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	<title> &#187; arctic char</title>
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	<link>http://sustainableoceanproject.com</link>
	<description>Changing the way we think about our oceans...</description>
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		<title>Is Farm-Raised Seafood Sustainable or Not? (Part 3)</title>
		<link>http://sustainableoceanproject.com/2010/04/07/is-farm-raised-seafood-sustainable-or-not-part-3/</link>
		<comments>http://sustainableoceanproject.com/2010/04/07/is-farm-raised-seafood-sustainable-or-not-part-3/#comments</comments>
		<pubDate>Thu, 08 Apr 2010 02:11:32 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Commercial Fisheries]]></category>
		<category><![CDATA[Fisheries Management]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[arctic char]]></category>
		<category><![CDATA[barramundi]]></category>
		<category><![CDATA[catfish]]></category>
		<category><![CDATA[ecosystem]]></category>
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		<category><![CDATA[salmon]]></category>
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		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[tilapia]]></category>
		<category><![CDATA[tuna]]></category>
		<category><![CDATA[unagi]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=934</guid>
		<description><![CDATA[Finally, SOP unveils answers to the question we have all been waiting for: What specific farm-raised seafood products are most sustainable? Below we offer good and bad selections of farmed seafood. But, because nothing is absolute in sustainable seafood, you should still ask questions at the restaurant or fish counter.
As a class, cultured shellfish are [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Wylie Dufresne: A Model for the Future</title>
		<link>http://sustainableoceanproject.com/2010/03/03/wylie-dufresne-a-model-for-the-future/</link>
		<comments>http://sustainableoceanproject.com/2010/03/03/wylie-dufresne-a-model-for-the-future/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 01:03:55 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Profiles & Interviews]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[arctic char]]></category>
		<category><![CDATA[bluefin]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Chilean sea bass]]></category>
		<category><![CDATA[farm-raised]]></category>
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		<category><![CDATA[maine shrimp]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
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		<category><![CDATA[scallops]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sustainable]]></category>
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		<category><![CDATA[WD-50]]></category>
		<category><![CDATA[Wylie Dufresne]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=791</guid>
		<description><![CDATA[Wylie Dufresne, chef and owner of Lower East Side&#8217;s WD-50, pushes the culinary world in new directions with precision and confidence. Tapping into knowledge gained from the scientific discipline of molecular gastronomy, he churns out progressive American cuisine using nontraditional tools such as immersion circulators, liquid nitrogen, and Cryovac machines. SOP was delighted to learn [...]]]></description>
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		<title>Sustainable Seafood Movement Trends</title>
		<link>http://sustainableoceanproject.com/2009/12/02/sustainable-seafood-movement-trends/</link>
		<comments>http://sustainableoceanproject.com/2009/12/02/sustainable-seafood-movement-trends/#comments</comments>
		<pubDate>Thu, 03 Dec 2009 04:12:08 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[General]]></category>
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		<category><![CDATA[National Fisheries Institiute]]></category>
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		<category><![CDATA[ocean]]></category>
		<category><![CDATA[Port Clyde Fresh Catch]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[SeafoodSource.com]]></category>
		<category><![CDATA[Steven Hedlund]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[Wal-Mart]]></category>
		<category><![CDATA[What's Hot in 2010]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=409</guid>
		<description><![CDATA[In two separate accounts this week, trends show increasingly that the sustainable seafood movement is growing roots. In the National Restaurant Association&#8217;s annual chef survey, What&#8217;s Hot in 2010, sustainable seafood was featured in several ways. And, a leading online seafood industry news and opinion site called SeafoodSource.com reported on an increase in job positions [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Top Chef Features Sustainable Seafood!</title>
		<link>http://sustainableoceanproject.com/2009/10/26/top-chef-features-sustainable-seafood/</link>
		<comments>http://sustainableoceanproject.com/2009/10/26/top-chef-features-sustainable-seafood/#comments</comments>
		<pubDate>Mon, 26 Oct 2009 11:59:34 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[General]]></category>
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		<category><![CDATA[aquaculture]]></category>
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		<category><![CDATA[chef]]></category>
		<category><![CDATA[farm-raised]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Monterey Bay Aquarium]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Rick Moonen]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[Seafood Watch]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[Top Chef]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=115</guid>
		<description><![CDATA[The sustainable seafood movement is making its way through prime time television. This is yet another sign of how important this issue has become. 

Top Chef Season 6, Episode 9, aired October 21st featuring sustainable seafood throughout the challenges. Celebrity chef and advocate for the movement, Rick Moonen, served as guest judge and provided contestants [...]]]></description>
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