“Buoy meets grill: Join us for happy hour and a chat on sustainable seafood and ocean conservation.
Need an extra lure? Your first drink is on us!
Come get schooled with author and Oceana CEO Andrew Sharpless and sustainable sushi chef Hajime Sato for happy hour. Grist’s very own Greg Hanscom will navigate a stirring discussion on how wild seafood might be the key to a sustainable future for our oceans and our dinner plates. You’ll have a chance to reel in cool prizes, check out Andrew’s new book The Perfect Protein, and did we mention we’ll buy your first drink?**”