These days, the “Endeavor effect” is popping up where you may least suspect it — from fishermen in the Chilean Gulf of Arauco to executive chef Shaunna Sargent at Corsino in New York’s West Village.
Back in February of 2010, Endeavor started a relief fund to support Chileans in the aftermath of a devastating earthquake. With $900,000 in relief — half contributed by Endeavor Entrepreneurs — local fishermen in the village of Tubul were able to rebuild their lives by replacing 30 fishing boats that had been wiped away during the quake.
Javier Donoso, Endeavor Entrepreneur and founder of shellfish cannery GEOMAR, sources from Tubul and describes Endeavor’s work in the region as “incredible” and rendering a “huge positive impact.” In spite of the catastrophic event, these fishermen and Geomar have been making a bigger impact than ever before, their products getting recognition from some of the hottest names in fine dining and cooking today.
Specifically, this recent New York Times article describes the emergence of razor clams on the culinary scene. Chefs at some of New York’s most prestigious restaurants have started using these clams in new dishes, which have been well-received by customers.
Razor clams and other Geomar products can be found at Whole Foods, Central Market, and Balducci’s, and can also be found online at Amazon.com and Latienda.com.
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