Good Food

The quandary of sourcing sustainable shrimp

The downside to knowing more about where your food comes from is that nagging moral sense telling you it's time to make a change. So if we want to eat shrimp that is grown sustainably and locally, what are our options? We get some answers from Paul Greenberg , a journalist who can make a book on seafood as engaging as any mystery novel.

By Evan Kleiman • Sep 2, 2016 • 1 min read

The downside to knowing more about where your food comes from is that nagging moral sense telling you it's time to make a change. So if we want to eat shrimp that is grown sustainably and locally, what are our options? We get some answers fromPaul Greenberg, a journalist who can make a book on seafood as engaging as any mystery novel. He wrote the James Beard Award-winning bookFour Fish: The Future of the Last Wild Food andAmerican Catch: The Fight for Our Local Seafood.

While we're on the subject of sustainable seafood, head to theGood Food blog to see what's for sale atCape Seafood and Provisions. Michael Cimarusti, the chef and co-owner at Providence and Connie & Ted's, opened Cape Seafood in West Hollywood with his team in March. We're still thinking about the Santa Barbara spot prawns cooked in piles of 500-degree kosher salt and rosemary that culinary director Brandon Gray cooked for us at the shop. Outstanding.

Music: "Bus Stop Boxer" by The Eels