Calling ALL CHEFS and ANYONE CONCERNED about the FUTURE OF FOOD!
Join Chef Rob Ruiz and the Land & Water Co. Chef Family
Resources, links, and PDF's are included on this page.
Rory Moore from Blue Marine Foundation is joining us from London to share Blue's mission and a trailer from the award winning movie The End of the Line created by Blue's executive chairman, Charles Clover. We are honored to have Rory join us for the event!
Rory studied marine biology and coastal ecology at the University of Plymouth, focusing on marine pollution and tropical marine ecology. He went on to design and manage marine conservation projects, internationally. After ten years in the field, laboratory and classroom, he returned to London as BLUE’s project manager. Rory’s expertise includes Marine Protected Area planning, species conservation, marine pollution, fisheries management, and aquaculture. His underwater photography has been published internationally.
The End of the Line:
Rupert Murray's acclaimed film looking at the consequences of unchecked, unregulated sea fishing across the globe. It is not a film about what might happen, it is a film about what has happened. The collapse of the cod population saw the end of 40,000 jobs, the bluefin tuna is being hunted to extinction, and it takes five kilos of anchovies to produce one fish farmed salmon. The End Of The Line is the world's first major documentary about the devastating effect of overfishing and examines the imminent extinction of bluefin tuna, brought on by increasing western demand for sushi; the impact on marine life resulting in huge overpopulation of jellyfish; and the profound implications of a future world with no fish that would bring certain mass starvation.
Southwest Fisheries Science Center - Meet the People Behind the Science
Sarah Mesnick and Barbara Taylor will share their research and the current status of the Vaquita porpoise, as well as information regarding the Totoaba and how demand for their swim bladders are endangering the Vaquitas. SWFSC will educate guests and hold Q&A about Vaquita-friendly shrimp and discuss how CHEFS + CONSUMERS can help make necessary changes. They offer a wealth of knowledge and commitment to saving the Vaquita and educating us on the much needed changes we all must make.
SWFSC shared the following links and information, CLICK HERE for the PDF
Dr. Sarah Mesnick:
Sarah Mesnick leads communication and external affairs for the Southwest Fisheries Science Center (SWFSC) NOAA Fisheries, is an ecologist in the SWFSC’s Marine Mammal and Turtle Division and is a co-founder of the Center for Marine Biodiversity and Conservation at Scripps Institution of Oceanography, University of California San Diego. Her research focuses on the behavioral and molecular ecology of marine vertebrates. The main goal of these studies is to provide a behavioral framework within which to investigate population identity, population trends, and fishery interactions in cetaceans (whales, dolphins and porpoises). Sarah has worked in the Gulf of California since 1986 and has been involved in vaquita conservation for many years. Currently she is focusing her efforts on market-based incentives for conservation in an effort to create a gillnet-free fishing economy in the northern Gulf of California. She leads studies to gain a better understanding of market preferences and to determine if and how price premiums could play a role in incentivizing fishermen to switch to gears that do not endanger vaquita. She broadens engagement throughout the seafood supply chain and culinary community to promote vaquita conservation while supporting local fishing communities. She likes best to be at sea or on oceanic islands, surrounded by wild animals.
Dr. Barbara Taylor:
Barbara Taylor's life-work commitment to the Vaquita is an example we can all learn from. In addition to her extensive research and work, she will share how her passion has inspired Vaquita artwork. Learn more about Barbara Taylor and visit her website at http://www.barbarataylorartist.com
FREE VAQUITA MARINA PALE ALE and appetizers will be served at the event!
Join Chef Rob Ruiz and the Land & Water Co. Chef Family for this important conversation
and networking with the people on the forefront of change!
A special tribute to the Ocean Awards 2016
Chef Rob Ruiz
Chef/Restaurateur of 2016 - Blue Marine Foundation & Boat International