Last week, you read that National Geographic Fellow and acclaimed chef Barton Seaver visited the Nautica corporate offices and you saw pictures of some of the delicious food that accompanied his talk (smoked bluefish spread with toasted bread and olive oil, marinated clams with minted lemon marinade and pine nuts…mmmmmm). Well, this week I thought I’d dig a little deeper into Barton’s discussion, which you can also read more about in his book, For Cod & Country.
Probably the most interesting concept to wrap your head around is that in our vocabulary, we really only have two words to describe the environmental bona-fides of food and other commercial products – sustainable or unsustainable. Barton would say that this is misleading.
Why?
Because when 90 percent of the big fish in the ocean are gone and other species continue to decline, a “sustainable” fishery merely suggests that it’s not getting worse – which isn’t bad, but it’s not necessarily good either.
What would be better?
Barton’s strategy calls for fisheries (and other products) to do better than just being sustainable – they can be restorative. Additionally, we as consumers can help by moderating our portion sizes, choosing fish from the best available fisheries (check your seafood guide)…and, eating more vegetables.
To read more from Barton (and learn how to make his smoked oyster stuffing in time for Thanksgiving), check out forcodandcountry.com.
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