What’s Cooking with Sustainable Seafood?

Image courtesy of Edible East Bay magazine.

Just back from the Sustainable Foods Institute, a media conference that accompanies the Monterey Bay Aquarium’s Cooking for Solutions events, which support the aquarium’s Seafood Watch program.

This is my second visit to this panel-based, fact-filled, food-for-thought confab, now in its 7th year exploring how the choices we make as consumers of food impact not only our own health but also the health of the land and sea.

Stories out of the conference — which features chefs, authors, restaurateurs, advocates, purveyors, scientists, and other experts in the sustainable food world — to come.

For now, I’ll leave you with a nugget from the very first panel presentation by Callum Roberts, a British marine conservation biologist and the author of the forthcoming The Ocean of Life: The Fate of Man and the Sea. Environmental crusader Rachel Carson published a pamphlet in 1943, “Food from the Sea,” advocating less waste of sea creatures and suggesting that people pick less threatened species for their supper.

Proving once again that everything old is new again: Almost sixty years later, sustainable seafood chefs, sellers, and activists are singing the same tune, albeit with different fish.

See for yourself in my most recent story for Edible East Bay magazine: “What’s Cooking with Sustainable Seafood?” Find cookbook recommendations, recipes, and advice on choosing sustainable seafood too.

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Tagged as: cooking for solutions, Edible East Bay, monterey bay aquarium, seafood watch, sustainable seafood