This week we journey to Monterey, California for an in-depth look at one of the culinary world's biggest issues: healthy and sustainable seafood. It's politics at the grass roots level as we examine how the fishing industry is influenced by what chefs choose to serve in their restaurants. The show was recorded live at the Monterey Bay Aquarium's Cooking for Solutions weekend.Be sure to check out Jennifer Dianto's Seafood Watch program at the aquarium. It's a valuable resource for making choices about seafood that are healthy for our oceans.Dr. Steve Palumbi, a marine biologist at Stanford University, has put together a short video of him and Lynne taking DNA samples from supermarket fish to find out what's really in the package.Broadcast dates for this episode:June 24, 2006 (originally aired)June 23, 2007 (rebroadcast)

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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