Marine Ecology and Conservation

Not Lying with the Fishes: TwoXSea's Fresh-Caught Seafood Takes on S.F.

Fog Harbor Fish House Cooks Sustainable Fish For the Masses

Photos by W. Blake GrayTrout ($18)​Fog Harbor Fish House recently became the first restaurant on Fisherman's Wharf to commit to using 100% sustainable seafood. SF Weekly had never written anything about the restaurant, so I joined the flock of German and French tourists walking down Embarcader ... More >>

Becky Selengut Teaches How to Pick and Cook Good Fish

​ Becky Selengut, a cooking teacher and food writer based in Seattle, is coming to San Francisco this weekend to speak about and cook from her new book, Good Fish: Sustainable Seafood Recipes from the Seafood Coast. On Saturday morning, she will be doing a cooking demo at the Ferry Plaza Farmers ... More >>

Tonight: Paul Greenberg Speaks About Sustainable Fish

​Paul Greenberg Discusses the Future of Fish Where: Omnivore Books When: Tuesday, June 7, 6 p.m. Cost: Free The rundown: Paul Greenberg, sustainable fish guru and author of Four Fish: The Future of the Last Wild Food, will speak about his book and also about how there are approximately no ... More >>

Food Costs, Diet Drinking, and Buying the Right Fish

​Today's notes on national stories, local trends, random tastes, and other bycatch dredged up from the food media.1. Pain at the Cart. At the New York Times, Kim Severson surveys the rising costs of food -- beef up 12%, tomatoes up 11%, milk up 7% -- and then puts it in in perspective: Globally, ... More >>

Go Fish: S.F.'s Coastal Foraging King Shows How to Fish (and Eat) Locally

​Today's notes on national stories, local trends, random tastes, and other bycatch dredged up from the food media.1. Pain at the Cart. At the New York Times, Kim Severson surveys the rising costs of food -- beef up 12%, tomatoes up 11%, milk up 7% -- and then puts it in in perspective: Globally, ... More >>

Even in San Francisco, Seafood Sustainability Is Suspect

Sardines are an anytime food.​ Today, San Francisco magazine published an amazing investigative piece by Erik Vance. Vance doesn't just accept local chefs' commitment to sourcing what they call "sustainable seafood" ― he checks up on their claims. There is a booming demand for sustainably caught ... More >>

SF Weekly Letters

Sardines are an anytime food.​ Today, San Francisco magazine published an amazing investigative piece by Erik Vance. Vance doesn't just accept local chefs' commitment to sourcing what they call "sustainable seafood" ― he checks up on their claims. There is a booming demand for sustainably caught ... More >>