BARTON SEAVER

You want to save more fish? Eat more broccoli.

Grilling is an easy tradition to start at any age! To get started, one only needs a modest investment in equipment and a little bit of outdoor space.

80 percent of our global fish stocks are fully exploited, overly exploited or have collapsed. Two billion people rely on the oceans for their primary source of protein.

I am passionate about exploring the confluence of environmental and human health. I believe that the goals of conservation must constantly revisit a stated purpose.

For too long we have placed an irrational burden upon our oceans by demanding only a narrow selection of species, which has led to unsustainable fishing and economic practices. If we instead ask the ocean what it is willing to supply, we engage in an inherently more sustainable relationship.

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 difficult beast.

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 work.

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 fooled into thinking that you need any fancy gadgets in order to take advantage of cooking over a live fire. Just a good set of tongs and you're set.

All too often we fail to ask what we are trying to sustain. Ultimately, sustainability must be measured by the endurance of thriving human communities.

The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling - to get yourself outside.

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 fooled into thinking that you need any fancy gadgets in order to take advantage of cooking over a live fire. Just a good set of tongs and you're set.

By thinking through the grilling process while still in the kitchen, you can easily gather all of the items that you might need and conveniently carry them to the outdoors area.

The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling - to get yourself outside.

Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.

80 percent of our global fish stocks are fully exploited, overly exploited or have collapsed. Two billion people rely on the oceans for their primary source of protein.

Why are fish unsustainable? Because they're popular. What makes restaurants work? Popular dishes that people come back for.

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 difficult beast.

Grilling is an easy tradition to start at any age! To get started, one only needs a modest investment in equipment and a little bit of outdoor space.

You want to save more fish? Eat more broccoli.

All too often we fail to ask what we are trying to sustain. Ultimately, sustainability must be measured by the endurance of thriving human communities.

For too long we have placed an irrational burden upon our oceans by demanding only a narrow selection of species, which has led to unsustainable fishing and economic practices. If we instead ask the ocean what it is willing to supply, we engage in an inherently more sustainable relationship.

I am passionate about exploring the confluence of environmental and human health. I believe that the goals of conservation must constantly revisit a stated purpose.

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 work.