The Indigenous fisheries scientist and citizen of the Nisga’a First Nation on how salmon conservation and science can embrace two-eyed seeing.
For fans of wild salmon, it’s hard to know what’s the right choice in a restaurant or at a store. Here’s why sustainable seafood chef Rob Clark loves Harrison River beach-seined keta.
The director of the Natural Capital Project and Stanford University professor reflects on forging big actions from small steps and a shared sense of place.
Until April 30, all new monthly gifts will be matched (up to $15,000). By joining our Stronghold Guardian Circle, your monthly gifts will provide reliable support for our work to protect the Pacific Rim’s most important wild salmon watersheds–our salmon strongholds.
