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Fresh Off the Boat
"Edible San Francisco" contributor Wayne Garcia educates us on how to source local seafood-the most commonly ignored food genre in the sustainable movement.

"...just as the notion of “locavore” eating has taken our collective definitions of “seasonal” and “sustainable” to new levels for produce, meat, and poultry, the same mind-set can, and no doubt needs, to be applied to seafood. Or to look at it from a more hedonistic point of view: Just like the first time we experienced the extraordinary aroma and flavor of a peak-season, dry-farmed Early Girl tomato or roasted a truly free-range, organically raised hen, our recent adventures with cooking fish bought directly off the boat has forever changed the way we purchase and eat seafood. And once you’ve crossed that threshold, there is no turning back."

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