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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…

August 25, 2013: Running Ultramarathons at 18,000 Feet, Meeting Captive Killer Whales, and More

This week, join us as we run a 137-mile race 18,000 feet above sea level, then we meet beach-dwelling wolves that fish for salmon like bears (and occasionally harass humans), and finally, we learn about the SeaWorld orca who has been connected with three human deaths to appreciate how hard the large, social mammals are to maintain in captivity.

What Do Cicadas Taste Like? Adventures In Bug Eating

Ever wondered what cicadas, mealworms, or crickets taste like? Two National Geographic writers experimented with entomophagy, or bug eating, so you don’t have to.

Barton Seaver: Grilled Alaskan King Salmon Recipe

Justin O’Neill produces NG’s weekly radio program, National Geographic Weekend, with host Boyd Matson. Hear it on on SiriusXM satellite radio, subscribe to the iTunes podcast, or get the show streamed to your smartphone with the Stitcher Radio app. On this week’s edition of National Geographic Weekend, NG fellow Barton Seaver tells host Boyd Matson about a recent trip…

Mobile Apps Help Find Sustainable Seafood

This post is part of a special National Geographic news series on global water issues. Not too long ago, if you wanted to know what type of seafood was best for the environment, your tools didn’t get any more high-tech than a wallet card or a fridge magnet. But the fridge magnet doesn’t help much…

Portland Start-Up Tries to be “Facebook of Food”

In “foodie-heavy” parts of the country, if you want to buy a side of locally-raised bacon or organically-grown pears, it might be as simple as asking your neighbor or heading down to the local farmer’s market. But if you live somewhere besides San Francisco or New York, you very well may have access to local…

Eat In For Earth: The Hidden Costs of Take-Out Meals

Two large, grease-stained paper bags; one small, foil-lined bag; two paper wrappers; four plastic sauce cups, with lids; three cups, one plastic, two wax-lined paper; a handful of crumpled paper napkins; and a receipt. That’s what I was left with after cheeseburgers for two yesterday. I’m sure you’ve had this experience too, of surveying the…