Stories

How do oysters reproduce? Answers to this and other salty questions of the sea. Last week in San Francisco seafood lovers from around the city gathered at Fine & Rare for the very first night of Seafood Stories, a dinner series focused on sharing local, sustainable seafood and learning how to be better stewards to…

What is Industry Lab? Why are context and the people in the room so important for the goals we aim to achieve? Well, we think “context”—the perfect, concise distillation of the challenge under discussion—is the foundation for lively and candid discussion. And if you invite the right, diverse group of people to show up, an event…

Grab a tray if you want to witness a sustainable sea change happen in large-scale food service. Barton Seaver is helping cafeterias nationwide transform their catch of the day. The director of The Healthy & Sustainable Food Program at The Center for Health and the Global Environment at the Harvard T.H. Chan School of Public Health spent…

An unlikely blend of fishers, producers, technology experts, seafood sellers, and chefs convened September 15th at the Empire Room in San Francisco for Industry Lab, an invite-only day of brainstorming, in-depth discussion, and collaborative problem-solving around our favorite topic—fish. Attendees shared the common goal of a deep commitment to seafood sustainability and a desire to…

As seafood eaters and ocean lovers, we care about where our fish comes from, how it’s caught, and the journey it took from the ocean to our plates. And when we don’t know, we ask. We ask because we care about fish quality, we care about freshness, and we care about the longevity of our…