Is eating seafood ethical and sustainable? January 27 Caf� Scientifique at Museum of Nature

Is eating seafood ethical and sustainable? January 27 Café Scientifique at Canadian Museum of Nature

OTTAWA – That fish on your plate has a story behind it. Come unravel the ethics and sustainability of eating seafood on Friday, January 27 at the Canadian Museum of Nature’s Café Scientifique and movie night.

The discussion will get rolling after viewing the 2009 documentary End of the Line that reveals the impact of overfishing on the oceans. Then join University of Ottawa professor Melissa Marschke and Whalesbone Oysterhouse owner Joshua Bishop to share your thoughts about the issues raised in the film and the question at hand. Dessert, tea, coffee, and a cash bar are provided.

Marschke is an Assistant Professor in the School of International Development and Global Studies at the University of Ottawa. Bishop is owner/worker of Ottawa’s Whalesbone Oysterhouse and Sustainable Oyster & Fish Store.

The event begins at 6:30 p.m. and goes until 10:00 p.m. Tickets are $25 ($20 for students and Museum members), and includes the movie, dessert, coffee and tea. Reserve in advance at 613-566-4791.

The museum’s popular Café scientifique program takes place on the last Friday of each month. The winter and spring sessions will present marine and aquatic themes, in conjunction with the Whales Tohorā blockbuster exhibition opening March 2. The program unites people with an interest in natural science and the environment (or those who just want to come out for an interesting discussion and socializing). Each evening presents a thought-provoking documentary, as well as dessert and refreshments while discussing the evening’s theme. Experts will get the conversation rolling.

Visit the event page on the Museum’s web site, nature.ca. The Canadian Museum of Nature is located at 240 McLeod Street (at the corner of Metcalfe St.) in Ottawa.

Follow the Museum on Twitter (@museumofnature) or on Facebook. Subscribe to the bimonthly e-newsletter.

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