This week we journey to Monterey, California for an in-depth look at one of the culinary world's biggest issues: healthy and sustainable seafood. It's politics at the grass roots level as we examine how the fishing industry is influenced by what chefs choose to serve in their restaurants. The show was recorded live at theMonterey Bay Aquarium'sCooking for Solutions weekend.

Be sure to check out Jennifer Dianto's Seafood Watch program at the aquarium. It's a valuable resource for making choices about seafood that are healthy for our oceans.

Dr. Steve Palumbi, a marine biologist at Stanford University, has put together a short video of him and Lynne taking DNA samples from supermarket fish to find out what's really in the package. Watch the movie here or take a look at some of the other fascinating clips on his Web site here.

For more in formation on sustainability and ocean-healthy choices in seafood please visit these sites:
   The Environmental Defense Organization
   Oceans Alive