Archive For The “Sustainable Seafood” Category

Education Week: In Search of Taste

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Education Week: In Search of Taste

Education or pleasure?

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Diane Kochilas: Ikaria

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Diane Kochilas: Ikaria

Live longer and better

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Workshop: Crete’s Culinary Sanctuary

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Workshop:  Crete’s Culinary Sanctuary

Go to the source to learn about the Mediterranean Diet

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Andrew George, Jr.: Modern Native Feasts

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Andrew George, Jr.:  Modern Native Feasts

How to combine Native cookery with Modern techniques?

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Oceana: The Perfect Protein

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Oceana: The Perfect Protein

Celebrate World Ocean Day with knowledge about fish

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The River Cottage Fish Book

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The River Cottage Fish Book

A guide for everything fish and seafood

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Jamie Oliver: Food Revolution Day

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Jamie Oliver: Food Revolution Day

Take action and join Food Revolution Day

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Susan Spicer: Restore the Gulf

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Susan Spicer:  Restore the Gulf

Who does not like Gulf of Mexico seafood?

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The Prince’s Speech: On The Future of Food

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The Prince’s Speech: On The Future of Food

A clear manifesto for the future

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Chefs Plan for Earth Hour

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Chefs Plan for Earth Hour

One hour to encourage the world to take global warming and climate change seriously.

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Sierra Club: Safe Sushi App

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Sierra Club: Safe Sushi App

App for low-mercury decisions

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Protecting the Salmon in Bristol Bay

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Protecting the Salmon in Bristol Bay

Dine for Bristol Bay

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Selfridges’ Project Ocean

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What if….Walmart, Macy’s, Saks Fifth Avenue or your local department store took the issue of seafood sustainability seriously? Hard to imagine? Urge your store manager to book a flight to London between May 11 and June 12 to visit Selfridges, the swank London department store. It is giving its entire space over to Project Ocean,…

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Rick Moonen: Gulf Wild

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Rick Moonen: Gulf Wild

Eat Gulf of Mexico Snapper and Grouper Again

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TEDx Manhattan: Changing the Way We Eat

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TEDx is raising important questions about sustainable food.

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Museum of American History: Food for Tomorrow

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Future food, starting tomorrow

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Quinoa 365 by Patricia Green and Carolyn Hemming

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Quinoa 365 by Patricia Green and Carolyn Hemming

Good science brief with less-than-creative proxies

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Louisiana Seafood: Chefs Cook for St. Bernard’s Parish

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How do you convince chefs to cook Gulf Coast Seafood?

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Given Enough Time: Monterey Bay Aquarium

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John Cleese explains the environment–John Cleese style

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Susan Spicer Files Against BP

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Can chefs make a successful stand against BP?

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Sustainable Seafood: Boston Festival

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What is new in sustainable fisheries?

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