Robert Ruiz has been at the cutting edge of seafood sustainability education for a while. As chef of Harney Sushi, a two-unit chain in Southern California, he printed QR codes with edible ink on rice paper to guide guests to the National Oceanic and Atmospheric Administration’s FishWatch website. Now, as executive chef of The Land & Water Co. in Carlsbad, Calif., he is continuing his mission of using sustainably produced food and being transparent about where it comes ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Questions about your account or how to access content?