Viewing entries by
Jenny Osman
$636,000. This was the winning bid for a 467-pound bluefin tuna sold at auction this past January. In 2013, Kiyoshi Kimura—the victorious bidder and owner of the Sushizanmai chain—paid a landmark $1.76 million for a bluefin tuna. The output from the world’s fisheries seafood was valued at $246 billion worldwide in 2010. Needless to say, there is money in fish meat. But the profit comes at a cost. Bluefin tuna stocks are calculated to have fallen below three percent of their historic levels, and this story of depletion is echoed throughout the ocean. Overfishing and global warming have thrown fish stocks into
America’s farm-to-table food movement and the ever-growing emphasis on local food are good news for both the environment and our economy. From haute cuisine to small food businesses, owners are increasingly sourcing local, seasonal, and sustainable products. These ingredients, which make for fresher and tastier dishes, not only support the local economy and promote sustainability, but they cater to a growing audience of conscientious consumers and offer array of marketing opportunities. However, this movement towards fresh and local produce lacks focus in one very important area—one that will determine the future of