We Connect Chefs to Oceans

In February 2013, we produced our first story in partnership with the San Francisco Chronicle, about the booming herring population in the San Francisco Bay following a near collapse in 2009. The boom was being supported by Bay Area chefs who were serving the fish, which often is used to feed larger fish species, in an effort to bring attention to the herring’s plight. The Chronicle has a weekday circulation of around 218,000 readers. In addition to print, the story received 130 likes on Facebook, and 10 tweets, including by Michael Pollan (575,000+ followers) and Edible San Francisco (52,000+ followers). KQED followed up with its own piece on the herring situation.

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