Presented by Let’s Talk About Food and the 2012 Cambridge Science Festival.

Presenting Partners include: the Museum of Science, the New England Aquarium, the Pew Trusts, Chefs Collaborative, the Harvard Center for Health and the Global Environment, and Island Creek Oysters.

Fishing for Sustainability: Finding the fine balance between our fish and our fishermen

1:00 p.m. – 5:00 p.m.
Harvard University Science Center B 

Our waters may be cold, but the topic of sustainable fishing in New England is hot. We know that the bounty of the sea is special to New England. How do we most accurately assess our fish stocks? Which fish varieties should we be eating? How do we maintain the tradition and livelihood of our fishing fleet and still safeguard our environment and our fish? Where does Aquaculture fit in? Join us for this Teach-In on New England fishing and hear from experts in policy, science, nutrition, the environment, business — and from our fishermen.

Opening Keynote | 1:00-1:30pm

The unique challenge of Sustainable Seafood in New England: Why is it so complicated? Join the talk with Paul Greenberg, author, Four Fish

Panel 1 | 1:30-2:45pm
Counting the Fish: What’s Out There under the Sea? Scientists, fishermen, and policy actors discuss how we estimate now and plan for the future
Moderated by Abby Goodnough, The New York Times
Gary Shepherd, Fisheries Research Scientist, National Marine Fisheries Service
John Williamson, President, Stellwagen Alive!
Vito Giacalone, Policy Director, Northeast Seafood Coalition 

Break | 2:45-3:15pm

Panel 2 | 3:15-4:30pm
The Business of Seafood: Buying, Selling & Eating 
Moderated by Jenn Abelson, Business writer, Boston Globe
Roger Berkowitz, CEO, Legal Sea Foods
Gordon Hamersley, Chef-owner, Hamersley's Bistro
Skip Bennett, Island Creek Oysters

Closing Keynote | 4:30-5:00pm
A conversation with Barton Seaver, chef/author, For Cod & Country

This New England Seafood Teach-In on Sustainability is made possible by the generous support of Island Creek Oysters Inc.