This is Duke Moscrip, and I started Duke's Seafood more than 4 decades ago. Early on, I began working with fisherpeople from Alaska to Mexico to find only sustainable seafood. My partner and son, John Moscrip, and our Executive Chef, Wild Bill Ranniger, and I source every ingredient in the food we serve at Duke's – yes, really – and it is local when possible, sustainable always, free of harmful chemicals and preservatives, and gluten free when possible. Since we have large portions, you might take some food home in our completely compostable packaging. Our straws were compostable way before the City of Seattle ordered restaurants to do so. We are ahead of the curve and are committed to leaving the smallest footprint possible while serving you the best food possible.