Chefs are on guard against crooked suppliers passing off cheap impostors for more valuable species

December 27, 2013 ENGO, National

Douglas Katz is the chef and owner of Fire food and drink at Shaker Square,The Katz Club in Cleveland Heights, and Provenance at the Cleveland Museum of Art. And he’s an environmentalist. The group Entrepreneurs for Sustainability has named him a Champion of Sustainability. His main concern is the health of our oceans and rivers in an era of climate change. And that ties in to his primary passion…fine food. “The wild fish populations are depleting so you have to know whether there’s enough fish to sustain our restaurant.” Read [email protected] 12:01

against crooked suppliers, Chefs are on guard, Monterey Bay Seafood Aquarium Seafood Watch, passing off cheap impostors

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The New England groundfish debacle (Part III): who or what is at fault? Nils E. Stolpe/FishNet

It took me a while to decide how to most accurately describe the situation that has been visited upon the New England fishing communities that are and since colonial times have been dependent on the groundfish fisheries.

NILS STOLPE: The New England groundfish debacle (Part IV): Is cutting back harvest really the answer?

While it’s a fact that’s hardly ever acknowledged, the assumption in fisheries management is that if the population of a stock of fish isn’t at some arbitrary level, it’s because of too much fishing. Hence the term “overfished.” Hence the mandated knee jerk reaction of the fisheries managers to not enough fish; cut back on fishing. What of other factors? They don’t count. It’s all about fishing, because fishing is all that the managers can control; it’s their Maslow’s Hammer. When it comes to the oceans it seems as if it’s about all that the industry connected mega-foundations that support the anti-fishing ENGOs with hundreds of millions of dollars a year in “donations” are interested in controlling. Read the article here

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