Today I am starting a new series of posts on the various UUA's statement of conscious (SOC). This series is on Ethical Eating: Food and Environmental Justice.
Video lasts 19:02
Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie's honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.
This is post #1 in a series on the SOC on Ethical Eating.