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1. black
2. grey
3. blue
4. red
5. brown
6. white

Grilling is an easy tradition to start at any age! To get started, one only needs a modest investment in equipment and a little bit of outdoor space.

Barton Seaver

Related Topics

AgeNeedsSpace

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  The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling – to get yourself outside.

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  You want to save more fish? Eat more broccoli.

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  All too often we fail to ask what we are trying to sustain. Ultimately, sustainability must be measured by the endurance of thriving human communities.

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  We have eco-friendly shrimp. We can make them; we have that technology. But we can never have an eco-friendly all-you-can-eat shrimp buffet. It doesn’t work.

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  I am passionate about exploring the confluence of environmental and human health. I believe that the goals of conservation must constantly revisit a stated purpose.

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  Why are fish unsustainable? Because they’re popular. What makes restaurants work? Popular dishes that people come back for.

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  Grilling is an easy tradition to start at any age! To get started, one only needs a modest investment in equipment and a little bit of outdoor space.

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  Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.

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  While there are many varieties of grills, each with their own virtues to be sure, I prefer the standard Weber kettle grill. Don’t be fooled into thinking that you need any fancy gadgets in order to take advantage of cooking over a live fire. Just a good set of tongs and you’re set.

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