As entire communities recover from the devastation caused by Hurricane Harvey & Irma, we take a closer look at how the Global Seafood Industry responds to natural catastrophes like these.
            In the aftermath of Hurricane Harvey & Irma, thousands of residents have los...

Where are you from originally?

Born in Connecticut, I grew up in Connecticut, New Jersey, and Kansas.

When did you start cooking? Tell us about an early experience cooking with family or working in the industry.

I started cooking when I was 21 years old after working in the front of the house since I was 15....

Chefs & Restaurant Owners,

For some of us, the roller coaster of beef prices never stops. 
 
From one season to the next, it seems that there is always at least one popular item that is in short supply or is dreadfully overpriced, causing deserved panic in the marketplace. 
 

At Land & Sea, we consider it...

1. How long have you been working at Land & Sea? What keeps you here?
I started working here about 7 years ago. My co-workers are what keeps me here. I love working alongside my fresh seafood processing team. 

2. What is the most challenging part of your job? 
The cold temperature. Working in t...

What makes Gulf seafood so special?

1. The taste: Many popular species of seafood are found in the Gulf. Grouper, snapper, swordfish, tuna, mackeral and crawfish are all caught throughout the region. The flesh of the fish is what makes many Gulf species so popular. Many gulf fish migrate long distances and...

 A third-generation family farm since 1933, 

Joe Jurgielewicz & Son has grown into one of the largest Pekin duck suppliers in North America.

Based in Hamburg, Pennsylvania (Berks County), the company works alongside 27 local farms and employs over 200 individuals to...

In an ongoing effort to offer the finest selection of fresh seafood available, Land & Sea is proud to partner with a number of fresh Hawaiian Seafood vendors.    
 
At least once a week, Land & Sea purchases fresh fish from Hawaii. It is shipped overnight and is received the next day.  
 
What m...

Chefs & Restaurant Owners,
 
As your trusted meat supplier, it is our job to keep you up-to-date on seasonal market changes in beef pricing. 
 
Today, let’s take a look at boneless strip loins – more specially NY Strip Steaks.   
At Land & Sea, we refer to Memorial Day, Father’s Day, and the Fou...

1. How long have you been working at Land & Sea? What do you enjoy most about your work?

• A few months shy of 3 years. I truly enjoy working with chefs on new ideas and dishes. I enjoy helping them decide on the right protein that complements the other ingredients and fits in the plate’s presentation. S...

1. Where are you from originally?
I was born in Youngstown, Ohio.

2. When did you start cooking? 
I started cooking with my mother when she was making new meals out of leftovers. I remember turning pot roast into barbacoa tacos, meatloaf into open faced sandwiches, and roasted chicken into soup. I fell i...