Behind the scenes of Top Chef: Sustainable Sushi with Vanguard’s Christof Putzel
Vanguard correspondent Christof Putzel got front row seats on Top Chef a few nights ago and blogged about his experience of tasting sustainable seafood on the Vanguard blog:
Want to know about more environmentally friendly green iphone apps: stay tuned to a blog near you (aka tune in next week).
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At the grocery store, I look for phrases like “line-caught” and “free range.” But like many eco-conscious consumers, the same rules often don’t apply when it comes to dining out for one of our favorite cuisines: sushi. To many of us, those tiny glistening jewel-colored rectangles just don’t look like fish. Even when we do acknowledge what we’re eating, it still feels like nothing could be more “organic” than eating a perfectly prepared piece of fresh fish in its most raw and natural state. But it’s that type of thinking that’s contributing to an environmental disaster. The three most popular items on the sushi menu, Tuna, Yellowtail, and Eel, are on the verge of disappearing. In fact, the rising global demand for sushi is causing the planet to fish out its seas completely, with some researchers estimating that all commercial fisheries will collapse within the next 40 years. More urgently, the World Wildlife Fund warns that if fishing practices don’t change, the Atlantic blue fin tuna faces extinction within the next TWO YEARS. Yet, it is still very difficult for many of us to give up our Toro. So… earlier this month I began my quest to learn how to make my own sustainable sushi.
Download this iPhone application from the Monterey Bay Aquarium for your guide to sustainable seafood.
Want to know about more environmentally friendly green iphone apps: stay tuned to a blog near you (aka tune in next week).
Recently on the Vanguard Blog:
- Celeb Oxy Watch: Sam Jones III of Smallville – by Mariana van Zeller
- Hearing the voices in Afghanistan – by Kaj Larsen
- Running the Math on Big Brother’s Pills – by Darren Foster
- An overview of Cuba: Past, Present and Future – by Adrian Baschuk
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