KQED’s Forum: How Sustainable is Your Fish?

| February 5, 2011 | 1 Comment
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fish. Photo by Wendy GoodfriendMany San Francisco restaurants often boast that the fish they serve is “sustainable.” But a closer look suggests that might not be the case. Forum talks with restaurant owners and fish wholesalers about the challenges of catching, selling and serving “sustainable” fish — and what it will take for your conscience to match what’s on your plate.

Host: Dave Iverson

    Guests:

  • Craig Stoll, chef and owner of Delfina restaurant and pizzeria in San Francisco
  • Erik Vance, journalist and author of the San Francisco Magazine article, “The New School of Fish“
  • Kenny Belov, co-owner of Fish restaurant in Sausalito and the wholesale company 2xsea
  • Paul Johnson, founder and president of the Monterey Fish Market, a wholesale and retail fish market in the San Francisco Bay area

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Category: KQED, politics, activism, food safety, radio, san francisco, sustainability

About the Author ()

I am the Senior Interactive Producer for KQED's online Food properties. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area; Jacques Pepin's websites; Weir Cooking in the City and KQED.org's Food portal. When I am not creating and managing food websites I am taking photos of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX . You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.
  • http://www.passmoreranch.com Michael Passmore

    Hi All,

    Loved listening to this, especially the chain of custody discussion. We raise freshwater fin fish here in Sloughhouse, CA. Our chef’s gladly discuss the chain of custody of our fish they prepare. It goes like this: we raise fish, we bring those fish to the chef, done! No question whatsoever as to origin or as to how we raise them. We are local to our chefs and they visit often! Good stuff fellas, keep up the great work!

    Michael

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