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sustainable seafood

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    How to save the world’s oysters — and eat them, too

    Consider the oyster — carefully. Photo: Wally GobetzCross-posted from Cool Green Science. The headlines were enough to make you throw away your shucking knife: “More than 85 percent of [oyster] reefs have been lost due to overfishing, according to a new study,” said The Independent. Foodie bloggers panicked over the news — was it suddenly […]

    Robert Lalasz Agriculture

  • Weeds, rock snot, and lionfish: a menu for 'invasivores'

    The latest trend in sustainable food? Eating invasive species. Here's your recipe for an invasivore dinner, complete with lionfish, pigeon, and weeds.

    Holly Richmond Culture

  • The time is ripe for 'Food Forward' TV show

    America seems to have an insatiable appetite for food-themed TV shows, but very few explore where the food comes from. A new series hopes to change that, by showcasing the people trying to change how we eat in America.

    Bonnie Azab Powell Food

  • Ask Umbra’s Book Club: Isn’t the ocean an all-you-can-eat buffet?

    Dearest readers, What did you think of Sylvia Earle’s The World Is Blue: How Our Fate and the Ocean’s Are One? I must say, it left me awed and inspired. They don’t call Earle “‘Her Deepness” for nothing. The book has such depth and range — from how whales play to the perils of ocean […]

    Ask Umbra® Culture

  • Sustainable seafood takes center stage at Seattle dinner theater

    Servers and stowaways at Bounty!Photo: Amani Ellen LoutfyAt Seattle’s Café Nordo, the wait staff quotes Jack London, the soup is served from fish tanks, and there’s enough alcohol to ease the pain of the BP oil spill momentarily. Nordo’s odd coupling of an oceanic musical production, “Bounty! An Epic Adventure in Seafood,” with a five-course […]

    Darby Minow Smith Food

  • Elena Rivellino and Dennis Stein

    Art: Nat Damm Elena Rivellino and Dennis Stein Owners, Sea Rocket Bistro San Diego, Calif. At their Sea Rocket Bistro in San Diego, Elena Rivellino, 36, and Dennis Stein, 34, combine two of our favorite restaurant trends: budget-priced organic/local/gourmet and a devotion to sustainable seafood. They source their food exclusively from Southern California and Baja fisherpeople […]

    Grist staff Food

  • ‘The End of the Line’ is a compelling indictment of industrial fishing

    If scientists are correct, 2048 will be a terrible year for sushi restaurants. And diners selling tuna melts, too. The End of the Line isn’t going to make you feel so good about hitting the neighborhood sushi bar.In fact, if I had any money to invest in a seafood venture, Carl Safina’s suggestion to “consider […]

    Sara Barz Culture

  • Why the foodie press needs to do better work on seafood

    I recently finished Taras Grescoe’s wonderful, vitally important book Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood. Everyone who loves seafood and would prefer to be able to enjoy it in 20 years must read it. Basic message: overfishing, pollution, climate change, and abusive aquaculture practices threaten to turn the oceans into […]

    Tom Philpott Food