We have eco-friendly shrimp. We can make them; we have that technology. But we can never have an eco-friendly all-you-can-eat shrimp buffet. It doesn’t work. ~ Barton Seaver ~
After seeing fish of all sizes being loaded into crates from the beach on Monday I started thinking about where that fish might be going. Most of the large fish in our area is processed through the Fishing Cooperative and most fish that are plate worthy are taken to Panama City most days. I imagine that some of the fish in the net on the beach are sold on the side of the road, are taken to the fish market down the highway, some may go to local restaurants and the less desirable fish were destined for the plates of the people participating in bringing them in.
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. He brought the idea of sustainable seafood to Washington DC at Hook restaurant in Georgetown. After Hook, he opened Blue Ridge restaurant, where he was named as Esquire’s 2009 Chef of the Year. He now works at the Center for Health and the Global
Environment within the Harvard School of Public Health. His idea? Eat Seafood. A Little Bit. And Mostly Plants. Today I bring you Barton’s Ted Talk.
Eat your vegetables and less protein and carbs. You know who you are. (And I need to follow my advice.) Instead of making meat or fish the focal point of a dish, with veggies on the side, swap the formula.
I hope that little fellow took his chip bag home and had his mom cooked him up some fresh fish, but it probably wasn’t with a side of vegetables.