food

At a Serbian Salaš, Tradition is Always On The Menu

Most tourists visiting Serbia, if they manage to make it out of Belgrade at all, will likely only see a handful of the country’s other popular cities. Most tourists are missing out. For travelers seeking an experience away from ...

Bloomberg Sees the Upside of Oceans

By Brett Jenks, CEO of Rare I’ve been waiting so long to say this, I can hardly contain myself: Michael Bloomberg, in his first big philanthropic act since stepping down as mayor of New York City, just announced a ...

SmartFish: Catching Gold in the Fish Market

By Amanda Nagai The Japanese fisherman caught a goliath grouper and began to cry. That was when Hoyt Peckham knew things had to change. Peckham had been in the fishing industry for decades, fishing and advising fishing communities in Maine, ...

Dolphin Slaughter Fueled by Illegal Shark Trade

Dolphins in Peru are having their lives cut short as fishermen take to the seas, illegally harpooning and killing the animals in order to harvest their skin for shark bait. Sharks are a profitable commodity to fishermen, as their meat ...

Dolphin Slaughter Fueled by Illegal Shark Trade

Dolphins in Peru are having their lives cut short as fishermen take to the seas, illegally harpooning and killing the animals in order to harvest their skin for shark bait. Sharks are a profitable commodity to fishermen, as their meat ...

Economic Prowess Not Translating to Healthier Oceans

  The Ocean Health Index was launched last year to much fanfare; for the first time policy makers and businesses worldwide had a tool to assess how well individual countries – and the world – sustainably use ocean resources and benefits. Measuring ...

Innovating the Business of Seafood for Communities & Health

By Amanda Nagai Certifications and barcode trackers can help shoppers identify seafood at the fish counter, but for consumers who really want to know what they’re eating, the real key may be genuine relationships with the people who hauled ...

I’ll Have the Gulf Red Snapper, Please

By Timothy Fitzgerald I’m thrilled to report that Gulf of Mexico red snapper got a little less “red” today. That’s because our partners at the Monterey Bay Aquarium Seafood Watch program – the most well-known sustainable seafood program in ...

$16 Breadsticks: The High Cost of Living in Nome, Alaska

National Geographic Young Explorers Jenny Miller, Sarah Robert and Charu Jaiswal are embarking on a one-month expedition to Alaska to document food scarcity and a revival of hunting and gathering among young people. Follow team’s updates from the field ...

Young People Look to Old Ways of Hunting and Gathering

National Geographic Young Explorers Charu Jaiswal, Sarah Robert and Jenny Miller are embarking on a one-month expedition to Alaska documenting food scarcity and a revival of hunting and gathering among young people. Follow team’s updates from the field on ...

The Bug Chef Shares How to Eat Grasshoppers, Ants, and Spiders in Style

David George Gordon, also known as “The Bug Chef,” has shared his love for cooking insects through demonstrations in thirty-two states and four foreign countries. The Seattle-based chef and naturalist is the author of nineteen books, including 1998’s The Eat-a-Bug ...

The Bug Chef Shares How to Eat Grasshoppers, Ants, and Spiders in Style

David George Gordon, also known as “The Bug Chef,” has shared his love for cooking insects through demonstrations in thirty-two states and four foreign countries. The Seattle-based chef and naturalist is the author of nineteen books, including 1998’s The Eat-a-Bug ...