If you one of the lucky people, you get a weekly text from Eric Hodge with a list of his freshest sea-to-table catch. Hodge is known by Southern California's finest chefs for his meticulous and precise expertise in the Japanese technique of Ikejime, which quickly and humanely kills the fish, but also enhances its flavor and freshness and shelf life. It took him more than a year to perfect this process.

We talk with Eric about the great abundance of life in and around the Channel Islands, and how fragile and vulnerable that ecosystem is as the planet heats up. Eric talks us through his life path and passions, and how proud he is that his daughters are now crewing on his boat. We talk about the Thursday Farmers Market, where he is one of the mainstays, and where he constantly seeks customer insights and feedback. He is also known for bringing local chefs out on the boat to see firsthand how he catches and processes the fish. Eric's story of growing up locally and being drawn to the ocean through surfing, and how he navigates the fluctuations of currents, fishing seasons and regulations, and how he made a success as a hook-and-line fisherman is fascinating.

We did not talk about the Tasman Sea, making baseball bats from ash or London's theater scene.