Fishes
Cooking During COVID-19: Family Meals And Fantasies Of Future Dinner Parties
As billions of people around the world face stay-at-home orders because of COVID-19, family dinners — and breakfasts and lunches — are resurgent. Former New York Times food editor Sam Sifton calls the shift to family meals one of the "precious few good things" happening as a result of the pandemic.
The Science — And Environmental Hazards — Behind Fish Oil Supplements
Author Paul Greenberg says the harvesting of tiny fish for omega-3 supplements is having a ripple effect, leading to less healthy and bountiful oceans. His new book is The Omega Principle.
The Future Of 'Wild Fish,' The Last Wild Food.
Almost half of the fish we eat has been raised on farms — and the genetic modification of fish is increasing. Paul Greenberg writes about changes in the fishing industry — and what the future holds for our dinner tables — in his book, Four Fish: The Future of the Last Wild Food.
This interview was originally broadcast on July 19, 2010. Four Fish: The Future of the Last Wild Food is now available in paperback.