Captain Ben Hyman of Wild Local Seafood will be here on Friday, March 23rd, to discuss the importance of local seafood, local sustainable fisheries, and talk about some of his experiences with seafood in Southern California. This will be a great time to ask all of your burning seafood questions! We'll also be giving a brief demonstration on cold-smoking lox using some of Captain Ben's salmon!
Date: Friday, March 23rd
Time: 6pm to 7:30pm