Since I’ve been working remotely – really remotely…over 5,500 miles from the National Fisheries Institute (NFI) offices in Washington, DC – I feel more productive and balanced, but do miss visiting face-to-face with my colleagues. Of course I make it back to Washington quarterly, and actually have my spring trip next week, but yesterday was special because for the first time a colleague from Washington came to me! NFI president, John Connelly, is in town for a meeting and invited Lloyd and I to join him for dinner last night at the stunning Outrigger Canoe Club. This photo is blurry, but captures the drama of an endless ocean against the backdrop of a sparkling cityscape just the same.

Not only did we all order fish, we chose the same fish – onaga, a succulent and mildly sweet Hawaiian snapper. Lloyd and I got the Cantonese preparation, which involvesa black bean sauce, cilantro, bok choy, and rice. John opted for broiled. Sitting feet from the ocean eating the healthy and truly delicious food it provides is entirely contenting and we’re very thankful for the experience.