Mar 11, 2014 Updated: 4:55 AM
By Robert Krulwich | Thursday, November 11, 2010
Tuesday, September 28, 2010
Tuesday, September 28, 2010
Monday, August 30, 2010
By Cathy Huyghe | Thursday, August 12, 2010
Sustainable seafood, along with locally grown ingredients, are two trends in the restaurant industry that are here to stay.
Which would be good news for fishermen and farmers – not to mention for the oceans, fish, and community ecosystems – if only our understanding of the science behind agriculture and, to a greater extent, aquaculture, was better.
“Ninety percent of diners want restaurants to serve only sustainable seafood,” Jacqueline Church said Tuesday morning during a panel called Teach a Chef to Fish at the International Seafood Show at the Boston Convention & Exhibition Center. “But nearly 75% do not know what species are close to extinction.”
That gap between desire and knowledge is a problem. And that makes it an opportunity, as Church sees it, especially in terms of education. Since two-thirds of the seafood Americans consume is consumed in a restaurant, Church sees chefs as the “front line” in an offensive approach to more educated diners.
Bluefin tuna and Chilean sea bass are two examples of non-sustainable fish that are nonetheless in high demand. “I hear lots of chefs say their customers won’t let them take those fish off the menu,” said Andy Husbands, chef-owner of Tremont 647 and Sister Sorel in Boston. “But we’ve done it, and other restaurants we know [like Fairmont Battery Wharf, also in Boston] have done it and we’re doing fine. Frankly, if a customer demands bluefin tuna, I don’t need that customer.”
“’My customers demand that’ is shallow excuse to keep those fish on the menu,” said Barton Seaver, a Washington D.C.-based chef and host of a PBS series called Turning the Tide, which uses dinner to tell the story of our shared common resources. “Those chefs are selling themselves and the customers short. I’m a hospitality professional, it’s my job to figure out how to eradicate the word No. I didn’t say no to Chilean sea bass, I sold the customer on the solution,” meaning a more sustainable alternative like barramundi.
In addition to the conversation between chef and diner, however, is a lack of knowledge within the scientific community that would actually improve the likelihood of fishing in more environmentally-responsible ways. It was only recently understood, for example, that some popular species like Orange Roughy take up to 30 years to reproduce.
“That’s an example that highlights the need for science,” Church said, “because we nearly overfished it to extinction. Chefs liked the fish, they liked to work with it, and diners liked it but we didn’t understand its life cycle. We don’t have the science yet about how to properly manage it.”
Nor, said Seaver, do we have a cultural understanding of fish as food. “We use different words to identify cow and beef, and pork and pigs. But fish and fish? We haven’t gotten the cultural identity of what fish represents to us.”
The “Dirty Dozen” of non-sustainable seafood species:
2. Farmed salmon
3. Bluefin tuna
5. Red snapper
6. Orange roughy
8. Patagonian toothfish
11. Halibut (Atlantic)
* Fishchoice.com shortcuts the time it takes chefs and consumers to research current information and sources of sustainable seafood
* My article on sustainable and vegetarian cuisine in Las Vegas, for Grist.org, interviews Rick Moonen, one of the founders of the sustainable seafood movement in the U.S.
* My article on Community Supported Fisheries in Gloucester on Boston’s North Shore explores the fisherman’s adaptation of Community Supported Agriculture.
* The Celebrate Seafood Dinner Series at the New England Aquarium highlights sustainable seafood choices.
* Last year Esquire magazine named Barton Seaver their Chef of the Year.
* Green Chefs Blue Ocean is a self-paced tutorial for chefs and students to learn about sustainable seafood and how to implement it in their menus.
Cathy Huyghe writes the WGBH Foodie blog. Read new WGBH Foodie posts every weekday, in which Cathy explores myriad ways and places to experience good food and wine.
By Cathy Huyghe | Thursday, August 12, 2010
It's difficult in early April in Boston not to notice the weather. Or the sun. Or the warmth. Or, by extension, all the attention that’s paid to nature, the environment and sustainability — especially as the 40th anniversary of Earth Day draws near.
Which got me to thinking, what’s the ecological footprint of a wine drinker?
With so much talk these days about reducing carbon footprints, I’ve started a list of the wine industry’s carbon-related risks and opportunities. Here are a few, along with some thoughts on what they may mean for you.
* Consider the distance a bottle of wine travels from the winery to your doorstep. In many wineries, you’ll notice palettes of empty glass bottles wrapped in plastic and stamped with the Saint-Gobain label; those bottles will be filled with the next vintage. Saint-Gobain is a manufacturer of much of the flat glass used to make wine bottles around the world. But they’re based in France and, given the less favorable conversion rate of dollar to Euro right now, glass from Saint-Gobain is becoming prohibitively expensive. So wineries are investigating cheaper options, such as importing glass from China — which means the bottles will have to travel even farther to get to your door.
* Cork recycling is a growing practice throughout the US. Yemm & Hart Green Materials in Marquand, MO, for example collects corks and recycles them into other products including wine cork tiles. An organization called Korks 4 Kids, a division of Recycle Corks USA based in York, PA, collects corks and donates the proceeds to children’s charities. For a different twist on reusing your corks, Chuck Draghi, of Erbaluce and formerly of No. 9 Park in Boston, suggested adding corks to an oven (that’s less than 500 degrees) to give a woodsy aroma to roast chicken.
* Consider whether the vineyards were farmed organically. Were they processed at an organic facility? Investigate wine lists, and ask sommeliers and shop owners for their recommendations of organic wine. Many wine shops set aside a section for “green” wines, and more and more restaurants feature lists of biodynamic and sustainably-farmed wines.
* According to an article in the Quarterly Review of Wines, Spring 2008, Bonny Doon winery will start printing the full list of their wines’ ingredients on labels. Starting with the 2007 whites and 2006 reds, QRW wrote, the Santa Cruz producer’s wines will sport new back-labels detailing growing stratagems (e.g. biodynamic), added preservatives (e.g. sulfur dioxide), yeast types (e.g. indigenous or organic) and fining agents (e.g. Bentonite).
As awareness of organic farming has grown, so has the quality of those grapes. As technology for organic processing methods has advanced, so has the taste of the wine. That’s good news for wine drinkers and, more and more, for the environment as well.