Andrew Zimmern & Barton Seaver | The Blue Food Cookbook | Talks at Google

Emmy-winning and four-time James Beard Award-winning TV personality, chef and writer Andrew Zimmern and one of the world’s leading sustainable seafood experts and educators Barton Seaver discuss their cookbook “The Blue Food Cookbook: Delicious Seafood Recipes for a Sustainable Future,” a sustainable seafood bible, including a guide to environmentally friendly practices for buying and cooking food from oceans, lakes, and rivers, with over 145 recipes. Get the book here: https://goo.gle/47zKnbt. Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef and writer. As the creator, executive producer, and host of the Bizarre Foods franchise, MSNBC’s What’s Eating America, Magnolia Network’s Emmy-nominated Family Dinner, the Emmy-winning The Zimmern List, Field to Fire, Wild Game Kitchen, and the executive producer of PBS’s Hope in the Water, he has devoted his life to exploring and promoting cultural acceptance, tolerance, and understanding through food. He has authored four books, sits on many national boards, and is a global ambassador for the United Nations World Food Programme and the International Rescue Committee. Barton Seaver is one of the world’s leading sustainable seafood experts and educators. Before leaving the restaurant industry to pursue his interests in sustainable food systems, he was an award-winning chef leading top seafood restaurants in Washington, DC. He has written seven seafood-centric books, including For Cod and Country and The Joy of Seafood. Barton has contributed to Coastal Living, The Coastal Table, Cooking Light, Every Day with Rachael Ray, Fine Cooking, Fortune, Martha Stewart’s Whole Living, The New York Times, O: The Oprah Magazine, Saveur, The Washington Post, among many others. He has appeared on 60 Minutes, CNN, NPR, 20/20 and the TED stage. Seaver hosted In Search of Food on the Ovation Network and Eat: The History of Food on National Geographic TV. Moderated by Jessica Carless.

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