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Barton Seaver has been the executive chef at some of the most celebrated restaurants in his hometown of Washington, D.C., including Hook and Blue Ridge. He’s now the Director of the Healthy and Sustainable Food Program at the Center for Health and Global Environment at the Harvard School of Public Health, the New England Aquarium’s Sustainability Fellow in Residence, and a fellow with National Geographic. He’s also the author of For Cod and Country and, most recently, Where There’s Smoke. He’s appeared on CNN, NPR’s All Things Considered, and the Splendid Table. In 2010, Seaver gave a TED Talk on sustainability aboard the National Geographic Endeavour. @bartonseaver