Seattle Based Food Blog Raises Awareness of Sustainable Fishery’s Impact on Bay Area Businesses

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The Family Feed Food Blog Accepts Invite to Spend Day Following Wild Salmon from Sea to Table

The Family Feed recently published its first article and video in which the Seattle based food blog spends a day on the waters of San Francisco Bay, working side-by-side with a local wild fishery, restaurant and seafood distribution business. Their goal is to help raise awareness among restaurants of the social and environmental impact of fishing methods and philosophies while helping The Family Feed readers understand the same. The trip was made possible by Sausalito based Fish Restaurant, owned by Kenny Belov and Bill Foss, two entrepreneurs that are serious about positive change in the food business.

“I’ve been a huge fan of Fish Restaurant for years, but never really for its environmental and social efforts. I just loved their food,” Kevin Van Pamel, co-author of admits. “When Kenny and I got to talking in depth about the impact of wild fisheries and how he and Bill had grown their business around improving them, I got hooked on knowing more.”

At the invite of Belov, Kevin took a weekend trip to the Bay Area, where he spent time working in all three aspects of fishing from sea to table: from the boat, to the dock and processing center and finally to the restaurants that serve the fish. What he learned was eye opening, even to a veteran foodie and member of The Daily Meal’s Culinary Content network.

“The first thing I admit in the post is that seafood has pretty much just happened my entire life. Our site encourages healthy eating, and we feature recipes made with food that’s been ethically raised and harvested, but to see the actual care and concern from businesses like Two X Sea, Small Boat, Fish Restaurant and Nopa (Restaurant) was beyond inspiring. It really raised my level of concern for how we eat at home and how I write about food going forward.”

As for plans to take on more adventures in the name of socially responsible and sustainable food, Kevin says he’s game. “I’m already looking at uncovering food businesses in the Seattle area, where we can go spend time working side-by-side and using that platform to educate consumers. I believe that, when more people see the reality behind what they eat and the impact of their choices on the bigger picture, we’ll help affect positive change. Kenny and Bill, along with all of the hard working, caring people I met during my trip, have started that impact from the ground up. I think it needs to be shared.”

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Kevin Van Pamel

Kevin Van Pamel
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