Photograph by Katie Stoops, Sterling Publishing
Inspiring people to care about the planet since 1888
Photograph by Katie Stoops, Sterling Publishing
“There’s this scientific approach to sustainability. And then there’s a human one. You start talking about fish, and it’s automatically some empirical formula, which takes a Ph.D. to understand. I’m not trying to save the fish. I’m trying to save dinner.”—Barton Seaver quoted in The Washington Post
A celebrated chef and graduate of the Culinary Institute of America, Seaver has cooked in cities all over the world and was named “Chef of the Year” by Esquire magazine in 2009. Recently, the National Geographic Society named him a Fellow in honor of his work to support sustainable fishing practices and responsible seafood choices for all of us. It is Seaver’s belief that the choices we are making about what we eat are directly impacting the ocean and its fragile ecosystems and he is acutely aware that the health of our oceans impacts the quality of life on land.
After graduation Seaver found work in southern Spain at a small family restaurant. Their casual, ingredient-based cooking style proved to be an important influence in his perception of food as an essential part of community. When the off-season arrived, Seaver hopped on a boat to Morocco and landed in the small seaside village of Essaouiera. There, he took part in generations-old fishing methods, becoming a part of a community whose survival was directly linked to the oceans. This experience showed him that sustainability is not just an ecological but also a humanitarian matter.
His forthcoming book For Cod And Country (Sterling, Spring 2011) is a book of recipes that inspires ocean conservation through the experience that we all share—dinner. In addition, Seaver is working on television and online shows that will engage consumers by telling stories everyone can relate to, whether they are preparing or enjoying a meal.
Popular Presentation
Delicious Is the New Environmentalism
Learn how environmental issues translate through the lens of dinner into everyday cultural concerns such as health, jobs and community. The compelling narrative of conservation is a story of responsible consumption. Seaver shares insight into how sustainable food is not just about what products we use, but just as importantly, how we use them.
Learn More About Barton
Barton Seaver’s Website
Ocean Hero: Barton Seaver
Washington Post Profile
Listen to Radio Interview With Barton Seaver
Boyd Matson Interviews Barton Seaver for NG Weekend Radio Show
Seafood is one of our healthier protein options, but overfishing is desperately harming our oceans. Seaver suggests a simple way to keep fish on the dinner table that includes every mom’s favorite adage—“Eat your vegetables!”
Check out Barton’s new series exploring sustainability, community, and environmental concerns as they relate to one of the world’s most common rituals—dinner.
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