Casson Trenor: Man on a Mission (Part 1)
Posted on | October 21, 2009 | 1 Comment
Environmental activist, author, restaurateur, and blogger, Casson shockingly tells SOP he is not a career-oriented person. He is, however, on a mission…..to save our oceans. SOP sat down with Casson in San Francisco and talked about the state of the sustainable seafood movement.
SOP asked Casson what seafood consumers can do to participate in the movement. He bluntly tells us, “Sustainable seafood is tricky because it’s a complex issue. There’s no magic bullet response.” However, he suggests we encourage our small and local retailers to offer sustainable products. Often times, the person you’re talking with is directly involved in the purchasing decisions. Another tip Casson offered up is to think about the quantity of fish you’re eating. Instead of going for the 1/2-pound portion of farm-raised salmon, try a 1/3-pound of wild Alaskan salmon…..quality over quantity.
Casson’s book, “Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time,” came out earlier this year. Since then, he’s heard from many readers about how they’ve changed their ordering habits. Some people have even left their favorite sushi restaurant for a more sustainable option. Most rewarding for Casson was the pitch he got from Hajime Sato, chef of the successful Mashiko restaurant and sushi bar in Seattle. Chef Sato brought in Casson to help him turn the sushi bar totally sustainable!
Stay tuned for Part 2 of the story about Casson, where we contemplate the future of the movement. In the meantime, check out his blog, Sustainable Sushi.
Tags: blog > Casson Trenor > fish > ocean > restaurant > seafood > sushi > sustainable
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December 10th, 2009 @ 11:11 AM
[...] will get you everywhere if you’re Brad Spear of the Sustainable Ocean Project and you write a two-part interview piece about my work — I don’t deserve it, but I’ll take it nonetheless! [...]