With the price of gas climbing ever higher and global warming doom approaching, people are searching for alternative energy, fuel and transportation sources. But what about food? Experts say our current food supply system is responsible for one-third of global greenhouse emissions. So what should we eat? Ruth Reichl, editor in chief of Gourmet magazine, and Rick Moonen, author of Fish Without a Doubt: The Cook's Essential Companion , discuss how to become an eco-conscious seafood chef.
- Check out Gourmet magazine’s new Cookbook Club
- Recipe for Catfish Sloppy Joes from Fish Without a Doubt
- Recipe for Jalapeno Salmon Burgers from Fish Without a Doubt
Guests:
Ruth Reichl
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Comments [4]
Not a criticism of something Rick said....just point of information!
Ahi is the Hawaiian word for yellowfin tuna
Saying "Ahi Tuna" is redundant!
The Hawaiian word "Ahi" actually translates to "fire"
The more I listen to todays programs the more committed I become to vegetarian lifestyle!
Anything special about oysters? (re sustainability/ability to be farmed without poisoning since life span so short/taste/recipes) inspired by "A Geography of Oysters"... also, are there any fishes farmed in China you would personally eat?
Newton Pipin apples, along with about 15 or more other varieties, several of them "legacy varieties" are available at NYC farmers markets from Samscot Orchards, located in upstate New York.
I'm originally from the Midwest, and the variety of apples in NY and the quality of NY local apple cider is far better than anything I grew up with.
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