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Scripps Institution of Oceanography Honors Passionfish Events & Education Director

San Diego , CA — November 13, 2003

Andrew Ryland Spurgin, Passionfish’s Events and Education Director, and Executive Director/Chef of Waters Fine Catering and Waters Fine Foods recently received two honors from Scripps Institution of Oceanography (SIO).

Shortly after Passionfish co-hosted SIO’s Centennial Bash on September 25, the institution’s Director’s Cabinet honored Andrew with an appointment to their Community Relations Committee. He was also presented with a Centennial ring. Over the years Andrew has helped design and produce more than one hundred events for SIO, honoring dignitaries such as former U.S. President Bill Clinton; Walter Munk, recipient of the Kyoto Prize; Paul Crutzen, recipient of the Nobel Prize; and events including The White House Conference on Environmental Monitoring; the groundbreaking ceremony for the Birch Aquarium at Scripps; and the launching of SIO’s Revelle research vessel.

“SIO has always seemed like family to me,” says Andrew. “SIO is San Diego's jewel in the crown.”

“Andrew’s enthusiasm and creativity have been a source of inspiration as well as providing real support for Scripps,” says Tom Collins, Deputy Director for Administration at SIO. “His leadership in helping to organize our 100th Birthday Bash was instrumental in making it such a great success.” SIO, Passionfish, and the San Diego Gastronomically Correct Chefs co-hosted the Bash in which 550 guests enjoyed and learned about environmentally sustainable seafood.

The Director’s Cabinet is a group of business and community leaders in San Diego who provide expertise, counsel, and influence in the important areas of public relations and funding. They serve as informed ambassadors to heighten public recognition and awareness of the vital scientific work being done at Scripps toward helping society achieve a sustainable environmental balance.

The Community Relations Committee of the Director’s Cabinet assists with promoting awareness and appreciation of Scripps by identifying key individuals, corporations, and private-sector groups who could provide assistance to Scripps; making contact with key individuals, corporations, and private-sector groups; organizing/hosting events to promote Scripps to the community; and advising on how to improve communications with the public about Scripps.

“SIO scientists have been the ‘good guys’ in the ocean business for one hundred years and it’s people like Andrew who help us get our messages out, working relentlessly for the good of the seas,” says Jill Hammons, Director of Special Events at SIO. “He passionately believes in preserving the oceans and marine life, and, lucky for us, he believes in Scripps. We are proud to have him officially on our team.”

Andrew was also honored with an appointment to the E.W. Scripps Associates. They are the top-level donor group at SIO. Members have a special interest in the scientific process and the scientists who work at the oceanographic research institution. Founded in 1993, the group is named for the pioneering newspaper publisher, E.W. Scripps, who, for $1,000 arranged to obtain at auction SIO’s 170-acre campus in La Jolla.

“I have deep fondness and great respect for, as well as a wonderful relationship with Scripps that has spanned more than 15 years,” says Andrew. “The research and outreach that SIO does have huge influence on the healthy future of our oceans. I am honored and humbled to be extended these opportunities to raise public awareness for positive sea change.”


About us: Passionfish is for people passionate about the ocean, fishing, and seafood! We are a nonprofit public education project actively promoting sustainable wild fisheries and aquaculture. Founded in 2000, Passionfish has developed an innovative approach for addressing seafood and fisheries sustainability: forums that reveal common ground amid contention, celebrations of seafood, broadcasts that build awareness, and a unique book series aimed at inspiring adults and children about ocean and seafood sustainability.