For Row 34 chef Jeremy Sewall, a new cookbook isn’t just another fish story. buff.ly/3lUGFkS Jeremy Sewall

Books news—in-person author readings are back; #Wellesley resident comes out with seafood cookbook theswellesleyreport.com/2021/10/welles… Jeremy Sewall Wellesley Books

Nothing beats a classic French onion soup 😋🇫🇷

SALINITY & SUDS 🐟🍺 My latest for Brewers Association CraftBeerdotcom With Jeremy Sewall #Row34 #Rosella Mike Lata #TheOrdinary craftbeer.com/full-pour/sali… #beerpairing

Been hungry for this story from Hannah Green: Green crabs hit the menu at #Boston's Row 34 Jeremy Sewall bizjournals.com/boston/inno/st… via BostInno

Shouts Out To Jeremy Sewall & #row34 In #burlington For An Awesome #sundayfunday If You Ever Visit Make Sure To Try The #lobsterroll 🔥 #travisthomasexperience

Woah, Maine lobster added to Monterey SeafoodWatch Red List because of concerns over Atlantic right whale entanglements... lobster one of the most sustainable fisheries in the US in terms of lobster itself cnn.com/2022/09/11/us/…

No wine? No problem. See how Jeremy Sewall of #Boston's Row 34 improvised a twist on steamed littleneck clams and created a crowd-pleasing appetizer. thelocalpalate.com/recipes/jeremy…

Mon. 12/5 at 6:30pm: Chefs and cookbook authors Barton Seaver and Jeremy Sewall join WBUR climate and environment correspondent @MoranWriter to discuss seafood sustainability and how a warming climate will change what fish we will consume. wbur.fm/3S5jMZv

Cheers to ten years! 🥂

TONIGHT at 6:30pm: Chefs and cookbook authors Barton Seaver and Jeremy Sewall join WBUR climate and environment correspondent @MoranWriter to discuss seafood sustainability and how a warming climate will change what fish we will consume. wbur.fm/3S5jMZv

It’s oyster season in studio 2! Join us at 11 for taste testing with Jeremy Sewall + Brine oyster chops 🌊

The Wonderful World of Seafood with Jeremy Sewall heritageradionetwork.org/episode/wonder…

This young man goes to college with my son. No better organization to fight cancer than Dana Farber. Together, we can reach the ultimate finish line: a world without cancer. #RunDFMC danafarber.jimmyfund.org/site/TR?px=241…

Our own Gabriela Bradt Squidg Martin comments on the state of seaweed aquaculture in NH and the Gulf of Maine: concordmonitor.com/Got-Seaweed--C… | UNH Extension UNH Marine School @unhresearchnews NOAA Sea Grant #SeaweedHub

Whether you're shucking 6, 12, or maybe even...48 oysters 😉 make yourself a dish high in protein, iron, and omega-3 fatty acids by following these steps for the perfect oysters on the half shell. We'll even share some tips for beginners: bit.ly/3rVulGW #OysterWeek

Sea lion Defense Brigade Jeremy Sewall Most of the oysters we eat in the United States are sustainably grown on farms. U.S. seafood farmers operate under some of the most robust environmental standards in the world. Learn why they're a smart seafood choice bit.ly/3OISBBF

Thank you to Chef Jeremy Sewall from Row 34 restaurant for joining us on the Morning Mix! To celebrate the 10th anniversary, Row 34 is hosting two events this weekend to raise money for Dana-Farber WBZ | CBS News Boston Kate Merrill Breana Pitts Felicity Otterbein Lisa Hughes cbsnews.com/boston/video/c…

Just published! 👉 bit.ly/3NmCzQ7 A GBH conversation with French chef Jacques Pépin (KQED) and Jeremy Sewall on Pepin's work, books and cuisine!

Have you ever tried bluefish? The New Year is a great time to try new things, like new seafood. Thanks to Chef Jeremy Sewall and the Row 34 Cookbook, you don't need to look far for a fantastic recipe: bit.ly/41RPu2k #SustainableSeafood