Part of the Trident: we don't buy it tour blog
"7.30am - time to get up!"
I open my eyes to total darkness and there is the usual momentary confusion. Bex and I are sleeping in a small cabin deep in the cavernous depths of the hold. There is no natural light and the darkness is comforting at night, like a favourite blanket, wrapping itself protectively around you, but disorientating in the morning, as you don't know what time it is. I can't remember what day it is and what I am supposed to be doing.
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Recent entries
- So long, and thanks for all the inspiration
- I Count ends but the work goes on...
- Help us put whaling on trial in Japan
- A fishy 'heads up' to France over tuna
- First certified palm oil shipment just a bit of public relations lubrication?
- Leaked legal documents say the government is open to challenges over new nuclear power
- Sjoerd Jongens 1950-2008
- Rainbow Warrior impounded; 90 arrested
- Dinner date with destiny
- Launching Greenpeace Africa
London Sushi Awards ban endangered bluefin
Posted by sarah on 7 October 2008.
Entries at the Milan Sushi Awards earlier in the year (image by Thomas Lu, licensed under Creative Commons Attribution 2.0)
Working at Greenpeace often means that I find myself in some unusual places - inside a nuclear power station, atop an aeroplane or in a palm oil factory. But I certainly never expected to find myself at an international sushi awards ceremony.
Read more »Loch Fyne signs up to Seafood See Life
Posted by sarah on 25 June 2008.
Loch Fyne managing director, Mark Derry, tells oceans campaigner Sarah Shoraka about signing up to Seafood See Life and sustainable sourcing for the 40-strong restaurant chain.
"Since we started out a decade ago, we have striven to only serve fish from sustainable sources, adopting the strong ethical stance of Loch Fyne Oysters who remain our main supplier. This year is Loch Fyne Restaurants' tenth anniversary.
Read more »The great fish and chips tradition
Posted by sarah on 12 June 2008.
Chefs Tom Aikens (on the right in the picture above) and Richard Ord, both key supporters of our Seafood See Life initiative, tell us why sourcing their seafood ingredients sustainably is so important to them. Their restaurants, Tom's Place in London and Colman's in South Shields, may be nearly 300 miles apart, but these distinctly different fish and chips establishments have more in common than first appearances suggest.
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