As we’ve discussed on this blog many times before, seafood stocks around the world are in trouble for a host of reasons, including overfishing, pollution, etc.  Oftentimes chefs, consumers, and home cooks want to do the right thing, but don’t know how.
Chefs Collaborative is a member-based organization that works collectively to support the use of […]

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“Amazingly, there is very little attention being paid to what fundamentally underpins all of our food systems - biodiversity and the services provided by ecosystems, such as soil, water and resilience to disasters.” - Gonzalo Oviedo

As the UN’s Food and Agriculture Organization convenes this week to discuss food security and rising food prices around the […]

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Scientists are scratching their heads over the mysterious dropoff of fall run Chinook salmon in the Sacramento River. Things are so bad that a federal advisory panel is looking at putting a complete ban on California salmon fishing.
There are several possible environmental factors that may be to blame; ultimately it’s evidence that our oceans […]

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We’ve noticed a trend lately, and one that we’re pretty pleased with: food and ag stories are creeping out of the food sections and onto the front page, into the business section, etc. A quick look at the New York Times in recent weeks provides an interesting case study:
Last week we blogged about Marion […]

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Yes, tuna troubles–but for whom? For a few years now, conservation groups have been sounding the alarum bell about the collapse of bluefin tuna populations. The increasing demand for the beautiful reddish pink flesh of raw tuna in sushi bars around the world (but most notably in Japan and the U.S.) has severely depleted […]

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Many of you probably carry your Seafood Watch cards in your wallet, for those moments at the fish market or in a restaurant when you’re unsure what’s sustainable.
For those of you without a card or without a wallet, let’s say, here comes fishphone.org. Text 30644 with the message FISH and then a variety of […]

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Any regular frequenter of restaurants knows that the fish we eat are subject to trends. For stretches of time certain fish will be “go-to” foods, and then suddenly they’re gone, replaced by something else. One day “Chilean Sea Bass” (actually Patagonian Toothfish, a less sexy name) started appearing on menus. And less than […]

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