Barton Seaver Barton Seaver knows how to work magic with seafood. As executive chef at the Washington, D.C., restaurant Hook, he has won acclaim for his focus on sustainable seafood. His efforts have earned him a National Geographic fellowship and recognition from the Seafood Choices Alliance and the Monterey Bay Aquarium. Seaver believes that ensuring the survival of the oceans means changing our relationship with seafood, not severing it completely, and that chefs can use their influence to lead this change. His first cookbook, For Cod and Country, offers simple, seasonal, and scrumptious recipes as alternatives to the obvious seafood …
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Claire Thompson used to be Grist's editorial assistant. After disappearing into the wild for a while, she is now attempting to reenter society.
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