Sustainable, American Caviar Sold Locally

Michael Kline and Alexandra Du Cane sell caviar locally. Photo by Anne Day

Here’s a nice small-world story: Three years ago, I received a phone call from a New York City restaurateur I know. Would I like to join him for a caviar tasting, to sample a new product he was considering offering to his customers? The words “tasting” and “sample,” in this context, denoted that the caviar in question would be free. I answered with a stentorian “YES!” before he finished making his inquiry.

Full text available to premium subscribers only. Log in or Create an account.

Once you've created an account, you will be given a free 30-day subscription to the site where you can view all content unrestricted. After 30 days, you can extend your account by purchasing a subscription.

If you are already a print subscriber, click here to give us your contact information, and we will confirm your active subscription and give you a password to access the website.