Eating more seafood can be beneficial to human health, and the health of our environment. But increasing our production and consumption of seafood in a sustainable way poses challenges. In this week’s podcast, we share part one of our interview with chef and author Barton Seaver, director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment. Seaver explains why we need to change how we think about seafood—and the types of fish we’re willing to eat.