Long Live Chilean Sea Bass!

Stop eating that endangered fish!

Taves, who is also a chef-instructor at the Cordon Bleu, encourages chefs to explore other species rather than strictly search for substitutions, which could result in similar fishery collapses. "There are so many alternatives that are viable and under control," she says. "The evidence is compelling -- this fish needs a chance."

Still, evolutionarily speaking, Take a Pass is something of the last minute. "I've been on the U.S. delegation [for the conservation of the toothfish] for thirteen years. It became apparent that this was not something we can fix from the inside," Clark admits. "That's why the campaign."

Which, quite frankly, may or may not work. For every chef that signed up -- and let's face it, some did it just for the free advertising, because many had already ceased buying the fish due to exorbitant prices -- there's another that remains skeptical. Public interest can only be stirred if, as Clark suggests, chefs write on their menus their reasons for not serving Chilean sea bass, or if we rename it "French" sea bass. "Then consumers would boycott it in a second," she notes wryly. Or if the media, naturally, gets involved, an option that doesn't look highly likely if you go by the "Take a Pass on the press conference" example -- out of all the local print journalists invited to the roundtable discussion, I was the only one who attended.

Jeremy Eaton

Location Info

Map

Johnson & Wales University

1701 NE 127th St.
North Miami, FL 33181

Category: Schools

Region: North Miami

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