SDFSA Dec Community Event Recap: Local Fisheries Celebration Event




2015 Local Fisheries Celebration Event Recap

The San Diego Food System Alliance hosted the Local Fisheries Celebration Event on December 7th at the beautiful Manchester Grand Hyatt to celebrate the passage of AB226, Pacific to Plate, and our local fisheries. Close to 150 sustainable seafood-loving supporters attended this event to celebrate the presence of a local fishermen's market and the state policy win. 

About AB226A state legislation signed this October to streamline the permitting and operation of direct, local fishermen’s markets in California

This policy win for local fisheries statewide was an outcome of a collaborative effort led by County of San Diego Department of Environmental Health between the founders of Tuna Harbor Dockside Market, County Supervisor Cox and his staff, Port Commissioner Bob Nelson, the Unified Port of San Diego, California Sea Grant, NOAA, California Restaurant Association, The Maritime Alliance, California Coastal Conservancy, the local media, and Speaker Toni Atkins. AB 226 was introduced by Atkins in February 2015 and received unanimous support in the California Assembly and Senate. It was a win-win for both California’s thriving local food movement and small business owners. 

We partnered with many organizations to make this event possible and received support from many sponsors!
Thank you!!!

    Local Fishermen and Chefs: Kelly Fukushima, Peter Halmay, David Haworth, Zach Roach, Richard Yoder, Chef Graham Kent (Socal Fish), Chef Cindy Quinonez (Scripps Mercy), Chef Rob Ruiz (The Land & Water Company), Chef Sutti Sripolpa (Manchester Grand Hyatt)

    Sponsors: Manchester Grand Hyatt, Scripps Mercy, Catalina Offshore Products, R&R Wine Marketing, Old Harbor, Sunrise Produce, San Diego County Farm Bureau, Vesper Vineyards, Mike Hess Brewing

    Partners: Tuna Harbor Dockside Market, California Sea Grant, The Maritime Alliance, Slow Food Urban San Diego, UCSD School of Medicine

    Event Planning Committee: Elly Brown, Peter Halmay, Kate McDevitt, Nathan Phillips, Cynthia Quninez, Dr Theresa Talley

    For those who attended, please take five minutes to fill out this five question survey to inform our continuous improvement for community food system events.

    Photo credits: Dwight Detter, Kathryn Rogers, Kate McDevitt

    Media Coverage

    San Diego Reader "From Pacific to plate: Local fishermen help craft new law governing dockside markets"

    Be on the look out for a lengthier feature piece on San Diego Reader, possibly a cover story for the print edition!

    Event Recap

    The event kicked off with opening remarks by San Diego Food System Alliance Facilitator, Elly Brown, on why the Alliance decided to host this event followed by opening remarks by San Diego County District 1 Supervisor Greg Cox, Peter Halmay, and Amy Harbert, Assistant Director of County of San Diego Department of Environmental Health. Supervisor Cox, Mr. Halmay, and Ms. Harbert described the collaborative process it took to get the legislation passed and the benefit to San Diego County's food system.

    The discussion panel, "Sustainable Seafood: Strategies for us all" was moderated by Dr. Theresa Sinicrope Talley, Coastal Specialist, California Sea Grant Extension Program, Scripps Institution of Oceanography at UC San Diego. The panel included experts across the food system from aquafarming, fishing, research, distributor and the blue economy. 

    Panelists included: 
    Don Kent, President, Hubbs-SeaWorld Research Institute
    Peter Halmay, Fisherman
    David Haworth, Fisherman
    Dave Rudie, CEO, Catalina Offshore Products
    Sarah Shoffler, Fishery Biologist, NOAA Fisheries Southwest Fisheries Science Center
    Greg Murphy, Executive Director, The Maritime Alliance

    Dr Talley set the stage and began the discussion through proposing the following question:
    "The underlying philosophy - each of us along the supply chain has the power to contribute to the persistence of a sustainable food system. Sustainability rules tend to be externally set. What's happening is scientists, governments and external groups are setting the boundaries of what it is to have a sustainable supply chain. How can we work together to come up with strategies that support this sustainable supply chain?"

    The presence of a local fishermen's market is truly a win-win for our local economy, the environment, and the health and well-being of San Diegans. 

    Read more around the benefits in the blog post by our friends, Slow Food Urban San Diego. 

    Some interesting ideas around Next Steps emerged during the discussions:

    • Promoting local seafood purchasing through a San Diego-wide "Seafood Saturdays" campaign
    • Inviting chefs to the market to teach people how to utilize the whole fish 
    • Providing transportation between Little Italy market and Tuna Harbor Dockside Market
    • Establishing stronger relationships with chefs and after market sales
    • Creating a new local supply chain for hamachi (yellowtail)

    During the networking hour, attendees discussed possibilities for promoting local fisheries (ex: Seafood Saturdays!) and linking the valuable local resources into existing food system initiatives such as "farm to school" and institutional procurement. Amazing seafood dishes were prepared by our participating local chefs: Chef Graham Kent (Socal Fish), Chef Cindy Quinonez (Scripps Mercy), Chef Rob Ruiz (The Land & Water Company), Executive Chef Sutti Sripolpa (Manchester Grand Hyatt) and local fishermen: Kelly Fukushima, Peter Halmay, David Haworth, Zach Roach, Richard Yoder.

    Chef Cindy Quinonez and Executive Chef Sutti Sripolpa went out to the Tuna Harbor Dockside Market first thing Saturday morning to select the local catch from the fishermen for this event (photo at the very bottom)!

    More photos of the event are available here

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