Cooking Up a Tasty Protest
We partnered with DC area chefs to make some noise against the controversial plan to open the Gulf of Mexico to open ocean fish farming. We dressed the part too...
If you happened to be driving past the Pershing Park area in Washington, D.C. the other day and noticed a group of noisy people in aprons and chef hats - no, we were not baking the world’s largest pie – you caught a glimpse of Food & Water Watch’s Chefs’ Rally for sustainable seafood.
Wednesday at noon we congregated across from the U.S. Department of Commerce – the department that is now considering the controversial Gulf of Mexico Fishery Management Council ocean fish farming plan – to say loudly and clearly that chefs and consumers alike are saying “NO” to industrially farmed fish.
Donning chef apparel and carrying big signs with phrases like “OOA = Fishy Business” and “Say NO to industrial fish farming,” we were joined by local chefs from such great restaurants as Central Michel Richard, Patowmack Farm, The Reef, and Majestic. And of course, our wonderful FWW liaison chef Rocky Barnette was there to speak to the energetic crowd.
After some inspiring words from Chef Rocky we grabbed our loudspeaker and marched the perimeter of the building, chanting until lots of faces appeared in windows.
Chefs, FWW staff, and activists communicated clearly to them, calling “Whose oceans? OUR oceans!” 
Again, thank you to all who turned out! We couldn’t do this without you.
Learn why open ocean aquaculture is the wrong choice for the environment, human health, and sustainability, and then take action by signing our petition to end industrial fish farming.
- Becca Londner
