Boat-to-fork seafood and the value of local fisheries
How community-supported fisheries connect diners with boats, seasons and a wider variety of seafood.
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Kathy Hunt
A considered collection of writing on seafood, cooking, food traditions and the places where meals become part of a culture.
About the contributor
Following ingredients from water to table.
Kathy Hunt’s work brings together food reporting, practical cooking and the history behind familiar dishes. Her archive moves from community-supported fisheries and sustainable seafood to recipes, seasonal celebrations and the everyday pleasures of a well-made meal.
These pieces were published between 2015 and 2016 and remain useful as an archive of food culture, technique and changing ideas about how ingredients reach the table.
Zest Daily preserves this contributor archive as an editorial reference. Older reporting may reflect the context of its original publication.
Selected archive
6 storiesArticles by Kathy Hunt
The humble potato, made crisp and celebratory
A look at the enduring appeal of bite-sized potatoes, from childhood comfort to inventive cooking.
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Why squid deserves a place at the table
Versatile, quick-cooking and often overlooked, squid offers a thoughtful alternative for seafood cooks.
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The food traditions of winter markets
Seasonal stalls, regional specialties and the craft traditions that make holiday markets memorable.
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Harvest foods behind Halloween traditions
From apples and grains to pumpkin seeds, the older tastes that shaped a modern celebration.
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A seasonal tour of food festivals
Regional harvests, local specialties and the gatherings that turn ingredients into shared celebrations.
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Practical recipes for curious cooks
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Stories from the wider table
Read more of Zest Daily’s essays on ingredients, people and food culture.
A shelf for food lovers
Visit the bookstore for further reading from the world of food and drink.