The Future of the Last Wild Food
By Paul Greenberg
(Penguin Press HC, The, Hardcover, 9781594202568, 304pp.)
Publication Date: July 15, 2010
Enter your zip code below to find indies closest to you.
Our relationship with the ocean is undergoing a profound transformation. Whereas just three decades ago nearly everything we ate from the sea was wild, rampant overfishing combined with an unprecedented bio-tech revolution has brought us to a point where wild and farmed fish occupy equal parts of a complex and confusing marketplace. We stand at the edge of a cataclysm; there is a distinct possibility that our children's children will never eat a wild fish that has swum freely in the sea. In Four Fish, award-winning writer and lifelong fisherman Paul Greenberg takes us on a culinary journey, exploring the history of the fish that dominate our menus---salmon, sea bass, cod and tuna-and examining where each stands at this critical moment in time. He visits Norwegian mega farms that use genetic techniques once pioneered on sheep to grow millions of pounds of salmon a year. He travels to the ancestral river of the Yupik Eskimos to see the only Fair Trade certified fishing company in the world. He investigates the way PCBs and mercury find their way into seafood; discovers how Mediterranean sea bass went global; Challenges the author of Cod to taste the difference between a farmed and a wild cod; and almost sinks to the bottom of the South Pacific while searching for an alternative to endangered bluefin tuna. Fish, Greenberg reveals, are the last truly wild food - for now. By examining the forces that get fish to our dinner tables, he shows how we can start to heal the oceans and fight for a world where healthy and sustainable seafood is the rule rather than the exception.
Paul Greenberg is the author of the New York Times bestseller Four Fish: The Future of the Last Wild Food. Four Fish has been published throughout Europe and Asia and was picked by The New York Times, The New Yorker and Bon Appetit as a notable book of 2010. Greenberg has just completed his next work, American Catch: The Fight for Our Local Seafood (Penguin Press, June, 2014) a book that explores why the United States, the country that controls more ocean than any nation on earth imports 90 percent of its seafood from abroad. Mr. Greenberg writes regularly for the New York Times Magazine, Book Review and Opinion Page and also contributes to National Geographic, Vogue, GQ, The Times of London, Süddeutschen Zeitung, and many other publications. He has lectured widely at institutions around the country including Harvard, Yale, Google, The United States Supreme Court and The Monterey Bay Aquarium. Over the last ten years he has been a W.K. Kellogg Foundation Food and Society Policy Fellow, New York's South Street Seaport Museum's Writer-in-Residence and a fellow with the Blue Ocean Institute. He is the recipient of a James Beard Award for Writing and Literature, and a Grantham Prize Award of Special Merit. In 2014 he began a three year Pew Fellowship in Marine Conservation during which he will write "The Omega Principle: The health of our hearts, the strength of our minds, and the survival of our oceans all in one little pill."
Twitter: @4fishgreenberg Facebook: facebook.com/fourfish Web: www.fourfish.org
Almost half of the fish we eat has been raised on farms â�� and the genetic modification of fish is increasing. Paul Greenberg writes about changes in the fishing industry â�� and what the future holds for our dinner tables â�� in his book, Four Fish: The Future of the Last Wild Food. More at NPR.org
Almost half of the fish we eat has been raised on farms -- and the genetic modification of fish is increasing. Paul Greenberg writes about changes in the fishing industry -- and what the future holds for our dinner tables -- in his new book, Four Fish: The Future of the Last Wild Food. More at NPR.org
When Paul Greenberg started fishing as a kid in the '70s, he didn't have to think twice about dwindling wild fish populations. That was before the world nearly doubled its fish consumption. Four Fish is Greenberg's investigation into the future of the last wild food. More at NPR.org
"Important and stimulating. . . . [Greenberg] has constructed a book that, even as it lays out the grim and complicated facts of common seas ravaged by separate nations, also manages to sound a few hopeful and exciting notes about the future of fish, and with it, the future of civilizations in thrall to the bounty of the sea."
-Sam Sifton, New York Times Book Review
"An award-winning food journalist brilliantly dissects the relationship between humans and the four fish that dominate the seafood market. . . . The narrative is grounded in common sense and anchored by first-rate, on-scene reporting from the Yukon and Mekong Rivers, Lake Bardawil in the Sinai Peninsula and the waters off the coasts of Long Island, Greece, Hawaii and the Shetland Islands. Hugely informative, sincere and infectiously curious and enthusiastic."
-Kirkus (starred review)
"Finally we have learned that food is best when produced on a small scale in accordance with the rhythms of our planet. Paul Greenberg's warm and witty Four Fish takes this concept to the ocean. Seafood deserves the same kind of respect and political awareness as food from the land. Maybe more."
"Four Fish is not only the best analysis I've seen of the current state of both wild and farmed fish - it's a terrific read."
-Mark Bittman, author of How to Cook Everything and Food Matters
"We are lucky to have the exceptional journalist and writer Paul Greenberg turn his attention to one of the greatest threats to our food supply, the depletion of the world's fisheries. By deftly drawing together the strands of a pressing global crisis, Greenberg will change the way you think about the fish you eat."
-Amanda Hesser, New York Times food columnist and a founder of food52.com
"If you've ever ordered salmon, if you've ever slurped a bowl of chowder, if you've ever sat down for sushi, Paul Greenberg's friendly and thoughtful book will lure you in, surprise you, probably shock you, and certainly make you think...Read this book."
-Trevor Corson, bestselling author of The Secret Life of Lobsters and The Story of Sushi: An Unlikely Saga of Raw Fish and Rice