(Editor's note: The following letter was sent to IntraFish by Maureen Berry, sustainable seafood advocate and cookbook author.)
I'm loving your podcast!
There is much to discuss on the seafood front.
Couple of thoughts about Episode 8.
Sustainability is Dead. Not so fast. Chefs will be and are focusing on food and the environment, specifically, transparency and social responsibility. Food Trends for 2017.
A big focus at the 2016 Sustainable Foods Institute at Monterey Bay Aquarium included transparency, specifically regarding the shrimp industry.
