Sam Mogannam’s tiny neighborhood grocery has become one of the most influential markets in the nation. The big guys will be watching as he opens his second Bi-Rite early next year. But don’t start thinking that this is the next Whole Foods. He still insists that the future of food is small.
The California king salmon seasons have been grim for the past few years, but you know things are serious when Obama is asked to step in. In April, Bay Area chefs and food industry leaders urged the president to consider the plight of California’s wild king salmon by helping restore the Sacramento-San Joaquin basin and the runs where the salmon spawn.
In the meantime, what’s a salmon lover to do?
Listen to Kenny sit down with Forum on NPR.
The Bay Area’s smartest diners, chefs, and purveyors now know (and care) where every cut of grass-fed beef and stalk of pesticide-free produce comes from. Yet nearly all look the other way when fish is on the plate. What will it take to stop the eco-fibbing?
The story that will likely burn up the interwebs today (for good reason) comes courtesy of San Francisco Magazine. The cover story of the February issue is an expose of sorts into sustainable seafood and the prevalence of unsustainable seafood on local restaurants’ menus.
Let’s say a restaurant really wants to do the right thing, by serving only fresh fish, caught in a way that doesn’t imperil the species or the ocean ecosystem, that still tastes good. In the Bay Area, many, many places are trying to do the right thing, from Chez Panisse in Berkeley, the bastion of sustainability, right on down the supply chain to McDonald’s.
FOCB is an initiative that was created to answer the question, “What can I do?” in the face of a flood of contradicting claims and evidence regarding the origin of Sustainable Seafood and the facts behind these claims. It’s hard to know who to believe, and why they may have made the claim. Mis-information propagates rapidly, leaving us paralyzed or making the wrong decision with best of intentions.