The global appetite for seafood is pushing fish stocks around the world to the brink of extinction. But some activists say the key to replenishing the oceans isn’t as simple as avoiding certain popular dishes. We speak with chef-activist Barton Seaver about a “Fisheries to Fork” approach to sustainable seafood. Plus we get the latest news on illegal black markets for Chesapeake species.


  • Barton Seaver Chef and Certified Sommelier
  • Candy Thomson Reporter, The Baltimore Sun
  • Tom McCann Spokesperson, Ocean Conservancy

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