11 Aug '11, 1pm

How we can eat our way out of the seafood crisis: via @grist

How we can eat our way out of the seafood crisis: via @grist

There's another big thing chefs can do. We focus so much on whether the product is sustainable that we forget to use these products sustainably. You can have sustainable Alaskan salmon caught by the Eyak tribesmen who've been fishing there for 3,500 years, and it's shipped to you in a carbon-neutral way, and you're supporting a historical and holistic viewpoint of how man and nature can coexist in a beautiful way, what an incredible story -- here's your 12-ounce steak of salmon. Just because it's a sustainable product doesn't mean we can [forget that we should be eating] small, adequate, but enjoyable portions. We need to be getting most of our calories from vegetables. You want to save the oceans? Great, eat vegetables. That's really where a chef can put his or her foot into the ring, is by taking seafood and moving it away from the center of the plate.

Full article: http://www.grist.org/food/2011-08-11-barton-seaver-how-we...

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