Slow Food Marin screening of "End of the Line"
Thursday, January 19, 2012 from 5:30 PM to 9:00 PM (PST)
Thursday, January 19, 2012
350 Harbor Dr, Sausalito, CA
What should we be eating from the ocean? How does Slow Food’s commitment to “Good, Clean, Fair Food for Everyone” relate to the sea?
Aquatic resources that seemed inexhaustible for thousands of years have come under severe strain from environmental degradation and overfishing, raising the possibility that some of our most popular seafood species could be hunted to extinction.
We’ll watch the Sundance-premiered documentary, "The End of the Line," to explore these issues.
Deemed “the inconvenient truth about the impact of overfishing on the world's oceans," by The Economist, the film gives a graphic and compelling picture of what is happening to our waters. After the screening, we’ll talk with local experts about the impact on the Bay Area and what we can do.
Fish co-owner and activist, Kenny Belov, will introduce the film and discuss his mission to inform the public about the state of the ocean, the seafood we harvest from it, and how we can make a difference.
After the screening, two local luminaries, Kirk Lombard from ForageSF and Dane Klinger, Marine BIologist, Stanford University, will share their thoughts, both from an academic and “on the water” view. Rebecca Kraft of Slow Food Marin-Petaluma, will moderate.
Please join us for the screening at 7 pm ($10 )
Be FISH’s special guest for an accompanying meal at 5:30 pm ($35, incl. movie)
FISH will prepare a special menu for the event. Enjoy a trout dip appetizer, small organic green salad with housemade vinaigrette, and a Saigon salmon slider at 5:30pm at the restaurant. Film begins at 7pm in Fish’s new event space, right next door.
Make your reservations on Eventbrite at : http://slowfoodendoftheline.eventbrite.com
Questions? Contact us at email@example.com .
Want more information? Here are bios and links:
“Local seafood-foraging guru Kirk Lombard is very serious about eating local fish. His ForageSF tours invariably include an exhortation to support the commercial fisheries of San Francisco and Northern California, including some that are frowned on by Monterey Bay Aquarium Seafood Watch. Lombard is part of a group of local fish experts who insist, contrary to the recommendations of some environmental activists, that the best way to save the oceans is by sourcing your seafood close to home
A Ph.D. student in Stanford’s Emmett Interdisciplinary Program in Environmental Resources, Dane’s research examines ecological, economic, and policy components of aquaculture, fisheries, and the global seafood trade that can increase seafood production while improving or maintaining marine ecosystem services and functioning. Before joining Stanford, Dane was a Research Associate at the Blue Ocean Institute, where he led Blue Ocean’s fisheries and aquaculture research. He holds B.A. and M.S. degrees in Environmental Studies and Policy, respectively, from Bard College and was a graduate guest student at Woods Hole Oceanographic Institution.
“End of The Line” http://endoftheline.com/
Kenny Belov, Fish or Cut Bait http://focb.org/
Rebecca Kraft http://www.msbutterbeans.com/
FISH Restaurant http://www.331fish.com/
Slow Food Marin-Petaluma http://slowfood-marin.com/
When & Where
Slow Food Marin Petaluma
Marin-Petaluma chapter of Slow Food, the international organization dedicated to a good, clean and fair food system.
Join Slow Food Marin-Petaluma and become part of a growing national and international movement dedicated to honoring local producers and making good, clean and fair food a reality for all. Members enjoy coming together to share the everyday joys of food and to promote caring for the land and protecting biodiversity for today's communities and future generations.
- Convivial meals... and tastings
- Visits with local producers and farms
- Educational workshops and classes
- Discussions, conferences & film screenings
- Volunteerism on a local and national level
Slow Food Marin-Petaluma is one of more than 225 volunteer-led chapters of Slow Food USA, representing more than 24,000 members and reaching a network of more than 300,000 supporters in the United States and around the world.
(Be sure to request the Marin-Petaluma chapter at the end of the online registration process.)