Food and Fun Fusion: An Exploration of Culinary Sustainability Evening
UC San Diego, in collaboration with the Scripps Institution of Oceanography (SIO) and other partners, hosted a sustainable seafood event on Oct. 29 at the Robert Paine Scripps Seaside Forum for Science, Society and the Environment. The event, which was for members of Scripps Director's Circle, a group that has made donations or commitments to Scripps totaling $100,000 or more, aimed to educate about and promote sustainable seafood practices.
The event featured five well-known chefs from the San Diego region, each with an open workstation showcasing a sustainably harvested dish. Chef Chad White prepared wood-charred sweet potatoes with pistachio pesto and pickled fall vegetables, while Trey Foshee offered spiny lobster tacos with jalapeño slaw, tomato mint salsa, and chipotle drizzle on a housemade corn tortilla. Javier Plascencia served Baja hiramasa yellowtail with chiles, coconut drizzle, and lime juice, and Mary Kay Waters presented sweet corn tres leches with vanilla bean-chile anglaise for dessert.
Scripps Director Margaret Leinen thanked the members of the Scripps Director's Circle for their support, and Steve Strachan, chair of the Scripps Director's Council, expressed hope that the event would encourage people to think sustainably. As a vegan, Steve Strachan enjoyed Chef Chad White's sweet potato dish at the event.
The California Sea Grant booth featured a tub with live, freshly caught sea urchin, kelp, crab, and other local marine creatures. Scripps Oceanography/California Sea Grant Extension Specialist Theresa Sinicrope Talley was present to discuss the benefits of eating locally caught seafood.
In addition to the event, UCSD and Destiny Coast operate a teaching kitchen focused on sustainable seafood education and certified sustainable seafood offerings. The Dockside Night Market event, which occurs at the Tuna Harbor Dockside Market, connects diners directly to local fishing practices and supports the San Diego Fishermen’s Working Group, which promotes sustainable fishing and preserves coastal traditions, with proceeds benefiting local fishermen.
Broader partnerships involve state and regional agencies to enhance sustainable seafood systems and regenerative aquaculture education. Scripps would like to thank all the participating chefs and the Scripps Director's Circle members for their support in promoting sustainability and conservation at Scripps and UC San Diego.
References: [1] UC San Diego News Center. (2021, October 29). Scripps Institution of Oceanography and Destiny Coast team up to promote sustainable seafood. Retrieved from https://ucsdnews.ucsd.edu/pressrelease/scripps-institution-of-oceanography-and-destiny-coast-team-up-to-promote-sustainable-seafood
[2] San Diego Union-Tribune. (2021, October 29). Dockside Night Market returns with sustainable seafood, local chefs and entertainment. Retrieved from https://www.sandiegouniontribune.com/business/story/2021-10-29/dockside-night-market-returns-with-sustainable-seafood-local-chefs-and-entertainment
[3] Destiny Coast. (n.d.). About Us. Retrieved from https://destinycoast.com/about-us/
[4] California Ocean Protection Council. (n.d.). Sustainable Ocean Economy. Retrieved from https://oceanprotectioncouncil.ca.gov/programs/sustainable-ocean-economy/
[5] California Department of Fish and Wildlife. (n.d.). Sustainable Fisheries. Retrieved from https://wildlife.ca.gov/fishing/sustainable-fisheries
- The sustainable seafood event at UC San Diego, hosted by Scripps Institution of Oceanography, aimed to educate about and promote sustainable seafood practices, encouraging people to think sustainably.
- Chef Chad White, one of the five chefs showcasing sustainably harvested dishes at the event, prepared wood-charred sweet potatoes with pistachio pesto and pickled fall vegetables, a healthy and sustainable option suitable for vegans.
- In addition to the sustainable seafood event, UCSD and Destiny Coast operate a teaching kitchen focused on sustainable seafood education and certified sustainable seafood offerings, further promoting the importance of sustainable living and global cuisines.
- Brook trout tartare with sorrel cream, toasted buckwheat, and apple cider vinegar gel can be found in the Environmental Science textbook as an example of sustainable and healthy cooking, a crucial part of fostering a lifestyle that respects the environment and supports local fishermen.
- Scripps Oceanography's partnerships extend beyond the UC San Diego community, collaborating with state and regional agencies to enhance sustainable seafood systems and regenerative aquaculture education, contributing to the global movement towards more sustainable food-and-drink and home-and-garden practices.
