In this week's installment of Our Heroes, we talk with Laura Rose Day, Executive Director of the Penobscot River Restoration Trust, one of River Network's 2015 River Heroes. Day works to create sustainable sea-run fisheries on the river and oversaw removal of two dams, helping restore the lower Penobscot River to a free running waterway for the first time in nearly 200 years, and affecting nearly 1,000 miles of river.
When the Monterey Bay Aquarium's Seafood Watch program rates a fish as green (its highest rating for sustainability) it's a good thing. When that fish is an invasive species it's even better. Such is the case for the Chesapeake Bay blue catfish, an invasive predator species eating its way through the rivers of the Chesapeake Bay.
Imported or domestic? Wild or farmed? When did choosing fish become so difficult? We've pulled together advice on navigating some common fish options you'll likely come across at the market or fish shack. Summer goes by fast, so cut back on the pondering and get back into the sunshine with our fish cheat sheet!
American agricultural products are used in food, fuel and other goods marketed to consumers around the world. Too often, however, policy makers and businesses overlook the implications of this interconnectivity when making decisions about food consumption here in the US. That's why a systemic approach to policymaking matters!
Mollusks might be nervous: ocean acidification looms. As with rising mercury concentrations in fish, our fossil fueled energy choices are largely to blame. (OK, so maybe mollusks don't have feelings - but we bet you do, oyster-lovers.) What a great reason to support renewable energy!
GRACE's Peter Hanlon spoke with Thom Hartmann on his radio program about our recent blog post on the FDA's new fish and mercury consumption guidance, Consumer Reports' advice on the issue and how mercury gets into fish in the first place.
Sean Barrett is a founder of Dock to Dish, Long Island's first community-supported fishery and the country's first restaurant-supported fishery. The company has made it possible for a growing number of seafood lovers to establish a bond with sustainable fisheries, while opening up local markets to area fishermen.
In a recent Heroic Endeavors feature, we interviewed Sharon Feuer Gruber and Wendy Stuart of the Wide Net project. The conversation ranged from marketing invasive fish species to nutrition to the current state of our food system. We liked Sharon and Wendy so much that we decided to run the rest of the interview we had with them!
Sharon Feuer Gruber and Wendy Stuart are the founders of Wide Net, a project that helps control Chesapeake Bay blue catfish (an invasive, non-native species) and provides a low-cost source of protein to hunger relief organizations in the Washington, DC area. Read on to find out about their other heroic endeavors.
It sounds strange, but saltwater fish and freshwater resources are closely linked. A new study calculated for the first time just how much freshwater would be needed to replace fish and other marine protein in our diets with protein produced on land.
According to a new report by Oceana, the areas most at risk from the harmful impacts of ocean acidification and climate change are poor coastal and small island nations, regions that depend heavily on seafood for protein.
If you're from Maryland or ever lived in Maryland you've probably been to a crab feast (or crab "pick" in Virginia) and you know that Chesapeake Bay Blue Crabs are the best in the world. I was lucky enough to indulge in this summer rite of passage recently and as we picked our bushel of crabs we talked about the health of the Bay and the impact of one of the worst droughts in decades.
Helping New Orleans recover from Hurricane Katrina is an important national goal, but it should be achieved through new ways of thinking that will make the city healthier and more resilient. Two organizations-the Recirculating Farms Coalition and the New Orleans Food and Farm Network-are going to do that with plans to build the new Urban Farming and Food Center in the center of New Orleans.
Want to make ocean-friendly choices when you visit a fish shack this summer? Here's a guide to the many online sustainable seafood guides to help you along.
Much like an organic farmer, small fishermen face a similar risk - their livelihoods are at the mercy of the ocean, where there is no guaranteed steady income (not to mention the immense challenge of competing with the big distributors).
It's the year of two salmons: one genetically altered and under review by the FDA, and the other an inhabitant of one of the last great wild salmon runs (which is unfortunately situated atop a bunch of copper and gold deposits).