A Piscivore’s Predicament: Making the Best Choices


When you walk into the grocery store, how do you decide which seafood to buy? We discuss why certain seafood is considered sustainable, as well as how that seafood makes its way from the ocean to your dinner table.



Kate Thompson | Chief, Education and Outreach Division, NOAA Office of National Marine Sanctuaries


Laurel Bryant | Chief, External Affairs, NOAA Fisheries

David Fye | Corporate Chef, Congressional Seafood Co.

Andy Harig | Senior Director, Sustainability, Tax and Trade Food Marketing Institute

Buddy Guindon | Treasurer, Gulf Wild

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