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

- Barton Seaver

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 purpos…

- Barton Seaver

You want to save more fish? Eat more broccoli.

- Barton Seaver

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

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

- Barton Seaver

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 thin…

- Barton Seaver

For too long we have placed an irrational burden upon our oceans by demanding only a narrow selection of species, which has led to unsustainable fish…

- Barton Seaver

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

- Barton Seaver

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

- Barton Seaver