The two day event hosted by The Monterey Bay Aquarium at The Carmel Valley Ranch engaged 20 individuals in an experiential meeting about ways in which chefs can influence positive change when it comes to issues related to the sustainability of our oceans and fisheries.
We find ourselves presented with an opportunity -- given the annual media festival that is Shark Week -- to better inform ourselves and to appreciate that we as humans have very little (if nothing) to fear from sharks.
The Blue Water Grill has been a favorite of mine because of their delicious seafood. However, I had no idea how committed the restaurant was to fresh seafood until I attended their "Sustainable Seafood Summit."
A report by the Pew Oceans Commission contains a slew of data on the dilapidated condition of US waterways. Among the threats are disappearing marshes, invasive species of fish, and all manner of pollutants.
Ocean life is today threatened as never before. Human activities are taking their toll, and nothing exacts a greater price than the industrial scope and scale of fishing to feed our growing appetite for seafood.