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FOODIE FOR THOUGHT: STACY SCHULTZ

Stacy Schultz | SUBMITTED PHOTO

Stacy Schultz | SUBMITTED PHOTO

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Updated: May 6, 2014 12:00PM



‘I can talk about fish all day long,” says Stacy Schultz.

She can and she does. As marketing manager and sustainability coordinator for Fortune Fish & Gourmet, Schultz researches and writes about sustainable sourcing of seafood and why we need to eat more of it.

Schultz, 35, grew up in Michigan, right on Lake Huron, the “tomboy with the cute dress” who went fishing with her two brothers. There was plenty of perch, walleye and whitefish on her family’s dinner table.

“I was also the kid who ate every vegetable on my plate,” she said.

She studied marine biology and worked in aquaculture at Disney’s Epcot Center and as a veterinary technologist at the Shedd Aquarium before joining Fortune. The Bensenville-based distributor employs a lot of chefs and restaurant industry folks, so the water cooler chat tends to be about food.

“In the morning, we’re already talking about what we’re having for lunch,” said Schultz, keeper of the sign-up sheet for the holiday office potluck, an epic event.

Naturally, the Bucktown resident knows good, fresh seafood when she tastes it (hint: the fish tacos at Takito Kitchen) and she’s always on the lookout for “what’s in season and what’s a good value, too.”

Happy crab: “I love Joe’s Stone Crab [60 E. Grand]. It’s an institution. They do a really good job, and stone crab is by far one of the most sustainable seafood items out there. They harvest the crab from Florida. They take just one of the claws off, then put the crab back in the water and he regenerates that claw.

Po’ boy: I dream about having the oyster po’ boy [at GT Fish and Oyster, 531 N. Wells]. I could sit and eat those all day. There’s kimchi on there, and it’s on Hawaiian bread.”

No monkey business: “I’ve never had a bad meal at the Bristol [2152 N. Damen]. And everybody’s so nice and friendly. They source a lot of local produce and meat. Their monkey bread ... there’s a reason it’s the first thing on the menu.”

Big deal: “Brunch at Big Jones [5347 N. Clark]. I will travel all the way up there for it — the homemade biscuits, the shrimp and grits, the Cajun breakfast with the crawfish patty. It’s another restaurant that’s good on the sustainable aspect. The chef [Paul Fehribach] is a member of Chefs Collaborative, an organization we support.”

Family style: “I like going to bellyQ [1400 W. Randolph] with a big group of people and ordering a bunch of stuff. We’ve eaten that way in my family for years. The sticky lamb buns and the soba noodles with shrimp and all the barbecue — it’s all really good.”



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