Barton Seaver is one of the world's leading sustainable seafood experts and educators, facilitating international conversations on sustainability and the role of food in resource management and public health. He's an award-winning chef, the founder of Coastal Culinary Academy, and the author of seven seafood-centric books, including For Cod and Country, Two If By Sea, American Seafood, and The Joy of Seafood.
What you'll learn from this episode:
How growing up in an ethnically diverse neighborhood where food was a form of cultural expression and a conduit for connectivity set Barton on the path to chefdom, and why he considers sustainable seafood to be the most "interesting" ingredient.
What truly qualifies seafood (and other food) as sustainable, and why it's crucial to ensure our sources are ecologically sound if we want to thrive as a species.
In spite of some of the true notes it strikes, why Barton takes issue with the core message of the recently released Seaspiracy documentary.
The physiological and biological efficiencies that make seafood such a healthy choice for the dinner table.
The steps we can take to ensure the seafood we consume is ethically and sustainably sourced.
And so much more!
Resources from this episode:
Barton Seaver | National Geographic Society
For Cod and Country: Simple, Delicious, Sustainable Cooking by Barton Seaver | Amazon
Two If By Sea: Delicious Sustainable Seafood by Barton Seaver | Amazon
American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea by Barton Seaver | Amazon
Barton Seaver: Sustainable Seafood? Let's Get Smart | TED
Great Pacific Garbage Patch | National Geographic Society
Fish: Friend or Foe? | Harvard T.H. Chan School of Public Health
Monterey Bay Aquarium's Sustainable Seafood Guides | Oceana
Aquaculture Stewardship Council
Alaska Sustainable Fisheries Trust
Wild Caught vs. Farm-Raised Seafood | Colorado State University
Battling Scientists Reach Consensus on Health of Global Fish Stocks | Nature
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