Where There’s Smoke

Barton Seaver, the author of Two If By Sea, For Cod & Country, and Where There’s Smoke (all Sterling Epicure), has established himself as the preeminent expert in sustainable seafood. Before leaving the restaurant industry to pursue his interests in sustainable food systems, he created three top restaurants in Washington, DC, and was named Chef of the Year by Esquire magazine in 2009. Seaver’s Washington, DC-based restaurant, Hook, was named by Bon Appétit as one of the top ten eco-friendly restaurants in America. Seaver was an explorer for the National Geographic Society and now works as the Director of the Healthy and Sustainable Seafood Program at the Center for Health and the Global Environment at Harvard T.H. Chan School of Public Health. The contributing seafood editor at Coastal Living magazine, he and his work have also been featured in The New York Times, Cooking Light, O: The Oprah Magazine, Every Day with Rachael Ray, Martha Stewart’s Whole Living, the Washington Post, and Fortune, among many others. He has also appeared on CNN, NPR, and 20/20. Seaver was the host of the national television program In Search of Food on the Ovation Network and Eat: the History of Food on National Geographic TV.