{"id":78,"date":"2009-06-09T15:33:24","date_gmt":"2009-06-09T22:33:24","guid":{"rendered":"http:\/\/blogs.edf.org\/edfish\/2009\/06\/09\/eating-my-way-toward-more-sustainable-oceans\/"},"modified":"2009-06-10T07:43:33","modified_gmt":"2009-06-10T14:43:33","slug":"eating-my-way-toward-more-sustainable-oceans","status":"publish","type":"post","link":"https:\/\/blogs.edf.org\/edfish\/2009\/06\/09\/eating-my-way-toward-more-sustainable-oceans\/","title":{"rendered":"Eating My Way Toward More Sustainable Oceans"},"content":{"rendered":"

Phoebe Higgins is\u00a0a\u00a0loan officer\/project manager for the\u00a0California Fisheries Fund,\u00a0a project of Environmental Defense Fund.<\/em><\/p>\n

I consider myself a green foodie<\/a>, so I was really excited about Monterey Bay Aquarium\u2019s<\/a> \u201cCooking for Solutions,\u201d an annual sustainable cuisine event. I got to meet world-famous chefs like Thomas Keller of The French Laundry<\/a> and learn about sustainable seafood.<\/p>\n

\"smoked<\/p>\n

Of course the food was out of this world. Who knew that an albacore tuna Reuben could taste so good? A close second was the mosaic fishcake paired with French breakfast radishes from Chez Panisse<\/a> and a sardine crostini served up by Fish<\/a> in Sausalito. Although the common thread behind these dishes was their \u201ceco-friendly\u201d status, I was really hoping the menu would share the stories<\/em> behind the fish.<\/p>\n

I’m always curious to know who caught the fish, where, and how the fisheries are being managed. In fact, I\u00a0think food tastes better when I get to know the people who contributed to bringing it to my plate.<\/p>\n

\"PhoebeMy project, the California Fisheries Fund,<\/a> helps make this link. It supports fishermen who bring sustainable seafood to the American table. CFF is a $5 million, first-of-its kind revolving loan fund created to restore California\u2019s fisheries, and we just gave out our first three loans<\/a>. One of the borrowers, Roger Cullen, is a Morro Bay fisherman whose loan for a new vessel will allow him to fish for black cod and rockfish more efficiently with gear that reduces bycatch<\/a>.<\/p>\n

Roger unloads his catch with another CFF borrower, Morro Bay Fish Company<\/a>, whose loan proceeds are helping grow its operations for unloading fish from local fishermen who use innovative trap and hook-and-line gear. After reaching the docks, much of this seafood is shipped to Central Coast Seafood<\/a>, in Atascadero, CA. Their CFF loan has allowed them to upgrade its freezers and inventory and boost marketing for its sustainable products.<\/p>\n

\"Butter-poachedTo connect people directly with our borrowers\u2019 products and highlight CFF investments, we held a big launch at Google headquarters in Silicon Valley on March 30th. More than 100 people heard firsthand from the very folks whose livelihood is centered around bringing wild-caught fish to our stores and restaurants. We chose Google as a host because, in contract with Bon App\u00e9tit Management Company<\/a>, they have a strong commitment to purchasing sustainable seafood.<\/p>\n

I think the fact that the launch was covered by Fast Company<\/a>, GreenBiz<\/a> and Sustainable Industries<\/a> proves that the business community is starting to take note of the profitability of America\u2019s sustainable fisheries. Best of all, I was able to sit down to a meal of eco-friendly fish and <\/em>hear the story behind the food I was eating. I\u2019ll never look at smoked black cod toasts and butter-poached sole with cara cara oranges the same way again!<\/p>\n","protected":false},"excerpt":{"rendered":"

Phoebe Higgins is\u00a0a\u00a0loan officer\/project manager for the\u00a0California Fisheries Fund,\u00a0a project of Environmental Defense Fund. I consider myself a green foodie, so I was really excited about Monterey Bay Aquarium\u2019s \u201cCooking for Solutions,\u201d an annual sustainable cuisine event. I got to meet world-famous chefs like Thomas Keller of The French Laundry and learn about sustainable seafood. …<\/p>\n","protected":false},"author":1997,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[468,378],"tags":[],"coauthors":[5183],"class_list":["post-78","post","type-post","status-publish","format-standard","hentry","category-pacific","category-seafood"],"acf":[],"yoast_head":"\nEating My Way Toward More Sustainable Oceans - EDFish<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.edf.org\/edfish\/2009\/06\/09\/eating-my-way-toward-more-sustainable-oceans\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Eating My Way Toward More Sustainable Oceans - EDFish\" \/>\n<meta property=\"og:description\" content=\"Phoebe Higgins is\u00a0a\u00a0loan officer\/project manager for the\u00a0California Fisheries Fund,\u00a0a project of Environmental Defense Fund. 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