What are Ellen Stofan's plans for the nation's most visited museum?
Some of the greatest seafood sources in the world–including the Chesapeake Bay–are in our region. But we’re also at the epicenter of massive efforts to make our seafood systems more sustainable. Kojo explores what’s at stake in the fight for sustainable seafood in our region with a local oyster farmer and Barton Seaver, a chef and environmentalist who learned his trade growing up in D.C.
- Timothy Devine Owner, Barren Island Oysters (Hoopers Island, Md.)
- Barton Seaver Director, Healthy and Sustainable Food Program, Center for Health and the Global Environment, Harvard School of Public Health; National Geographic Fellow; Chef; Author, "Two If By Sea: Delicious, Sustainable Seafood" (Sterling Epicure, 2016)
TED Talk: Sustainable seafood? Let's get smart
From Bay To Table, The Life Cycle Of An Oyster
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