What happens when a chef goes beyond the kitchen and into the policy rooms, fishing boats, and oyster beds? In this episode of One Bite is Everything , Dana DiPrima sits down with Chef Kerry Heffernan of Grand Banks to explore the deep connections between what we eat and the health of our oceans. Chef Heffernan shares his personal journey from growing up near the Connecticut shoreline to leading one of New York's most unique seafood restaurants, all while championing sustainable fishing practices and responsible aquaculture. From the overlooked porgy to the surprising truth about fish freshness, this conversation offers both practical takeaways and big-picture insights for anyone who cares about the food on their plate. In this episode, you’ll learn: How Kerry's upbringing near the water shaped his culinary philosophy. Why lesser-known fish like porgy deserve a place on more menus. The real story behind striped bass populations—and why appearances can be deceiving. How chefs can drive awareness and policy changes around sustainable seafood. Why aquaculture may be the key to feeding future generations. Resources & Links: Grand Banks: https://www.grandbanks.nyc/ Monterey Bay Aquarium Seafood Watch: https://www.seafoodwatch.org/ For Farmers Movement www.forfarmersmovement.com Connect with host Dana DiPrima on IG @xoxofarmgirl Credits: Produced by Dana DiPrima and Sonia Dhillon. Sound editing and original music by Russell Chapa. Subscribe, share, rate, and review One Bite is Everything — connecting the food on your plate to the rest of the world.
