Watch Sigourney Weaver Stay on Message With "Acid Test"

I am no fan of TV news for so many reasons, and this interview on Fox provides such a great example of why. Watch the hosts try to get Sigourney Weaver to promote her upcoming sci-fi flick - Avatar - and watch her skillfully keep on message with her much more important project: Acid Test, which seeks to educate the world on the problem of ocean acidification.

Why Does Sustainability Stop at the Shoreline?

I recently had the opportunity to dine at one of my favorite restaurants in Annapolis, Md. -- at least it had been my favorite when I lived there 25 years ago (ouch!): The Cafe Normandie. Some nights I still dream of the cafe's tomato bisque, which was the height of affordable luxury for me during my college days.

The cafe had long since changed location and ownership, but I had heard the bisque was as to-die-for as ever, so Lyn and I decided have lunch there. The first thing to greet me upon walking in the door was a plaque from Sustainable Annapolis recognizing the cafe's sustainability record.

Joy!

Midway between my tomato & crabmeat bisque (adding crab was not an option 25 years ago - so far, so good!) and my Caesar salad, I took the opportunity to quiz the manager on the restaurant's sustainability accomplishments. He proudly told me about how the cafe's commitment to sustainability predated the existence of Sustainable Annapolis; how their vehicles used bio-diesel and all kitchen waste was composted; and even their drinking straws were made of compostable, corn-based plastic from Eco-Products. There were more laudable aspects of the cafe's sustainability strategy that I don't remember (I was there for lunch and didn't have my handy-dandy digital recorder). The next step, he said, was going to be solar panels on the roof.

Duly impressed, I asked how the restaurant's sustainability commitment extended to its seafood procurement practices. I might as well have asked him why glurp always relminizes. There was a moment of silent blinking as he processed the question, then he proceeded to tell me how all their seafood was purchased fresh every day to ensure quality and freshness. The idea that there were overfished species that ought to be off limits did not seem to be part of his sustainability narrative.

This is not surprising. Until fairly recently, I was as ignorant as the average Joe or Jane about the issues of overfishing, by-catch, etc. For most people and businesses, seafood sustainability is simply not part of the conversation. This is particularly sad in the case of Annapolis, a city by the water with more seafood restaurants than you can shake a stick at. If they could take a strong position on seafood sustainability, they would be a shining example.

Sustainable Annapolis will be hearing from the Sea E O. Stay tuned.