The Intersection of Racism+Seafood

Perspectives to learn from on the American Shoreline.

In this episode, we have a candid conversation with a Black commercial fisherman and a Black chef/restaurateur about their experiences with systemic racism in everyday life and in the white-dominated seafood supply chain. Captain Shawn Watson (Florida) and Chef Nelson German (California) share personal stories and how they are feeling about the reinvigorated national dialogue our country is having about race right now.


Robert E. Jones

Chef Robert is a respected leader in sustainable seafood and a passionate advocate for global food systems reform. Before attending the Culinary Institute of America in Napa he had 20+ years of experience in government affairs, advocacy, and public policy including managing a sustainable fisheries portfolio for a global organization and as an appointee by the U.S. Secretary of Commerce. Today he advises clients on ways to promote sustainable seafood and tackle loss and waste in the supply chain.