Conservation

Six Shades of Post Vacation Blues (in photos)

Good morning.

I’m back from the 9th annual 2014 Sustainable Seafood Institute and Cooking for Solutions event at Monterey Bay Aquarium.

Monterey Bay Aquarium 2014

What an honor to be invited again this year to learn and mingle with the forward-thinking scientists, chefs and media of the day on the pressing environmental issues –  sustainable seafood, the ecosystems, what’s hot and what’s not and how in the hell are we going to feed the growing global population in 2050.

MBA SFI/CFS offered world-class, local, tantalizing food and wine – and for the first time this year – salon programs and DIY cooking classes. Think chocolate, seafood and biscuits – but not all in the same salon. More on that in a later post.

Jellies Monterey Bay Aquarium

Monterey Bay Aquarium celebrates its 30th year in October and its 15th year with Seafood Watch. It seeks to embrace pressing global ocean issues, and backs up its science with action. MBA gets a gold star for dedication and its sustainable seafood programs with solutions involving the oceans and our ecosystems.

eel Monterey Bay Aquarium

After spending the last several days looking at the aquamarine Monterey Bay and visiting the undeniably gorgeous blueness at the aquarium, I couldn’t help notice the greenness of my world in Kentucky. So yes, I’m feeling a bit blue this Monday.

Lionfish Monterey Bay Aquarium

While I arrange my notes from the conference and get back on track at home, I’ll leave you with my six shades of post-vacation inspirational blues.

Monterey Bay Aquarium

Not a bad way to start the week at all.

Squid Monterey Bay Aquarium

Check back for more about the SFI/CFS Monterey Bay Aquarium conference, or while you’re here, sign up to have my posts delivered to your inbox. (I promise I will not sell or spam your email address.)

Happy Monday,
Maureen
[title size="3" content_align="left" style_type="default"]About the Author: [/title]

Maureen C. Berry is the author of Salmon: From Market to Plate. She is a cook, sustainable seafood advocate, emerging photographer and nap-taker. When she’s not, she tries to play better guitar.