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Barton Seaver is a chef and National Geographic Fellow who has dedicated his career to restoring the relationship we have with our ocean. It is his belief that the choices we are making for dinner are directly impacting the ocean and its fragile ecosystems.

For Delicious, Healthy, and Sustainable Seafood, Think Inside the Can

In my role as director of the Healthy and Sustainable Food program at Harvard’s Center for Health and the Global Environment, I am often asked, “What should be for dinner?” Unfortunately, the answer is not always so easy. Sustainable seafood is a complicated topic, one that depends on myriad variables, making a trip to the seafood…

Can Technology End Pirate Fishing?

Last week, a 60-meter Japanese fishing vessel following the Benguela Current northward along the southwest coast of Africa entered Angolan waters, where it remained for some five days before returning to international waters to meet side-by-side with a Japanese reefer vessel. That activity is more than suspicious. Ships don’t just accidentally drift into the exclusive…

Hurricane at the Dinner Table

  As the East Coast begins to spring back to life, there is another disaster waiting to befall us in the aftermath of Hurricane Sandy. As the storm bore down on the coast, farmers and fishermen scrambled to bring in one last haul before the tempest struck. Farmers were at very nearly the end of…

Do You Know What Fish Is on Your Plate?

The floating barges, whole fish on display, and motley assortment of attendants give my favorite seafood market the look and feel of an era lost, or at least of a foreign shore that still remembers where seafood comes from. I like shopping here because the vast majority of the product is from local waters, and…

Restoring the Urban Sea by Farming It

With 91% of the seafood that we eat in this country imported from foreign waters there is increased interest in restoring local watersheds to full productivity. While much of the dialogue about sustainable seafood focuses on maintaining adequate resources, some forms of aquaculture can actually help to regenerate ecosystems, revitalize economies, and enhance food security.…

Celebrate Watermen during National Seafood Month

Walking the aisles of my local grocery store I was struck by the seasonal expression of the products featured. Not seasonal as in all of the vegetables mimicked that which you’d find at the local farmers market, available only in a distinct season. No, there were still strawberries and asparagus, Spring crops from another hemisphere,…

Healthier Food in Healthcare

Last week I had the privilege to help lead a gathering in Boston that convened many of the city’s leading hospitals and community care organizations. Organized by Harvard Medical School’s Center for Health and the Global Environment, in collaboration with Healthcare Without Harm and National Geographic, the workshop introduced participants to the benefits of shifting…

Saving This Small Fish Can Help Save the Ocean

I’ve always loved fresh fish. As a chef, there’s nothing like cooking a striped bass or bluefish straight from the Chesapeake — watching as the skin darkens, caramelizes, and releases just a hint of the unmistakably sweet, yet salty, fragrance of the Bay. But as a sustainability advocate, I’ve also grown concerned about the health of a key food source for these and many other species along the Eastern seaboard — a small fish known as menhaden.