So when you’re standing there, in front of a fish monger, or your local grocery store and you say, ‘Hey, where’s that from?’ Once you get the answer, what are you supposed to do?
“Part of the trouble with sustainable seafood is that often times the information is simply not there,” said chef Barton Seaver. Seaver will be at the Cambridge Science Festival this weekend. Seaver’s delicate, delectable fish dishes featured at many popular Washington, D.C.. restaurants have won him national acclaim. He’s also a fellow with the National Geographic Society. But most of all, Seaver is a passionate advocate for preserving the bounty of the sea.
“For Cod and Country: Simple, Delicious, Sustainable Cooking” is his call to arms, and the title of his new book. When I spoke with Barton Seaver a little earlier this week, we talked about his personal connection to the ocean, and how eating sustainable seafood could be a form of patriotism.
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