Barton Seaver

I recently had the great honor of serving dinner to Secretary of State John Kerry and numerous assembled dignitaries at the U.S. Department of State’s Our Ocean conference in Washington, D.C. I did not serve salmon, tuna, or cod. Instead, I selected for the menu an appetizer of Gulf of Maine lobster from whale-friendly traps,...

In my role as director of the Healthy and Sustainable Food program at Harvard’s Center for Health and the Global Environment, I am often asked, “What should be for dinner?” Unfortunately, the answer is not always so easy. Sustainable seafood is a complicated topic, one that depends on myriad variables, making a trip to the seafood...

Last week, a 60-meter Japanese fishing vessel following the Benguela Current northward along the southwest coast of Africa entered Angolan waters, where it remained for some five days before returning to international waters to meet side-by-side with a Japanese reefer vessel. That activity is more than suspicious. Ships don’t just accidentally drift into the exclusive...

Last week, a 60-meter Japanese fishing vessel following the Benguela Current northward along the southwest coast of Africa entered Angolan waters, where it remained for some five days before returning to international waters to meet side-by-side with a Japanese reefer vessel. That activity is more than suspicious. Ships don’t just accidentally drift into the exclusive...

  As the East Coast begins to spring back to life, there is another disaster waiting to befall us in the aftermath of Hurricane Sandy. As the storm bore down on the coast, farmers and fishermen scrambled to bring in one last haul before the tempest struck. Farmers were at very nearly the end of...

The floating barges, whole fish on display, and motley assortment of attendants give my favorite seafood market the look and feel of an era lost, or at least of a foreign shore that still remembers where seafood comes from. I like shopping here because the vast majority of the product is from local waters, and...

With 91% of the seafood that we eat in this country imported from foreign waters there is increased interest in restoring local watersheds to full productivity. While much of the dialogue about sustainable seafood focuses on maintaining adequate resources, some forms of aquaculture can actually help to regenerate ecosystems, revitalize economies, and enhance food security....

Walking the aisles of my local grocery store I was struck by the seasonal expression of the products featured. Not seasonal as in all of the vegetables mimicked that which you’d find at the local farmers market, available only in a distinct season. No, there were still strawberries and asparagus, Spring crops from another hemisphere,...

Every week, embark with host Boyd Matson on an exploration of the latest discoveries and interviews with some of the most fascinating people on the planet, on National Geographic Weekend. Please check listings near you to find the best way to listen to National Geographic Weekend, or pick your favorite segments and listen now below! HOUR 1 Many people, including Boyd, think...

Last week I had the privilege to help lead a gathering in Boston that convened many of the city’s leading hospitals and community care organizations. Organized by Harvard Medical School’s Center for Health and the Global Environment, in collaboration with Healthcare Without Harm and National Geographic, the workshop introduced participants to the benefits of shifting...

I’ve always loved fresh fish. As a chef, there’s nothing like cooking a striped bass or bluefish straight from the Chesapeake — watching as the skin darkens, caramelizes, and releases just a hint of the unmistakably sweet, yet salty, fragrance of the Bay. But as a sustainability advocate, I’ve also grown concerned about the health...