PC Fish

[ngatti]

Chef,

As a chef with such close ties to and interests in the bounty of our oceans, lakes and rivers, I wonder if you might expound on the role that chefs should (if at all) take on sustainable fisheries. I would appreciate your views about chefs as environmental activists. Can we (or should we) be proactive about sustainable fisheries and species viability? Both in what appears on the plates we serve and the clout we may wield in the marketplace of ideas. Is it also our role to help educate our dining audience? If so, what can we, or should we as chef's and consumers do to help.

Thank you very much for taking the time.

Nick

[Eric Ripert]

Did you see and read the picture and article in the NYTimes Magazine (Dec.15) about the featherless chicken?

Have you heard of the genetically engineered salmon who becomes so enormous, that he has a hard time swimming?

Chilean seabass and Beluga Sturgeon are becoming extinct.

Vegetables and fruits are genetically engineered and dumped on the market without knowing the (dangerous?) consequences. Cows eating powders made from animals? Why? Is it only to please the palate (which it actually doesn't) or pure greed?

Of course, as a Chef, and as a human being who is not totally blind, we must take action.

How? By opening the eyes of the blind and taking any method (non-violent) necessary.