Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.

All too often we fail to ask what we are trying to sustain. Ultimately, sustainability must be measured by the endurance of thriving human communities.

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.

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.

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

Grilling is an easy tradition to start at any age! To get started, one only needs a modest investment in equipment and a little bit of outdoor space.

You want to save more fish? Eat more broccoli.