Slow Fish 201: Good, Clean, Fair Seafood – Speaker Bios

Colles Stowell launched the non-profit One Fish Foundation in 2015 to talk to students of all ages about such critical issues as how seafood is harvested or farmed, climate change impacts on marine ecosystems, and fisheries management policies. The One Fish Foundation mission is to ensure students, their parents and local communities understand that where their seafood comes from, how and when it was harvested and even by whom matters.

Brett Tolley is NAMA’s National Program Coordinator. He comes from a four-generation commercial fishing family out of Cape Cod, MA. He is currently part of the HEAL Food Alliance School of Political Leadership cohort and recently spoke at the United Nations Ocean Conference.

Kelly Collins Geiser is the Education and Advocacy leader at Slow Food San Francisco.  She teaches cooking at Marin Oaks Academy, a continuation high school in Novato, CA, and caters small events in the Bay Area focusing on local foods.  Kelly helped direct Slow Fish San Francisco, a 3-day conference in Spring 2018 that drew fish harvesters, chefs, producers, business and community leaders from many parts of the US, Canada, and Mexico.  As a Slow Food Leader, she continues to collaborate with the national Slow Fish movement, and connecting good, clean, and fair seafood to consumers within her local community.  Kelly lives in Petaluma, CA with her husband, two kids, and a lovable cat, Captain Taco.

Kendall Whitney is the Marketing Manager for Seafood Producers Cooperative, North America’s largest and oldest fishermen-owned co-op. One of his primary roles is managing SPC’s retail store ( He’s on the Alaska Seafood Marketing Institute’s Domestic Marketing Committee and is the author of “How Producer Co-ops Save the World,” “Setting the Standard for Frozen Wild Seafood,” and a book on the healing power of rescue dogs.

He’s also a beekeeper, a mandolinist, a mushroom hunter and a bike commuter.

Innokenty (Kenny) Belov was born in Moscow, Russia in 1976. His family moved to the United States when he was five years old, and at 17 he was introduced to the world of ocean fishing in Florida. After moving to San Francisco in 1996, he left a career in professional photography to develop a new concept in environmentalism — a socially responsible restaurant with a focus on sustainability.Today Kenny is recognized as a leader in sustainable seafood. It started in 2004 with the opening of Fish. Restaurant in Sausalito, CA — a favorite among locals, foodies, and tourists alike. When he couldn’t get answers from his seafood suppliers to simple questions like, “Where did this fish come from?” and “How was it caught?” he created a solution. In 2009, Kenny and his business partner opened TwoXSea, a wholesale company that sells fully traceable, in-season seafood from small-scale harvesters and growers to Bay Area and Portland, Oregon markets and restaurants. Now, years later, TwoXSea has grown as a company but its commitment to quality and honesty have not changed.

Kelly Fukushima is a first-generation fisherman who’s been catching swordfish, shark, tuna and more for over twenty years. He invests heavily in new technologies and tests more efficient, economical, eco-friendly seafood harvest methods, like deep-set buoy gear. Fishing is his family’s business. They sell directly at their family-owned Loaf & Fish seafood sandwich booth at Tuna Harbor Dockside Market, San Diego’s weekly fisherman’s market operating since 2014. Kelly also developed a brand called San Diego Caught, aimed at promoting local seafood and fisheries.