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	<title> &#187; Barton Seaver</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>&#8220;Savoring Sustainable Seafood&#8221; Event</title>
		<link>http://sustainableoceanproject.com/2010/05/19/savoring-sustainable-seafood-event/</link>
		<comments>http://sustainableoceanproject.com/2010/05/19/savoring-sustainable-seafood-event/#comments</comments>
		<pubDate>Thu, 20 May 2010 00:16:50 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Fisheries Management]]></category>
		<category><![CDATA[Media & Events]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[Barton Seaver]]></category>
		<category><![CDATA[Bryan Voltaggio]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[Eric Schwaab]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Michel Richard]]></category>
		<category><![CDATA[National Museum of Natural History]]></category>
		<category><![CDATA[Nora Pouillon]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Rick Moonen]]></category>
		<category><![CDATA[Savoring Sustainable Seafood]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[Smithsonian]]></category>
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		<category><![CDATA[Top Chef]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=1083</guid>
		<description><![CDATA[Hosted by the Smithsonian&#8217;s National Museum of Natural History, Savoring Sustainable Seafood takes place June 11th and 12th in Washington DC. This high profile event should not to be missed. Unfortunately, however, SOP staff will be out of town. We will rely on any readers who attend to fill us in on the details.
The evening [...]]]></description>
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		<title>Messages from the International Boston Seafood Show</title>
		<link>http://sustainableoceanproject.com/2010/03/17/messages-from-the-international-boston-seafood-show/</link>
		<comments>http://sustainableoceanproject.com/2010/03/17/messages-from-the-international-boston-seafood-show/#comments</comments>
		<pubDate>Wed, 17 Mar 2010 13:40:30 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[General]]></category>
		<category><![CDATA[Media & Events]]></category>
		<category><![CDATA[Barton Seaver]]></category>
		<category><![CDATA[Bun Lai]]></category>
		<category><![CDATA[Casson Trenor]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[International Boston]]></category>
		<category><![CDATA[International Boston Seafood Show]]></category>
		<category><![CDATA[Jacqueline Church]]></category>
		<category><![CDATA[Miya's Sushi]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[Teach a Chef to Fish]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=871</guid>
		<description><![CDATA[North America&#8217;s largest annual gathering of seafood industry professionals took place over the past three days. SOP was given an opportunity to attend this year&#8217;s International Boston Seafood Show. Here, we report on some of the latest news and views on sustainability captured at the Show. 

One of the messages that arose early was the [...]]]></description>
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		<title>Barton Seaver: Visionary of Sustainability (Part 2)</title>
		<link>http://sustainableoceanproject.com/2010/02/22/barton-seaver-visionary-of-sustainability-part-2/</link>
		<comments>http://sustainableoceanproject.com/2010/02/22/barton-seaver-visionary-of-sustainability-part-2/#comments</comments>
		<pubDate>Tue, 23 Feb 2010 03:05:35 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Profiles & Interviews]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[Retailers]]></category>
		<category><![CDATA[Barton Seaver]]></category>
		<category><![CDATA[Blue Ridge Restaurant]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[fish stock]]></category>
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		<category><![CDATA[restaurant]]></category>
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		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[tipping point]]></category>
		<category><![CDATA[Wal-Mart]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=770</guid>
		<description><![CDATA[Tracking Barton&#8217;s career as a chef and restaurateur in Part 1 of this story helped us understand how his views of sustainability have evolved to the present. During SOP&#8217;s interview with head chef and owner of Blue Ridge Restaurant in DC, he dropped a couple insights into how we as consumers can engage in the [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Jacqueline Church: Inspiring Change</title>
		<link>http://sustainableoceanproject.com/2010/02/15/jacqueline-church-inspiring-change/</link>
		<comments>http://sustainableoceanproject.com/2010/02/15/jacqueline-church-inspiring-change/#comments</comments>
		<pubDate>Mon, 15 Feb 2010 19:18:27 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Media & Events]]></category>
		<category><![CDATA[Profiles & Interviews]]></category>
		<category><![CDATA[Recipes & Cooking Tips]]></category>
		<category><![CDATA[aquaculture]]></category>
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		<category><![CDATA[blog]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[farm-raised]]></category>
		<category><![CDATA[International Boston Seafood Show]]></category>
		<category><![CDATA[Jacqueline Church]]></category>
		<category><![CDATA[recipe]]></category>
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		<category><![CDATA[Rick Moonen]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sustainable]]></category>
		<category><![CDATA[Teach a Chef to Fish]]></category>
		<category><![CDATA[Teach a Man to Fish]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=755</guid>
		<description><![CDATA[Sustaining a career as a freelance writer and independent businessperson is no easy feat. It is even harder when one of the fields you work in is still in its formative stages. As one of the leaders in the sustainable seafood field, Jacqueline Church channels much of her energy and passion into educating others and [...]]]></description>
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		<title>Barton Seaver: Visionary of Sustainability (Part 1)</title>
		<link>http://sustainableoceanproject.com/2010/01/18/barton-seaver-visionary-of-sustainability-part-1/</link>
		<comments>http://sustainableoceanproject.com/2010/01/18/barton-seaver-visionary-of-sustainability-part-1/#comments</comments>
		<pubDate>Mon, 18 Jan 2010 16:04:44 +0000</pubDate>
		<dc:creator>Braddock Spear</dc:creator>
				<category><![CDATA[Profiles & Interviews]]></category>
		<category><![CDATA[Restaurants & Purveyors]]></category>
		<category><![CDATA[Barton Seaver]]></category>
		<category><![CDATA[chef]]></category>
		<category><![CDATA[consumer]]></category>
		<category><![CDATA[Diamond District Seafood Co.]]></category>
		<category><![CDATA[farm-raised]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[Hook]]></category>
		<category><![CDATA[ocean]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[retailer]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[solutions]]></category>
		<category><![CDATA[sustainable]]></category>

		<guid isPermaLink="false">http://sustainableoceanproject.com/?p=554</guid>
		<description><![CDATA[When Barton Seaver opened the Washington DC seafood restaurant Hook as head chef in 2007, he added sustainability to the menu for personal reasons, not marketing purposes. He had no idea his actions would fuel a media frenzy launching him into the national spotlight. SOP had the privilege of chatting with Barton about how his [...]]]></description>
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