FROM WATER TO PLATE

The Hard Truth About Sustainable Seafood

with special guest Chef Laurence Jossel, Nopa Fish

In May, we step into a different part of the ocean story—one that doesn’t end at the shoreline, but arrives on the plate.

We’re welcoming Laurence Jossel, chef and owner of Nopa and Nopa Fish  whose work sits at the intersection of ambition and reality when it comes to sustainable seafood.

Everyone wants seafood that’s fresh, ethical, and responsibly sourced. But getting there? That’s where things get complicated.

Supply chains shift. Fisheries fluctuate. Definitions of “sustainable” blur under pressure. And behind every dish is a series of decisions—some clear, some murky, all consequential.

On May 28, Chef Laurence will take us behind the scenes—front of house, back of house, and out into the networks that connect water to kitchen. He’ll share what it actually takes to translate values into menus, where the friction lives, and why doing it right is often harder than it looks.

Along the way, we’ll follow one surprising dish—from a fish raised inland in Lassen County to its final expression at Nopa Fish—tracing how place, philosophy, and craft converge on a single plate. And in a twist that feels right at home at Faction, part of that story loops back through beer: spent grain from brewing becomes feed, closing a small but meaningful circle between pint and plate.

And this isn’t just theory. Chef Laurence will bring a taste with him—an invitation to experience the result, not just imagine it.

This is a conversation about aspiration meeting constraint. About the hidden work behind “better choices.” And about what it really means to serve the ocean well—one dish at a time.

Join us May 28, 7–8pm at Faction Brewing for an evening where ocean ideals meet the realities of the kitchen—and where every decision leaves a trace you can taste.

Bring friends. Bring an appetite. Bring your curiosity about what it really takes to do right by the ocean in a world that doesn’t make it easy.

Because the story of seafood doesn’t end when it’s caught—it begins again when we choose what to serve, and what to stand for.