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.

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.

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.

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.

You want to save more fish? Eat more broccoli.