Are we destroying the earth with our stomachs, as one commenter moaned on a new article from New York Magazine? Maybe, but we can help by applying wisdom to our food choices, says the article, which is a guide to more sustainable picks in food — from fish to lettuce. Sound like another dreary morality lecture? It's not. The article is not only a great resource, it's a lively look at some good ways to pick through options.
A Soup-To-Nuts Guide to Eating With a Clear Conscience
New York Magazine
We found this piece engaging and interesting; what do you think of their picks?
• Read it! Eat Good at New York Magazine
Related: Conscientious Cook: Update Your Wallet Cards
(Image: Via New York Magazine. Icons by Jason Lee. Photographs by Davies and Starr/Getty Images)
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Roundup - Magazines, Conscientious Cook, Ingredients - Meat, Ingredients - Vegetables, Ingredients - Seafood, Ingredients - Sustainable, Ingredients - Fruit, GREEN IDEAS, New York MagazineRelated Links
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Interesting, but it's all relative to where you live.
As for imported shrimp: no. It doesn't make it's way into our home and we're careful when we eat out (proud that I got spouse on this kick years ago). Shrimping is an important, and at-risk, domestic industry on which whole towns depend (including many still recovering from Katrina).
I still get wonderful, local Gulf shrimp when I visit family, but I support my regional shrimpers and go with the local Mayport stock while at home.
Also, shrimp is best fresh off the boat and hardly worth eating at all frozen. I suffered through many shirmpless years when I lived in landlocked cities, saving shrimp for beach vacations.
... then again, living in several different places I've picked up tastes for things that aren't easy to give up and for which I make the occasional non-green splurge. I just bought a Tennessee tomato at the farmer's market last week because I fell in love with their awesomeness when spouse and I lived in his native state for a few years.
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