The sustainable seafood movement has gained momentum as more people become aware of the problems caused by overfishing and environmentally-destructive fishing methods.  Lopate discussed sustainable seafood with CARL SAFINA, president and co-founder of the Blue Ocean Institute, and author of several writings on marine ecology and the ocean, and ERIC RIPERT, chef and co-owner of Le Bernardin, a four-star restaurant specializing in seafood.  The evening included an oyster shucking demo by KAREN RIVARA, who raises Peconic Pearl and Mystic oysters on Long Island in affiliation with the Noank Aquaculture Cooperative.

 

In partnership with FoodKarma Projects and Just Food