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.
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