I grew up in Boston where I developed an early love of all things marine, except, ironically, the taste of seafood. I arrived in Santa Barbara in 1999 to get a Ph.D. in marine ecology at UCSB. I have been a Research Fellow at UCSB’s National Center for Ecological Analysis and Synthesis (NCEAS) for 12 years now and have projects on marine spatial planning, coral reefs and genetics.
In 2011, I teamed up with famed urchin diver Stephanie Mutz and budding fisheries activist Jon Gonzalez to launch a Community Supported Fishery program called Community Seafood. Finally obligated to consume seafood to show support for my own CSF, I quickly realized that fresh seafood is delicious and easy to cook! Unfortunately, Community Seafood faltered from lack of capacity and ended in 2015; ever since I've wanted to start a new one.
In 2016, I began working with the Chamber of Commerce and Commercial Fishermen of Santa Barbara (CFSB) on a new initiative called FishSB to boost local support for our fisheries. I continue to serve as part-time executive director of CFSB and board member to the Pacific Coast Federation of Fishing Associations.
I am supported in these many endeavors by my partner, Ben Halpern, and my kids, Sadia and Max, who have all become pescatarians and benefit directly from my insider access to local seafood.
I am a fishmonger-entrepreneur with experience ranging from farmers-market-fish-slinging to fine-dining recipe development and seafood sourcing.
In 2017, I founded my first seafood business "Trashfish," specializing in undervalued and lesser-known local seafood species like whelks and anchovies. We rebranded to "Kitchen Catch" in 2019 and happily got acquired by Get Hooked in December 2020.
I was a two-time Forbes 30 Under 30 finalist and have been featured as a sustainable seafood expert in Vogue, Forbes, Eater, and the Imperfect Food Podcast, and was a Food Inc. Emerging Voice in Food in 2018.
I am so excited to continue bringing trusted seafood to Los Angeles! My passion lays in bringing a millennial mindset to one of the oldest industries of modern society. The industrial seafood complex needs a face lift, and we are here to help! I bring a food-justice approach to our work, valuing people above all else.