Monterey Bay Aquarium: Turning the Tide on Seafood
Not sure which fish you should eat? The Monterey Bay Aquarium has resources to help confused consumers choose eco-friendly, sustainable seafood.
Not sure which fish you should eat? The Monterey Bay Aquarium has resources to help confused consumers choose eco-friendly, sustainable seafood.
Here’s a nibble that falls under the “small change, big impact” category for both your body and the planet: designate one day a week where you take a break from meat.
As farmers’ markets shutter for the season and backyard gardens go to seed, many of us will retreat to the grocery store for the bulk of our food purchases. The question is, when “local” options dwindle, will you opt to buy organic?
It seems I’m meant to talk about kids’ lunches right now. This past Tuesday, I did a segment on ABC-TV’s View from the Bay on making healthy lunches fun for kids. But even better than peanut butter banana spirals is the fact that, right now, we have an opportunity to be a part of re-framing the school lunch program in America. Here to tell us all about it and how we can get involved is one of our talented new Contributors, Kurt Michael Friese, who I’m proud to welcome aboard.
There is a fundamental difference in the way small—particularly organic—farms function and the way large, industrial outfits do, and it needs to be acknowledged not just in the Food Safety Enhancement Act bill, but in the way we view agriculture in America.
Landing sustainable seafood on your plate may seem tricky. But it’s as simple as asking your fishmonger a few smart questions. Here’s what you should know.
Let’s follow Michelle Obama’s lead in dispelling the myth that “good food” must mean gourmet and celebrate how great simple, fresh, seasonal ingredients can be.
There is one case in which “buy wild” is always a sustainable choice, and a green-rated one at that. Alaskan wild salmon. Try some from the Copper River with this tasty summer stone fruit salsa.
Not all fish are created equal when it comes to being a good candidate for aquaculture (the fancy name for raising fish in a controlled environment). Here’s the skinny, along with a recipe for a sustainable pick–classic blackened catfish.
Last week, we were at a friends’ house for dinner when talk turned to the Cooking for Solutions conference I was headed to at the Monterey Bay Aquarium. “It’s about exploring ways to create a more sustainable food chain,” I said. Brows went up. Heads tilted. And finally the question was asked: “What, exactly, does sustainability mean?”
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