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.
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.
Chicken by the Sea
Slow-roasted chicken and late summer vegetables are on chef Barton Seaver’s menu when he visits the Chesapeake Bay. Seaver highlights how simple steps taken by local farms can minimize the impact of agricultural runoff.
Environmentalism on the Half Shell
Follow Barton Seaver as he visits the owners of a hundred-year-old oyster company who are working to keep the famous oysters on the map—and on our plates.