The Bay Area is a leader in sustainable food. Our chefs get it and customers demand the best in organic, locally sourced products. But seafood is a different matter. Many restaurants continue to put red-listed fish on the menu, a factor of feeding demand and confusion in the supply chain. A customer has to practically be an ichthyologist to make the right choices. [Read more - San Francisco Magazine]
It’s been a point of maddening frustration for scientists and environmentalists that as the predictions on global warming grow more dire, the public seems...
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I agree that seafood does not get nearly enough attention, but the Bay Area is definitely still leading the sustainable seafood movement. ABC did a 2 minute segment on Monday – http://abclocal.go.com/kgo/video?id=7998983
Nice reference. Thanks for passing on. Looks like EOS in Cole Valley is the place to go!