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Chefs Ned Bell and Barton Seaver: Different coasts, same goal

Ocean.org

English - October 25, 2018 17:54 - 36 minutes - 50.1 MB
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Previous Episode: Eddie Donnellan: Bringing the joy of surfing to at-risk routh
Next Episode: The Hon. Jonathan Wilkinson: Looking out for Canada’s lakes, rivers and oceans

Ned Bell, Ocean Wise executive chef, takes over the interviewer seat in our first-ever guest-hosted episode. His guest? Barton Seaver, a Maine-based chef and author of eight cookbooks, and one of Ned’s mentors. The topics? Sustainability versus restoration, wild versus farmed, food from land versus sea. And the result? An insightful, philosophical discussion of what our appetite for seafood has done to our oceans and what we as consumers on this planet can do to help turn things around.

Dive deeper: Check out these cookbooks and recreate recipes from Ned and Barton.

Twitter: Barton Seaver and Ned Bell
Facebook: Barton Seaver and Ned Bell
Instagram: Barton Seaver and Ned Bell

Ned Bell, Ocean Wise executive chef, takes over the interviewer seat in our first-ever guest-hosted episode. His guest? Barton Seaver, a Maine-based chef and author of eight cookbooks, and one of Ned’s mentors. The topics? Sustainability versus restoration, wild versus farmed, food from land versus sea. And the result? An insightful, philosophical discussion of what our appetite for seafood has done to our oceans and what we as consumers on this planet can do to help turn things around.


Dive deeper: Check out these cookbooks and recreate recipes from Ned and Barton.


Twitter: Barton Seaver and Ned Bell

Facebook: Barton Seaver and Ned Bell

Instagram: Barton Seaver and Ned Bell

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