Twenty food experts—chefs, culinary instructors, media and writers—gathered around a table, brainstorming about what it means to make an impact.
Blue Ribbon Task Force members swap ideas at Monterey Bay Aquarium.
“Changing minds,” someone called out.
“Inspiring action,” said another.
The 20 are members of the Aquarium’s Blue Ribbon Task Force, a group of 63 culinarians who are actively promoting sustainable seafood nationwide. Each year, a subset of the Task Force meets in Monterey to learn, swap ideas with their peers, and get inspired.
Sheila Bowman, the Aquarium’s Manager of Culinary and Strategic Initiatives, runs the program. “Task Force members come from a variety of culinary fields. They include chefs, educators, food media and others,” she explains.
“What unites them is that they are all the kind of person who speaks out. Rather than just working in their kitchens or at their desks, they’re actually out in public and on social media…
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