Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left. — Barton Seaver Copy Share Image
While there are many varieties of grills, each with their own virtues to be sure, I prefer the standard Weber kettle grill. Don't be… — Barton Seaver Copy Share Image
All too often we fail to ask what we are trying to sustain. Ultimately, sustainability must be measured by the endurance of thriving human… — Barton Seaver Copy Share Image
For too long we have placed an irrational burden upon our oceans by demanding only a narrow selection of species, which has led to… — Barton Seaver Copy Share Image
80 percent of our global fish stocks are fully exploited, overly exploited or have collapsed. Two billion people rely on the oceans for their… — Barton Seaver Copy Share Image
We've become slaves to words like 'local,' 'fresh,' and 'seasonal.' We all want to be Thomas Jefferson's agrarian hero, but sustainable food is a… — Barton Seaver Copy Share Image
Why are fish unsustainable? Because they're popular. What makes restaurants work? Popular dishes that people come back for. — Barton Seaver Copy Share Image
Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left. — Barton Seaver Copy Share Image
We have eco-friendly shrimp. We can make them; we have that technology. But we can never have an eco-friendly all-you-can-eat shrimp buffet. It doesn't… — Barton Seaver Copy Share Image
The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually… — Barton Seaver Copy Share Image
I am passionate about exploring the confluence of environmental and human health. I believe that the goals of conservation must constantly revisit a stated… — Barton Seaver Copy Share Image
Grilling is an easy tradition to start at any age! To get started, one only needs a modest investment in equipment and a little… — Barton Seaver Copy Share Image
