Barton Seaver Quotes

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

We have eco-friendly shrimp. We can make them; we have that technology. But we can never have an eco-friendly all-you-can-eat shrimp buffet. It doesn't work.

The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling - to get yourself outside.

Grilling is an easy tradition to start at any age! To get started, one only needs a modest investment in equipment and a little bit of outdoor space.

We've become slaves to words like 'local,' 'fresh,' and 'seasonal.' We all want to be Thomas Jefferson's agrarian hero, but sustainable food is a difficult beast.

While there are many varieties of grills, each with their own virtues to be sure, I prefer the standard Weber kettle grill. Don't be fooled into thinking that you need any fancy gadgets in order to take advantage of cooking over a live fire. Just a good set of tongs and you're set.

For too long we have placed an irrational burden upon our oceans by demanding only a narrow selection of species, which has led to unsustainable fishing and economic practices. If we instead ask the ocean what it is willing to supply, we engage in an inherently more sustainable relationship.

By thinking through the grilling process while still in the kitchen, you can easily gather all of the items that you might need and conveniently carry them to the outdoors area.

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

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