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What do I have in common with top chefs Alton Brown, Rick Bayless, John Ash and Barton Seaver? (Hint: it is not cooking skill.) As of today, neither they nor I will eat or serve Chilean sea bass, orange roughy, monkfish, shark or dozens of other fish. This doesn’t mean we’ll stop eating fish altogether, we’ll just find out how to choose the most sustainable seafood. So what’s left to eat? The answer is not so simple but here are a few ideas
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