‘If you can’t beat them, eat them’: Inside a growing movement to turn a menace into a main course
As our climate changes, so will our diets. Fix’s Future of Food Issue explores that reality through the lens of foods that show what sustainable, equitable, and resilient eating could look like. Try them yourself with the recipes in our Climate Future Cookbook.
Al Massa grew up in an Italian family, learning the art of cooking while helping his mother trim tenderloins and prepare mounds of pasta on Sundays. She instilled in him an abiding love of gourmet food, one that was nurtured in Europe and expanded with Creole cuisine while working for the empire of celebrity chef Emeril Lagasse in New Orleans kitchens. These days, Massa is executive chef at a popular seafood restaurant in the coastal fishing town of Destin on Florida’s Gulf Coast.
The town also is home to a far less welcome resident: The lionfish. The nonnative and voracious predator has in recent decades invaded the Sunshine State’s coastal reefs, wreaking havoc on the ecosystem.
Massa is one of those leading the charge on an increasingly popular way of dealing with the threat — one with a surprising range of environmental benefits: Serving them for dinner. “W... Read more