What is a range-expanding species and how will they impact our plates in the future?

As the Gulf of Maine warms, Black Sea Bass are increasing their range. Learn with 2023 James Beard semi-finalist Chef Douglass Williams and Northeastern Marine and Environmental scientist Helen Cheng how they impact other species native to the Gulf of Maine and whether this fish is on Tomorrow’s Menu.

Chef Douglass Williams is founder and owner of Boston restaurants MIDA, Apizza, and DW French, was named Food & Wine’s Best New Chef in 2020 and earned an “Outstanding Chef” nomination from the James Beard Foundation in 2023. Learn more: https://www.douglasswilliamsboston.com/

Helen Cheng is an interdisciplinary marine scientist with over 20 years of experience in marine, coastal, and estuarine ecology, and fisheries and coastal policy and management. Cheng integrates public outreach and engagement into her research and fosters collaborations and partnerships with groups such as academic and research institutions, federal, state, local agencies, and grassroots organizations. Learn more: https://hchengblog.wordpress.com/