Overfishing, intensive and cramped “fish farms” and cages: why can’t fish be free-range, like those chickens or how they live in the wild? As humans demand mass production of everything, it seems like our diet is one of those, as we breed and kill millions of cows, chickens, pigs and fish. But do we really need to go to all these hazardous lengths just to get salmon and snapper to every restaurant and market? Actually no, says author Paul Greenberg in his new book Four Fish: The Future of the Last Wild Food. Just as we’ve selected only a few meat sources for widespread consumption, we’ve done the same with fish in choosing salmon, sea bass, cod and tuna for every menu. But all those farms and cages won’t keep up with the demand for these four fish, unless we change our mainstream diets, expand our fish choices and find better ways to catch and farm the ‘last wild food.’ And, the L.A. based public forum Zócalo paired up with food critic Jonathan Gold and others to wrangle with how we can still enjoy fish, but at a more environmentally friendly level.
Paul Greenberg, contributor and writer for the New York Times Magazine and National Geographic; author of Four Fish: The Future of the Last Wild Food
Jonathan Gold, Pulitzer Prize-winning food critic for LA Weekly and former writer for Gourmet Magazine
Paul has a special event at the sustainable AMMO restaurant in Hollywood on August 8—they’ll be hosting a conversation with him and then a meal with sustainable seafood. No tickets needed, just a reservation. For reservations: 323-467-3293