Fish-Hugger: Carbon Neutral Gone Wild

Tuesday, May 27, 2008

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.


Ruth Reichl

Comments [4]

Ann Hall Every from Forest Hills, NY

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"

May. 27 2008 01:56 PM
Jennifer H from NYC

The more I listen to todays programs the more committed I become to vegetarian lifestyle!

May. 27 2008 01:51 PM

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?

May. 27 2008 01:30 PM
Mike in Manhattan from Inwood, NYC

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.

May. 27 2008 11:55 AM

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