Program Launch and Panel Discussion
Join us for a panel discussion and official launch of Storied Seafood: California Swordfish. Seafood for the Future will convene an expert panel of scientists, conservation organizations, and fishermen to educate the public about one of the most complex, controversial, and innovative fisheries in the U.S.—the California swordfish fishery. Panelists will discuss how scientists, conservationists, and fishermen are working together to find solutions to keep fishermen fishing and reduce bycatch.
In addition to the panel, guests will be able to sample local, responsibly harvested seafood; view a short video that will be featured on the Storied Seafood: California Swordfish website; and meet the scientists and fishermen.
NOTE: The tasting will take place from 6:15 p.m. to 7:00 p.m., prior to the panel discussion at 7:00 p.m.
- Chugey Sepulveda, Pfleger Institute of Environmental Research
- Alexis Jackson, The Nature Conservancy
- Mark Helvey, NOAA Fisheries (retired)
- Donald Krebs, fisherman
- Cassie Burdyshaw, Turtle Island Restoration Network
- Stephen Stohs, NOAA Fisheries
California Swordfish will provide the public an intimate and in-depth look into the California swordfish fishery. The project will provide information about gear types, bycatch and transfer effects, fisheries management, social and economic impacts, technological and science-based solutions, and other factors associated with the fishery through the lens of the fishermen, scientists, conservation organizations, and fishery managers. Their stories will be brought to life to the public through in-depth interviews.
Tune in Live
This speaking engagement will be streamed live via the web. It is free to view. Times posted are in Pacific Time. Please note that if you tune in early, you may see either a placeholder image or another scheduled guest speaker engagement.
|Archived Event Information|
|When||Wednesday, Apr 25, 2018 | 7:00 PM–8:30 PM|
|Cost||$5 for public; FREE for Aquarium members, seniors age 62 and up, teachers, and students with valid ID and advanced reservations.|
|Links||View past lecture videos|