Changing the way we think about our oceans…

Is Farm-Raised Seafood Sustainable or Not? (Part 2)

When evaluating whether a particular fish farm is sustainable or not, it is helpful to think about where the operation is located within the environment. Each location has its own set of pros and cons. Following up on Part 1, SOP peels away the next layer to help answer the complex question of whether your [...]

U.N. Votes Against Bluefin Tuna Ban

Of all the issues surrounding sustainable fisheries in the world today, the bluefin tuna debacle stands out as the biggest. This issue is so big you see headlines about it in most major newspapers around the globe. SOP hopes more of the general public internalizes this problem and becomes engaged in actively promoting fish conservation [...]

Messages from the International Boston Seafood Show

North America’s largest annual gathering of seafood industry professionals took place over the past three days. SOP was given an opportunity to attend this year’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 [...]

Is Farm-Raised Seafood Sustainable or Not? (Part 1)

Last year, seafood raised at aquaculture operations, or farms, reached a major milestone. More seafood eaten on this planet now comes from farms than from the wild. As the human population grows, this trend will continue, demanding ecologically responsible aquaculture. In Part 1 of this series, SOP boils down attributes that determine a farm’s sustainability.
A [...]

Wylie Dufresne: A Model for the Future

Wylie Dufresne, chef and owner of Lower East Side’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 [...]

Barton Seaver: Visionary of Sustainability (Part 2)

Tracking Barton’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’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 [...]

Jacqueline Church: Inspiring Change

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 [...]

Carolina Seafood: Keeping it Fresh

Duke University students and Carteret Catch, a fish industry marketing and education group in Carteret County, are teaming up to bring fresh North Carolina seafood to local markets. The collaboration is one of the latest community supported fisheries (CSF) programs to pop up in the United States. The goals are clear: increase access to locally [...]

Cookbook Review: Fish Without A Doubt

Be warned….don’t read this book UNLESS you want to be inspired! Chef Rick Moonen and his co-author Roy Finamore deliver a firecracker of a cookbook for anyone who is even thinking of cooking seafood. Fish Without a Doubt: The Cook’s Essential Companion covers everything from the basics of buying fish at the market to demystifying [...]

Target Takes Aim at Farmed Salmon

In a monumental move, retail giant Target announced yesterday that it is removing all farm-raised salmon products from its 1,744 stores nationwide. From now on, salmon sold under Target owned brands will be wild-caught and from Alaska. While this is another significant contribution to the sustainable seafood movement, SOP explains how Target can do more [...]

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