Gail Nickel-Kailing, January 2nd, 2011 
We are just beginning to understand that we may soon reach the end of the line – pun intended – for some of our “keystone” fish species: salmon, sea bass, cod and tuna. Top chefs in the US and Europe are pushing for sustainable seafood; “sustainable sushi” bars are popping up in cities across the country; and food service giants are offering sustainable seafood. But how is a discerning consumer going to find good quality, sustainable fish to purchase for his or her own table?
Read more: A Tale of Two Fish – Which Would You Rather Eat?
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Pete Knutson,
Small Boat Fisherman
Pete Knutson, owner of Loki Fish Company, discusses his path to becoming a direct-marketing fisherman.
Miguel Altieri, UC Berkeley
Miguel Altieri, UC Berkeley, describes the benefits of agroecological practices and the challenges in upscaling the approach worldwide.
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