One of the most important considerations when obtaining food is simple: can we obtain it again in the near future? If the answer is no, then the food source is probably not sustainable.
Obtaining sustainable seafood is of particular interest at the moment, when some fishing stocks have collapsed from overfishing.
We bring in guests with experience in providing sustainable seafood, from near and not-so-near. Aaron Longton presides over the board at Port Orford Ocean Resource Team (POORT) and manages Port Orford Sustainable Seafood. Camilla Lombard and husband Kirk co-founded and manage Sea Forager in San Francisco.
We hear about the practices that are meant to keep the food coming from the ocean.