San Diego Fishing Indu...

Thank You for Joining Us at Good Food Community Fair!

The times challenge us. Slow Food Urban San Diego is grateful for our community - you uplift us in times like these and help to ground us in others. Thank you for your important contributions to our Good Food Community Fair: True Cost of Food and to our local food system. Thank you for sharing your wisdom, skills, knowledge, sense of hope, resiliency, successes, humor and delicious food and drinks.

This year's Fair celebrated how we are addressing the True Cost of Food in our region and acknowledged the work we have yet to do.

We discussed the true cost of food and farm labor, sustainable seafood, wasted food, soil health and land management, preserving cultural traditions and more. Thank you for sharing your stories and local treats, for teaching us about heirloom seeds and gyotaku, how to prepare "three-sisters," and how to connect to our farmers and fishermen and support healthy food systems. Slow Food looks forward to continuing the effort with you, our community. Thank you to all who contributed and volunteered, and all who attended, and to the WorldBeat Cultural Center for being our gracious host.

We're grateful to our generous sponsors who made it possible to charge only a "suggested donation," so that we can truly bring the Slow Food mission of good, clean and fair food to ALL. Creating opportunities to connect that are accessible is important to us.

Thank you to all who attended and partook of this community event. If you missed this year's good, clean and fair food fun, you can catch the next one in 2018. And of course, you can find us planting, eating, learning, teaching, connecting, cooking and expanding community with our partners in the meantime.

From all of us at Slow Food Urban San Diego, eat well, grow well, and be well.

In San Diego, local seafood is limited to the coast

We are very pleased to share the following guest blog from California Sea Grant on local seafood in San Diego: Most of the seafood consumed in the United States is imported. Even in California, it is likely that less than ten percent of the seafood consumed is domestic. With our coastal location, why aren’t San Diegans enjoying locally caught seafood?

A new study shows that just eight percent of the city’s 86 seafood markets consistently carried San Diego-sourced seafood. Fourteen percent of markets carried it on occasion. The majority of markets that did carry local seafood were located within a mile and a half of the coast.

“Locally landed San Diego seafood isn’t that accessible to San Diego consumers,” said researcher Nina Venuti. “Few seafood markets in the city sell San Diego-sourced seafood.”

To buy locally-caught fish in San Diego, many shoppers have to visit the Tuna Harbor Dockside Market in downtown. It is one of few seafood markets that consistently carry local catch.

San Diego-based commercial fishermen Luke Halmay and Nathan Perez see the Port of San Diego redevelopment as an opportunity to reevaluate how space is distributed

One of the potential limitations to local seafood access identified by the study was a lack of waterfront workspace, including space for docking boats, maintaining gear, offloading and refrigerating catch, and for selling catch directly to the public. To maintain local seafood systems and the fishing heritage of many waterfront cities, reliable waterfront infrastructure is needed. With the Port of San Diego reviewing plans for a radical redevelopment of Central Embarcadero. San Diegans have an opportunity right now to fulfill this need.

The study also pointed to a lack of urban infrastructure as a potential barrier to establishing and supporting a local seafood system. Unlike agriculture, seafood production is limited to the coast. Therefore, local distributors may play a larger role in increasing community access to local seafood, bridging the gap between the waterfront and the city’s restaurants and markets.

“Urban infrastructure like seafood processing, packaging and transport facilities, as well as markets and restaurants to sell our locally sourced catch are all needed to increase access throughout the city,” said study author Theresa Talley. “This will ensure that more of the fish landed by our fishermen ends up on more of our plates here in San Diego.”

#knowyourfishermen

A version of this post first appeared on the California Sea Grant website

Keep San Diego Seafood Local

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On August 24th, stakeholders of San Diego fisheries began meeting with Protea Waterfront Redevelopment about their plans to redevelop the Downtown waterfront. This meeting was important. That the fishing community is meeting at all with the likely developer may affect whether our local and sustainable seafood industry will persist, diminish or flourish in the redevelopment.

Learn more about good, clean & fair seafood in San Diego.

The Port of San Diego envisions redeveloping the “Central Embarcadero” an area that includes Tuna Harbor, where the majority of San Diego's active commercial fishermen dock their boats. “Tuna Harbor is central to San Diego’s cultural history as a fishing community,” says Pete Halmay, San Diego sea urchin fisherman. “It was the hub of San Diego fishing for a 100 years and is central to our local industry today.”

Today, San Diegans have little access to locally-caught seafood, even though we are a waterfront city. The U.S. imports over 90% of its seafood and San Diego fishermen are hard pressed to sell their catch locally. The redevelopment represents anopportunity to invest in our local fisheries and reconnect with our local seafood system. It's up to the San Diego to commit to this.

Want to help? Write a letter to the Port of San Diego in support of local commercial fisheries and sustainable seafood.  

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While it is still early in the planning process, it is important that we let the Port (and City and County) know now that San Diego wants to support a thriving commercial fishing industry by keeping Tuna Harbor solely as a working fishing harbor. One of the early draft alternatives presented by Protea for Tuna Harbor shows a mixed use harbor, combining fishing with another yacht club. This would reduce the number of slips and total space allocated to fishermen, and create unsafe conditions with little room to maneuver boats and allow for daily boat traffic. Plus, “Creating a mixed-use marina conflicts with the Port Master Plan which delineated this area, among others to commercial fisheries,” says Halmay. The preliminary plan also reduces the size of the on-site processor and sets it back from the water behind retail stores and a taco shop. “Santa Monica Seafood provides vital services to the fishermen: ice, loading dock, crane, etc. We need these things to operate and keep our seafood fresh.” While this plan is only one of several draft alternatives, it reveals the extent to which commercial fishing could again be reduced in San Diego. Setting commercial fishing as a priority in San Diego needs to happen now.

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At the 2nd meeting in September, facilitated by Dr. Theresa Talley of SeaGrant California, stakeholders chose Mike Conroy, of the American Albacore Fishing Association, to Chair future meetings. They also presented their vision of Tuna Harbor, which is a single use harbor for commercial fishing vessels only, including necessary infrastructure like cranes, squid pump, freezer and net mending space plus, signage illustrating San Diego's fishing history and present, and an open-air fishermen's market. The vision maintains Santa Monica Seafood and their infrastructure, as well. All intended to support the current and likely future local fishery.

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Click here for larger version of fishermen's sketch.

San Diego needs fishermen to harvest our seafood. It’s not much further for us to get to importing 100% of our seafood. The redevelopment of the Central Embarcadero represents an opportunity for San Diego to invest in its fisheries, in its local seafood system, in community. We can make room for more yachts and chain restaurants or we can invest in Good, Clean & Fair Seafood for All. The success of Tuna Harbor Dockside Market, the popularity of restaurants serving local seafood, and the move to eat locally, all point to the potential of our local fisheries.

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Maintaining and improving the fishing infrastructure at Tuna Harbor will keep locally-caught sustainable seafood in San Diego. Keep San Diego Local. Support your local fishermen, and fresh, tasty local seafood.

Watch this video to learn more about the value of San Diego commercial fisheries.

Want to help? Write a letter to the Port of San Diego in support of local commercial fisheries and sustainable seafood.

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Save San Diego's Sustainable Seafood

San Diego's sustainable seafood needs your help. San Diego's fishermen need your help. Our good, clean & fair seafood system needs your help.

The Port of San Diego plans to redevelop our Downtown waterfront, but the proposals they are considering, by and large, fall short of sustaining our local fishing industry. You can speak up and let them know that we support our fishermen and need a fishing harbor. No fishing harbor means no local fish. You can do two things to help:

  1. Send a letter to the Port of San Diego and ask them to support a healthy, local seafood system and a distinctly local Downtown waterfront. More details below.
  2. Attend the Port of San Diego meeting to review the proposals October 13th. Provide public comment in support of our local fisheries. Details here.

Read San Diego fishermen's Downtown waterfront vision

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Support good, clean & fair seafood for all San Diegans.

Help maintain our access to some of the most sustainable seafood in the world by sending a letter to the Port of San Diego. Points to include in letters and contact information for Port Commissioners and staff are below and downloadable here.

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Points to include in letters:

  • A world-class community fishing commercial fishing harbor on the Embarcadero is a crucial and beneficial part of the fabric of the waterfront and the San Diego community. Our fishing harbor and the people within provide food security, economic value, legal consistency, and strengthen connections to our history and culture.
  • We encourage the Port to work with the San Diego fishing community to ensure that their needs are incorporated into the redeveloped waterfront. Please ensure that San Diego fishing will have the infrastructure, visibility and community involvement it needs in order thrive.
  • San Diego fishermen provide food security. San Diegans want access to safe, secure and healthy food. While 90% of the U.S.’s seafood is imported, with most from unknown origins, San Diego fishermen provide a local source of traceable seafood. This seafood is a safe, secure, healthy and affordable option for the community, and is some of the most sustainable seafood in the world.
  • San Diego fishermen contribute economic Value. The San Diego fishing industry has an extensive economic value to our community and this should be maintained. The San Diego fishing industry supports 130 commercial fishing vessels, including crew members and their families. In the San Diego area, 2.3 million pounds of seafood were landed in 2014, at a value of $10.3 million. Our commercial fisheries bring other values to San Diego including: networks, stewardship, lifestyle, income, fishing expenses, gifting and trading seafood, culture and tradition, education, spiritual, intergenerational, and transportation.
  • The Port should maintain legal consistency. The Port should redevelop the waterfront in a manner consistent with local and State plans and acts that protect the coast and its people and consider proposals for Central Embarcadero development. Redevelopment should meet the requirements of the Unified Port of San Diego Master Plan and the Commercial Fisheries Revitalization Plan to maintain a working fishing harbor at this location; the State Land Commissions Public Trust Doctrine that holds the waterfront in trust for the people of California; and the Coastal Act that states that fishing harbors should be maintained.
  • We want to maintain our history and culture. San Diego wants fishing operations in sight. Downtown San Diego is the cultural and historical home of San Diego fishing. Young San Diegans need the opportunity to view fishing and consider it as a viable line of work in order to keep our food sources secure. Once fishing is not visible, it will disappear along with the food security, economic stability, jobs and local identity it provides.
  • Please keep our local sustainable seafood system within reach. San Diego deserves a thriving local food system, of which fishing is an integral and respected part. We want access to fresh, healthy, sustainably sourced seafood, that we can afford. A thriving fishing industry in Downtown San Diego is critical to this future.
  • Downtown San Diego, like many other downtowns, has its share of large hotels, chain and non-local retailers and restaurants, and a lack of fresh, locally sourced food. Redevelopment represents an opportunity to highlight San Diego’s local treasures and create a beautiful, unique, accessible, and purposeful world-class waterfront.
  • San Diego deserves a world-class, working waterfront. To accomplish this, we need a thriving fishing industry. Downtown San Diego can be known for its healthy, sustainable seafood; its strong fishing heritage; and its beautiful, fully operational fishing harbor accessible to all.

Support food security, economic value, our cultural identity. Support local fisheries. 

#knowyourfishermen

Email the San Diego Port Commissioners Marshall Merrifield (Chairman)- City of San Diego mmerrifield@portofsandiego.org Robert “Dukie” Valderrama (Vice-Chairman)- National City rvalderrama@portofsandiego.org Rafael Castellanos (Secretary)- City of San Diego rcastellanos@portofsandiego.org Bob Nelson - City of San Diego bnelson@portofsandiego.org Ann Moore- Chula Vista amoore@portofsandiego.org Dan Malcolm – Imperial Beach dmalcolm@portofsandiego.org Garry J. Bonelli - Coronado gbonelli@portofsandiego.org

Email the Port Staff Jim Hutzelman jhutzelm@portofsandiego.org Randa Coniglio rconigli@portofsandiego.org Wendy Ong wong@portofsandiego.org Penny Maus pmaus@portofsandiego.org Sofia Bayardo sbayardo@portofsandiego.org

Red Sea Urchin

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Seafood Saturdays!

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Chef Cindy Quinonez will cook Sweet and Sour Rockfish with Bok Choy and Opah Meatballs (recipe below) this Saturday. 

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Opah Lampris guttatus (aka moonfish). Opah is a bycatch fish in the tuna and swordfish fisheries off California and around the Pacific Islands.  They are available year round, but landings seem to peak from April through August. In 2015, San Diego scientists discovered that opah are warm-blooded fish.

For more information on opah go here. 

Lettuce-Wrapped Spicy Opah Meatballs

Spicy meatballs made from ground opah, served on lettuce or other greens with a lime dipping sauce. Variation of recipe of same name from Pacific Flavors by Hugh Carpenter.

Spicy Opah Meatballs: 1 pound ground opah 2 green onions, minced 2 tablespoons minced fresh coriander 2 tablespoons light soy sauce 1 egg 1 teaspoon grated orange rind 3/4 teaspoon grated nutmeg 1/2 teaspoon Chinese chili oil 1/2 teaspoon black pepper 4 cloves garlic, finely minced 1 tablespoons fresh ginger, minced Cornstarch for dusting

Spicy Lime Dipping Sauce:

2 tablespoons Thai fish sauce 2 tablespoons lime juice 2 teaspoons sugar 1/2 teaspoon Chinese chili oil 1 clove garlic, finely minced 1 head Bibb lettuce or other greens* 1 bunch fresh cilantro 20 mint leaves 1/2 cup peanut oil * Baby bok choy leaves, kale, chard, spinach, etc.

Preparation: In a bowl, combine ground opah, green onions, coriander, soy sauce, egg, orange peel, nutmeg, chili sauce, pepper, garlic, and ginger. Mix thoroughly, then rub a little oil on your hands and form 20 meatballs about 1 inch in diameter. Arrange on a lightly oiled plate and refrigerate until ready to cook.

Pull leaves from Bibb lettuce or other greens and cut into 20 pieces about 3 inches square. On each lettuce square, place a sprig of cilantro and 1 mint leaf. Arrange lettuce leaves on a serving platter and refrigerate until ready to serve.

Cooking: To broil meatballs, preheat oven to 550 degrees. Place the meatballs on a small baking sheet. Turn oven to broil, place the baking sheet about 4 inches from heat, and broil meatballs until no longer pink in center, about 3 to 4 minutes. To pan-fry meatballs lightly dust with cornstarch. Place a 12-inch skillet over medium-high heat. When frying pan is hot, add oil. When oil just begins to give off a wisp of smoke, add meatballs and pan-fry them, turning them over in the oil until golden brown and no longer pink in the center, about 4 minutes.

Place meatballs next to lettuce cups on the serving platter. Serve at once, accompanied by the dipping sauce. Each person wraps a lettuce cup around a meatball and dips one end of the package into the sauce.

In a small bowl combine dipping sauce ingredients. Add 2 1/2 tablespoons water and refrigerate. Serves 6 to 8 as an appetizer; 2 as an entree.

Slow Fish 2016 - send a Valentine to a Fisherman

https://youtu.be/jhaCp2dD1s0 Show your love and appreciation for local fishermen by sending them to Slow Fish 2016 in New Orleans this March!

Slow Food Urban San Diego is sending two fishermen. Support the campaign to help send more from around the world! 

Slow Fish 2016 will bring together fishermen, chefs and other fishing community stakeholders from around the world to highlight successes and challenges in bringing good clean and fair seafood to all: from changing ecosystems to variable fish stock health; privatization of the public resource to issues surrounding fair price and working waterfronts; and how we can improve access to fresh local seafood.

More information here!

Join us for Slow Fish 2016

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Join us for a collaborative gathering of fishermen, scientists, chefs, students, co-producers and gastronomes from across continental North America and beyond, searching to find solutions to the many challenges that affect fisheries, habitats, oceans, and cultural seafood systems in New Orleans, March 10th - 13th. 

In addition to a conference in the Old US Mint and a seafood festival in the French Market, Slow Fish 2016 in New Orleans will feature a traditional Lenten Friday Night Fish Fry at the French Market, tours of Louisiana’s rapidly disappearing wetlands and coast and other events around town and throughout the region.We guarantee that anyone brave enough to attend will have a great time, incredible food experiences, and will never ever look at watersheds, waterways, oceans and seafood the same way again.

We at Slow Food Urban San Diego are helping plan this awesome event. Let us know if you'd like to get involved or help send local fishermen and students. Here are some other ways you help: 

  1. Sign up and join the event.

  2. Want to host a local fundraiser to send local fishermen and students? Let us know

  3. LIKE and SHARE the Facebook Event Page

  4. Write a blog. If you or someone you know would like to write a blog on the topic of good, clean, and fair seafood for all -- we wanna highlight you!

  5. Be a presenter. Share stories and your experiences around seafood business, healthy oceans, and fish policy. See our request for Pesce-Kucha style presentations or email us directly.

  6. Sign up to volunteer!

  7. Share this information with your friends. 

Slow Fish 2016

Please contact us with any questions or if you'd like to get involved in any way!

Email: Sarah@slowfoodurbansandiego.org

2015 Good Food Community Fair

By Sarah M. Shoffler, SFUSD board of directorsPhotos by Eric Buchanan

We had a great time at the 2015 Good Food Community Fair! This year's event, at the wonderful Quartyard, featured some of the best of San Diego's thriving slow food scene: coffee, honey, beer, pigs, sea urchins, yellowtail, sushi, oysters, kombucha, mead...plus farmers, fishermen, chefs, brewers, beekeepers, butchers, food researchers, publishers, educators and conservationists. Check out our photos below!

IMG_1024Over 40 partner organizations, our colleagues in the San Diego Slow Food movement, brought their variety of good, clean & fair food for all to our annual event. We owe our success to these partners, plus to our generous donors of food, supplies, raffle items, time and expertise, and to our awesome volunteers. Not to mention the rockstar staff at Quartyard. See you next year!

Like this year's artwork? You can buy an artist-signed print, of just the art, for $10. Email us at info@slowfoodurbansandiego.org. 

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Our amazing partners and sponsors:

1:1 MovementBaby CydesdaleCafé VirtuosoCalifornia Sea Grant, Scripps Institution of OceanographyCatalina Offshore ProductsCat Chiu PhillipsChef Rob RuizCity Farmers NurseryCity Farming AcademyCulinary Historians Of San DiegoCommunity Health Improvement PartnersCook Pigs RanchDuck Foot BrewingEdible San DiegoEpicurean San DiegoErnest MillerGirl Next Door HoneyGolden Coast MeadGreen Flash BrewingJeanne's Garden Program for ChildrenKashiLeah’s Pantry and EatFresh.orgMaster Gardeners of San DiegoNOAA Fisheries, Nomad DonutsNopalito Hop FarmOlivewood Gardens and Learning Center, One Bag World, Project New VillageRainThanksResource Conservation District of Greater San Diego CountyRevolution LandscapeSan Diego Weekly MarketsSlow Food San Diego State UniversitySlow Money SoCalSoCal FishStone Brewing Co.Surfrider Foundation San DiegoSuzie's FarmThe Humane LeagueTuna Harbor Dockside MarketVia International, Viva PopsWild Willow Farm & Education CenterWomen of Coffee Microfinance Fund, Specialty Produce, The Meat Men, Eclipse ChocolateThe Lodge at Torrey Pines, Next Door Wine + Craft Beer Bar, Dr. Bronner's, Blind Lady Alehouse, Leroy's Kitchen, Suzie's Farm, NINE-Ten, Curds and Wine, Epicurean San Diego, San Diego Food Systems Alliance.

Update on the Pacific to Plate Bill We need your support!

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FullSizeRender_1 Thanks in part to the Slow Food community's support, Speaker Atkins’ fishermen’s market bill, AB 226, has advanced to the Senate.  The bill must now repeat the committee process, and has been assigned to start in the Senate Committee on Health.  Because the bill is now in its second house, we ask that you continue your support by submitting a new letter, this one addressed to the Senate Committee on Health.  An updated sample letter is below with the new address.

The bill is not yet officially scheduled for a hearing, but there is a chance that it could be brought forward in the coming weeks, so to ensure that your support is captured in the official record we are asking that letters be submitted this week if at all possible.

Send your letters to the CA State Senator Ed Hernandez or San Diego County, Thomas Ledford: Thomas.Ledford @ sdcounty dot ca dot gov by June 10, 2015.

AB 226 Sample Support Letter (to CA Senate's Health Committee)

Pacific to Plate AB 226

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From a previous post:

Slow Food Urban San Diego is excited about the new proposed legislation that will help California fishers get their products to Californians. State Assembly Speaker Toni G. Atkins (D-San Diego) has introduced legislation, "Pacific to Plate," to clarify and streamline state laws to make it easier for San Diego's Tuna Harbor Dockside Market, and other fishermen's markets like it, to grow and thrive. See how you can support California's fishermen's markets and the Pacific-to-Plate bill below.

Slow Food Urban San Diego and Slow Food California Support this legislation. 

Three barriers in the current California laws and regulations affect fishermen's markets in California:

  1. Current laws and regulations in California do not define fishermen's markets so prevent them from easily obtaining permits to operation.
  2. Current laws and regulations do not allow fishermen to clean fish for direct sale to consumers.
  3. Current laws allows direct fresh-caught fish sales to occur only from permanent, temporary, or mobile food facilities where permits are required for each participating fisherman or aquaculturist.

The proposed legislation:

  • Designates Fishermen's Markets as “food facilities” in the California Retail Food Code.
  • Exempts evisceration of whole raw fresh-caught fish at a Fishermen’s Market from the definition of food preparation to allow fresh-caught fish to be cleaned by the fishermen for direct sales to the public.
  • Establishes a separate Fishermen's Market chapter in state law, specifying the operational requirements (modeled after requirements for Certified Farmers' Markets) to allow commercial fishermen and aquaculturists to organize under a single permit holder for the market.
  • Clarifies that food facilities that sell certain products such as whole fresh-caught fish can have an open front.

If you'd like to support this legislation, please send a letter of support (like the sample letter below) to Speaker Atkins. Send letters to CA Assembly Speaker Toni Atkins. Some reasons to support Pacific to Plate AB 226:

  • Fishermen’s markets allow fishermen to sell local seafood direct to consumers - providing fresh seafood with a lower carbon footprint.
  • The Pacific-to-Plate legislation streamlines the permitting process, so that fishermen can sell direct to the public.
  • Fishermen's markets provide a place for fishermen to collaborate and plan what they'll fish - leading to more sustainable fishing practices, like fishing lightly across a wider variety of fish.
  • More fishermen's markets means more fresh fish available at better prices to the consumer.
  • Fishermen's markets, like farmers markets, connect the community to their food producers and the food producers to their community.

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Edible San Diego for Kids Issue #3

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Slow Food Urban San Diego is excited to announce the arrival of the Spring 2015 issue of Edible San Diego for Kids. This issue is all about seafood. It features articles written by San Diego kids and a delicious seafood recipe that kids can help make at home. There's also a gardening activity (hint: what squiggly crawlers help soil to stay healthy?). This issue is a bit more advanced that our first two, so we recommend it for 4th through 6th grade students.

Edible San Diego for Kids is produced by Slow Food Urban San Diego's Education Committee in collaboration with Edible San Diego. If you are interested in having copies delivered to your school, please email christina@slowfoodurbansandiego.org by April 20th.

This issue was made possible by the generosity of Chipotle!

Support Fishermen's Markets in San Diego and California - Support the Pacific-to-Plate Bill

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Slow Food Urban San Diego is excited about the new proposed legislation that will help California fishers get their products to Californians. State Assembly Speaker Toni G. Atkins (D-San Diego) has introduced legislation, "Pacific to Plate," to clarify and streamline state laws to make it easier for San Diego's Tuna Harbor Dockside Market, and other fishermen's markets like it, to grow and thrive. See how you can support California's fishermen's markets and the Pacific-to-Plate bill below.

Slow Food Urban San Diego and Slow Food California Support this legislation. 

Three barriers in the current California laws and regulations affect fishermen's markets in California:

  1. Current laws and regulations in California do not define fishermen's markets so prevent them from easily obtaining permits to operation. 
  2. Current laws and regulations do not allow fishermen to clean fish for direct sale to consumers.
  3. Current laws allows direct fresh-caught fish sales to occur only from permanent, temporary, or mobile food facilities where permits are required for each participating fisherman or aquaculturist.

The proposed legislation:

  • Designates Fishermen's Markets as “food facilities” in the California Retail Food Code.
  • Exempts evisceration of whole raw fresh-caught fish at a Fishermen’s Market from the definition of food preparation to allow fresh-caught fish to be cleaned by the fishermen for direct sales to the public.
  • Establishes a separate Fishermen's Market chapter in state law, specifying the operational requirements (modeled after requirements for Certified Farmers' Markets) to allow commercial fishermen and aquaculturists to organize under a single permit holder for the market.
  • Clarifies that food facilities that sell certain products such as whole fresh-caught fish can have an open front.

If you'd like to support this legislation, please send a letter of support (like the sample letter below) to Speaker Atkins. Send letters to CA Assembly Speaker Toni Atkins. Some reasons to support Pacific to Plate AB 226:

  • Fishermen’s markets allow fishermen to sell local seafood direct to consumers - providing fresh seafood with a lower carbon footprint.
  • The Pacific-to-Plate legislation streamlines the permitting process, so that fishermen can sell direct to the public.
  • Fishermen's markets provide a place for fishermen to collaborate and plan what they'll fish - leading to more sustainable fishing practices, like fishing lightly across a wider variety of fish.
  • More fishermen's markets means more fresh fish available at better prices to the consumer.
  • Fishermen's markets, like farmers markets, connect the community to their food producers and the food producers to their community.
Send your letters to Assembly Speaker Toni Atkins by March 10, 2015:

March Slow Sips!

Join us for Slow Sips on March 19th, 6-8pm, at Fish Public! This month we have a extra special treat for you! We'll be celebrating Sustainable Seafood Month as part of our monthly Slow Sips event!

As always, you'll be able to learn more about getting involved in our grass-roots organization, sign up to be a volunteer, and meet and mingle with like-minded friends. There will be a cash bar and full menu available for ordering. In addition, thanks to a Collaborative Fisheries Research West grant awarded to researchers at California Sea Grant based at Scripps Institution of Oceanography and at University of San Diego we are also able to feature  complimentary samples of local seafood prepared by the Fish Public kitchen!

This is a Slow Sips event you won't want to miss!

Please let us know that you're coming: RSVP here!

 

About Fish Public: Restaurant visionary Tracy Borkum manifests a quaint 3,500-square-foot seafood eatery in San Diego’s charming Kensington neighborhood with Fish Public, which opened doors in June 2013. Fish offers quality sea fare at accessible price points and draws culinary inspiration from the Atlantic’s Gulf Coast, New England and English Coast as well as West Coast of America, Baja and Pacific Rim regions. Unique offerings include an artisan retail area and a custom chef’s oyster counter with peek-a-boo views into the kitchen. The interior design, spearheaded by Borkum herself, is reminiscent of a Nantucket-inspired beach cottage with a light and airy appeal.

Focal details include whitewashed wood accents and unexpected lighting fixtures fashioned from old fishing nets. Fish Public’s beverage program is comprised of draft craft beers, an international wine selection and an eclectic cocktail menu with all mixers, syrups and infusions made in-house.

Fish Public is located at 4055 Adams Avenue and is open Sunday from 5-9pm, Tuesday through Thursday from 5-9pm, and Friday through Saturday from 5-10pm. Happy Hour is Tuesday-Sunday from 5-6:30pm. For more information please visit www.fishpublic.com or check or call 619.281.4014. For updates visit Fish Public on Facebook at www.facebook.comm/fish.public or Twitter at @fishpublic.

Sustainable Seafood and the Fight Against Fish Fraud

In March the San Diego food community took time to raise awareness about a subject near and dear to the hearts of many San Diegans, the sustainability of our oceans. Events like the Sustainable Seafood Gala and Sustainable Seafood Week create awareness and promote sustainable fishing practices to chefs, distributors, seafood lovers and fisherman alike. However the issue extends beyond the task of learning to make smarter choices about what we pull from our oceans. A recent study conducted by Oceana brought to light widespread fraud in the mislabeling of seafood in restaurants, supermarkets and distributors. One local restaurant Harney Sushi is taking a stand against just this issue and has been working closely with NOAA and Scripps Institute of Oceanography to develop new standards in sustainability. Recently Harney Sushi in Oceanside invited students from The Ocean Discovery Institute for a Q&A with Executive Sushi Chef Robert Ruiz.

Chef Ruiz took students on a tour of the restaurant and fielded questions about efforts being made to help ensure sustainable seafood practices at Harney Sushi. Chef Ruiz explained how at Harney all fish are purchased whole and inspected by him personally so he can confirm the type of fish received is indeed what they purchased. He also explained to the students how to test for fish freshness by inspecting the body appearance, clarity of the eyes, smell and feel of the fish received.

He also discussed the restaurants innovative new QR code program. When plating sushi each fish is labeled with a QR code printed on edible rice paper. This code can be scanned by diners and will provide information about the sustainability of the fish being consumed.

At the conclusion of the event students left with samples of fish being served at Harney that day. The samples will be taken back to the Ocean Discovery lab and tested by the students in order to confirm the DNA of the fish is accurate.

Programs such as Ocean Discovery not only provide valuable education for our community’s youth but as demonstrated by this event play an important role in furthering San Diego’s efforts to promote sustainable seafood practices protecting both consumers and our precious oceans.

 

A Depression-Era Reflection of the San Diego Fishing Industry

In observation of the upcoming Sustainable Seafood Week, how about a little (art) history lesson? This is the story of a recently discovered mural depicting the San Diego fishing industry of the 1930s.

Back in the 1930s, the Works Progress Administration (WPA) was a New Deal agency developed by President Franklin Delano Roosevelt and the US Congress to give employment to the many Americans who were unemployed as a result of the Great Depression. Known as one of the largest job-creation programs in the history of the US, the WPA commissioned millions of Americans--many unskilled laborers, but also musicians, writers, actors, directors, and artists--to carry out projects designed to help pull the country out of economic decline. Bridges, parks, and schools were built, and numerous literary, musical, and arts projects were developed.

As part of the WPA, the Federal Art Project (FAP) employed hundreds of artists who created in total more than 100,000 paintings and murals, as well as more than 18,000 sculptures. You may have heard of some of the artists that were employed by this project: Willem de Kooning, Mark Rothko, Stuart Davis, and Jackson Pollock, to name just a few. And you may have seen some of the great murals that have resulted from these WPA efforts, as many have been preserved in post offices, courthouses, and schools across the nation. Typically, the murals tell us a great deal about society during the Great Depression, because Social Realism was the popular style at the time. Depicted are everyday scenes of the working class and the poor as critical commentaries about the institutions that perpetuate their plights.

Many FAP projects were commissioned right here in San Diego, and some excellent murals have been preserved throughout the county, such as the "Progress of Man" at the Balboa Park Club, "The Transportation of the Mail" at the downtown post office, and the "Scenic View of the Village" at the La Jolla Post Office.

Several murals were also commissioned for the San Diego State University (SDSU) campus for the iconic Hardy Tower. Surprisingly, these murals, assumed to be destroyed long ago when Hardy Tower was renovated in the 1950s, were only recently rediscovered during ceiling repairs. Seth Mallios, Chair of the Department of Anthropology at SDSU, has worked extensively on efforts to document, recover, restore, and preserve these important aspects of San Diego and SDSU history.

One mural at SDSU has been of particular interest. The 25-foot long "San Diego Industry" was completed in 1936 by SDSU student George Sorenson, and provides an excellent snapshot of the tuna fish industry in San Diego at the time. This restored mural, and others, are now displayed prominently in the SDSU Library Dome, and this video provides an excellent full view of the mural along with an informative discussion by Mallios.

Each step of the industry is depicted in the mural, though not all of it has survived the years of neglect. On the left-hand side of the mural we see men fishing, weighing the fish, and then gutting them. In the middle we see women in assembly lines, and to the far right, Asian men are working in front of bins of cylindrical cans. Mallios assumes that Sorenson used as his model for the mural the Van Camp Seafood Company, which had the first commercial tuna canneries, one of which was located in San Diego.

One interesting aspect of "San Diego Industry" is that it features the diversity of people who worked in the tuna fish industry at the time: men and women, Asians, and African Americans; though, as Mallios observes, not everyone worked side-by-side. Sorenson's placement of figures within the scene says a lot about American society in the 1930s.

Additional murals continue to be discovered in SDSU's more historic buildings, and a dedicated webpage has been created to document efforts to preserve these important pieces of SDSU history. You can also read more about the WPA murals and Mallios' work to restore them in The SOAP.

 

 

What We're Reading: Confetti for Gino by Lorenzo Madalena

by Pasquale Verdicchio Lorenzo Madalena’s Confetti for Gino was a Doubleday Book of the Month Club publication in 1959. The only other edition after that was a paperback Gorgi Edition published in England. That is what I found and first read of this book, on the island of Formentera, Spain, in 1979. Confetti is a fictionalized version of the everyday life in San Diego’s Little Italy of the 40s and 50s. The events and relationships described within it are true to those that took place there, and they reflect the relationship of what was then called “the Italian colony” to “American” society. When I arrived in San Diego in 1986 to teach at UCSD, and started to look into the history of the Italian American community, I realized that the novel I had read a few years before represented an important document. My search took me to the SD Library and eventually I found a couple of copies of the novel through booksellers. Convinced of the value of such a book, I brought it to the attention of my publisher, Guernica Editions. It’s taken a long time to come out, but finally, through the sponsorship of the San Diego Italian Film Festival, Confetti for Gino has been issued in a new paperback edition.

Confetti should be of interest to everyone because it is a very real document of one of San Diego’s premier communities--one that figured so prominently in one of the city’s main industries: fishing. The story told is that of Gino De Marino's identity struggle. A rough and tough tuna fisherman, Gino is an ex-serviceman who returns to San Diego from the Pacific Theatre at the end of WWII, takes over his father’s fishing boat, and tries to make a living. As a serviceman he clearly fits into a San Diego landscape that is still familiar to us today: a mix of civilian and military industries and traditions that comingle and live side-by-side, even as they sometimes seem light years apart. Gino represents that sense of double-identity, as a serviceman returned to civilian life and as the son of Italian immigrants attempting to integrate more fully into “American” society. Part of his struggle is represented in the novel through Gino’s attraction to a woman who is antithetical to his community’s standards. (Most of all, she is not Italian.) What makes Gino a character that anyone can easily identify with is that his struggles are the real, everyday struggles experienced by anyone trying to make something of their lives, no matter what their background.

The pull of two different traditions, cultures, and societies is a fundamental point of focus of the book; enmeshed in this are all the relationships that move through and between those worlds and their pull on Gino. His allegiance to his family, his brother, those he cares for, and his allegiance to his own needs and desires, constitue the central challenge of the novel and illustrate one man's attempt to live in his society while remaining true to himself and his family's history. Confetti for Gino gives us an opportunity to look back and to get a taste, not only of a time gone by, but of a dimension of one of San Diego’s neighborhoods that might not be as evident today. San Diego’s Little Italy has opted for a different type of development today, one a little more distant from its own culture. Confetti for Gino represents a tessera of a mosaic that requires resetting, an ingredient of a communal recipe that can bring back some of its original flavor.

Confetti for Gino is a valuable rediscovery. While, as Ken Scambray has noted, “Madalena’s detailed descriptions of the food and folkways of the Sicilian community are intended to be his resistance to the overriding themes of assimilation and conformity of the 1950s. [And that he was] acutely aware that social policy makers at the time refused to acknowledge the reality of Americans’ diverse ethnic identity.” It is also true that in today’s globalized existence a book such as this refocuses our attention on manifestations of local culture and knowledge, and in the inherent differences that are the rule rather than the exception. I would say that rather than describe the struggles against or for assimilation, Madalena attempts to describe a struggle toward integration. This is possibly what Madalena shared with his character Gino. While Madalena fished only sporadically, he knew the culture well from his father’s activities within it, and from the many friends in the community who also worked as fishermen. Fishing represented the life-blood of Little Italy at the time, but Madalena also lived a struggle for integration in his personal life. He was not alone in choosing a life outside of fishing, but that didn’t make it any easier. He held advanced degrees that reflected his interests in writing and teaching, a fact that possibly distanced him from his community and flung him closer to the outside world. Both Lorenzo and Gino were of immigrant families, both lived in San Diego’s Little Italy, both fished, and both struggled with their identity and their desire to integrate more fully into American society without giving up too much of their Italian identity.

Confetti for Gino by Lorenzo Madalena (Guernica Editions, 2011); Postface by Pasquale Verdicchio, is available through Amazon, or through Small Press Distribution, Berkeley (http://www.spdbooks.org/Producte/9781550712247/confetti-for-gino.aspx), as well as San Diego Italian Film Festival events as long as copies last.

Dine on the Dock

May 31st, 2012

Dine on the Dock was a delicious success!  San Diegans interested in a brighter future for San Diego's bays and fishing industry made their way to Pier 4 at Driscoll's Wharf for an evening of sustainably harvested seafood, music and conversation.

We were glad to see old friends and to meet some new ones (like Cliff, the sea-cucumber fisherman!) at an event that drew members from all reaches of the local food community.

Slow Food Urban San Diego is proud to have teamed up with San Diego Weekly Markets and the San Diego Italian Film Festival for such a fun event.  Thanks to all the fishermen, chefs and dedicated advocates for a vibrant local fishing community who made the event an evening to remember.

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