I found this article from Holland Brown about choosing to eat local and sustainable food very interesting and worthwhile for chefs and everyone else to read. Brown is based out of California and talks about purchasing grass-fed beef from a Santa Barbara-area ranch and fruits and vegetables through Tanaka Farm’s CSA program and farmers markets. Brown uses the majority of the article to dive into the topic of sustainable seafood. Brown admits to being skeptical about how clean local fish would be but then talks of feeling confident in the local offerings.
Brown also talks about Seafood Watch, part of the Monterey Bay Aquarium, which maintains a sustainable seafood guide by region of the country. Delaware North has worked with the Monterey Bay Aquarium and I can tell you that Brown has found a great resource for her sustainable seafood decisions.
There are definitely different schools of thought on sustainable seafood but I think Brown’s article is good because it’s from the perspective of someone who is skeptical but later learns more and more about the important topic.
Please share your thoughts on this topic.