Photo credit: @julesdwit.
A not-for-profit media organization supported by people like you.
Fishermen on a shrimp trawler outside Guaymas sort the morning's catch. Later in the season their nets will turn up mostly bycatch.
(Photo courtesy of Harper's Magazine © Dominic Bracco II/Pulitzer Center on Crisis Reporting)
Science writer Erik Vance discusses the dismal future of the global fishery. His article “Emptying the World’s Aquarium” is in the August issue of Harper’s magazine.
I'm not one of these people who says we should stop eating fish altogether. It's a tricky game to play but I've sketched out a map for responsible eating here. http://www.lastwordonnothing.com/2013/07/16/dinner-guide-to-saving-the-ocean/
I lived on the Yucatan Peninsula last year and all the fisherman would walk the beaches in the morning looking for square fish...or bales of cocaine.
(I should have said, "and the almost impossible to eat anchovies...!)
The impossible-to-resist Chinook Salmon and anchovies are about the only fish I've eaten in the past decade, between the mercury and pollution, fishing methods and warnings about species declines...
Is there anything out there, ocean or fishery, that is OK to eat without having to contemplate that you are doing something that is just awful, either to our bodies or our world?
(For example, are certain fish farms improved? Do Gulf of Mexico fish still stink of oil? What about those newly-named creatures found in Trader Joe's icebox? )
Email addresses are required but never displayed.
Leonard Lopate hosts the conversation New Yorkers turn to each afternoon for insight into contemporary art, theater, and literature, plus expert tips about the ever-important lunchtime topic: food.
Leonard Lopate Weekend: Patti LuPone, The Underworld of Notarios, and The Story of Cancer
WNYC 93.9 FM and AM 820 are New York's flagship public radio
stations, broadcasting the finest programs from NPR, PRI and American Public Media, as well as a wide range of award-winning local
programming. WNYC is a division of
New York Public Radio.