Issue link: http://www.e-digitaleditions.com/i/856465
A s executive chef of the Monterey Bay Aquarium, Matthew Beaudin sources 99 percent of his products from within a 90-mile radius—and that effort has shifted $1 million in value to local producers and fishing profession- als. It's one of several sustainably minded initia- tives that earned Beaudin a 2017 Seafood Champion Award from SeaWeb, an internation- al nonprofit dedicated to ocean conservation. SeaWeb judges honored Beaudin in the vision category, recognizing his efforts in local sourcing as well as his cross-border promotion of the Aquarium's Seafood Watch program. In 2016, the chef worked with culinary teams in more than 20 cities to expand the campaign. He also developed aquaponics programs that will provide fresh vegetables and fish protein to HIV- positive orphans in Mexico. "The 2017 Seafood Champions demonstrate that courage and creativity can drive progress on seafood sustainability worldwide," said Mark Spalding, president of SeaWeb and The Ocean Foundation, in a statement about the awards. "These Champions have made smart use of strategies and tools tailored to their unique sit- uations. Some employed teamwork and diplo- macy to patiently overcome resistance. Others took bold actions. All have shown the determi- nation and leadership that are the core qualities of Seafood Champions." Award winners were chosen from a group of 115 nominees working in 43 countries. Beaudin and other Seafood Champion honorees were recognized at a June SeaWeb Seafood Summit reception that welcomed global seafood sus- tainability leaders to Seattle. Less than a year after opening Revival Ice Cream in downtown Monterey, chef Ron Mendoza has earned international acclaim for his house-made treats. Mendoza's Bee's Knees flavor took first-place honors at the 2017 Gelato World Tour compe- tition, held in Los Angeles this May. He crafts the signature organic scoops in his Alvarado Street scoop shop using local bee pollen, honeycomb BEST OF THE CARMEL POLICE LOG… Found item: Pair of fairly new shoes found in park trash bin, in a box with receipt. Owner on the receipt was contacted and agreed to inspect the shoes. SHORTCUTS CARMEL CONFIDENTIAL Monterey Bay Aquarium Chef Awarded Seafood Champion T he final weeks of this year's public guest sea- son at Tassajara Zen Mountain Center commemorate the destination's 50th anniversary with sessions on yoga, out- door adventure, meditation and more. Since opening in 1967 as the first Zen training monastery outside of Japan, the Carmel Valley facility has hosted local residents and celebrity guests including entrepreneur Steve Jobs, California Governor Jerry Brown and musician Joan Baez. For additional program information, visit www.sfzc.org/tassajara. Tassajara Zen Mountain Center Celebrates 50 Years 66 C A R M E L M A G A Z I N E • S U M M E R / F A L L 2 0 1 7 Monterey Bay Aquarium Executive Chef Matthew Beaudin has partnered with two local farms to supply the restaurant—one of which is a significant produce grower. Photo: Monterey Bay Aquarium Photo: Shundo David Haye