Eating fish in a healthy way doesn’t have to be as complex as an intricate sushi roll. A new Oceana report, Hold the Mercury: How to Avoid Mercury When Buying Fish, clears up the confusion.
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Q&A MARTIN STEPANEK
Martin Stepanek, 30, is one of the world’s stars in the emerging sport of free diving. Unaided by scuba tanks, he has broken several world records for depth and length of time underwater, including the record for holding his breath for eight minutes and six seconds. With a view of the underwater world unencumbered by diving equipment, Stepanek has a unique perspective on our changing oceans. He recently joined Oceana as a spokesman.
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'SEA CHANGE'
A Dec. 23 party at the Laguna Beach, California home of Oceana supporters David and Valerie Whiting kicked off the countdown to Sea Change, an event that will take place this summer at the home of Bruce and Karen Cahill on July 18. Co-chaired by Valarie Whiting and Julie Hill, Sea Change will be a star-studded fundraiser featuring guests of honor Harrison Ford, Sam Waterston and John Picard.
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Chef's Corner
Chef Peter Hoffman’s Savoy is located in the bustling SoHo neighborhood of Manhattan, but the restaurant offers something unexpected: a rustic interior that’s home to some of the city’s most ecologically responsible fine dining. Hoffman is a board member of Chef’s CollaborateCollaborative, an organization dedicated to helping chefs make sustainable choices.
“As a chef and a resident of planet earth, I’m inspired by the diversity of flavors and cuisines found around the globe, particularly in the realm of seafood,” said Hoffman. “I don’t want to participate in the squandering of those resources or in the creation of cultural or biological monocultures. So as a restaurant, we source ingredients that have been thoughtfully produced and gathered with the palates and pleasures of our children and grandchildren in mind as well as our own today.”
Savoy offers a seasonal menu based on local and sustainable ingredients. For more information, visit savoynyc.com, or his second restaurant Back Forty located in the East Village (backfortynyc.com) and chefscollaborative.org.
Summer 2009
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Fall 2008
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Summer 2008
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"I got involved with Oceana initially because I grew up beside the ocean in New England and loved it. When I learned that the collapse of the New England cod fishery was final, with all that meant for the communities and fishermen there, I wanted to help. I started to read more and more scientific reports clearly showing that our oceans are headed towards an irreversible collapse and I learned that Oceana was actually doing something about it. I like their science-based, results driven approach. When asked to join the board, I felt that I had to join and do all that I could." -- Sam Waterston, actor, Market Wire, Jan. 24, 2008
