On this last episode, we look back on 23 years of joyous, difficult and always informative conversation.
A recent decision not to ban trade in bluefin tuna was a huge relief in Japan, where most of that prized but over-fished delicacy ends up as sushi. Kojo explores sustainable seafood and how to weigh your choices at the sushi bar.
- Casson Trenor Senior Markets Campaigner, Greenpeace USA; author, "Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time"
- Tim Fitzgerald Marine Scientist, Environmental Defense Fund
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