Korean food as a route to the ocean
Our Ocean Table follows filmmaker Sonya Lee and journalist Hannah Sung on a journey inspired by Korean seafood dishes. The series asks how food culture can encourage a relationship with the ocean and its conservation. Ingredients become a way into stories about identity, memory and the places that sustain a meal.
The premise brings a familiar subject—the food people love—into contact with a much larger environment. Instead of approaching the ocean only through distant wildlife, it begins with cultural connections to what comes from the water. That gives the series a particular perspective for viewers interested in both food documentaries and marine conservation.
Following a dish from boat to kitchen
The opening episode, Leaving Familiar Shores, traces Korean soft tofu stew from a spot-prawn boat to a Vancouver Island kitchen. Its route connects the ingredients of a dish with the people and places involved in bringing it to the table. Food is the starting point for an exploration of cultural identity and the sea.
The episode guide continues with Defying Expectations, where birthday seaweed soup connects Korean traditions, motherhood and memory with sustainable farming. Charting a New Way Home explores fusion, memory and Korean identity along the British Columbia coast through foods including oysters. Across the three chapters, the subject expands from a particular meal towards questions of belonging.
