On The Avenue

Sipping for the Sea

by Kelly Laffey Photographed by Benjamin Lozovsky/BFA.com
Monday, October 1, 2018
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On Thursday night, New Yorkers drank like fish for the Wildlife Conservation Society at the sixth annual Sip for the Sea. Held at the Central Park Zoo, the event showcased the organization’s marine conservation and education work at the New York Aquarium and across the globe.


The goal of the event, which featured sustainable seafood and wine pairings, was to drive home the importance of local waterways and marine life “What’s really interesting is, if you go to a restaurant and New York and ask ‘Where is this pork chop from?” they can tell you the farm, etc.,” said Jon Dohlin, Director of the New York Aquarium and WCS VP. “But if you say, ‘I see you’re serving striped bass. Where is it from? Is it local?’ They have no idea.


“In being conscious about conservation issues, we are building the basis of a healthy ocean economy,” he continued. “[In turn], there’s going to be support for a viable fishing industry on Long Island. There’s going to be support for clean water activities. I hope this event brings people new awareness both of the fact that sustainable seafood is something people should strive for, and that it’s delicious.”


Among WCS’s other marine iniatives is the Sustainable Shark Fisheries and Trade Act, which is currently making its way though Congress. The bill promotes sustainable management of shark fisheries globally by ensuring that all shark, ray, and skate entering U.S. markets come from fisheries that are held to standards similar to those already required for domestic fisheries. (New Yorkers can learn more about the importance of sharks at Ocean Wonders: Sharks! which recently opened at the New York Aquarium.) 


WCS is also working to eliminate single-use plastics, especially straws, and to make the offshore Hudson Canyon a National Marine Sanctuary. “[The Hudson Canyon] is a huge huge ecology that’s almost unexplored, and it performs this really imporant ecological function,” said Dohlin. “As a deep notch in the shelf, it tends to funnel cold, nutrient-laden water from its depths to the surface, which helps sustain life.”


Proceeds from the event supported WCS’s commitment to saving wildlife in New York and around the world. Notable attendees included Fabien Cousteau and Lisa Singer, WCS President and CEO Cristián Samper, WCS Chair of the Board Antonia Grumbach, Donald Zucker and Barbara Hrbek Zucker.


Among the samplings was food from Almond, Amali, As Is NYC, Atera, Crave Fishbar, Davio’s Northern Italian Steakhouse, Delaware and Hudson, Fulton Landing Seafood Co., Luke’s Lobster, Mastro’s Steakhouse Manhattan, Oceanside Grill at the NY Aquarium, Perrine, Pier A Harbor House, The Sea Grill, Shuka, Takashi, Tavern on the Green, Teranga, Thalassa Restaurant, Tocqueville Restaurant and The Tuck Room.


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