Tennessee AquariumRead moreTennessee Aquarium event highlights Gulf of Mexico conservation
Conservation efforts aren’t just influenced by what Americans put into the water, but also what they take out of it.
It was a book with a three-letter title – “Cod,” by Mark Kurlansky – that shifted how chef Virginia Willis looked at the entire ocean.
“I realized we were over-eating a species,” Willis said. “We’re fishing into extinction.”
Willis now serves on the Monterey Bay Seafood Watch Blue Ribbon Task Force, a group of chefs who raise awareness about sustainable seafood. She will be giving a demonstration during the Tennessee Aquarium’s upcoming “Serve and Protect” event, along with chef Susan Spicer.