Week number 2 brings a bit of a different challenge, and one that became more and more relevant for me after I became hyper-aware of plastic waste and poor environmental practices in restaurants and other businesses.  The challenge: speak up about a possible improvement that you think one of your favorite restaurants can make in terms of its plastic use. You know those places you go to eat, the ones you adore with delicious food that you can’t get anywhere else and that give you the warm fuzzies because it’s familiar and it’s the bestest…but that also produce horrendous amounts of waste? I experienced that in Coeur d’Alene this past week at the Fish Market. My family loves this place. AMAZING fish tacos. But EVERYTHING served with single-use plastic sauce tubs, plastic cutlery, and beers on tap are even served in plastic pint cups. WHAT. WHY. GET A DISHWASHER. Give someone a job in the community and stop producing so much waste!

One of the most powerful driving forces in nurturing my zest for ocean conservation is connecting with like-minded, creative individuals who are working towards the same mission - but usually from a slightly different angle! I had the pleasure of connecting with Janell, the founder and creator of Clam & Clasp, and instantly fell in love with her beautiful pieces of jewelry. Each features a sustainably collected seashell and a promise to speak for the sea.