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Keeping an oyster shortage at bay
When Captain John Smith explored the Chesapeake Bay in 1608, he wrote that the oysters "lay as thick as stones." But hundreds of years of harvesting every oyster in sight have brought the bivalve...
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Chefs with Issues: Making seafood sustainability palatable
Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate. Chef John Ash serves on the Board of Advisors of Seafood Watch, an educational...
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Rising gas prices trap lobstermen
Dave Casmi has made his living fishing for lobsters along the coast of Cape Cod, Massachusetts, for 40 years. But he and other lobster fishermen are asking themselves if it’s even worth untying their...
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5@5 - Selecting sustainable fish for Earth Day
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. Seafood lovers are between a rockfish and a hard...
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Urban farming roots community after BP spill
Editor's note: Next year, the Southern Foodways Alliance will explore inclusion and exclusion at the Southern table in 2014. This theme is two-fold. It marks the 50th anniversary of the desegregation...
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