FWD:

Big line by kelp forest for sustainable sushi - Arctic chard iwana roll, superlative seaweed salad and sashimi.

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600 Hog Island oysters tonight...2000 tomorrow for gala.

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Guiness braised short rib, anyone?

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Bamboo spork of the future is a good sign for the media-panelist, post awards reception.

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Next: "The Future of Food: Scaling Down" with Thomas Keller and several other experts...here's my Q&A with Keller - http://tinyurl.com/r75yfp. cool guy. 'When I started cooking 32 years ago...they didn't talk about sustainability, they talked about quality.'

Alford/Food Network: 'We have a lot national and local organizations on advisory board and know what issues are coming up and we can have an effect on - we have Rosario Dawson (left) working on e-waste.'

Barry Estabrook, Gourmet magazine: 'Never preach, and always tell the story through people.'

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Washington Post's Jane Black: 'You can tell the same story of sustainability over and over by finding interesting personalities.'

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>Environmental Media Association's Debbie Levin

Environmental Media Association's Debbie Levin (left): 'Don't underestimate the power of a celebrity practicing sustainable habits.' Get right ahead of trend - have Cameron Diaz show up in a Prius with a cavas bag and shopping at farmers markets.'

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Food Network's Katherine Alford: 'Shows have to live forever, so we had to find fish that would be there - Chilean sea bass might not.'

'Real benefit of local food movement isn't carbon miles, it's bringing people together.' #C4S09

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