Join chef and conservationist Barton Seaver in a new series exploring sustainability, community, and environmental concerns as they relate to one of the world’s most common rituals—dinner.
Follow Seaver—a National Geographic fellow—as he goes on location to meet fishermen, farmers, and scientists working to bring sustainable food to the dinner table. In each episode, learn how a specific ingredient can make a difference to the health of our blue planet, and meet the communities and individuals at the heart of the food supply.
Watch their compelling stories, followed up with simple recipes and cooking tips, and be inspired to take action when planning your next meal.
More Cook-Wise Webisodes
The striped bass represents one of the greatest success stories in conservation to date. Join waterman Rick Morlock and the Blue Ocean Institute’s Carl Safina to discuss the phenomenon and catch a few beauties to grill up Seaver-style.
Discover how the ocean influences a California vineyard and the sparkling wines it produces in this episode of Cook-Wise, featuring chef Barton Seaver on location in Sonoma Valley.
Follow Barton Seaver as he visits the owners of a hundred-year-old oyster company who are working to keep the famous oysters on the map—and on our plates.
Join Barton Seaver on Maryland’s Eastern Shore and learn why a little fish called menhaden has a big importance to the health of the ocean.
Slow-roasted chicken and late summer vegetables are on chef Barton Seaver's menu when he visits the Chesapeake Bay.
- National Geographic Weekend: Lionfish
- National Geographic Weekend: Oysters
- National Geographic Weekend: Striped Bass
- National Geographic Weekend: Ceviche
- National Geographic Weekend: Pork Chops
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Learn how to eat healthy while lowering your seafood footprint.
Find out how we can balance our tastes with what's right for the oceans.
Learn how to make sustainable choices when selecting your favorite seafood.
With today's technology, the fish you pull from your freezer is delicious, nutritious, more economical, and often better for the environment—and fishermen—than fresh-caught seafood.
- Ballard, Robert
- Bowermaster, Jon
- De Rothschild, David
- Doubilet, David
- Earle, Sylvia
- Frozen Seafood Benefits
- Goodman, Beverly
- Habitat Destruction
- Invasive Species
- Kristof, Emory
- Marine Food Chain
- Marine Pollution
- Nicklen, Paul
- Norman, Brad
- Ocean Overview
- Pristine Seas Expeditions
- Sala, Enric
- Seafood Decision Guide
- Seafood Substitutions
- Sea Level Rise
- Sea Temperature Rise
- Seaver, Barton
- Sustainable Seafood
- Thys, Tierney
- Tips to Save the Ocean
Barton Seaver, Chef/Conservationist
Barton Seaver is a chef who has dedicated his career to restoring the relationship we have with our ocean. It is his belief that the choices we are making for dinner are directly impacting the ocean and its fragile ecosystems.
Support the Ocean
Help protect the last healthy, undisturbed places in the ocean so we can learn how to help healthy reefs thrive, help unhealthy reefs recover, and better preserve the ocean.
Engage, Conserve, Restore
The National Geographic Society’s freshwater initiative is a multi-year global effort to inspire and empower individuals and communities to conserve freshwater and preserve the extraordinary diversity of life that rivers, lakes, and wetlands sustain.