Podcast appearances and mentions of Barton Seaver

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Best podcasts about Barton Seaver

Latest podcast episodes about Barton Seaver

Agave Road Trip
The Argument for Pairing Tinned Fish With Mezcal

Agave Road Trip

Play Episode Listen Later Sep 19, 2024 26:58


Gone are the days when jars of pickled eggs and pigs feet lined the back of a bar. But a bit of food in your stomach can sure help when you're out drinking. So what should the new bar snacks be? And how can they enhance your drinks menu? Sustainable-seafood expert Barton Seaver makes the case for canned fish. We go fishing for a new bar-snack direction in this episode of Agave Road Trip! Agave Road Trip is a critically acclaimed, award-winning podcast that helps gringx bartenders better understand agave, agave spirits, and rural Mexico. This episode is hosted by Lou Bank with special guest Linda Sullivan of seynasecreto with insights and wisdom from Barton Seaver, one of the world's leading sustainable seafood experts and educators.  Find extra photos and related links at agaveroadtrip.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Agave Road Trip by becoming a member!Agave Road Trip is Powered by Simplecast.

Culinary Now Podcast
Permission to love seafood with Barton Seaver

Culinary Now Podcast

Play Episode Listen Later Apr 22, 2024 16:36


Matt connects with seafood evangelist Barton Seaver during the 2024 JWU FiT Symposium to talk all things fish, mentorship and cookbooks. This quick conversation results in a trip down memory lane and some "doing a podcast during a symposium" background noise.

Rouxbe Podcast
Barton Seaver - Holiday Tips & Tricks

Rouxbe Podcast

Play Episode Listen Later Nov 20, 2023 57:50


Join us for an exciting episode hosted by renowned chef and author, Barton Seaver, as he shares his invaluable holiday cooking tips and tricks. In this interactive culinary experience, Barton will guide participants through the art of creating memorable and stress-free holiday meals. Whether you're looking to perfect the roast turkey or craft delectable vegetarian/vegan dishes, Barton Seaver's expertise will leave you inspired and well-prepared to make this holiday season a culinary triumph. Don't miss this opportunity to elevate your holiday cooking game with the guidance of a true culinary maestro! Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including ⁠⁠For Cod and Country⁠⁠ and ⁠⁠American Seafood⁠⁠ and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the ⁠⁠TED Talk⁠⁠ stage. He is the founder of ⁠⁠Coastal Culinary Academy⁠⁠, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on ⁠⁠Rouxbe⁠⁠.

Living on Earth
A Native Perspective of the First Thanksgiving, Three Sisters Stew for a Plant-Based Feast, Sustainable Thanksgiving Fare from the Sea and more

Living on Earth

Play Episode Listen Later Nov 17, 2023 52:39


The “Three Sisters” of corn, beans, and squash all grow together in a symbiotic planting relationship. A Chickasaw chef shares recipes and the significance of these crops to many Native American cultures. Also, the story of the “first Thanksgiving” that persists in American culture often stereotypes Native peoples and sanitizes what happened to them as white settlers dispossessed them of their lands. A picture book written and illustrated by Indigenous authors offers a new story of the “first Thanksgiving” that centers the Three Sisters crops. And some like ‘em and others don't but oysters can be eaten in many ways beyond the half-shell, and farmed correctly they nourish shallow waters. From his coastal Maine kitchen celebrity chef Barton Seaver talks about how oyster farming supports local economies and ecosystems, and whips up an oyster-flavored Thanksgiving stuffing. --  A special thanks to our sponsor this week, MIT's award-winning podcast, Today I Learned: Climate, or TILclimate. It features 15-minute episodes focused on how real scientists and experts think about the science, technologies, and policies behind climate change. Also as a non-profit media organization we could not produce high-quality journalism that educates and inspires you to be fully informed about climate change and environmental issues without your help. In honor of Giving Tuesday please consider making a donation to Living on Earth by going to LoE.org and clicking on donate at the top of the page. Thank you for your support! Learn more about your ad choices. Visit megaphone.fm/adchoices

Let's Talk About Food
Barton Seaver: Seafood Evangelist

Let's Talk About Food

Play Episode Listen Later Oct 13, 2023 45:42


We talk -- or mostly listen -- to the remarkable Barton Seaver; recovering chef, prodigious advocate of all things seafood, TED talk alum, author of landmark books on American seafood (my favorite is For Cod & Country), and quite possibly the most eloquent speaker we've ever met!Photo courtesy of Barton Seaver.Let's Talk About Food is Powered by Simplecast.

English Academic Vocabulary Booster
4834. 146 Academic Words Reference from "Barton Seaver: Sustainable seafood? Let's get smart | TED Talk"

English Academic Vocabulary Booster

Play Episode Listen Later Sep 15, 2023 128:29


This podcast is a commentary and does not contain any copyrighted material of the reference source. We strongly recommend accessing/buying the reference source at the same time. ■Reference Source https://www.ted.com/talks/barton_seaver_sustainable_seafood_let_s_get_smart ■Post on this topic (You can get FREE learning materials!) https://englist.me/146-academic-words-reference-from-barton-seaver-sustainable-seafood-lets-get-smart-ted-talk/ ■Youtube Video https://youtu.be/0RKSnDE0qFg (All Words) https://youtu.be/wgFNlmrRTFo (Advanced Words) https://youtu.be/Ed5ewqcfH0M (Quick Look) ■Top Page for Further Materials https://englist.me/ ■SNS (Please follow!)

Salty talks: Conversations on Sustainable Aquaculture in Maine
From Sea to Table: Barton Seaver Explores Our Relationship with Seafood in Maine's Aquaculture Sector

Salty talks: Conversations on Sustainable Aquaculture in Maine

Play Episode Listen Later Aug 21, 2023 37:00 Transcription Available


In this episode of Salty Talks, we're joined by renowned seafood expert, Barton Seaver. From the rocky shores of Maine to our dining tables, Seaver navigates the intricate tapestry of Maine's aquaculture scene, emphasizing its pivotal role in promoting sustainable seafood. He bridges the gap between the world of aquaculture and our everyday seafood choices, encouraging listeners to deepen their connection and understanding of the seafood they consume. Alongside tales of community spirit and culinary passion, Seaver's insights provide a fresh perspective on how Maine is not just fostering sustainable fishing methods but also crafting a cultural narrative around it.

Rouxbe Podcast
Barton Seaver - How To Plan the Perfect Picnic

Rouxbe Podcast

Play Episode Listen Later Jul 3, 2023 53:07


Join us for a live event that's sure to make your taste buds sing - it's a picnic party like no other! Don't forget to bring your appetite, your sense of humor, and your best checkered blanket! Hosted by renowned chef, author, and sustainable seafood expert, Barton Seaver, this exciting episode will have you prepping the ultimate picnic experience. With his signature passion and enthusiasm, Barton will inspire you to make positive changes to your eating habits and unlock the full potential of your brain. Don't miss this unique opportunity to learn from one of the leading voices in the food and sustainability movement. Whether you're a seasoned pro or a beginner in the kitchen, Chef Seaver's expert guidance and hands-on demonstrations will have you cooking like a pro in no time. So grab your apron and your spice rack, and get ready to impress your loved one with a meal that's sure to be memorable. Don't miss this opportunity to learn from one of the best in the business! Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including ⁠For Cod and Country⁠ and ⁠American Seafood⁠ and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the ⁠TED Talk⁠ stage. He is the founder of ⁠Coastal Culinary Academy⁠, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on ⁠Rouxbe⁠.

Rouxbe Podcast
Barton Seaver - Foods for Brain Health

Rouxbe Podcast

Play Episode Listen Later Apr 17, 2023 82:28


Join us for an exciting episode with acclaimed chef and sustainability expert, Barton Seaver, as he shares his expertise on the powerful connection between food and brain health. In this thought-provoking presentation, Chef Barton will explore the latest research on how our food choices impact our cognitive function, mood, and overall well-being. From the benefits of omega-3 fatty acids to the importance of a plant-based diet, Seaver will provide practical tips and insights for optimizing brain health through our diets. With his signature passion and enthusiasm, Barton will inspire you to make positive changes to your eating habits and unlock the full potential of your brain. Don't miss this unique opportunity to learn from one of the leading voices in the food and sustainability movement. Whether you're a seasoned pro or a beginner in the kitchen, Chef Seaver's expert guidance and hands-on demonstrations will have you cooking like a pro in no time. So grab your apron and your spice rack, and get ready to impress your loved one with a meal that's sure to be memorable. Don't miss this opportunity to learn from one of the best in the business! Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - Spice it Up

Rouxbe Podcast

Play Episode Listen Later Feb 20, 2023 78:22


Keep it Spicy! Join renowned chef and author Barton Seaver for this live, virtual event as he takes you on a culinary journey to explore the world of spices and how they can be used to add depth and complexity to your dishes. From the warm, earthy notes of cumin to the bright and floral notes of saffron, you'll learn how to use these ingredients to create delicious and romantic meals. Whether you're a seasoned pro or a beginner in the kitchen, Chef Seaver's expert guidance and hands-on demonstrations will have you cooking like a pro in no time. So grab your apron and your spice rack, and get ready to impress your loved one with a meal that's sure to be memorable. Don't miss this opportunity to learn from one of the best in the business! Check out Barton's Wine Pairing salts! Use code SPICEITUP to take 10% off! https://skordo.com/blogs/skordo-kitchen/barton-seaver-x-skordo-wine-pairing-salt-blends Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver & Katy Rivera - Great Grains!

Rouxbe Podcast

Play Episode Listen Later Oct 28, 2022 69:32


Join Chef Barton Seaver and Katy Rivera as they discuss the wide world of grains – from barley and corn to quinoa and winter wheat berries, and everything in between. Whole grains offer great health benefit, but also diversity of tastes, textures, flavor, and colors! We'll discuss strategies for making the most of this culinary staple and explore the varied options available to the home cook. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - Open Office Hours October 11th

Rouxbe Podcast

Play Episode Listen Later Oct 14, 2022 64:13


Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - Fat and Flavor

Rouxbe Podcast

Play Episode Listen Later Oct 3, 2022 71:45


Join Chef Barton Seaver to discuss the wide world of cooking and finishing oils (and butter, of course!). We'll discuss strategies for making the most of this culinary staple and explore the world of options available to the home cook. As always, bring your questions! Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - Open Office Hours August 30th

Rouxbe Podcast

Play Episode Listen Later Sep 5, 2022 60:10


Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - Open Office Hours August 2nd

Rouxbe Podcast

Play Episode Listen Later Aug 8, 2022 53:14


Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - Sausage. Saucisson. Salchicha. Salsiccia.

Rouxbe Podcast

Play Episode Listen Later Jul 22, 2022 59:25


Join Chef Barton Seaver to explore the ancient art of sausage and the variety of global flavors of sausages. Barton will not only discuss ways to make sausage and its history in world cuisine, but also how to incorporate sausage into delicious and creative dishes. Plus, get a sneak peek into a brand new set of content coming soon to Rouxbe! *Note: while this event is not vegan, but we will talk about non-meat sausage recipes. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

The Catch
Part VI: The Fate of Fishing

The Catch

Play Episode Listen Later Jul 13, 2022 31:00


In the final installment of our series we hear from two U.S. congressmen—Jared Huffman, a California Democrat, and Garret Graves, a Louisiana Republican—who are working to curb illegal fishing practices. We learn about the ways individual countries such as Japan and China are adapting their laws to hold industrial fishers more accountable. Finally, chef and food advocate Barton Seaver talks about his quest to teach others how to think and eat more conscientiously. Hosted on Acast. See acast.com/privacy for more information.

Rouxbe Podcast
Barton Seaver - Open Office Hours June 21st

Rouxbe Podcast

Play Episode Listen Later Jun 27, 2022 64:07


Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - Using Fruits in Savory Dishes

Rouxbe Podcast

Play Episode Listen Later Jun 13, 2022 76:49


Now that we're into summer, fruit is coming into peak. Join Chef Barton Seaver to learn some fun ways to incorporate fruit into all parts of a meal. We'll talk about how to showcase fruits' charm and charisma while balancing the natural sweetness for savory applications. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Lost in the Supermarket
World Oceans Day with Chef Barton Seaver

Lost in the Supermarket

Play Episode Listen Later May 31, 2022 16:35 Transcription Available


It was about a month or so ago at the RDBA virtual experience that I met our next guest. Chef Barton Seaver is a seafood expert. World Oceans Day is coming up in just a few days from now. So I couldn't think of a better person to talk to about sustainability, about seafood and with the background, that chef Barton has.

Rouxbe Podcast
Barton Seaver - Crabs Crabs Crabs

Rouxbe Podcast

Play Episode Listen Later May 27, 2022 59:31


Join Chef Barton Seaver to celebrate the diversity of these crustaceans that come to us from waters everywhere. Barton will highlight the different types of crab and their flavor and culinary differences. And we'll explore innovative and fun ways to use these ocean delicacies. In a pinch for a new dish? Fishing for compliments on your menu choices? Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - Open Office Hours April 19th

Rouxbe Podcast

Play Episode Listen Later Apr 22, 2022 53:47


Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - Greens with Envy: Salad Greens

Rouxbe Podcast

Play Episode Listen Later Apr 11, 2022 83:14


It's springtime and one of the first crops up is bountiful mixture of salad greens. In recent years there has been an explosion of availability both at the market and coming from gardeners' backyards. Join Chef Barton Seaver to explore the diversity of this versatile ingredient category. Discover how different cuisines both build upon salad greens and showcase them. We'll discuss the endless variety of greens and their preparations. Did you enjoy today's event? If so, please consider making a donation to World Central Kitchen as they continue to feed Ukrainian refugees. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - Peeling Back the Layers: Onions

Rouxbe Podcast

Play Episode Listen Later Mar 18, 2022 70:26


Onions are ubiquitous and endlessly versatile. They take the role of everything from foundational ingredients to the star of the stage as a charismatic focal point of a dish. Join Chef Barton Seaver to explore the diversity of this versatile ingredient category. Discover how different cuisines both build upon onions and showcase them. We'll discuss the wide variety of onions and their preparations. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - Open Office Hours March 1st

Rouxbe Podcast

Play Episode Listen Later Mar 7, 2022 64:57


Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - The Root of the Matter

Rouxbe Podcast

Play Episode Listen Later Feb 18, 2022 82:52


Root vegetables are the star of cold-weather cooking; hearty standbys that are in peak season now. Join Barton Seaver to explore this versatile category and discover some fresh ideas to keep your cooking lively. We'll discuss the wide variety of root vegetables and their preparations. Links from this episode: https://bit.ly/3sLD9eP - All of Rouxbe's Plant-Based Burgers https://en.wikipedia.org/wiki/List_of_root_vegetables https://www.amazon.com/Onions-Etcetera-Essential-Cookbook-scallions/dp/0997211318 https://www.forksoverknives.com https://food52.com/recipes https://www.americastestkitchen.com/ https://www.amazon.com/Art-Fermentation-Depth-Exploration-Essential/dp/160358286X Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - Open Office Hours January 25th

Rouxbe Podcast

Play Episode Listen Later Jan 31, 2022 79:23


Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Links from today's episode: Spices - https://skordo.com Salad dressings - http://rouxbe.com/recipes Non-GMO seafood - https://www.nongmoproject.org/?s=seafood Portland Maine Barton's favorite restaurants - https://www.forestreet.biz http://www.scalesrestaurant.com/menus/ https://www.streetandcompany.net https://www.thehoneypaw.com Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - Exploring Citrus!

Rouxbe Podcast

Play Episode Listen Later Jan 14, 2022 83:53


Citrus fruits are ever-present year round, but are now in peak season. Join Chef and Author Barton Seaver to explore this charismatic category of delicious fruit. Links from this episode: https://bit.ly/3Gj1Tkd - Charles Wright - Scar Tissue https://bit.ly/3qf7ORW - Poem 133: The Summer Day Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - November 30th Open Office Hours

Rouxbe Podcast

Play Episode Listen Later Dec 6, 2021 55:46


Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - The Holiday Meal, Part 4: Even More Sides

Rouxbe Podcast

Play Episode Listen Later Nov 19, 2021 76:58


Join Chef Barton Seaver for The Holiday Meal Part 4 to learn tips, tricks, techniques for preparing holiday sides dishes that would be welcome on any table! Links for this episode are https://rouxbe.com/pages/the-holiday-meal - Holiday Meals Live Event Series and recipes! https://nyti.ms/3DnumnN - Genevieve Ko's Mashed Potatoes (NYT) Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - The Holiday Meal Part 1: Bring on the Birds!

Rouxbe Podcast

Play Episode Listen Later Nov 8, 2021 67:14


Join Chef Barton Seaver for The Holiday Meal Part 1 to learn tips, tricks, techniques for cooking birds of all different sizes. Links from this episode are: https://rouxbe.com/pages/the-holiday-meal - Holiday Meals Live Event Series and recipes https://youtu.be/1KLOJQxjHIg - Barton's Full Chicken Roulade https://bit.ly/3BFy7mM - Barton Seaver Thanksgiving https://wwnorton.com/books/The-Essential-New-York-Times-Cookbook/ - Amanda Hesser Book http://www.bartonseaver.com/books - All of Barton's books! http://enfieldwine.com - Enfield Wine Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - Autumn Squash

Rouxbe Podcast

Play Episode Listen Later Oct 11, 2021 65:41


It's that time of year when the sweaters come out and the harvest gets sweet. Join Chef Barton Seaver as we explore one of his favorite ingredients and learn how to get creative with these culinary gems Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Hunt, Gather, Talk with Hank Shaw
Wild vs. Farmed Fish: The Good, Bad and Ugly

Hunt, Gather, Talk with Hank Shaw

Play Episode Listen Later Oct 8, 2021 74:44


In this episode I talk with acclaimed seafood expert and fellow cookbook author Barton Seaver about the ins and outs of farmed versus wild fish and seafood. If you think all farmed fish are bad, it just isn't that simple. We bust some myths and shed some light on this thorny topic. 

Rouxbe Podcast
Barton Seaver - Garlic! Garlic! Garlic!

Rouxbe Podcast

Play Episode Listen Later Sep 27, 2021 80:06


Join Chef and Author Barton Seaver as he discusses this oft used, but little understood ingredient. Learn about different varieties and their culinary qualities, as well as exploring all the ways to use this key ingredient! Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - September 9th Open Office Hours

Rouxbe Podcast

Play Episode Listen Later Sep 13, 2021 62:02


Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Explores... Sushi with Kazumi Wickenkamp

Rouxbe Podcast

Play Episode Listen Later Aug 30, 2021 77:00


One of the most popular yet most difficult styles of food to master is Sushi. Join Chef Barton Seaver and his special guest Chef Kazumi Wickenkamp for this special event exploring the cooking techniques and special skills required to master the art of Sushi! Kazumi Wickenkamp, originally from Japan, is the founder of Master of Japanese Cuisine Academy, the world's first online academy specialized in Japanese cuisine. The academy's mission is to provide the highest-quality education of Japanese cuisine to international culinary talents and food enthusiasts across the globe. As Japanese cuisine's center ingredients are seafood, Kazumi has a strong personal interest and concern in the seafood sustainability, and she became one of the first students of chef Barton's Seafood Literacy class. With an unlimited passion for food and in collaboration with experienced Japanese master chefs, Kazumi started the academy in 2018 in Germany. Through working closely with these master chefs, Kazumi accumulated a broad knowledge of Japanese cuisine including how to handle raw fish. With the greatest passion for Japanese cuisine, Kazumi and her team are continuously offering high-quality programs of Japanese cuisine, not only for individual customers but also the enterprises which seek quality culinary training programs for their employees. In March 2021, the academy received the 2nd prize in the Japanese government-led awards for high-quality programs produced through unique partnerships with international companies. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resilient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - Summer Bounty in a Bowl: Cold Soups

Rouxbe Podcast

Play Episode Listen Later Aug 16, 2021 71:13


Soups are not just for winter fare. Join Chef Barton Seaver to learn about cold soups and make several easy, elegant and delicious recipes together. Perfect for hot weather and summer garden bounty, Barton highlighted soups that are vegetarian and vegan friendly. The Event Document discussed during this episode can be found at the episode page on Rouxbe. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Ana Sortun - Soframiz and Spice

Rouxbe Podcast

Play Episode Listen Later Aug 2, 2021 80:07


In part 3 of our special Around the Table series, Chef Barton Seaver welcomed award winning Chef Ana Sortun, of Oleana, Sofra bakery & Sarma. They discussed Ana's lauded cookbooks (Soframiz and Spice), their favorite herbs and spices, and their tips for how to eat, cook, and live well. Hailed as one of the country's “most creative fusion practitioners,” Ana Sortun was named the Best Chef Northeast by the James Beard Foundation in 2005 and has been lauded as “deeply inventive” by the New York Times, and “a culinary genius” by Boston Magazine and in Saveur. In 2016 and 2017 she was a James Beard semi finalist for Best Chef, general excellence. Ana has won renown for her two cookbooks Soframiz and Spice. Trained at La Varenne Ecole de Cuisine de Paris, Sortun opened Moncef Medebs Aigo Bistro in Concord, and then honed her skills at 8 Holyoke and Casablanca in Harvard Square. She opened Oleana in 2001 where her creative take on the rustic-traditional cuisines of the Middle East and her interpretation of the flavors of Turkey continue to receive rave reviews. Ana and her business partner, Executive Pastry Chef Maura Kilpatrick, opened Sofra Bakery & Café in 2008. Then, in 2013, Ana, with chef Cassie Piuma, opened Sarma, a Turkish-style meze tavern. Siena Farms, owned by Ana's husband, Chris Kurth and named for their daughter, provides produce to the restaurants and underscores her commitment to fresh ingredients and healthy food. Ana is also involved with Oldways Preservation Trust which fosters good health by supporting the cultural food traditions of the Middle East and Mediterranean. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Ocean Raised
Connecting Over Cuisine With Barton Seaver

Ocean Raised

Play Episode Listen Later Jul 14, 2021 70:27


Tune into this weeks podcast with chef Barton Seaver. Author of 8 highly regarded books and founder of Coastal Culinary Academy, chef Barton discusses his unique approach to cooking Kahala and his thoughts on sustainable seafood practices.

The Genius Life
179: 'Seaspiracy' Debunked; the Truth About Sustainable Seafood and the Healthiest Fish To Buy | Barton Seaver

The Genius Life

Play Episode Listen Later Jul 7, 2021 71:01


Barton Seaver is one of the world's leading sustainable seafood experts and educators, facilitating international conversations on sustainability and the role of food in resource management and public health. He's an award-winning chef, the founder of Coastal Culinary Academy, and the author of seven seafood-centric books, including For Cod and Country, Two If By Sea, American Seafood, and The Joy of Seafood. Full show notes: https://maxlugavere.com/podcast/179-barton-seaver Watch this episode on YouTube now! http://youtube.com/maxlugavere

Rouxbe Podcast
Barton Seaver - Aquaculture 101

Rouxbe Podcast

Play Episode Listen Later Jun 25, 2021 91:59


Aquaculture, the farming of fish and shellfish is a controversial and often not well understood part of our food system. Join chef, author and sustainable seafood expert Barton Seaver in discussion about this increasingly important part of the modern foodscape and professional kitchen. Barton brought it all back to the plate with three dishes/techniques for making the most out of whatever sustainable seafood you choose to use. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - June 3rd Open Office Hours

Rouxbe Podcast

Play Episode Listen Later Jun 3, 2021 65:26


Join Chef and Author Barton Seaver in his virtual office as he welcomes all questions. Barton also discusses some amazing fish preparations, salad dressings and some fantastic spinach alternatives. Barton Seaver is one of the world's leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Deborah Madison - An Onion in my Pocket

Rouxbe Podcast

Play Episode Listen Later May 24, 2021 78:34


In our special Around the Table series, Chef Barton Seaver and award winning author Deborah Madison explore the tastes, colors and recipes that feature the best of vegetable-forward cuisine. They discussed Deborah’s memoir, An Onion in my Pocket: My Life with Vegetables, the rise of vegetable-forward cooking, and their tips for how to eat well. Deborah Madison is the award-winning author of fourteen cookbooks, including The New Vegetarian Cooking for Everyone and Vegetable Literacy. Her books have received four James Beard Foundation awards and five awards from the IACP; in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame. Connecting people to the food they eat, its source and its history, has long been her work, and writing is one way to reveal the deeper culture of food. Deborah’s interests lay with issues of biodiversity, botany, seasonal and local eating, farmers markets, small and mid-scale farming, farmers and ranchers, gardens and gardeners. Deborah's latest book, An Onion in My Pocket is as much the story of the evolution of American foodways as it is the memoir of the woman at the forefront. It is a deeply personal look at the rise of vegetable-forward cooking, and a manifesto for how to eat well. Deborah has been involved with Slow Food in various capacities from its beginning in the US, served on the board of the Seed Savers Exchange, was co-director of the Monte del Sol Edible Kitchen Garden in Santa Fe, New Mexico, and she is a long term board member of the Southwest Grassfed Livestock Alliance (SWGLA), among other positions. For over thirty years she’s lived in Northern New Mexico with her husband, painter Patrick McFarlin. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Rouxbe Podcast
Barton Seaver - Seasonal Salads

Rouxbe Podcast

Play Episode Listen Later Apr 29, 2021 80:51


Spring is the season when our appetites crave dishes to match the warming days. Join Chef Barton Seaver to learn what makes a great salad work: ingredients, textures, dressings, compositions, and more. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. He traded his illustrious career as an award-winning chef leading top seafood restaurants, DC, for traveling the world as an Explorer with the National Geographic Society. Barton translated his experiences into leadership in sustainable seafood innovations, garnering him positions with the United States Culinary Ambassador Corp, the University of New England, the New England Aquarium, and the Harvard School of Public Health. Barton works on initiatives to inform consumers and institutions about how our choices for diet and menus can promote healthier people, resillient ecosystems, more secure food supplies, and thriving communities. An internationally recognized speaker, Barton has delivered lectures, seminars, and demos to a multitude of audiences. He has written seven seafood-centric books, including For Cod and Country and American Seafood and has contributed to dozens of publications, including Cooking Light, The New York Times, and Saveur, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED Talk stage. He is the founder of Coastal Culinary Academy, a multi-platform initiative that seeks to increase seafood consumption through seafood-specific culinary education for all levels of cooks. You can watch the original video version of this episode on Rouxbe.

Run the Pass with Chef Andre Natera
Educating Chefs about Seafood Sustainability

Run the Pass with Chef Andre Natera

Play Episode Listen Later Mar 22, 2021 36:54


Run the Pass looks at the world of seafood as host Andre Natera welcomed Chef Barton Seaver. Seaver has an illustrious career as a chef and expert on seafood sustainability and diversity. His early career included working for Jose Andres and making DC’s best burger. He then stepped out of the kitchen with a focus on seafood literacy. He was a National Geographic explorer and taught classes on the subject at Harvard. He’s also a best-selling author of books on seafood. Seaver’s love of food goes back to his childhood, growing up in a multi-ethnic neighborhood in DC. “I learned food was a vehicle for understanding people around us and making us better,” he said. His career began in a grease trap and led him to culinary school. After some globe-hopping that included ending up in Africa by accident, he returned to DC to work for Jose. “I learned a lot there but needed more self-learning, so he left and worked at a small bistro, where he cultivated the best burger. “The best ingredient on the plate wasn’t me; it’s never the chef. I’m proud of that burger because of the detail of every piece,” Seaver added.He then opened Hook, a sustainable seafood restaurant. “We did it through diversity, serving 150 different species in the first two years.”Then he walked about from the kitchen on a mission to educate chefs about seafood, sustainability, and diversity, as a host and professor. “Seafood isn’t being taught to a fine degree. It’s a category of ingredient that should be aspirational, and we should be serving more of it.”Seaver’s answer is to categorize seafood by its similarities so that chefs aren’t scared of experimenting and offering less-known species to diners.

Living on Earth
[Broadcast] How Biden Can Keep It in the Ground, Sustainable Thanksgiving on the Half-Shell, A Trip to the Pawpaw Patch, and more

Living on Earth

Play Episode Listen Later Nov 20, 2020 51:50


How Biden Can Keep It in the Ground / Beyond the Headlines / Down Yonder in the Pawpaw Patch / Native American Traditions of Giving Thanks / Sustainable Thanksgiving Fare from the Sea How President-elect Joe Biden can "keep it in the ground" by halting or reducing fossil fuel extraction on federal lands for a new climate protection agenda. Also, oysters can be eaten in many ways beyond the half-shell, and when farmed correctly they help nourish local economies and ecosystems. Celebrity chef Barton Seaver whips up some oyster stuffing for Thanksgiving. And the pawpaw, which is the largest edible fruit native to the U.S., ripens in the late fall, after many of the better-known local fruits like apples. Tips for growing pawpaw trees and enjoying their fruits. Those stories and more in this episode of Living on Earth from PRX.

Living on Earth
[Broadcast] How Biden Can Keep It in the Ground, Sustainable Thanksgiving on the Half-Shell, A Trip to the Pawpaw Patch, and more

Living on Earth

Play Episode Listen Later Nov 20, 2020 51:50


How Biden Can Keep It in the Ground / Beyond the Headlines / Down Yonder in the Pawpaw Patch / Native American Traditions of Giving Thanks / Sustainable Thanksgiving Fare from the Sea How President-elect Joe Biden can "keep it in the ground" by halting or reducing fossil fuel extraction on federal lands for a new climate protection agenda. Also, oysters can be eaten in many ways beyond the half-shell, and when farmed correctly they help nourish local economies and ecosystems. Celebrity chef Barton Seaver whips up some oyster stuffing for Thanksgiving. And the pawpaw, which is the largest edible fruit native to the U.S., ripens in the late fall, after many of the better-known local fruits like apples. Tips for growing pawpaw trees and enjoying their fruits. Those stories and more in this episode of Living on Earth from PRX.

Living on Earth
[Broadcast] How Biden Can Keep It in the Ground, Sustainable Thanksgiving on the Half-Shell, A Trip to the Pawpaw Patch, and more

Living on Earth

Play Episode Listen Later Nov 20, 2020 51:50


How Biden Can Keep It in the Ground / Beyond the Headlines / Down Yonder in the Pawpaw Patch / Native American Traditions of Giving Thanks / Sustainable Thanksgiving Fare from the Sea How President-elect Joe Biden can "keep it in the ground" by halting or reducing fossil fuel extraction on federal lands for a new climate protection agenda. Also, oysters can be eaten in many ways beyond the half-shell, and when farmed correctly they help nourish local economies and ecosystems. Celebrity chef Barton Seaver whips up some oyster stuffing for Thanksgiving. And the pawpaw, which is the largest edible fruit native to the U.S., ripens in the late fall, after many of the better-known local fruits like apples. Tips for growing pawpaw trees and enjoying their fruits. Those stories and more in this episode of Living on Earth from PRX.

Living on Earth
[Broadcast] How Biden Can Keep It in the Ground, Sustainable Thanksgiving on the Half-Shell, A Trip to the Pawpaw Patch, and more

Living on Earth

Play Episode Listen Later Nov 20, 2020 51:50


How Biden Can Keep It in the Ground / Beyond the Headlines / Down Yonder in the Pawpaw Patch / Native American Traditions of Giving Thanks / Sustainable Thanksgiving Fare from the Sea How President-elect Joe Biden can "keep it in the ground" by halting or reducing fossil fuel extraction on federal lands for a new climate protection agenda. Also, oysters can be eaten in many ways beyond the half-shell, and when farmed correctly they help nourish local economies and ecosystems. Celebrity chef Barton Seaver whips up some oyster stuffing for Thanksgiving. And the pawpaw, which is the largest edible fruit native to the U.S., ripens in the late fall, after many of the better-known local fruits like apples. Tips for growing pawpaw trees and enjoying their fruits. Those stories and more in this episode of Living on Earth from PRX.

Food Talk with Dani Nierenberg
187. Barton Seaver on Sustainable Seafood and Dennis Bagneris on Liberty’s Kitchen in New Orleans, LA

Food Talk with Dani Nierenberg

Play Episode Listen Later Jul 16, 2020 68:03


Today on “Food Talk with Dani Nierenberg,” Dani interviews Barton Seaver, a chef, author, educator, and leading expert on seafood literacy and sustainable seafood. Then she talks with Dennis Bagneris, CEO of Liberty’s Kitchen in New Orleans, Louisiana. Dani and Barton discuss seafood literacy and what chefs and consumers should know about the differences between types of seafood, how to prepare and serve them, and humans’ relationships to seafoods’ environments. Then, Dani and Dennis discuss how Liberty’s Kitchen’s youth training program changes the lives of young people. They also talk about food justice in New Orleans and how Liberty’s Kitchen supports its participants beyond graduation. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Aquademia: The Seafood and Sustainability Podcast
How to Talk About Seafood with Barton Seaver

Aquademia: The Seafood and Sustainability Podcast

Play Episode Listen Later Oct 21, 2019 39:22


The Aquademia team sat down with chef, author, and seafood evangelist Barton Seaver to discuss approaches when talking to people about seafood.As an influential voice in and for the seafood industry, Barton offered some strategies on how he communicates the importance of seafood to various audiences.You can purchase Barton's newest book, along with his others, at his official website below!Links:Barton's websiteBarton's InstagramBarton's TwitterSeafood Literacy CourseLearn about Where Farmed Seafood Comes From in Aquaculture 101!Follow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@aquaculturealliance.org or leave us a voicemail at +1 (603) 384-3560!For the full-length interviews of our guests, online education courses and more, become a member of the Global Aquaculture Alliance: https://www.aquaculturealliance.org/membership/

The Splendid Table
Good News for Chicken & Post-Wildfire Foraging

The Splendid Table

Play Episode Listen Later Mar 1, 2019 49:58


For all the bad news in our world today, we're happy to report there is some good news on the food front. In this episode, we consider some of the positive things that are happening. In her book, Big Chicken, journalist Maryn McKenna says the chicken industry is largely to blame for our enormous overuse of and exposure to antibiotics. But, as she explains to Francis Lam, she's found real reasons for hope for the future. Forager Pascal Baudar talks with contributor Russ Parsons about the restorative result of recent destructive California wildfires on some of his favorite wildcraft spots. Barton Seaver is an award-winning chef whose work now focuses on sustainability in the fish and seafood industries. He talks with Francis about how certain species of fish come in and out of favor with fisherman and cooks. The increasingly popular beet salad gets an upgrade thanks to Molly Birnbaum from America's Test Kitchen. And restaurant owner Alpana Singh was the youngest woman to pass the Master Sommelier exam when she did so in her mid-20s. She talks with Shauna Sever about the struggles going on in her life that made passing the exam essential to her livelihood. Broadcast dates for this episode: March 2, 2018 (originally aired) March 1, 2019 (rebroadcast)

Aqua Culture
01 Barton Seaver - How to Pave the Way for a Future of Delicious, Sustainable Seafood

Aqua Culture

Play Episode Listen Later Oct 4, 2018 39:52


On the first episode of Aqua Culture Barton Seaver talks about his mission to restore our relationship with the ocean, land, and each other, through dinner. “It’s too easy to get waylaid by the romance of one’s intentions.” - Barton Seaver. Learn more about this episode of Aqua Culture at www.asc-aqua.org/01

The Connected Table Live
Susan Westmoreland & Barton Seaver

The Connected Table Live

Play Episode Listen Later Oct 12, 2017 49:56


As Food Director of Good Housekeeping, one of the nation's most respected consumer magazines, Susan Westmoreland oversees recipe development, editorial print, digital and video content and cookbooks. Author of "American Seafood" and "Two If By Sea," Chef Barton Seaver leads the Sustainable Seafood & Health Initiative at Harvard T.H. Chan School of Public Health and is Senior Advisor for Sustainable Seafood Innovations at the University of New England. This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Your Last Meal with Rachel Belle
Astrophysicist Neil deGrasse Tyson, Lobster

Your Last Meal with Rachel Belle

Play Episode Listen Later Jun 1, 2017 36:24


Dr. Neil deGrasse Tyson is a celebrity astrophysicist (yes - that's a thing!), author, Director of The Hayden Planetarium in NYC, host of "Cosmos: A Spacetime Odyssey" on Fox and the "Star Talk" radio show, and the guy we love to blame for Pluto not being a planet anymore. On this episode of YLM, Rachel talks with one of the greatest scientific voices of our time about his love of melted butter, the time he almost became a stripper, and what foods Neil would take with him if he could travel to space. Speaking of space travel, former NASA Astronaut & Hubble Space Telescope repairman Mike Massimino (author of "Spaceman: An Astronaut's Unlikely Journey to Unlock the Secrets of the Universe") tells Rachel all about eating in zero gravity, the last meal he ate before his first shuttle launch, and what food options are available for a crew orbiting Earth. SPOILER: There is definitely steak in space! Thanks also to lobster expert Barton Seaver, author of "For Cod and Country."

Harvard Chan: This Week in Health
April 13, 2017: The future of seafood—from aquaculture to sea greens

Harvard Chan: This Week in Health

Play Episode Listen Later Apr 13, 2017 25:54


In part two of our interview with chef and author Barton Seaver we explore how the oceans can help feed a world feeling the effects of climate change and a rapidly expanding population.

Harvard Chan: This Week in Health
The future of seafood—from aquaculture to sea greens

Harvard Chan: This Week in Health

Play Episode Listen Later Apr 13, 2017 25:54


April 13, 2017 — In part two of our interview with chef and author Barton Seaver, director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment, we explore how the oceans can help feed a world feeling the effects of climate change and a rapidly expanding population. Listen to part one, Seafood is an "irrational" economy. Visit the Monterey Bay Aquarium's Seafood Watch Program. Visit Barton Seaver's website. You can subscribe to this podcast by visiting iTunes, listen to it by following us on Soundcloud, and stream it on the Stitcher app.

Harvard Chan: This Week in Health
April 6, 2017: Seafood is an 'irrational' economy

Harvard Chan: This Week in Health

Play Episode Listen Later Apr 6, 2017 16:47


Eating more seafood can be beneficial to human health, and the health of our environment. But increasing our production and consumption of seafood in a sustainable way poses challenges. In this week's podcast, chef and author Barton Seaver, director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment, explains why we need to change how we think about seafood—and the types of fish we're willing to eat.

Harvard Chan: This Week in Health
Seafood is an 'irrational' economy

Harvard Chan: This Week in Health

Play Episode Listen Later Apr 6, 2017 16:48


April 6, 2017 — Eating more seafood can be beneficial to human health, and the health of our environment. But increasing our production and consumption of seafood in a sustainable way poses challenges. In this week's podcast, chef and author Barton Seaver, director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment, explains why we need to change how we think about seafood—and the types of fish we're willing to eat. You can subscribe to this podcast by visiting iTunes, listen to it by following us on Soundcloud, and stream it on the Stitcher app.

Love Maine Radio with Dr. Lisa Belisle
Maine Conservation & Restorative Seafood #257

Love Maine Radio with Dr. Lisa Belisle

Play Episode Listen Later Aug 19, 2016


The importance of conserving our land and resources is less controversial than it once was—what remains a conundrum is how we go about doing so. Today we discuss possible solutions with Sean Mahoney of the Conservation Law Foundation and chef Barton Seaver, advocate for ‘restorative’ seafood practices. https://www.themainemag.com/radio/2016/08/maine-conservation-restorative-seafood/

Maine Coast Dock Talk
Episode 4: The importance of eating seafood with Barton Seaver, chef and author

Maine Coast Dock Talk

Play Episode Listen Later Jun 3, 2016 42:35


Join us for this very special episode of Maine Coast Dock talk, where Ben asks chef and author Barton Seaver why people should eat more fish. Barton, a new resident of Maine, specializes in seafood and has published two beautiful cookbooks on the subject (see MCFA blog for links). Ben and Monique will also discuss Ten Fishy Things To Do In Maine This Summer!

Sharp & Hot
Episode 58: Barton Seaver and Christian Puglisi

Sharp & Hot

Play Episode Listen Later Nov 11, 2014 35:11


Barton Seaver and Christian Puglisi : This week on Sharp & Hot, Emily Peterson is joined by two thought leaders in the world of food – Barton Seaver and Christian Puglisi. First hear from Barton, a National Geographic Fellow and Washington, D.C. chef. He is an influential voice in the culinary world because of his take on seafood and sustainability. In his first book, For Cod and Country, Seaver introduced an entirely new kind of casual cooking featuring seafood that hasn’t been overfished or harvested using destructive methods. Now he’s taking on a whole new audience: Kids, with his new book National Geographic Cookbook. Later on, hear from Christian Puglisi, the Copenhagen chef at Relæ and author of Relae, A Book of Ideas.. “I think we have a responsibility to support the fisheries that are operating legally under the laws we created.” [07:00] “Americans eat 14-15 pounds of seafood per person per year. We eat 204 pounds of beef per person.” [09:00] “When we’re having fun cooking we’re most often using fresh and raw ingredients – that’s a great start.” [13:00] –Barton Seaver on Sharp & Hot

The Ocean Doctor - David Guggenheim PhD
The Ocean Doctor – EATING OUR WAY OUT OF THE OCEAN'S PROBLEMS – A CHEF'S PERSPECTIVE

The Ocean Doctor - David Guggenheim PhD

Play Episode Listen Later Aug 15, 2011 56:51


Our special guest is National Geographic Fellow and acclaimed chef, author, and speaker Barton Seaver, who seeks to restore our relationship with the ocean, the land, and with each other through dinner. His new book is For Cod and Country: Simple, Delicious Sustainable Cooking. If you're not hungry, you will be by the end of […] The post The Ocean Doctor – EATING OUR WAY OUT OF THE OCEAN'S PROBLEMS – A CHEF'S PERSPECTIVE appeared first on WebTalkRadio.net.