How To Be A More Sustainable Cook, A Beginner’s Guide
Cooking Light, April 2018

Making your home kitchen more eco-friendly doesn’t have to be overwhelming. Even small steps can lead to meaningful change.


$40 Million Later, A Pioneering Plan To Boost Wild Fish Stocks Shows Little Success

Was Your Seafood Caught With Slave Labor? New Database Helps Retailers Combat Abuse

Do you Care If Your Fish Dinner Was Raised Humanely? Animal Advocates Say You Should

Some Tuna Can Carry Up to 36 Times The Toxic Chemicals of Others. Here’s Why

Will Fish Get A Humanely Harvested Label? These Brothers Bet $40 Million On It

Love Canned Tuna? More Grocers Want To Make Sure It Was Caught Responsibly

90 Percent Of Fish We Use For Fishmeal Could Be Used To Feed Humans Instead

Warmer Oceans Could Boost The Toxins In Your Shellfish Dinner

1 In 10 People May Face Malnutrition As Fish Catches Decline

Fisheries Scientist Under Fire For Undisclosed Seafood Industry Funding

Bluefin Blues: Valuing A Tuna Species Before It's Too Late

Slice The Price of Fruits And Veggies, Save 200,000 Lives?

Should Sprouts Come With A Warning Label?

Why is This Fisherman Selling Threatened Bluefin Tuna for $2.99 a Pound?

See more stories here


Ocean To Table
Sunset, February 2017

The next wave in sustainable eating? Getting to know your local fishermen. A seafood market in San Diego shows how it can be done.


Cover Story: Waste By Design
Tufts Nutrition, Winter 2017

Willing to Waste
What motivates people to buy food they don't intent to eat?

Holding On To Freshness
New technologies could extend the shelf life of produce.

Follow The Milk
Discarded cartons in schools show there's room to improve.


The Tricky Truth About Sardines
EatingWell, November/December 2016

The go-to recommendation for sourcing sustainable seafood is to eat fish that are low on the food chain, but here's why the advice can get murky when we're talking about sardines.


Trouble Brewing
Tufts Nutrition, Summer 2016

Climate change affects not only how much food we grow, but how it tastes. For crops like tea, small differences could have big economic consequences.

Dangling An Actual Carrot
Tufts Nutrition, Summer 2016

Financial incentives to promote healthy eating appears to benefit those on public assistance programs.


Shopping For Shrimp: How To Choose The Best, Plus Why It Really Matters Where They Came From
Fine Cooking, April/May 2016

For most of us, knowing which shrimp we can feel good about purchasing and which we should avoid is tricky. While earnest efforts to improve practices that may include slavery, pollution, destruction of mangroves, and antibiotic use are underway, the industry still a long way to go. We'll help you pick the best.


Congress is Having a Messy Food Fight Over GMO Labeling

Wild Salmon May Not Be As Wild As You Think

California's Drought Has Been a Dream Come True—For Pests


Greener Farmed Salmon But at What Cost?
EatingWell, July/August 2015

Farmed salmon is becoming more environmentally friendly. But as salmon farmers turn away from omega-3-rich fish oil and fishmeal in the diets of their fish, the alternatives are altering the benefits many eaters covet most. Today a piece of farmed salmon may contain half the omega-3s it did a decade ago.


Sticker Shock: Cheesemakers Grapple With New GMO Labeling Laws
Culture, January 2015

So far, the nation’s fight over labeling food products that contain genetically modified organisms (GMOs) has mostly been contained to the supermarket snack and cereal aisles, but brace yourselves: What may be the most polarizing debate in food is about to reach the cheese counter.


Why Farmed Salmon Is Losing Its Omega-3 Edge
Time/Civil Eats, December 2014

Steady pressure on the farmed salmon industry from environmentalists has pushed producers to become more eco-friendly. As a result, a piece of farmed salmon today may contain as little as half the amount of omega-3 fatty acids it did a decade ago.

The Guardian

Banning Food Waste: Companies in Massachusetts Get Ready To Compost
The Guardian Sustainable Business, September 2014

Massachusetts recently enacted the most aggressive mandatory composting program in history, to affect supermarkets, colleges, nursing homes, and prisons. How are they adapting?

Quel Fromage! Whole Foods' GMO Labels Make Trouble for Cheesemakers
The Guardian Sustainable Business, August 2014

The scramble to source non-GMO ingredients is heating up for artisanal cheesemakers thanks in part to the nation’s largest specialty cheese retailer, Whole Foods. For cheesemakers, whose products often require a year or more of careful aging, the grocer’s commitment to label products made from genetically modified ingredients by 2018 is sending ripples up the supply chain now.

Pregnant Women: Should You Be Eating More Seafood?
The Guardian Sustainable Business, June 2014

For the first time in a decade, the FDA and EPA have updated their fish consumption advice—quadrupling recommended levels for some eaters. That message marks a big change from the one many took away from the 2004 advisory, which is why the seafood industry and environmental groups want a say in the new guidelines.

Vermont Takes On Genetically Modified Foods With New Labeling Law
The Guardian Sustainable Business, May 2014

With the governor's signature, Vermont will become the first state in the nation to require labeling for products with GMO ingredients—but will it ever take effect?

New Walmart Guidelines put Alaskan Salmon Back on the Menu
The Guardian Sustainable Business, January 2014

In an eagerly awaited decision that spells good news for Alaskan salmon suppliers, Walmart says it will begin accepting seafood certified by programs other than the Marine Stewardship Council.

Fishy Business: Will Venture Capitalists Embrace Sustainable Seafood?
The Guardian Sustainable Business, November 2013

Fish 2.0, a sustainable seafood business competition at Stanford University, aimed to connect entrepreneurs with investors. Can it help jump start the sector?

Fish Fight: Walmart Caught in the Middle of Alaska Salmon Tangle
The Guardian Sustainable Business, October 2013

After a push from Alaskan salmon fisheries, Walmart considers alternative seafood certification systems. Will this undermine the Marine Stewardship Council's dominance?

Scientific American

Help for Kelp—Seaweed Slashers See Harvesting Cuts Coming
Scientific American, May 2014

The Marine Stewardship Council, best known for its ecolabeling and certification program for wild seafood, says seaweeds are an important component of the marine ecosystem that deserve more attention and protection. Last month they announced plans to develop the first global standard for sustainable seaweed, and expects to certify seaweed fisheries by the end of 2014.


Is It Time to Reconsider Farmed Salmon?

Why America Is Shipping Some Of Its Tastiest Fish Overseas

Your Oysters Are Impostors—Expensive, Slurpable Frauds

Buying Seafood? It's Probably Not What You Think It Is

How Malik Yakini Might Save Detroit With An Unusual Weapon: Food

See more stories here


In: Protecting Chickens. Out: Protecting Geese.

Meet San Diego's 'Aquacowboy'

Local Fishermen Land the Big One: A Dockside Market

What’s Stopping Fishermen From Tackling the Market on Dry Land

How an Egg-Centric Amendment Could Hurt San Diego Farmers

How a Stalled Immigration Bill Could Become a Food Security Issue


When In Drought
San Diego Magazine, June 2013

A combination of low snowpack, a threatened Colorado River, and record dry months at the start of the year have scientists cautiously concerned that we may be slipping into a drought. Unfortunately, our ability to fend off drought is complicated, and can’t be resolved with a simple summer soaker or two.

Scientific American

Outbreaks of Foodborne Illnesses Are Becoming Harder to Detect
Scientific American, November 2012

Advances in laboratory tests for pathogens like Salmonella, Campylobactor and E.coli provide quicker test results that are cheaper to process, but those very same lab tests have health officials worried. New rapid, non-culture tests no longer produce the isolate required to do the DNA fingerprinting needed to help identify a source of contamination, such as salmonella in lettuce or E. coli in raw spinach. The result could put public health at risk.


Meaty Bargains
San Diego Union Tribune, June 2012

Did the recent "pink slime" controversy have you fretting over what might be lurking in your burger? The brouhaha meant an uptick in meat sales at local farmers markets. If sticker shock sent you reeling, we're here to let you in on a little secret: There are bargains to be had in some overlooked meaty goodness, especially if you've got an adventurer's heart. Or make that a beef heart.


Sound Barrier: Can High-Power Ultrasound Protect Produce from Pathogens?
Scientific American, March 2012

Perfectly sanitized dimpled spinach leaves or tender greens like baby lettuce has been high on the wish list of the $3.1-billion bagged salad industry since its inception. A litany of food scares—and rules for organic produce—have pushed the industry to look outside the bag for food safety solutions. One of the most promising? High-power ultrasound.


Culture Club: Fellow Fermenters Are Giving Good Bacteria Its Due
San Diego Union Tribune, January 2012

Crouching down for a peek into the tiny closet, it was clear that Austin Durant is an optimistic kind of guy. The small box of Arm & Hammer baking soda tucked behind several large glass containers of fermenting vegetables was a valiant effort, but the smell of yeast-gone-wild won out. The scent floated through the entrance way and into Durant's living room upstairs.


Specious Species: Fight Against Seafood Fraud Enlists DNA Testing
Scientific American, November 2011

Escolar masquerading as white tuna. Flounder passing for Vietnamese catfish. Pricey baby cod replaced with lesser quality hake instead. Seafood fraud has long vexed the industry, but all this fishy business could soon change. The USDA is rolling out new DNA-sequencing equipment in nine of its major laboratories across the country in a push to squelch deceitful substitutions.


Serving Up The Local Catch
San Diego Union Tribune, October 2011

Despite our proximity to the ocean, getting local seafood onto your plate can be a challenge. Much of the fish landed in our port – like spiny lobster, swordfish or spot prawns – is shipped internationally to countries like China for both processing and sale. Unless you know an avid angler, chances are that lobster dinner you enjoyed came from the rocky coastline of Maine. But a group of local commercial fishermen are exploring ways to get their catch into local markets here at home, and clearing hurdles like limited seafood processing or securing refrigerated transportation. Their mission is one being played out in other cities across the U.S.


Best Bars Issue: Rent a Stylish Meeting Space
Entrepreneur, July 2011

This bustling American brasserie tiptoes the perfect line between work and play - high ceilings, inviting red banquettes and coaxing restaurant-length bar manned by some of the most skillful bartenders in the city.

Off Shore Wars: Fishermen & Environmentalists
Go Head-To-Head

San Diego Magazine, June 2011

In Southern California, the task of setting aside marine protected areas (MPAs) became a bitter back-and-forth drama between fishing rights advocates and environmentalists. The Marine Life Protection Act is expected to go into effect later this year. It's being heralded as an important victory by environmentalists, while commercial and recreational fishermen say they're left feeling bruised and somewhat victimized.


What's On Your (GE) Dinner Plate?
EatingWell, March/April 2011

Historically, crops have been genetically tweaked to be herbicide- or insect-resistant. Today, scientists are stacking traits to address both weed and pest problems. Others are looking at ways to improve the nutritional values of some staple crops. Here's the backstory and latest news on several GE foods that have made it (or may make it) to our dinner plates.

Trend Watch: Gone Fishin'
EatingWell, March/April 2011

In a time when most of our seafood is imported, the idea of buying fish that is caught nearby appeals to many – both for reducing carbon footprints and to bolster the local economies. CSF's, a riff on the popular CSA model, calls on members to shoulder the risk with the fisherman by paying for seasonal shares of locally caught seafood up-front. Today, nearly 20 CSFs operate in the U.S., with many more in the pipeline.


Health Advice Scrutinized
SeaFood Business, August 2010

While the USDA dietary guidelines are updated every five years, industry experts say they're at a standstill waiting for the federal government to reassess the science when it comes to seafood consumption and mercury. Critics say misinformation means too many consumers, including pregnant women, are not getting the health benefits seafood consumption provides.


Sea Change: Environmental Group Gives First-Time Nod to Sustainable Salmon-Farming Method
Scientific American, January 2010

Farm-raised salmon has long been the poster child of unsustainable aquaculture practices. Issues of escape, pollution and inefficiency have plunged it deeply into the "avoid" territory of environmental groups – until now. The Monterey Bay Aquarium took the unprecedented step of approving a farming method for Pacific Coho salmon.


Guilt-free Sushi: Environmentalist Tout Sustainable Fish for the Dish
The Christian Science Monitor, July 2009

While Chef Nobu continues to wrestle with the decision to remove bluefin tuna from his menus, savvy restaurateurs in San Francisco and Portland, Oregon have instead seen opportunity. Customer concern over dwindling fish populations has provided the impetus for chefs to do the heavy moral lifting for us eaters. Here, an order of fauxnagi is something to embrace, and turns out to be surprisingly delicious, even though there's not a flake of eel in it.


Taking Stock in Fish
Wall Street Journal, June 2009

The traditional CSA-model has made the evolutionary leap from land to sea. This month, nearly 1,000 Boson-area residents will be collecting their first fish shares through the Gloucester-based Cape Ann Fresh Catch Community Supported Fishery (CSF) program. But a closer look at the details shows the CSF is not without controversy.


A Chocolate-Infused Dinner
Wall Street Journal, February 2009

Chocolatier Andrew Shotts of Garrison Confections is raising the standard for American confectionaries. He places an intense focus on pairing seasonal ingredients with chocolate. Before placing pan to stove, Mr. Shotts conceptually develops each dish by stringing together a line of taste combinations.


Christmas Tamales
The Christian Science Monitor, December 2009

If the first image that comes to mind when you think of a tamale is a flavorless, corn-meal heavy brick that's too far on the dry side, wrap that image back up in the corn husk it came in. Those typical to San Antonio and southern Texas are full of flavor, shaped like a thick cigar and the masa is moist and delicate. In this region, it's the filling that's the star.


Believing in Providence
National Geographic Traveler, November/December 2008

A buzzing food scene and a new splashy art space have revived visitors' faith in Rhode Island's capital. A prosperous New England port town grown gritty in the wake of big industry's decline, Providence had few cheerleaders. But thanks to a downtown revitalization effort launched in the early 1980s, Rhode Island's capital city now has a lot to shout about.


City Shorts: A Spoonful of News
National Geographic Traveler, September 2008

Salt is what's shaking at The Meadow, a gourmet food shop in Portland's Mississippi Avenue neighborhood. In the tasting room, owner and selmelier (that's fancy for salt expert) Mark Bitterman might introduce you to exotic Japanese Kamebishi Soy Salt or Himalayan Pink Salt – just two of the 90 or so different kinds he carries.


Executive Dining: Boston's Green Dining Scene
The Wall Street Journal, July 2008

Conversations about product-packaging reduction or your company's pending LEED certification may be harder to swallow over a plate of bluefin tuna or at a restaurant that serves imported bottled water. For those closing eco-deals – or just keen on being "green" – Boston is among the more eco-friendly dining destinations.


A 'Tapanese' Twist, Japanese Cuisine Gets the Tapas Treatment
Wall Street Journal, April 2008

Arizona chef Nobu Fukuda serves small plates that are his twist on Japanese kaiseki – the formal multi-course meal, where attention is paid to the smallest of details with the goal of creating harmony.


Power Tables - Caucus Cuisine: Where Obama, Romney, Edwards and local big-shots eat in Des Moines.
The Wall Street Journal, December 2007

During campaign season, as long as hungry customers and political staffers keep arriving, chef and owner George Formaro keeps the kitchen humming well past closing time at this see-and-be-seen restaurant.

Chefs At Home: Braising For A Better Bird
The Wall Street Journal, November 2007

Cleveland-based Douglas Katz, known for using local ingredients, makes chicken with a comfort-food twist.


Dining Out Safely
Pregnancy Magazine, September 2007

Regular news reports about food scares are enough to make anyone queasy, but when nibbling for one becomes nourishing two, dining out quickly gets complicated.


Just a Taste: Huitlacoche
The Boston Globe Magazine, September 2007

A subtly flavored Mexican delicacy makes its way into Northern kitchens.


Just a Taste: Go Fish
The Boston Globe Magazine, July 2007

Lean, light, melt-in-your-mouth Copper River coho salmon is a late-summer delight.


For the Allergic, Safe Dining
The Boston Globe, February 2007

Celebrity chef Ming Tsai and some local lawmakers are trying to make dining out safer for those with severe allergies, but they're facing some tough opposition.


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