The Berry Good Food Foundation advances a healthy, integrated food system by educating, connecting and supporting food producers and consumers.
January 12, 2017
Listen to Podcast of the Show
Catalina Offshore Products rang in 2017 by toasting to 40 years in the seafood business. The wholesale distributor and retailer will mark the impressive milestone with festivities throughout the year and by giving back to the San Diego community through a partnership with Kitchens for Good, a nonprofit that aims to break the cycles of food waste, poverty, and hunger through workforce training and other programs.
Family-owned and operated since 1977, Catalina Offshore Products is still overseen by founder Dave Rudie. The company began exclusively as a sea urchin wholesaler when Rudie, who spent his days diving off Catalina Island, discovered a market for the edible treasure within urchins known as uni. Over the last four decades, the San Diego-based business has built a tradition of excellence in providing its customers with high quality and sushi-grade seafood.
Today Catalina Offshore Products is one of the largest buyers of local seafood in San Diego, specializing in wild species found off the West Coast, from Baja California to the Pacific Northwest. It encompasses a wholesale division, online store, and walk-in fish market, and counts some of the nation’s top chefs and restaurants among its customers. As a result of its commitment to sourcing from responsible fisheries, nearly 75 percent of the seafood it sells is sustainable.
Commitment to giving back is also at the forefront of Catalina Offshore Products’ mission, which is why it has pledged that for every 40 pounds of seafood sold through its fish market during the first 40 days of the year, it will donate one pound of fish to hunger relief programs through Kitchens for Good.
Kitchens for Good bridges the gap between wasted food and hunger by rescuing and purchasing surplus food from wholesalers and farmers. Through its innovative culinary job training curriculum, students previously perceived as unemployable transform these ingredients into nutritious meals and products for hungry families. Each week they practice their culinary skills by preparing 1,500 meals for seniors and children suffering from hunger across San Diego county. Graduates of the program receive culinary certification and internship and job placement services.
November 17, 2016Listen to Podcast of the Show Joe and guest host Michelle Ciccarelli Lerach of the Berry Good Food Foundation interviewed panelists from the fourth and final multidisciplinary panel discussion of 2016, Safe Harbor. The event was held on November 16th and sponsored by the Berry Good Food Foundation. It featured Nationally prominent chefs, fishermen, academics, and ... Continue Reading
August 29, 2016August 27, 2016 Continue Reading
August 26, 2016Joe and guest host Michelle Lerach of the Berry Good Food Foundation to interviewed guest from the Re-imagining Food Waste: Future Thought Leaders panel discussion. The event was held on August 23 and sponsored by the Berry Good Food Foundation and feature guest with backgrounds in health, feeding those less fortunate, reducing food waste and ... Continue Reading
June 10, 2016“Its Your Money and Your Life” broadcasted live from the 7th annual Berry Good Night event in La Jolla, hosted by Bill & Michelle Lerach and sponsored by The Berry Good Food Foundation and Specialty Produce. Berry Good Night celebrates local growers, ranchers, and producers, along with championing the ideology of sustainable food. It unites kindred ... Continue Reading
May 20, 2016The panelists from Meaty Issues, sponsored by The Berry Good Foundation, joined Joe and guest host, Michelle Lerach, for a passionate dialogue with diverse perspectives examining the environmental, human health and animal welfare issues related to America’s meat-eating habit. Dr. Richard A. Oppenlander, Founder/President, Inspire Awareness Now, Author, Food Choice and Sustainability & Comfortably Unaware, Featured ... Continue Reading
February 5, 2016Could Soil Hold the Key to Stopping or Even Reversing Climate Change? A group of environmental experts got together on February 2nd, 2016 to speak about why soil matters and how to begin reversing climate change. Joe had the chance to interview each of these panelists to hear about their latest efforts! The panelists: Michelle Lerach Co-host Michelle Ciccarelli ... Continue Reading
June 13, 2015Saturday, Joe Vecchio broadcasted the show from the Berry Good Night event in La Jolla. Hosted by Bill & Michelle Lerach and now in its sixth year, the event celebrates local growers, ranchers, and producers, along with championing the ideology of sustainable food. It unites kindred spirits—artisans, food activists, farmers, ranchers, winemakers, brewers, writers, chefs, restaurateurs and dedicated locavores—for ... Continue Reading
June 20, 2014Saturday the show was broadcasted live from the 5th annual Berry Good Night. This event is brought together by the top minds in local and sustainable food, creating a unique environment for networking, storytelling and celebration. Hosts, William & Michelle Ciccarelli Lerach, will welcome their guests and several of San Diego’s most prominent chefs to ... Continue Reading
4th Annual Berry Good Night Dinner: Tommy Gomes, Jack Ford, Andrew Spurgin, Lucila Alejandro, and Sam Zien on Sustainability
June 19, 2013Saturday the show was broadcast live from the 4th annual Berry Good Night. This event brought together the top minds in local, sustainable food, creating a unique environment for networking, storytelling and celebration. Hosts, William & Michelle Ciccarelli Lerach, welcomed their guests and several of San Diego’s most prominent chefs to a sit down, multi-course ... Continue Reading
April 15, 2012Joe Vecchio interviews 3 guests who are stakeholders in the GMO equation and favor proper labeling of our consumer goods. Michelle Lerach is the proprietor of ‘Cups,’ a popular organic bakery and teaching kitchen in La Jolla. An excerpt from USA Today reads, “Cups, which opened in 2009, brings to mind a swankier, eco-conscious Candyland come ... Continue Reading