AdvertisementFrom Dock To Dish: A New Model Connects Chefs To Local FishermenSeptember 02, 2015Clare Leschin-HoarfacebookEmailSixteen Santa Barbara-based fishermen are participating in the Dock to Dish pilot program in California. Here, Charlie Graham fishes for lobster on his vessel, the March Gale, out of Santa Cruz Island. (Courtesy of Sarah Rathbone/Community Seafood)
