This show originally aired on the TWiT Netcast Network on December 23, 2011. Visit the show page at TWiT.tv.

The Cuba Marine Research and Conservation Program has been based at The Ocean Foundation (TOF) since 2008 and is built on more than 12 years of work in Cuba by TOF Senior Fellow, Dr. David E. Guggenheim, who directs the program, and TOF Research Associate, Fernando Bretos. The program is a regional effort to study and conserve the shared marine resources of the Gulf of Mexico and Western Caribbean.

Synopsis: Marine scientist and conservationist Dr. David E. Guggenheim (the “Ocean Doctor”) tells the story of his decade-long effort to bring collaboration in science and conservation between Cuba and the U.S. to a new level. He tells the story against a backdrop of Cold War-era politics, maddening bureaucracy, and the daily challenges of Cuban life while introducing us to Cuba’s unimaginably beautiful underwater ecosystems and the Cuban scientists dedicated to protecting them. His story is timely, illustrating how marine biologists have succeeded where diplomats have failed in bringing the two countries closer together. Deep in Enemy Territory brings a personal, in-depth view of an enchanted yet troubled island that few Americans have seen for half a century.

A portion of profits will support The Ocean Foundation’s Cuba Marine Research and Conservation Program.

www.DeepInEnemyTerritory.com

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The Ocean Foundation has continued its work to support, strengthen, and promote those organizations dedicated to reversing the trend of destruction of ocean environments around the world. We work with donors who care about our coasts and oceans to add value to marine conservation initiatives by providing conservation grants, hosting projects and funds, and collaborating with important campaigns and opinion leaders. As the community foundation for the oceans, we are fostering best-in-class projects and promoting solutions for healthy oceans and the people who depend upon them. We have been able to adapt to a changing economic climate while maintaining our integrity as honest brokers for marine conservation philanthropy

Dr. David E. Guggenheim — the “Ocean Doctor” — serves as Senior Fellow of The Ocean Foundation and Director of its Cuba Marine Research and Conservation Program.

The Ocean Foundation Annual Report
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August 15, 2011: Our special guest is National Geographic Fellow and acclaimed chef, author, and speaker Barton Seaver, who seeks to restore our relationship with the ocean, the land, and with each other through dinner. His new book is For Cod and Country: Simple, Delicious, Sustainable Cooking. If you’re not hungry, you will be by the end of this show! Also: A giant sea monster discovered in the UK and a close encounter with the largest animal that’s ever lived.

The Ocean Doctor airs weekly on WebTalkRadio.net. Want to listen on your iPod, iPhone or mp3 player? Download the mp3 file or subscribe on iTunes and don’t miss a single episode. Or listen to us on your iPhone, Android phone, WebOS phone, BlackBerry or tablet, including the iPad, with the free Stitcher SmartRadio app. See the complete list of episodes. Follow The Ocean Doctor on Twitter — Become a Fan on Facebook! Submit a question and I’ll try to answer it on the air. Even better, record your question or comment on our special message line and I might play it on the air. Call: (805) 619-9194. You can also leave questions and comments for this episode below. Like the show? Learn how to become a sponsor.

Eating Our Way Out of the Ocean’s Problems — A Chef’s Perspective

Chef Barton Seaver (Photo: Katie Stoops)

National Geographic Fellow and acclaimed chef, author, and speaker Barton Seaver wants to restore our relationship with the ocean, the land, and with each other through dinner.

Seaver’s childhood in Washington, D.C., centered around the family dinner table. After graduating with honors from the Culinary Institute of America, he traveled extensively and found work at a small family restaurant in southern Spain. The casual, ingredient-based cooking style there would prove to be an important influence in his perception of food as an essential part of community.

A transformative trip to Morocco landed him in the seaside village of Essaouiera, where survival is directly linked to the oceans. His experience with the locals, who taught him generationsold fishing methods, helped shape his belief that, at its root, sustainability is both an ecological and a humanitarian issue.

Seaver returned to D.C. in 2005 and began his career as a chef, first with José Andrés at Jaleo, then as executive chef of Café Saint-Ex and later at its sister restaurant, Bar Pilar. In 2007, Seaver became executive chef of the sustainable seafood restaurant Hook in Georgetown, which made Bon Appétit’s Top 10 Eco- Friendly Restaurants and the Washington Post’s Top 50, Washingtonian Magazine’s Top 100. In a single year, the restaurant served 78 species of seafood, and Seaver’s devotion to sustainability led to national media attention.

The Monterey Bay Aquarium recognizes Seaver as a sustainability leader, and in 2008 he received both the Seafood Choices Alliance’s Seafood Champion Award and the title “Rising Culinary Star of the Year” from the Restaurant Association of Metropolitan Washington. In 2009, he was named Esquire magazine’s Chef of the Year.

The Chef at Work (Photo: Katie Stoops)

Since then, he has focused on using his knowledge and experience to link seafood to broader socioeconomic, ecological, health, and cultural issues. Locally he sits on the board of D.C. Central Kitchen, an organization fighting hunger through personal empowerment, job training, and life skills. He also collaborates with the School Nutrition Association, the Center for Health and the Global Environment at Harvard Medical School, Future of Fish, and other non-profit organizations supportive of his message that food is a catalyst for restoring health to ourselves, our communities, and our planet.

As a National Geographic Fellow, Seaver works with the global partnership initiative Mission Blue to increase awareness of the ocean crisis and inspire action. In 2010, he gave a TED Talk on sustainable seafood aboard the National Geographic Endeavour in Ecuador. He developed a list of ocean friendly substitutes for popular yet depleted seafood species, and co-created the Seafood Decision Guide to help consumers evaluate seafood based on health and environmental factors. Currently he hosts the National Geographic Web series Cook-Wise, where he introduces the fishermen, farmers, and scientists working to bring more sustainable food to the table.

Click to Order Your Copy of Barton Seaver's, "For Cod and Country"

Seaver’s recipes and insights have been featured in Cooking Light, O: The Oprah Magazine, Every Day with Rachael Ray, Lonny Magazine, ChopChop, the Washington Post, Fortune, TreeHugger.com, American University’s Kogod Magazine, and Vanity Fair. He has appeared on CNN, NPR’s All Things Considered and Weekend Edition, and Bloomberg Radio. He is also a regular guest on the radio show National Geographic Weekend with host Boyd Matson.

His three-part television series In Search of Food tells the story of the locavore movement through local farmers, chefs, and food specialists in New York, San Francisco, and Minneapolis. The series premiered on the Ovation network in May 2011.

A highly sought speaker, Seaver has been invited to give lectures at Harvard University, Yale University, Culinary Institute of America, National Geographic, and Duke University, as well as serve on numerous conference panels, including at the Aspen Environmental Forum, Blue Vision Summit, the National Restaurant Association Annual Convention, the Seafood Choices Alliance Sustainable Seafood Summit, and the Savannah Oceans Exchange. He has been selected to give featured or keynote addresses at annual meetings for Basel World 2011, The Nature Conservancy, School Nutrition Association, American Culinary Federation, and American Fisheries Society.

Like Barton on Facebook and follow him on Twitter

Pink Salmon Cakes with Dill and Mustard This has become a weeknight favorite at our house. The cakes are inexpensive and easy to put together. Add a side dish, and you have dinner for four.Two 7- to 8-ounce cans pink salmonSalt2 tablespoons mayonnaise2 teaspoons whole-grain mustardPinch of ground mace1/4 cup panko (Japanese-style bread crumbs) or fine dried bread crumbs1 tablespoon chopped fresh dill2 tablespoons butterLemon wedgesPreheat the oven to 400 degrees. Drain the salmon. Flake the fish into a bowl, being careful to remove any small bones or skin that may be mixed in. Season with salt and add the mayonnaise, mustard, mace, bread crumbs, and dill. Mix gently with your fingers until it is well combined. Form into four even patties about 1 inch thick and allow to sit for about 5 minutes to allow the bread crumbs to absorb the flavor. In a large sauté pan over medium-high heat, heat the butter until foaming. Add the salmon cakes and cook until they begin to turn golden on the edges, about 5 minutes. Don’t touch them while they’re browning. Once the edges have browned, transfer the pan to the oven and bake for 5 minutes to heat through. Flip the cakes onto plates and serve with lemon wedges. Serves 4 Photos by Katie Stoops; Images and recipes reprinted with permission from “For Cod and Country” © 2011 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

Steamed Clams and Basil Pesto Steamed shellfish work with so many different flavors. Here I top clams with a bright basil pesto. It is a super-easy preparation and makes an elegant and easy weeknight meal.3 dozen littleneck clams, rinsed thoroughly (discard any that won’t close)1 cup white wine1/2 cup Basil Pesto (recipe below)2 tablespoons butter1 crusty baguette, sliced and toastedPlace the clams and wine in a covered pot over high heat. As the broth begins to boil, gently stir the clams to ensure that they cook evenly.Once all the shells are open (discard any that haven’t opened after 5 minutes), remove the clams from the pot and place them in serving bowls, leaving as much of the broth in the pot as possible. Carefully pour the broth into a bowl, leaving any sand that has collected in the bottom of the pot. Add the pesto and butter to the clam broth and stir to combine. Pour over the clams and serve with toasted bread.Serves 4 as an appetizer or light entrée Basil Pesto 1 cup walnuts 3 cloves garlic, peeled 1 cup canola oil (or, for added flavor, 3/4 cup canola oil plus 1/4 cup extra-virgin olive oil) Leaves from 1 pound fresh basil Salt Spread the walnuts in a single layer on a baking sheet and toast in a preheated 350-degree oven for about 8 minutes. The nuts should be highly aromatic, and the thin skin should be flaky. Allow them to cool. Place the nuts in a colander and toss well with your hand to remove the flaky skin— it’s bitter and doesn’t purée very well, so it is best to get rid of as much as possible. After a minute of tossing, remove the cleaned nuts from the colander and discard any skin that has sloughed off. Place the garlic and oil in a blender. Purée until the garlic is incorporated. (The garlic in the oil will help keep the basil bright green.) Add the basil leaves and purée until the mixture becomes a smooth paste. Add the walnuts and pulse until the pesto is thick. Season to taste with salt. Photos by Katie Stoops; Images and recipes reprinted with permission from For Cod and Country © 2011 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

The Pliosaur “Sea Monster”

The Enormous Pliosaur (Image courtesy of BBC)

A Paddler’s Close Encounter with a Blue Whale

Links

• For Cod and Country – Chef Barton Seaver
• “How we can eat our way out of the seafood crisis” (Featuring Barton Seaver) – Grist
• “Seafood Becoming More Scarce? (Featuring Barton Seaver) – CNN
• “Colossal ‘Sea Monster’ Unearthed” – BBC
• “Gulf Spill’s Effects Unknown for Years?” – National Geographic

This video was produced especially for and shown at the Blue Vision Summit 2011 in Washington, DC for the panel, “Voices from the Gulf,” May 21, 2011.

Learn More:

The Gulf’s Green Future: One Community’s Hopeful Example After the BP Oil Spill & Katrina

Help Us Make a Difference:

May 23, 2011: It’s a high school like no other, where you might be growing oysters during 3rd period and spend 5th period scuba diving at the bottom of New York Harbor.  The Urban Assembly New York Harbor School is a public high school whose mission is “built upon New York City’s maritime experience that instills in its students both the ethics and skills of stewardship.”  We’re joined by three students from the school  – Patricia Tapia, Florence Bloomfield, and Cesar Gutierrez – who will make you laugh, and touch your heart with inspiration while giving us all an important lesson about what motivates young students and what makes for an exceptional educational experience today. The Ocean Doctor airs weekly on WebTalkRadio.net. Want to listen on your iPod, iPhone or mp3 player? Download the mp3 file or subscribe on iTunes and don’t miss a single episode. See the complete list of episodes. Follow The Ocean Doctor on Twitter — Become a Fan on Facebook! Submit a question and I’ll try to answer it on the air. Even better, record your question or comment on our special message line and I might play it on the air. Call: (805) 619-9194. You can also leave questions and comments for this episode below. Like the show? Learn how to become a sponsor.

5th Period at the Bottom of New York Harbor

Left to Right: Patricia, Cesar and Florence, all students from The Urban Assembly New York Harbor School, who will make you laugh and touch your heart with inspiration while offering an important lesson about what motivates young students and what makes for an exceptional educational experience today. (Photo: D. Guggenheim)

Patricia Tapia, Florence Bloomfield, and Cesar Gutierrez are juniors at Urban Assembly New York Harbor School, a very unusual high school that offers some very valuable lessons for students, teachers and schools around the country. The school’s mission: The Urban Assembly New York Harbor School provides a rigorous, college-preparatory education built upon New York City’s maritime experience that instills in our students both the ethics and skills of stewardship. The school is founded on four educational principles:

1. The marine world provides an ideal forum for an education based on excellence, discipline and interdependence.
2. Hands-on, inquiry-based learning in a natural environment stimulates curiosity, critical thinking, and vision, all of which lead to improved academic performance.
3. All students have the desire and intellect to reach their highest academic standards when given the right opportunities and clear expectations.
4. Small schools allow students a larger stake in decision making, as well as increased personal attention, alternative assessments, and easier access to the staff.

Patricia, Florence and Cesar spoke at the Blue Vision Summit 2011 in Washington, DC and were introduced by the school founder and program director, Murray Fisher who insisted I interview the students and not him. However, Murray deserves great praise and recognition for his incredible work.

Harbor School's Rowing Team practices at the Pier 40 Village Community Boathouse in Manhattan. Sportsmanship, leadership, hard work and responsibility make team boat handling for competition a fun challenge (Photo: NY Harbor School)

Murray worked for Robert F. Kennedy, Jr. at Hudson Riverkeeper, where among other things he delivered education programs to schools throughout the Hudson Valley. He later helped launch Waterkeeper Alliance, the umbrella organization for the then thirty six Waterkeeper programs throughout the world. Murray left Waterkeeper Alliance in the fall of 2002 to found the NYHS with Richard Kahan from The Urban Assembly. NYHS was approved in April 2003, and Murray became the school’s Program Director. I was struck by how Murray’s vision had so quickly become reality, making a real difference in the lives of students, who in turn, are determined to make a difference for this planet.

Links

• New York Harbor School
• New York Harbor School (Facebook Page)

May 9, 2011: They are the maddening questions that haunt us when eating seafood: What fish is safe to eat? What fish is sustainable? Is farmed better than wild caught? Our guest is Marianne Cufone, now Executive Director of the Alliance for Sustainable Aquaponics, with sound advice on eating seafood and a glimpse of the fish and other food you’ll eat tomorrow. Also: The Ocean Doctor’s next expedition and more about the film, “Cuba: The Accidental Eden.”

The Ocean Doctor airs weekly on WebTalkRadio.net. Want to listen on your iPod, iPhone or mp3 player? Download the mp3 file or subscribe on iTunes and don’t miss a single episode. See the complete list of episodes.

Follow The Ocean Doctor on Twitter — Become a Fan on Facebook!

Submit a question and I’ll try to answer it on the air. Even better, record your question or comment on our special message line and I might play it on the air. Call: (805) 619-9194. You can also leave questions and comments for this episode below.

Like the show? Learn how to become a sponsor.

The Fish You’ll Eat Tomorrow

Marianne Cufone, Executive Director of the Alliance for Sustainable Aquaponics, receiving kudos from her friend, Speedy

Marianne Cufone is now the Executive Director of the Alliance for Sustainable Aquaponics. At the time of this interview, she was still Food & Water Watch’s Fish Program Director. She has been involved in natural resources management, and specifically fisheries management for the past 15 years. Before coming to Food & Water Watch, she was the Managing Partner of Environment Matters, an environmental consulting firm in Tampa, Florida. Previously, Ms. Cufone was a Program Manager for a national conservation organization. She has worked with law firms, educational facilities, government entities and organizations throughout the United States on a wide range of issues including: fisheries, pollution, impacts mitigation, stewardship and outreach. She also teaches courses and guest lectures at assorted academic institutions. She currently maintains positions on assorted natural resource advisory boards for Hillsborough County, the State of Florida and the federal government and sits on several non-profit Boards of Directors. Ms. Cufone received her J.D., Cum Laude from the University of Miami School of Law through a joint Masters program in Marine Science and Policy at the Rosenstiel School of Marine and Atmospheric Science, University of Miami. She received her BA, from Boston College in Chestnut Hill, Massachusetts.

Marianne Cufone talks about the fish you'll eat tomorrow. And where it comes from may surprise you...pleasantly.

Alliance for Sustainable Aquaponics (ASA) is a collaborative group of researchers, business owners, non-profit organizations and interested members of the public working to further Recirculating Aquaculture Systems (RAS) in the United States through research, education, legislative work and advocacy. We believe that RAS, closed-looped and biosecure aquaculture operations, are the best option to meet our country’s need for a clean, green, sustainable, healthy seafood source to supplement our wild fisheries.

In January 2009, Food & Water Watch hosted a Sustainable Aquaculture Summit in Washington D.C., a collaborative discussion among leading businesses, researchers, health professionals and government officials to discuss in-land, closed-loop recirculating aquaculture systems (RAS). The ASA was founded by several of the individuals in attendance at the Summit with the purpose of working to further RAS in the United States through research, education, legislative work and advocacy.

RAS are closed-loop systems that retain and treat the water within the system, reducing discharge of fish waste, excess food, fish escapes and the need for antibiotics or chemicals used to combat disease. Recirculating aquaculture is a cleaner, greener, more sustainable method of fish production than the open water aquaculture systems currently being pushed in the U.S.

Links

• Alliance for Sustainable Aquaponics
• Food and Water Watch
• Smart Seafood Guide (by Food and Water Watch)
• Institute for Ocean Literacy (Download “Small Fry” and more of Mark Holmes’ great music!)