Why is it that in Michigan restaurant chefs are going backward in terms of sustainability standards? I now have to boycott the very nice Thai restaurant two blocks from my house because theyve begun serving the endangered bluefin tuna. Another restaurant, Red Crown, is serving red snapper. Golden Harvest, my former favorite Chinese restaurant, serves shark-fin soup. When a customer brings the endangered list issued by the Monterrey Bay Aquarium (now an app, too) to their attention, they give you a song-and-dance about how their fish is sustainably caught. Yes, except its ENDANGERED, so theres no way to catch it sustainably. I know chefs on the East and West coasts have worked hard at providing sustainably grown/caught, local, and organic food. Why are we vying with the most regressive states in every way?
Posted on: Sat, 15 Mar 2014 16:19:31 +0000
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