Next Episode of Our Ocean Table is
unknown.
On a journey inspired by iconic Korean seafood dishes, filmmaker Sonya Lee and journalist Hannah Sung uncover the deep links between cultural identity and ocean conservation.
Sonya and Hannah trace Korea's soft tofu stew from a spot prawn boat to a Vancouver Island kitchen, revealing how food connects culture, identity, and ocean conservation.
A bowl of birthday seaweed soup uncovers links between Korean traditions, motherhood and memory to sustainable farming across cultures and coastlines.
From fried chicken to oysters, Sonya and Hannah explore how fusion, memory, and the ocean shape Korean identity along BC's coast.
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