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Sea to Table

Eat Better Fish

Sea to Table | Posted 08.21.2013 | Taste
Sea to Table

In the traditional supply chain, fish passes through many hands before arriving on your plate, and the freshest fish on the market is at least six days old. Luckily, chefs all around the country are beginning to make choices that support independent fishermen and sustainable fisheries.

Is Farmed Fish Really the Answer?

Sea to Table | Posted 08.17.2013 | Green
Sea to Table

We recently reached a milestone in the history of the human diet: for the first time ever, world farmed fish production topped beef production. In 20...

The True Cost of Food

Sea to Table | Posted 06.04.2013 | Taste
Sea to Table

When we turn a blind eye to where our food comes from in the name of convenience and price, we allow others to make our choices about what kind of food system we want to have. Ignorance may be bliss, but we can no longer afford to ignore the impact of our food choices.

Salmon or Gold?

Sea to Table | Posted 07.21.2013 | Taste
Sea to Table

Fisherman Christopher Nicolson is gearing up for salmon season. Each summer he makes the long trek to Alaska with his family, from Brooklyn to Brist...

Why We Need a National Ocean Policy

Sea to Table | Posted 06.24.2013 | Green
Sea to Table

This week over one billion people in 192 countries celebrated Earth Day. We planted trees, shared recycling tips, pledged action to combat climate c...

Eat Patriotic Fish

Sea to Table | Posted 04.08.2013 | Taste
Sea to Table

How do I know what fish is ok to buy? One simple step we can all take is to buy wild domestic seafood.

For Better Food, We Need Better Business

Sea to Table | Posted 06.11.2013 | Business
Sea to Table

Business has to change if we want the food system to change, and it's time that all food businesses were held accountable.

Who Can You Trust for Sustainable Seafood?

Sea to Table | Posted 04.21.2013 | Green
Sea to Table

Last week's NPR investigation on MSC-certified seafood has many questioning where to turn for sustainable seafood. The MSC label is supposed to guaran...

The End of the New England Fisherman?

Sea to Table | Posted 04.07.2013 | Green
Sea to Table

Last week marked a historic turning point for many fishing communities when the New England Fishery Management Council approved deep cuts to the cod...

McSustainable Seafood

Sea to Table | Posted 01.29.2013 | Home
Sea to Table

McDonald's is the first restaurant chain to use the Marine Stewardship Council label, which means every Fish McBite Happy Meal comes with a guarantee that you are making a responsible choice. But is a label enough?

Farm-to-Table Lessons for Sustainable Seafood

Sea to Table | Posted 03.24.2013 | Home
Sea to Table

Congress has been debating giving disaster relief to fishermen in the wake of Hurricane Sandy . This idea of 'fish aid' reminds us of Farm Aid, a move...

Why Do We Need GMO Farmed Salmon?

Sea to Table | Posted 01.16.2013 | Home
Sea to Table

There are plenty of reasons to oppose genetically engineered salmon, ranging from consumer health concerns to environmental risk, but there's a larger question we need to ask. What kind of food system do we want to sustain us?

Climate Change Challenges New England Fishermen

Sea to Table | Posted 03.10.2013 | Green
Sea to Table

For years scientists have been blaming fishermen for depleted cod stocks in the Gulf of Maine, but now evidence points to another culprit -- climate c...

A Feast of Seven (Sustainable) Fishes

Sea to Table | Posted 02.16.2013 | Home
Sea to Table

Among all the ways to celebrate the holidays, we can't help but be partial to the Mediterranean tradition of the Feast of the Seven Fishes, a seafood-...

Just Say No to Antibiotic-Infused Shrimp

Sea to Table | Posted 02.10.2013 | Home
Sea to Table

Meet the Wood family. The Woods have been fishing in the sleepy Gulf coast town of Port St. Joe, Florida since 1860. Around 1950, Grandpa Wood took u...

Giving Thanks for Sustainable Seafood

Sea to Table | Posted 01.20.2013 | Home
Sea to Table

While the image of a dressed and trussed Rhode Island conger eel likely won't have many families changing their Thanksgiving menus, we certainly recommend bringing some fish as a way to celebrate the holiday in a truly traditional fashion.

Want Sustainable Seafood? Know Your Fisherman

Sea to Table | Posted 11.13.2012 | Home
Sea to Table

While Sandy may already be old news for much of the country, our fishermen in the Northeast join an overwhelming number of small businesses and food producers trudging forward on the long road to recovery.