Quotes from Barton Seaver

By thinking through the grilling process while still in the kitchen, you can easily gather all of the items that you might need and conveniently carry them to the outdoors area.

Restaurants stress the protein. People read menu items left to right, with the protein first. I read descriptions right to left.

We've become slaves to words like 'local,' 'fresh,' and 'seasonal.' We all want to be Thomas Jefferson's agrarian hero, but sustainable food is a difficult beast.

The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling - to get yourself outside.

80 percent of our global fish stocks are fully exploited, overly exploited or have collapsed. Two billion people rely on the oceans for their primary source of protein.

We have eco-friendly shrimp. We can make them; we have that technology. But we can never have an eco-friendly all-you-can-eat shrimp buffet. It doesn't work.

Why are fish unsustainable? Because they're popular. What makes restaurants work? Popular dishes that people come back for.

While there are many varieties of grills, each with their own virtues to be sure, I prefer the standard Weber kettle grill. Don't be fooled into thinking that you need any fancy gadgets in order to take advantage of cooking over a live fire. Just a good set of tongs and you're set.

I am passionate about exploring the confluence of environmental and human health. I believe that the goals of conservation must constantly revisit a stated purpose.