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).
Marianne Cufone, Executive Director of the Recirculating Farms Coalition, talks about hurricanes, tilapia and how recirculating aquaculture systems can be produce seafood sustainably.
Chances are good you've never ordered river herring or menhaden off of a menu, but these important fish are disappearing. Are they finally about to get the help they need?
The ocean covers 71 percent of our planet and drives our climate and our economy. It’s also in trouble. Here’s an easy, and different, top ten list of ways to help the ocean out.
Sea to Table, a family business cofounded by Sean Dimin and his father Michael, connects fishermen from small-scale, sustainable fisheries with chefs all around the country.
There are many cases of invasive species wreaking havoc -- on water and on land -- on ecosystems around the globe. Eating them would seem not only to mitigate harm, but to actively improve the "invaded" ecosystems.
You probably know Ted Danson from Cheers, but with the release of his new book, "Oceana," you get a chance to also know the actor as a 25-year ocean advocate.