Fed by Blue

WOW—1% for the Planet’s Global Summit in San Diego was a powerful reminder of collective action and the environmental & social impact that’s possible when individuals and organizations work together! Thank you to everyone who attended Fed by Blue’s breakout session and to Dune Lankard of Native Conservancy and Imani Black of Minorities In Aquaculture for hosting it with us. 💙💙💙

In Episode 3 (“Changing the Menu”) of 𝗛𝗢𝗣𝗘 𝗜𝗡 𝗧𝗛𝗘 𝗪𝗔𝗧𝗘𝗥, actor and activist Shailene Woodley goes underwater with Santa Barbara urchin divers who collect bags full of purple urchins, which have become “zombie” urchins. These urchins destroy kelp forests and then lay dormant for months, ultimately depleted of the buttery uni that could make them a marketable delicacy. But hope lies with the inland aquafarm CULTURED ABALONE—they aim to raise the roe inside the urchins and sell it, and they currently have a buyer for EVERY single urchin. If replicated, it’s possible that the farm’s methods could also help save California’s kelp forests! 𝗦𝗧𝗥𝗘𝗔𝗠 𝗧𝗛𝗘 𝗘𝗣𝗜𝗦𝗢𝗗𝗘 on the PBS app, YouTube channel, or website for a delicious serving of hope this #NationalSeafoodMonth ➡️ bit.ly/4bwWDZm

Honored #HopeInTheWater made the list of "can't miss" projects at #MIPCOM!

All students need to be 𝗖𝗟𝗜𝗠𝗔𝗧𝗘 & 𝗘𝗡𝗩𝗜𝗥𝗢𝗡𝗠𝗘𝗡𝗧𝗔𝗟𝗟𝗬 𝗟𝗜𝗧𝗘𝗥𝗔𝗧𝗘. ✨🌎✨ Watch Dr. Kelley L. from the UC-CSU Environmental and Climate Change Literacy Projects (ECCLPs) highlight this critical topic at our Los Angeles screening of HOPE IN THE WATER. If you’re a teacher, parent, or student, you have access to the free resources that Dr. Lê mentions—PBS LearningMedia recently launched their Hope in The Water-inspired curriculum for students in grades 6-12! These interactive lessons spotlight the successful, collective efforts to create sustainable food systems in the face of climate change and other human impacts on Earth's aquatic biomes. 🤿 𝗗𝗜𝗩𝗘 𝗜𝗡𝗧𝗢 𝗧𝗛𝗘 𝗟𝗘𝗦𝗦𝗢𝗡𝗦 ➡️ https://bit.ly/4dYYoju

Meet the fishers, farmers, and activists in 𝗛𝗢𝗣𝗘 𝗜𝗡 𝗧𝗛𝗘 𝗪𝗔𝗧𝗘𝗥—the PBS docuseries that explores the question, “Can we feed our world AND protect our oceans?” These everyday heroes around the globe are doing BOTH. Watch the 3-part series ➡️ https://bit.ly/4dEbNhD ⬅️— it’s streaming for free on PBS’s website, YouTube Channel, and app! 

The World Central Kitchen team is on the ground in Florida, delivering sandwiches and water to devastated areas. You can support their critical work here ➡️ https://bit.ly/4eVvjWy Thank you!

Here are 2 things all seafood lovers can do in 10 minutes to help ensure that seafood stays on the plate for generations to come ⤵️ 1️⃣ Read The New York Times essay, “𝗧𝗼𝗼 𝗠𝘂𝗰𝗵 𝗼𝗳 𝗢𝘂𝗿 𝗦𝗲𝗮𝗳𝗼𝗼𝗱 𝗛𝗮𝘀 𝗮 𝗗𝗮𝗿𝗸 𝗦𝗲𝗰𝗿𝗲𝘁,” which is part of the fantastic series “What to Eat on a Burning Planet” ➡️ https://bit.ly/47U1yDl This essay is an eye-opening wake-up call about the horrific things happening in the seafood world, what the global community needs to do about it, and great starting pointing tips for choosing the seafood on your plate. 2️⃣ Visit & bookmark our 𝗦𝗘𝗔𝗙𝗢𝗢𝗗 𝗦𝗖𝗢𝗨𝗧 page ➡️ https://bit.ly/3Q945Sr We arm you with important questions to ask your local grocery stores/restaurants, certifications to look for, tips for diversifying your seafood options, and ways to go zero waste in your kitchen. Thanks for joining the mission to feed AND protect the planet. #NationalSeafoodMonth #SeafoodMonth 

Blue foods need to be a MUCH bigger part of the conversation about feeding the world in the face of climate change. Here’s how Zack Koehn and Jim Leape at the Stanford Center for Ocean Solutions think blue foods can help everyone thrive! We recommend checking out their full Q&A too ➡️ https://bit.ly/3BlcD4c #BlueFoods #BlueFood #SustainableSeafood #HopeInTheWater #HopeInTheWaterPBS #NationalSeafoodMonth #SeafoodMonth 

Thank you to everyone who joined us at the Mystic Aquarium to find HOPE IN THE WATER and fundraise to support the Aquarium and Eating with the Ecosystem—their teams drive creative solutions to preserve coastal waters. Props to the many hands who worked hard to bring this celebration of our oceans and waterways to life:  PBS Mystic Aquarium & Senior Director of Fish & Invertebrates David Cochran Eating with the Ecosystem & Executive Director Kate Masury Fed by Blue & Executive Director Jennifer Bushman The Shipwright's Daughter & Chef David Standridge Whitecrest Eatery & Chef Johan Jenson  The Port Of Call and Oyster Club & Chef Renee Touponce Sift Bake Shop & Chef Adam Young to Grey Sail Brewery St. Supéry Estate Vineyards & Winery Veritable Distillery Alexa Gagosz Want to join us at future events and create a BLUE future for all? 𝗝𝗢𝗜𝗡 𝗢𝗨𝗥 𝗡𝗘𝗪𝗦𝗟𝗘𝗧𝗧𝗘𝗥 (scroll to the bottom of our homepage) ➡️ https://bit.ly/3SfqjTd

🍽️ Meet our talented new Culinary Director, Amy Currie! Amy is a James Beard, IACP, and Taste award-winning strategic creative director and executive producer in food and media, as well as the founder of HotDish: a culinary creative agency. Her career began in media buying for food-based CPG companies and then running ad sales at Cosmopolitan and Redbook before successfully starting her own catering company. She was creative director at Panna Cooking, an innovative cooking app, acquired by Warner Bro. Discovery and subsequently a producer at Food Network working on nationally recognized shows like Beat Bobby Flay and The Kitchen. In 2019, Amy founded HotDish, recognizing an opportunity to more effectively bring brands, consumers, and chefs together through modern storytelling across a growing number of platforms. At HotDish, Amy and her team help brands and chefs tell visually arresting, emotionally resonant stories at the intersection of entertainment, education, and commerce on small and large screens.  Amy is also the author of two cookbooks—keep an eye out for her delicious blue food recipes that we share here! Want to see the other changemakers and thought leaders behind the Fed by Blue mission? Tap here ➡️ https://bit.ly/3CKS1zx