Andrea Angera

About Andrea Angera

Andrea (Trey) Angera, Jr. has extensive experience in organic and sustainable meat and seafood, as well as aquaculture. His passion is foods that are of exceptional quality, locally produced, naturally grown and fully traceable back to producers of integrity. Andrea developed the concept of \"cultural sustainability\" and has been a leader in the Community Supported Fisheries movement. He was a founding member of the Connecticut Poultry and Livestock Producers Association, and until recently raised Romney sheep on his farm. He also developed the first USDA organic case ready fresh pork and pork sausage program. Recognized in New York Magazine, Fox News, The Wine Spectator, Seafood Magazine and other national media, Andrea has captured the attention of those that value our natural resources and sustainable/traceable foods. He supplied the leading restaurants in the Northeast, including Thomas Keller\'s Per Se, Le Bernardin, the Four Seasons in Boston, Daniel, Marc Forgione, David Burke’s Townhouse, The Oak Room and many others. His values have garnered him credibility with fishermen, farmers and chefs throughout the United States. When he isn’t advocating for authentic foods, he is out on the water or enjoying time in his kitchen and garden. After spending two years with Teach for America teaching mathematics in an urban high needs high school, he has returned to his passions: food and agriculture with a focus on aquaculture. He has been active in the development of seaweed and multi-trophic aquaculture systems. He is active in the largest fully integrated organic seaweed aquaculture company in North America. He has developed new nursery systems, harvesting vessels, and innovative farm designs. His research and design work is dramatically changing aquaculture technology by implementing smart farm designs that maximize light and nutrients while integrating remote sensing for better farm management.

Experience

1. COO General Counsel

   Springtide Seaweed, Llc

   Jul 2017 — Present

   Operating a regenerative ocean farm in Downeast Maine, Springtide is creating innovative seaweed products that support our communities and planet.

Education

• Rutgers Law School

  JD, Law

  1989 — 1992

• Boston University

  BA, Archaeology/Mathematics

  1980 — 1984