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Any recommendations on food that stays well in scorching heat without a cooler?

How To Plan the Perfect Picnic

Barton Seaver - How To Plan the Perfect Picnic

Recorded

This event was on June 27, 2023

Join us for a live event that's sure to make your taste buds sing - it's a picnic party like no other! Don't forget to bring your appetite, your sense of humor, and your best checkered blanket! Hosted by renowned chef, author, and sustainable seafood expert, Barton Seaver, this exciting live event will have you prepping the ultimate picnic experience. Come prepared with your questions and you will learn how to prepare a variety of tasty and nutritious picnic dishes, as well as gain insights into the best sustainable food practices.

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Question

Margo de Groot Coenen

Any recommendations on food that stays well in scorching heat without a cooler?

Answer

Things that you can eat at room temperature, things that might even improve if left in the trunk of a car on a very hot day as we're having in so much of the country today, uh, et cetera. So really it's about planning that out. Also, not planning to have any leftovers is, is a good thing to do because then your heat doesn't really so much matter. Uh, and then again, watermelon on top of your salad like that in the bottom of a, you know, double lined bag or something like that. I, is it gonna last in 120 degree heat index in Houston, Texas today in the trunk of a car for a whole long, no, probably not. That's an extreme situation that you might be asking after. Is it gonna work mostly? Yeah. Yeah, it is. And uh, if your salad's a little wilted, then it's okay. And put your, your not cold ingredients on top. All right.

Barton Seaver

Chef, Educator, Author

bartonseaver.com

Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks.