I am passionate about exploring the confluence of environmental and human health. I believe that the goals of conservation must constantly revisit a stated purpose.

I am passionate about exploring the confluence of environmental and human health. I believe that the goals of conservation must constantly revisit a stated purpose.

We have eco-friendly shrimp. We can make them; we have that technology. But we can never have an eco-friendly all-you-can-eat shrimp buffet. It doesn't work.

The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling - to get yourself outside.

For too long we have placed an irrational burden upon our oceans by demanding only a narrow selection of species, which has led to unsustainable fishing and economic practices. If we instead ask the ocean what it is willing to supply, we engage in an inherently more sustainable relationship.

You want to save more fish? Eat more broccoli.

Why are fish unsustainable? Because they're popular. What makes restaurants work? Popular dishes that people come back for.