This week, we've selected past interviews that give us a closer look at sustainability in food and winegrowing. We begin with chef Ned Bell, a longtime proponent of sustainable seafood, who is putting his stamp on the Naramata Inn, just north of Penticton; Kurt Simcic, viticulturist for Sebastian Farms explains some of his methods behind growing wine organically in a northern climate; winemaker Taylor Whelan for CedarCreek Vineyards, talks about his wines grown and made organically; Ed Tonner, viticulturist for Quails' Gate describes what it takes to earn sustainable winegrowing certification in BC, a process that took a year, and why they made the change from conventional growing.