The Culinary Institute of America presents Barton Seaver

Barton Seaver, who graduated from the CIA in 2001, returned to his alma mater in May 2011 to speak with students about his mission to restore our relationship with the ocean, the land, and with each other—through dinner. In this interview Seaver reflects back on his time as a CIA student and talks about his new book, what it means to be a National Geographic Fellow, and why he believes that "delicious" is the new environmentalism.

Cook-Wise

Join Barton Seaver in a new series exploring sustainability, community, and environmental concerns as they relate to one of the world’s most common rituals—dinner.

Wine From Water

Wine From Water

Discover how the ocean influences a California vineyard and the sparkling wines it produces in this episode of Cook-Wise, featuring chef Barton Seaver on location in Sonoma Valley.


“B” the Recipe

“B” the Recipe

Join Barton Seaver on the shores of the Chesapeake Bay, where he meets a father-son crab-fishing team working to keep a family business and a local tradition alive.

More Cook-Wise Videos


More Video

Wicked Tuna: Bluefin Experts: Barton Seaver

Wicked Tuna: Bluefin Experts: Barton Seaver

National Geographic

In Search of Food: NY Behind the Scenes

In Search of Food: NY Behind the Scenes

Ovation Network

In Search of Food: Minneapolis

In Search of Food: Minneapolis

Ovation Network

In Search of Food: New York

In Search of Food: New York

Ovation Network

In Search of Food: San Francisco

In Search of Food: San Francisco

Ovation Network

Is Seafood Becoming More Scarce?

Is Seafood Becoming More Scarce?

Anderson Cooper 360, CNN

Sustainable seafood? Let’s get smart

Sustainable seafood? Let’s get smart

TED: Mission Blue

National Geographic Live! Seafood and Survival video

National Geographic Live! Seafood and Survival video

www.youtube.com

Visit the Facebook Page @bartonseaver on Twitter