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A Taste for Sustainability

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,…

September 29, 2013: Photographing Every Animal in Captivity, Saving Apes from Guerillas, and More

Join us this week, as we set a world record kayaking 151 miles in 24 hours, then build an Ark to help save all of the world’s animals, teach pandas to breed successfully, and finally, rekindle old friendships with indigenous people in Nepal after 45 years apart.

August 25, 2013: Running Ultramarathons at 18,000 Feet, Meeting Captive Killer Whales, and More

This week, join us as we run a 137-mile race 18,000 feet above sea level, then we meet beach-dwelling wolves that fish for salmon like bears (and occasionally harass humans), and finally, we learn about the SeaWorld orca who has been connected with three human deaths to appreciate how hard the large, social mammals are to maintain in captivity.

Omega-3s Prolong Life: Harvard Study

Just how much eating fish is good for you has been a question of debate for some time, and now a new study adds some more data to the pile. Older adults who have high blood levels of omega-3 fatty acids — as found in fatty seafood — “may be able to lower their overall…

Exposing Fish Fraud: 20/20 Reveals Why We Need Traceability in Seafood

According to a recent report on ABC’s 20/20, Americans consumed more than 4.7 billion pounds of fish last year. “But an ABC News investigation reveals consumers don’t often get what they pay for,” said the report. (Note that the fish part starts at 3:42 in the above video.) The program went on to explain that…

Barton Seaver Joins New England Aquarium as First Sustainability Fellow in Residence

As a fellow at National Geographic, chef Barton Seaver has been using his talents in the kitchen and as an author and communicator to help people make more sustainable seafood choices (Seaver also contributes to Ocean Views). Now, Seaver is also teaming up with Boston’s New England Aquarium, becoming the institutions’s first-ever “Sustainability Fellow in Residence.” Seaver…

August 12, 2012: Climbing an Electric Rock Face, Fishing in Alaskan Waterways, and More

This week on “National Geographic Weekend,” join host Boyd Matson as we wait out a storm near Mt. Kenya’s summit, add another branch to the human family tree, use the fastest camera on earth to record lightning, risk our lives for the sake of discovering butterflies, out fish Alaska’s grizzlies for salmon, give the gift of electric light using a disposable camera flash and discarded AAA batteries, ride a horse from Calgary to Sao Paulo, and find America’s wackiest roadside stops.

Barton Seaver: Grilled Alaskan King Salmon Recipe

Justin O’Neill produces NG’s weekly radio program, National Geographic Weekend, with host Boyd Matson. Hear it on on SiriusXM satellite radio, subscribe to the iTunes podcast, or get the show streamed to your smartphone with the Stitcher Radio app. On this week’s edition of National Geographic Weekend, NG fellow Barton Seaver tells host Boyd Matson about a recent trip…

“Eat With Joy” Says Barton Seaver in Aspen

“Yes, human actions have caused a problem, but doesn’t that give you hope that we can be the solution?” Barton Seaver asked a small group of guests gathered in a glass-walled restaurant at the Aspen Institute in Colorado, host of this year’s Aspen Environment Forum. “Eat with joy,” Seaver added, as guests took in the picturesque mountain…

Saving This Small Fish Can Help Save the Ocean

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 of a key food source for these and many other species along the Eastern seaboard — a small fish known as menhaden.

Capitol Hill Ocean Day

This weekend’s Blue Vision Summit in Washington, D.C. wasn’t just about inspiration and idea generation. From the start, action was a top goal and priority, and today is when it really will come into play. Freshly updated on the latest issues and stats about the need to protect the ocean, some two hundred volunteers are…

Even the Ocean Has Grass Roots

Jacques Cousteau said, “People protect what they love.” It’s hard to get people to love ocean statistics. People at Blue Vision Summit 3 in Washington, D.C. this weekend are hoping perhaps they can fill in some of that gap.

Conservation Never Tasted So Good

From an Evening of Sustainable Seafood Tastings by Chef and NG Fellow Barton Seaver “Avocado Soup with Dill and Smoked Trout” is a delicious way to start a conversation about how we need to save the ocean. Cool and refreshing, with a richness from the fish, it instantly wakes you up and makes you appreciate…

GM Salmon Safe to Eat? Not so Fast, Critics Say

National Geographic Fellow Barton Seaver, a Washington, D.C.-based chef, writer, and ocean advocate talks to Green Guide about genetically engineered salmon. By Rachel Kaufman Last month, the U.S. Food and Drug Administration announced that genetically engineered salmon is safe to eat, but has not yet officially approved the fish for sale. The final-approval process could…