It's always so inspiring and humbling to learn about chefs who care about the sourcing of their food.
At Michelin star, LA-based restaurant Providence, chef Michael Cimarusti is an example of how you can serve delicious dishes that are both sustainable and creative. Providence partners with Dock to Dish, an organization that works with about 16 local fisherman in the Santa Barbara area to bring in at least 75 pounds of seafood every week.
He never knows what seafood he's going to get because it's all just that fresh!
Read more here.