Volunteers have a whale of a time working to save our seas. Join the fun this weekend!

Friday may be National Doughnut Day, but the real party this weekend is on June 8th in celebration of World Ocean Day. WOD, the brainchild of our Canadian brethren, is a worldwide effort to raise awareness and promote personal connection with the oceans that sustain life on this planet. Because we are lucky to have the ocean as our neighbor here in the Bay Area, there are a number of incredible events surrounding the celebration:

Ocean Beach Cleanup
When: Sunday, June 7th, 10 AM -12 noon
Where: Ocean Beach at the Judah Street Entrance, San Francisco
OceanHealth.Org teams up with the San Francisco Chapter of Surfrider for our annual World Ocean Day beach cleanup in San Francisco at Ocean Beach. There will be gloves and bags. Just bring yourself and dress for variable weather. The event is co-sponsored by the California Academy of Sciences & the Aquarium of the Bay.

I have quite the personal connection to SF’s Ocean Beach. For the past 2.5 years, I have led the Ocean Beach Foundation, working to preserve the beach with the fire pit installations as well as organizing weekly cleanups. It’s quite amazing what you can find out on the beach during cleanups…I’ve found everything from a huge Barbie dollhouse to an old school Radio Flyer (the toy of my youth!). I hope you’ll take part in the Ocean Beach cleanup.

World Oceans Day Film Festival
When: Wednesday, June 10th, 7-10 PM
Where: Victoria Theater, San Francisco
OceanHealth.org is celebrating World Ocean’s Day by screening a few short ocean films. We hope that you'll join us in this great location to share our love of the oceans and to view a variety of films showing perspectives on the ocean.

Purchase advance tickets at http://www.victoriatheatre.org or purchase tickets at the box office on the day of the film. Cost $10.

Some of the great films you'll see:
A Sea Change, End of the Line, Silent Snow, Keeping Coast, Favela Surf Dreams, Papa Tortuga, Revolution of the Crabs

Sustainable Seafood at Cal Academy’s Nightlife
When: Thursday, June 11th, 6-10 PM
Where: California Academy of Sciences, San Francisco
The Academy and its partners in the San Francisco Seafood Watch Alliance are pulling out all the stops to encourage visitors to make sustainable seafood choices.

Local celebrity chefs will whip up tasty treats during sustainable seafood cooking demonstrations: Eric Magnani from Global Gourmet Catering, Kin Lui and Casson Trenor from Tataki Sushi & Sake Bar, Craig Stoll from Delfina, and Loretta Keller from COCO5OO and The Moss Room. Also, we’ll host a screening of “The End of the Line,” a new film about overfishing that received rave reviews at Sundance.

Nightlife often sells out, it is suggested to buy your tickets ahead of time.

For even more events, check out OceanHealth.org

This sushi is good enough to eat.
Photo credit: Andrea Kissack.If you are a sushi lover, they can make your mouth water just thinking about them, bite sized pieces of Hamachi (yellow tail tuna), Ebi (shrimp), red snapper and Toro (Bluefin tuna) over vinegar sweetened rice. Can’t you just taste the raw fish delicacies right now? But, not so fast, these popular sushi items may not be the best thing you could do for yourself or the sea. They are either over-fished, farmed with aquaculture methods that pollute the ocean, are caught using methods that destroy ocean habitats or they are likely to contain contaminants, such as PCBs and Mercury, that can harm human health.

There is a new trend in town. Sustainable sushi. The Monterey Bay Aquarium, and two other ocean conservation groups (Blue Ocean Institute and Environmental Defense Fund), have come out with new advice for making better sushi choices. Modeled after the Monterey Bay Aquarium’s popular Seafood Watch Pocket Guide, the new sustainable sushi guide helps consumers make informed choices by categorizing seafood into three areas: Green (or best choice), Yellow (or good alternative) and Red (what to avoid). Just what kind of sushi you should avoid may surprise you. Until now, Unagi (bbq eel with avocado), seemed pretty harmless and a good choice for reluctant sushi eaters. Well, Unagi is farmed, freshwater juvenile eel so that definitely gets a red light from the Seafood Watch folks. You can try a sustainable alternative to Unagi at Tataki Sushi Bar in San Francisco. It may be the only restaurant of it’s kind in the country. The owners of the all sustainable sushi restaurant say they don’t want to become a niche as much as they want to influence the rest of the industry to change its’ practices. And with sushi a growing multibillion dollar industry, consumer preferences can have a big impact.

So how do you green your sushi? Try Pacific Halibut, farmed scallop or North American Albacore. Monterey Bay Aquarium biologists consider these among the “best” seafood because they come from abundant, well-managed fisheries or are raised using sustainable aquaculture methods.