Connection, Contribution and Sustainability are all on the menu for today's episode. Chef Ned Bell joins us and shares his own Three Big Things (as outlined below). As an acclaimed Executive Chef, Restauranteur, TV personality, and Sustainability expert, Chef Ned Bell takes us on a fascinating journey thru some necessary discussions about life, the restaurant business, and Ocean sustainability (including some enlightening bits about "Wild" vs "Farmed").

Ned's Three Big Things:

1) Don't Change Too Much: It doesn't take a monumental shift to have a BIG impact

2) 52 and 12 rule: Once a week try preparing something sustainable, Ocean Wise. Once a month, try preparing something new, something you've never tried before

3) Aim for a nutrient-rich plant based diet, with sustainable protein (Fish, Meat etc) as a garnish, NOT the majority of the plate.

You can learn more about all the wonderful things Ned has going in here:

Chef | Ned Bell Culinary | British Columbia

nedbell • Instagram photos and videos

Lure: Sustainable Seafood Recipes from the West Coast, by Ned Bell and Valerie Howes

Homepage - Ocean Wise

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