What up family, welcome to episode 179 of The Genius Life.

What's going on everybody, happy Wednesday, how you guys doing?

Hope you're feeling well, my name is Max Lugovier, I'm a filmmaker, health and science journalist,

and author of The New York Times, bestselling book Genius Foods, and The Genius Life.

Today I have an incredible episode for you guys, in which we welcome the epic Barton Seever.

Barton is one of the world's leading sustainable seafood experts and educators facilitating

international conversations on sustainability and the role of food in resource management

and public health.

He's an award-winning chef, the founder of Coastal Culinary Academy, and the author of

seven seafood-centric books, including for Cod and Country, Two If By See, American Seafood,

and The Joy of Seafood.

In today's episode of the show, we explore what truly qualifies seafood and other food

as sustainable, and why it's crucial to ensure our sources are ecologically sound if we want

to thrive as a species.

Right off the bat, I ask Barton about the recently released Sea Spiracy documentary.

Barton shares that in spite of some of the few truths presented in the film, he takes

issue with its core message.

We chat about the science that dictates why seafood is such a healthy choice for the dinner

table, and finally, Barton outlines the steps that we can take to ensure that the seafood

that we consume is ethically and sustainably sourced.

Barton has been steeped in this topic for decades, long before that documentary called

Sea Spiracy made its way to our TV screens, and you can clearly see that from the perspective

...