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

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.

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.

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.

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

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.

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.

You want to save more fish? Eat more broccoli.

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.

Many dishes bring many diseases.