Kummer just shared cool story about chefs supporting natural pork with slow food style event - five chefs, five pigs - http://chefscollaborative.org/2009/04/09/the-prince-of-pork/

James Beard award winning author Corby Kummer rapping on local culinary character that enriches Monterey...just through a shout out to Spaghetti Hill. Dipped into talk of local diet, questioned whether that will be a lasting pattern as people come to know their foodshed better. Reminds me of the days I did it right here...http://www.montereycountyweekly.com/archives/2007/2007-Nov-29/Article.cover_1/1/@@index

Had some locally farmed abalone at Pacific's Edge last night. As sustainable as gloriously flavorful. Nice one, Mark Ayers.

From last panel: The ocean's mistreatment is a tragedy of the commons-nobody owns it, no one stewards it. Would dividing it up help?

Ford: Educate consumers on sustainable options, and you take unfamiliar seafood from 'boutique to Main Street.'

Aquarium's Dory Ford: 'You'd be amazed what you can move with purchasing power.'

Three types of seafood on the ropes: salmon, tuna and shrimp. The solution? Have Arctic chard, barramundi, a few mussels instead. 

Shester (Seafood Watch): Local group the Sardinistas is working on how to better source and serve the super sustainable swimmer.

remember - Seafood Watch list is available for iPhone #C4S09

'All I do is say lobsters have two penises,' says author Trevor Corson (Secret Life of Lobsters) on how he slips conservation in via humor.

Gulp - twice the number of people on planet as 50 years ago. And each is eating twice the amount of seafood, according to Aquarium's Dr. ...

Uh oh: Seafood Watch chief says humans are going to be eating more farm-raised seafood than wild this year, a first.

International Assessment of Agricultural Knowledge's Hans Herren: 'Cheap food is the problem. Food should be more expensive. We throw ha ...

Blume has some interesting ideas on how to do it, incl. growing kelp in oceans' dead zones to soak up nutrients and generate oxygen.

David Blume (International Institute for Ecological Agriculture): 'Think bigger. Think regeneration. Sustainability is kind of wimpy.'

Port poached cherry tart completed a robust lunch by Dory Ford and company.

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Humberto Kam, Aquarium's Web whiz

Humberto Kam, Aquarium's Web whiz, man behind their worth-checkin-out Twitter feed @seafoodwatch.

Dory Ford, Aquarium executive chef, will be a primary culinary pointman all weekend long - from sitting in on a panel to orchestrating tonight's Bon Appettit tasting and maybe even an Iron Chef-style Saturday.

Keynote - Dr. Wes Jackson, founder of The Land Institute: ‘Sustainability's simplest definition? Living within our means.’

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Hello, Cooking for Solutions 09.

From Julie Packard's intro: 'We don't have a national ocean policy."

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Affect your chef's eco-habits (and get better sushi): 'Get to know him [or her],' author Trevor Corson (The Story of Sushi) says. 'The chef will learn what's important to you.'

Thomas Keller (pictured) and Alton Brown among the many superhero sustainable chefs coming to town for the weekend's Cooking for Solutions.

The guy behind French Laundry, Per Se and much more...

I'll photoblog live from the Aquarium starting tomorrow.

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I.m outzkies...

I.m outzkies...

Just because a record should erupt from these tastebuds. Setting is Intercontinental. Food is Chef Regester's. Wine is Mazoni's. Sky's are rumbling.

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