyWild salmon stories happening around the country.

  • 05/21/2012
    The 37 million or so sockeye salmon that spawn in Alaska’s Bristol Bay watershed are back in the news this week, after the U.S. Environmental Protection Agency released a draft scientific study Friday that concluded development of a large-scale mine could be devastating for the world’s largest wild sockeye salmon fishery....Read the article
  • 05/18/2012
    Large-scale mining operations in Alaska's Bristol Bay will harm habitat for wild salmon, the Environmental Protection Agency concluded in a draft assessment Friday...Read the article
  • 04/01/2012
    Find out how sport fisherman and commercial fisherman are uniting to protect Bristol Bay against potential sulfide deposits, acid mine drainage and other threats to the surrounding habitat....Read the article
  • 02/16/2012
    It is not often that a fish can define your life's work. Rarer still can the most powerful man on the earth, the President of the United States, determine the future of that fish...Read the article.
  • 02/08/2012
    Alaska's wild salmon fishery, a major client of the Marine Stewardship Council's sustainability program, is bailing out of the program on Oct. 29...Read the article.
  • 02/08/2012
    US consumer groups have petitioned the Food and Drug Administration to subject a genetically engineered version of the Atlantic salmon to a more rigorous review process...Read the article
  • Paul Greenberg
    It is a rare occurrence that a black-and-white choice presents itself in the complicated world of ethical seafood buying Read the article.
  • Nicole Betancourt
    Next year, developers plan to apply for permits for the construction of America's largest open-pit copper and gold mine, in the heart of Alaska's most valuable salmon runs...Read the article.
  • 07/05/2011
    Although the Pebble Partnership hasn't even presented a plan yet, but the conservation group, Trout Unlimited says they don't want to take any chances...Read the article.
  • Paul Greenberg
    On March 29th the Trout Unlimited team and I met with leaders in the Obama administration and members of Congress to talk about Bristol Bay, its central importance to American fisheries and the dire threat those fisheries face from the proposed Pebble Mine project, which could potentially wreak havoc on the greatest known salmon spawning grounds left on earth... Read the article.
  • Brandi Kruse, KIRO Radio
    What started in restaurants around Puget Sound in November 2009 as an effort to save one of the world's largest salmon fisheries has made its way to Washington, D.C. A group of more than 200 chefs, retailers and food community leaders signed and sent a letter to EPA... Read the article.
  • Joel Connelly
    Ignoring the old axiom of too many cooks in the kitchen, 205 chefs, food writers and restaurant executives across the United States have signed a letter opposing a giant mine proposed near Alaska’s Bristol Bay... Read the article.
  • Jonathan Grass
    Residents, business representatives, subsistence users, commercial and sport fishermen plus others from Bristol Bay spent this week meeting with various legislators to ask for backup in supporting a 404(c) assessment by the Environmental Protection Agency... Read the article
  • 03/19/2011
    Chef Joël Chenet recently forayed from his Kodiak kitchen to trawl the halls of Alaska's Capitol Building in Juneau... Read the article
  • Ben Terris
    When Sen. Mark Begich, D-Alaska, talks about salmon, he sounds an awful lot like Bubba from Forrest Gump, who spends the movie listing his favorite ways to eat shrimp... Read the article
  • 01/03/2011
    Representatives Bob Miller and Scott Kawasaki today introduced their opposition to the US Food and Drug Administration (FDA) approval of genetically-modified salmon for sale and consumption in the United States... Read the article
  • 12/20/2010
    Former Alaska State Senator Rick Halford guest piece on Bristol Bay... Read the article
  • 09/17/2010
    The Food and Drug Administration is poised to make a decision about whether to allow genetically modified salmon in the marketplace... Read the article
  • 09/14/2010
    Can we have it all? Can we pick and choose between which natural resources we want to protect and exploit without accepting the fact that they are all interconnected?... Read the article
  • 08/09/2010
    While British Petroleum continues to p*ss in our cereal bowl, it's a good time to remember there are other threats to the environment... Read the article
  • Jackie Bartz

    ANCHORAGE, Alaska -- Sockeye salmon pulled from Bristol Bay are the focus of a regional grassroots campaign in Washington and Oregon. "Savor Bristol Bay" is targeting the proposed Pebble Mine using the dinner plates of customers.

    Nearly 50 restaurants in Seattle and Portland have teamed up with the anti-Pebble group Trout Unlimited. All week they'll be exclusively serving up sockeye salmon to bring awareness to their anti-pebble campaign.

  • Adam Kane

    As the Sockeye Salmon runs in Bristol Bay hit their peak this summer, a group of chefs arrived to cook a few.

    They went to the East Side, and got a chance to see the Leader Creek processing plant as well as Katmai National Park.

    The tour was sponsored by Trout Unlimited as part of a campaign against upstream mining in the area where some of the Bay’s rivers originate.

    Download the audio.
  • Aaron Weiss

    Stephanie Stricklen chats with Portland Chef Lisa Schroeder about her trip to Bristol Bay, Alaska to raise awareness about the proposed Pebble Mine.

    Restaurants in Portland and Seattle will be serving Bristol Bay salmon from July 4-10.

    Click here to view the video.

  • Robin Carpenter

    "All of nature begins to whisper its secrets to us through its sounds. Sounds that were previously incomprehensible to our soul now become the meaningful language of nature."
    - Rudolf Steiner, founder of the biodynamic agricultural movement


    According to the promoter of a massive Alaska mine project, its site adjacent to two of the world's greatest salmon streams, we should boycott a baker's dozen of Seattle-area restaurants.

  • Mary Pemberton
    The fight is on between backers of an Alaska mine being developed near the world's most productive wild salmon streams and 13 Seattle restaurants.

    This week, the establishments are featuring wild Alaska salmon on their menus, dished up with warnings about the future of Bristol Bay salmon if the copper, gold and molybdenum mine is permitted and built in southwest Alaska.

    One of the Pebble Mine's most prominent supporters over the weekend called for a boycott of the restaurants taking part in Trout Unlimited's Savor Bristol Bay campaign.
  • 10/22/2009

    It sounds like a culinary twist on the famous Vietnam-era statement — "It became necessary to destroy the village in order to save it." — but there's some logic behind Trout Unlimited's campaign this week to save Bristol Bay's wild salmon.

  • Scott Christiansen

    Anyone who thought a Pebble Mine bumper sticker, pro or con, would lose its timeliness after the clean water initiative took a drubbing at the polls in August of 2008 just didn't know how many fronts a war over Alaska resources can have. Besides bumpers and ballot boxes, current battles are waged in quasi-judicial hearings at the Alaska Public Office Commission and through the quasi-truth-telling image advertisements on TV.

    Trout Unlimited, the national nonprofit of fly-fisherman, has another front: the quasi-cultured environs known as restaurant dining rooms.

  • 10/10/2009

    The great state of Alaska has given DC more to talk about than Sarah Palin. October Marks Alaska Wild Salmon Month in DC, and chefs and restaurants are helping Trout Unlimited promote and protect Alaska's Bristol Bay, in an effort to spotlight the Bay's wild salmon and the risks they face from the proposed Pebble mine, the world's largest open-pit gold and copper mine. The proposed Pebble mine threatens to pollute the pristine habitat of this iconic watershed which produces the world's largest sockeye salmon run.

  • 07/26/2009

    (Seattle, WA) – Prominent Seattle chefs are partnering with the nation's largest coldwater fisheries organization, Trout Unlimited, to promote Bristol Bay, Alaska – the world's largest sockeye salmon fishery – as it faces mounting threats from a proposed open-pit gold and copper mine. To raise awareness of what's at stake and to celebrate Bristol Bay salmon, Seattle Chefs Collaborative and Slow Food Seattle will be working with Trout Unlimited to educate Seattle diners by featuring Bristol Bay salmon on the menus of Seattle-area restaurants.

  • Dimitra Lavrakas

    On a recent Saturday at a popular farmers market in South Anchorage, shoppers lined up a dozen deep at the Arctic Choice fresh seafood booth. Next door, two chefs from Sacks Cafe grilled up samples of wild Alaska salmon behind Trout Unlimited's WhyWild campaign booth to promote wild Bristol Bay salmon.

    "We want to market Bristol Bay salmon so it is as well-known as Copper River salmon," said Paula Dobbyn," spokeswoman for TU in Alaska.


    It's not often you get invited to a tasting event for a species the organizers are looking to save.

    But that's what Trout Unlimited, a sportfishing advocacy group, and New Seasons Market cooked up this weekend at the grocery chain's nine metro-area stores on behalf of Alaska's Bristol Bay salmon.

    The Bristol Bay salmon run, which encompasses five rivers in southwest Alaska, is far from endangered.

  • Trout Unlimited

    Folks in salmon and steelhead states and our neighbors all know that our fisheries have shouldered most of the burden in providing the electricity produced by dams.


    A Portland, Ore., grocer’s commitment to wild Alaska seafood is paying off handsomely for a Naknek fishing family now delivering nearly 2,000 pounds of Bristol Bay sockeyes a week to the market.

    “It’s great so far,” said Izetta Chambers of Naknek Family Fishing, who struck a deal with the Portland grocery chain New Seasons Markets, to sell Bristol Bay sockeye at eight New Seasons stores in the Portland area.

    The New Seasons’ sales have exploded the market base for the Naknek family, whose other customers are local sports lodges and the Brooks Camp.


    Add lobbyist to the job description of chef. That is, if you're a chef like Greg Higgins, who takes his food politics as seriously as his mise en place. Led by a gal from Berkeley named Alice Waters, Higgins and fellow food professionals (including Peter Roscoe of Fulio's Pastaria in Astoria and former Seattleite Charles Ramseyer, now executive chef at New York's Wild Salmon) stepped out of the kitchen in early May to join fishermen, seafood brokers and other salmon champions for a week of politicking in Washington, D.C.


    Today, fishing boats are streaming from California harbors for the first salmon catch of the season -- and since 2005. For three weeks, until May 31, the waters closest to San Francisco -- from Point Arena (Mendocino County) in the north, to Pigeon Point in southern San Mateo County -- are open to commercial fishing of wild king salmon.


    Here's a political movement I can get behind: "Vote With Your Fork" to protect and promote wild salmon.

    This movement was cooked up by the folks who catch fish and those who cook it. They teamed up with an activist organization called "Save Our Wild Salmon."


    You can grill it, broil it, bake it, poach it, barbecue it, smoke it, turn it into croquettes or serve it raw as sushi, with lemon and butter, in a cranberry reduction sauce, with fennel or dill or garlic mashed potatoes.

    But turning up the heat on Congress, nearly 200 chefs from around the country warned Tuesday that unless lawmakers act quickly, wild salmon could disappear from their restaurants faster than it takes to boil an egg or ruin a souffle.


    A national consumer campaign to save wild salmon will launch in Washington today, as about 200 chefs from restaurants in 33 states call on Congress to pass laws to restore river habitats and tear down massive hydroelectric dams that have decimated salmon species along the Pacific coast.

    The initiative, led by celebrity chef Alice Waters of Berkeley's Chez Panisse, follows last year's federal shutdown of 88% of the commercial salmon fishing along 700 miles of coastline in California and Oregon.