A week after things started shutting down because of COVID-19, I learned about the Anchovy Project, Stuart Brioza and Nicole Krasinki’s project to introduce local anchovies that were only two hours removed from the ocean to the San Francisco food scene. The Anchovy Bar not only survived COVID-19, it’s a hard reservation to get with limited outdoor seating, so I still haven’t been, but I’m looking forward to trying it.
This week, Eater published this fantastic video detailing how the anchovies get from the ocean to the restaurant:
I particularly love how a few people managed to create and improve a supply chain to make all of this possible. It takes a tremendous amount of vision and passion to do this. I doubt the demand for very fresh, local anchovies was very high prior to this project, and so building the supply chain to do this required faith and personal commitment. Now that it exists, demand has gone up and other restaurants are benefiting from their work. The more our attitudes change about seafood, the better it will be for our health and happiness as well as the ocean.
In his office, he has one of my favorite dashboards. It’s basically a bookshelf with cans of tuna on it. The bookshelf started off empty. Every time a tuna brand converted to line-caught tuna, he would add the can to his shelf. Here’s what it looks like now.
Measuring and tracking impact doesn’t have to be complicated, and it definitely doesn’t have to be digital.