The Dock to Dish model has expanded across North and Central America. Above, artisanal fishermen on the Pacific coast of Costa Rica head out to sea seeking schools of abundant forage fish to supply the program.
In 2012, entrepreneur Sean Barrett founded Dock to Dish in Montauk, New York. It connected local fishermen and women with local chefs, enabling the chefs to serve hyper-fresh seafood – with the caveat that they didn't know what would be on their menus until it arrived in their kitchens the night before.
"Since we're not a seafood-centric culture, people don't know what's what, where fish are from, and when they're in season, making them easy to dupe."
In June of 2017, The United Nations Foundation designated Dock to Dish as one of the top breakthrough innovations that can scale to solve the ocean's grand challenges. His company has since expanded across the Americas and has just opened up shop in Fiji. Leapsmag recently chatted with Barrett about his inspirations and ideas for how to overcome the hurdles of farming wild seafood. This interview has been edited and condensed for clarity.
What inspired you to start Dock to Dish?
The short story is "A Tale of Two Hills."
The first is Quail Hill Farm in Amagansett. I grew up in the commercial fishing port of Chinicock in the 1980's and 90's, working on my family's dock from an early age and in the restaurant industry in my teens. By my thirties, I had accrued my 10,000 hours of experience in both dock and dish. I watched the food system shift from local to global, especially in seafood. By the early 2000's, over 90 percent of seafood in the U.S. was imported. It was bad.
Quail Hill was the first CSA [Community Supported Agriculture, in which customers pay up front for a share in whatever crops grow (or don't) on the farm that season] in the U.S., founded in 1990. So people in the area were accustomed to getting their produce that way. Scott Chaskey, the poet farmer at Quail Hill, really helped crystallize the philosophy for me and inspired me to apply it to seafood. Fishermen had always been bringing a share of their day's catch to their neighbors; now we were just doing it in a more formalized way.
The second is Blue Hill at Stone Barns. [Executive chef and co-owner] Dan Barber literally trademarked the phrase "Know Thy Farmer"; we just expanded it to Know Thy Fisherman and it took off like a rocket ship. His connections in the restaurant world were also indispensable.
17th generation Montauk fisherman Captain Bruce Beckwith (above left) with crew Charlie Etzel (Center) and Jeremy Gould (right).
Do you have any issues that are unique to seafood that a CSA or meat co-op wouldn't face?
This food is WILD. People are totally disconnected from what that word means, and it makes seafood different from everything else. Everything changes when viewed through the prism of that word.
This is the last wild food we eat. It is unpredictable, and subject to variables ranging from currents and tides to which way the wind is blowing. But it is what makes our model so much more impactful and beneficial than the industrialized, demand-driven marketplace that surrounds us. The ocean and its ecosystem are the boss, not chefs and consumers.
There has a been a lot of press about seafood being mislabeled. How and why does that happen? Can Dock to Dish fix it?
Imported, farmed seafood is cheap. Wild, sustainable seafood is not. People are buying low and selling high to make a buck; and while fisheries are extraordinarily regulated, the marketplace isn't. There is no punishment for mislabeling, and no means to correct it. Since we're not a seafood-centric culture, people don't know what's what, where fish are from, and when they're in season, making them easy to dupe. But technology is poised to fix that; DNA testing can test what a fish sample is and where it's from, and SciO handheld spectrometers – soon to be incorporated into smartphones – can analyze the molecular makeup of anything on your plate.
We've created the first ever live tracking system and database for wild fisheries. It is similar to the electronic system used to monitor commercial fisheries, thanks to which the resurgence of wild seafood in U.S. waters is a model for the rest of the world. We have vessel tracking devices on our fishing boats and delivery vans, so the path of each fish is publicly available in real time.
In 2017, Dock to Dish launched the world's first live "end-to-end" tracking system for wild seafood, which provides full chain transparency and next-generation traceability for members.
People are increasingly looking to seafood as a healthier, possibly more sustainable protein option than meat. Can Dock to Dish scale up to accommodate this potentially growing market?
Nope. We can't scale; the supply is finite. That's why the price keeps going up. To avoid becoming "fish for the rich" we are working closely with Greenwave.org to create a network of 3D restorative ocean farms growing kelp and shellfish, which sequester carbon and nitrogen out of the air and soil. Restorative, because sustainable is no longer an option. In fifty years, a plate of seafood will be mostly ocean vegetables with a small amount of finfish as a garnish.
A company is looking to improve medicines by making them in the nearly weightless environment of space.
Microgravity research could potentially lead to many more discoveries like this one, or even the development of brand-new drugs, but ISS astronauts only have so much time for commercial experiments.
“There are many high-performance products that are only possible to make in zero-gravity, which is a manufacturing capability that cannot be replicated in any factory on Earth.”-- Will Bruey.
The only options for accessing microgravity (or free fall) outside of orbit, meanwhile, are parabolic airplane flights and drop towers, and those are only useful for experiments that require less than a minute in microgravity — Merck’s ISS experiment took 18 days.
The idea: In 2021, California startup Varda Space Industries announced its intention to build the world’s first space factory, to manufacture not only pharmaceuticals but other products that could benefit from being made in microgravity, such as semiconductors and fiber optic cables.
This factory would consist of a commercial satellite platform attached to two Varda-made modules. One module would contain equipment capable of autonomously manufacturing a product. The other would be a reentry capsule to bring the finished goods back to Earth.
“There are many high-performance products that are only possible to make in zero-gravity, which is a manufacturing capability that cannot be replicated in any factory on Earth,” said CEO Will Bruey, who’d previously developed and flown spacecraft for SpaceX.
“We have a team stacked with aerospace talent in the prime of their careers, focused on getting working hardware to orbit as quickly as possible,” he continued.
“[Pharmaceuticals] are the most valuable chemicals per unit mass. And they also have a large market on Earth.” -- Will Bruey, CEO of Varda Space.
What’s new? At the time, Varda said it planned to launch its first space factory in 2023, and, in what feels like a first for a space startup, it has actually hit that ambitious launch schedule.
“We have ACQUISITION OF SIGNAL,” the startup tweeted soon after the Falcon 9 launch on June 12. “The world’s first space factory’s solar panels have found the sun and it’s beginning to de-tumble.”
During the satellite’s first week in space, Varda will focus on testing its systems to make sure everything works as hoped. The second week will be dedicated to heating and cooling the old HIV-AIDS drug ritonavir repeatedly to study how its particles crystalize in microgravity.
After about a month in space, Varda will attempt to bring its first space factory back to Earth, sending it through the atmosphere at hypersonic speeds and then using a parachute system to safely land at the Department of Defense’s Utah Test and Training Range.
Looking ahead: Ultimately, Varda’s space factories could end up serving dual purposes as manufacturing facilities and hypersonic testbeds — the Air Force has already awarded the startup a contract to use its next reentry capsule to test hardware for hypersonic missiles.
But as for manufacturing other types of goods, Varda plans to stick with drugs for now.
“[Pharmaceuticals] are the most valuable chemicals per unit mass,” Bruey told CNN. “And they also have a large market on Earth.”
“You’re not going to see Varda do anything other than pharmaceuticals for the next minimum of six, seven years,” added Delian Asparouhov, Varda’s co-founder and president.
This article originally appeared on Big Think, home of the brightest minds and biggest ideas of all time.
Centenarians essentially won the genetic lottery, says Nir Barzilai of Albert Einstein College of Medicine. He is studying their genes to see how the rest of us can benefit from understanding how they work.
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Centenarians may have essentially won the genetic lottery, but that doesn’t mean the rest of us are predestined to have a specific lifespan and health span, or the amount of time spent living productively and enjoyably. “Aging is a mother of all diseases,” Dr. Barzilai told me. And as a disease, it can be targeted by therapeutics. Dr. Barzilai’s team is already running clinical trials on such therapeutics — and the results are promising.
More about Dr. Barzilai: He is scientific director of AFAR, American Federation for Aging Research. As part of his work, Dr. Barzilai studies families of centenarians and their genetics to learn how the rest of us can learn and benefit from their super-aging. He also organizing a clinical trial to test a specific drug that may slow aging.
Show Links
Age Later: Health Span, Life Span, and the New Science of Longevity https://www.amazon.com/Age-Later-Healthiest-Sharpest-Centenarians/dp/1250230853
American Federation for Aging Research https://www.afar.org
https://www.afar.org/nir-barzilai
https://www.einsteinmed.edu/faculty/484/nir-barzilai/
Metformin as a Tool to Target Aging
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5943638/
Benefits of Metformin in Attenuating the Hallmarks of Aging https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7347426/
The Longevity Genes Project https://www.einsteinmed.edu/centers/aging/longevity-genes-project/
