One of the great things about living in the Coastal Bend is the availability of fresh seafood. Victoria has the potential to become a sustainable food hub, said one area chef. That's one of the reasons James Canter, executive chef of the Victoria Country Club, is hosting a Sustainable Seafood Symposium and Grand Tasting on March 26. "Sustainability is more important now than ever," he told the Victoria Advocate. "We need to be investing in the security of our community."

In an effort to bring together like-minded individuals, Canter said the event will host lectures, discussions, cooking demonstrations and a tasting of sustainable food. Presenters include Kenny Belov, owner of Fish in Sausalito, Calif.; John Russ, chef of Luke in San Antonio; and chefs from the Houston, Austin and San Antonio areas. Canter hopes the symposium will help reconnect people with their food sources and educate them about what could happen in terms of food production for future generations. "There is a point when the environment can't take what we're doing to it," he said. "Pesticides go into our water table, into our systems through food that we eat and the soil that our food is grown in."

The 'Sustainable Seafood Symposium and Grand Tasting will be from 6:30 to 9:30 p.m. on March 26th at the Victoria Country Club, 14 Spring Creek Road. Tickets are $50 per person. For more information call the Victoria Country Club at 361-573-3712.

Twenty-five percent of ticket sales will benefit the Food Bank of the Golden Crescent to help improve the welfare in Victoria and the surrounding area.