washingtonpost.com: A Flap Over Fish Dishes
Environmental groups are increasingly pushing restaurant chefs to boycott seafood that they argue is overfished. The pleas put restaurateurs in the sometimes uncomfortable position of weighing complicated scientific arguments and making every menu something of a political statement.
I’m doing my part by not eating fish at all and sticking with beef and chicken.
It seems pretty reasonable, actually. If a fish species goes extinct, nobody will be able to eat it. And most of the chefs interviewed for this story seem to agree. But they’re being asked to make judgments they’d rather not and that they’re not trained to make.
Thomason Tracts 