Law students, SDSU frat boys, UCSD’s Marxists, USD students on sex and religion, the UCSD watermelon drop, will SDSU students go to war?
Various Authors 2:01 p.m., Jan. 23
Last week I wrote about Sustainable Seafood Week in San Diego, which runs until Wednesday, April 25th.
Sustainable Seafood Week encourages restaurants and patrons to consume seafood that is produced and harvested in a ways that minimize the impact on surrounding ecosystems and minimizes bycatch, while maintaining economic viability for those dependent on the seafood industry for their livelihood.
Restaurants that participate agree to feature sustainable seafood on their menus and to donate a portion of their profits to the San Diego Oceans Foundation’s education programs.
In addition to the restaurants previously mentioned, the following venues are participating in the event:
Azuki Sushi in Banker’s Hill
OffShore Tavern in Mission Bay
The Fishery in Pacific Beach/Mission Beach
Mitch’s Seafood in Point Loma/Ocean Beach
BO-beau Kitchen and Bar in PL/OB
Farm House Café in University Heights
525 at Inn at the Park in Banker’s Hill/Balboa Park
Quality Social, Downtown/Gaslamp
Blue Point Coastal Cuisine, Downtown/Gaslamp
Café Chloe in the East Village
Local Habit in Hillcrest
Rubio's, various locations countywide
For more information about what seafood is on the recommended list, as well as branded products that use sustainable methods of production: