Restaurant goers don’t always stop to consider how their eating habits affect the environment. But some scientists are concerned that several popular species of fish are on the brink of collapse. A new group of environmentalists and chefs is on a mission to get eaters to choose sustainable seafood. We talk with a local chef who is committed to only serving fish that can be replaced at the rate they’re being caught.


  • Barton Seaver Executive Chef and Partner, Hook Restaurant
  • Dane Klinger Seafood Research Associate, The Blue Ocean Institute

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