Sustainable Seafood Starts with a Human Story

Justin Boevers

Growing up in Utah—historically a culinary landscape of casseroles and minced-fruit Jell-O—eating seafood was a rarity, not counting the wild trout we fished in the area lakes and streams. As a child, there were only a handful of restaurants that provided good seafood at even a hint of a modest price, and so dining out for seafood was usually reserved for special occasions. It was these meals when we celebrated birthdays, anniversaries, and other milestones...