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Suistanable Cooking in the News….

November 5, 2009

Another plug for Barton Seaver….
This month, Esquire magazine featured Barton Seaver, the famed chef of Blue Ridge and former chef of Hook, as he received chef of the year. A former classmate of A., Barton is a great example of a fantastic chef using sustainable cooking techniques. I might try the broccoli recipe at the bottom of the article. If you do, let me know how it goes!

Click here for the article on Seaver

NPR and the Sustainable Fish Movement.

On Fresh Air, Terry Gross interviewed Daniel Pauly about sustainable fishing. He gives specific advice for responsible purchasing, and explains why certain fish are considered to be more problematic. For example, farmed salmon requires an extremely large amount of chum, whereas wild salmon is much better for you and our resources. I also tend to think wild salmon tastes much better. Additionally, eating fish like catfish and tilapia are much better for the environment, and you.

Click here for the interview with Pauly

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One Comment leave one →
  1. November 30, 2009 7:52 pm

    I tried Seaver's broccoli recipe (used cayenne to spice it up) – it was easy and good! Thanks for highlighting the article, Melissa

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