I'll admit, my title is a little misleading. Restaurant proprietor and College Trustee David Barber '88 and Sean Barrett, co-founder of Dock to Dish, hosted a discussion about what they envision as the ideal future of the fishing industry in the United States. While they both explained what they are working toward — fostering a culture of sustainable fisheries — what stood out to me was the appalling state of the current system of commercial fishing. David gave an explanation of how, due to tariffs and working costs, it's cheaper for a company to fish in local East Coast waters, freeze and ship the fish to China for processing, and ship the fish back to the United States, than it is to process in the same region where the fish was caught. Even with all this travel, the fish can still be legally called "locally caught." It's certainly reassuring for me to know that people like David and Sean are working to change this model by supporting and buying directly from fishermen who prepare the fish in the same local waters from which the animals are found.