Mission Blue Voyage
Barton Seaver: Sustainable seafood? Let's get smart
Barton Seaver: Ushqimi deti i qëndrueshëm? Duhet te tregohemi me te mencur.
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Shefi Barton Seaver trajton një dilemë moderne: Ushqimi i detit është një nga burimet me te shëndetshme per proteina, por peshkimi i tepruar po vazhdon te demtoje oqeanet tona. Ai sugjeron një mënyrë te thjeshtë për të mbajtur peshkun në tavolinë që përfshin nje nga fjalite me te preferuar te çdo nene - "Hani perime"
Barton Seaver - Chef
Barton Seaver is an advocate of sustainable seafood and a chef in Washington DC. His work tells the story of our common resources through the communion we all share – dinner. Full bio
Barton Seaver is an advocate of sustainable seafood and a chef in Washington DC. His work tells the story of our common resources through the communion we all share – dinner. Full bio
Double-click the English transcript below to play the video.
00:15
Sustainability represents
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Qendrueshmeria perfaqeson
00:17
the what, the where and the how
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pyetjet: cfare, ku, dhe si
00:19
of what is caught.
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e asaj qe peshkohet.
00:21
The who and the why are what's important to me.
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Pyetjet kush dhe pse jane te rendesishme per mua.
00:23
I want to know the people behind my dinner choices.
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Dua te njoh njerezit prapa zgjedhjeve te mia te darkes.
00:25
I want to know how I impact them.
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Dua te dij se cfare ndikimi i sjell atyre.
00:27
I want to know how they impact me.
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Dua te di qysh me ndikojne mua.
00:29
I want to know why they fish.
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Dua te kuptoj pse peshkojne.
00:31
I want to know how they rely on the water's bounty
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Dua te mesoj se si mbeshteten ne pasurite e ujit
00:33
for their living.
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per jetesen e tyre.
00:35
Understanding all of this enables us
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Kuptimi i të gjithë kësaj na jep mundësine
00:37
to shift our perception of seafood
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te ndryshojme idete tona per ushqimin e detit
00:39
away from a commodity
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larg nga nje mall
00:41
to an opportunity
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tek mundesia
00:43
to restore our ecosystem.
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per te rregulluar ekosistemin ku jetojme.
00:45
It allows for us to celebrate the seafood
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Na lejon te kremtojme ushqimin e detit
00:47
that we're also so fortunate to eat.
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qe jemi me fat qe mund ta konsumojme
00:49
So what do we call this?
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Atehere, cfare e quajme kete?
00:51
I think we call it restorative seafood.
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Besoj se e quajme ushqim deti restaurues.
00:54
Where sustainability is the capacity
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Ku qëndrueshmëria është kapaciteti
00:56
to endure and maintain,
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per te duruar dhe mbajtur,
00:58
restorative is the ability to replenish and progress.
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Restaurimi eshte mundesia per te plotesuar dhe perparuar.
01:01
Restorative seafood allows for an evolving and dynamic system
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Ushqim deti restaurues lejon per nje sistem dinamik evolues
01:04
and acknowledges our relationship with the ocean
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qe pranon marredhenien tone me oqeanin
01:06
as a resource,
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si nje burim,
01:08
suggesting that we engage to replenish the ocean
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duke sugjeruar qe ne duhet te perfshihemi ne ripasurimin e oqeanit
01:11
and to encourage its resiliency.
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dhe te inkurajojme qendryueshmerine e tij.
01:13
It is a more hopeful, it is a more human,
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Eshte me shpresedhenese, me njerezore
01:16
and is a more useful way of understanding our environment.
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dhe është një mënyrë më e dobishme per te kuptuar mjedisin tonë.
01:20
Wallet guides -- standard issue
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Guidat e portofolit - masa normale
01:23
by lots in the marine conservation world --
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nga shume ne boten e konservimit ujor -
01:25
are very handy; they're a wonderful tool.
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jane shume te rendesishme, mjete te nevojeshme
01:28
Green, yellow and red lists [of] seafood species.
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Jeshil, e verdha, dhe e kuqe tregon lloje te ndryshme ushqimi deti.
01:31
The association is very easy: buy green, don't buy red,
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Asocimi eshte shume i lehte: bli ato me ngjyre jeshile, mos bli me te kuqe
01:34
think twice about yellow.
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dhe mendohu disa here per ato ne listen e verdhe.
01:36
But in my mind, it's really not enough
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Por ne mendjen time, nuk eshte mjaftueshem
01:38
to just eat green list.
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se sa te ushqehesh vetem nga lista jeshile.
01:40
We can't sustain this without the measure of our success
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Nuk mund ta perballojme këtë pa matjen e suksesit tonë
01:43
really changing the fate of the species
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qe me te vertete te ndyshojme fatin e specieve
01:45
in the yellow and the red.
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ne listat e verdhe dhe te kuqe.
01:47
But what if we eat only in the green list?
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Por sikur me te vertete te ushqehemi vetem nga lista e gjelber?
01:50
You've got pole-caught yellowfin tuna here --
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Aty ke ton te verdhe te kapur
01:53
comes from sustainable stocks.
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qe vjen nga stoqe te qendrueshme.
01:55
Pole caught -- no bycatch.
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Te kapura me shkop.
01:57
Great for fishermen. Lots of money. Supporting local economies.
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Shume mire per peshkatare. Shume lek dhe ndihmon ekonomite e vendit.
02:00
But it's a lion of the sea. It's a top predator.
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Por toni eshte luani i detit, predatori i pare.
02:03
What's the context of this meal?
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Cfare eshte konteksti i keti vaktit?
02:05
Am I sitting down in a steakhouse to a 16-ounce portion of this?
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A po ulem ne nje restorant to have gjysem kilogrami ton?
02:08
Do I do this three times a week?
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E bej kete 3 here ne jave?
02:10
I might still be in the green list,
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Me te vertete qe po ha nga lista jeshile,
02:12
but I'm not doing myself, or you,
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por nuk po i bej as vetes, as ty,
02:14
or the oceans any favors.
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ose oqeaneve ndonje favor.
02:18
The point is that we have to have a context,
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Pika eshte se duhet te kemi nje kontekst,
02:20
a gauge for our actions in all this.
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nje menyre per te matur veprimet tona ne te gjithe kete.
02:23
Example: I've heard that red wine is great for my health --
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Per shembull: kam degjuar qe vera e kuqe me ben shume mire per shendetin -
02:26
antioxidants and minerals -- heart healthy.
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ka antioksidante dhe minerale - per nje zemer te shendetshme.
02:28
That's great! I love red wine!
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Shume bukur! Me pelqen shume vera e kuqe!!
02:30
I'm going to drink so much of it. I'm going to be so healthy.
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Do pi aq shume nga ajo, dhe do jem shume me shendet te mire.
02:33
Well, how many bottles is it
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Por, sa shishe te kesaj vere duhet te konsumoj
02:35
before you tell me that I have a problem?
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perpara se te me thoni qe kam nje problem?
02:37
Well folks, we have a protein problem.
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Tani, ne kemi nje problem proteinash.
02:39
We have lost this sensibility
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Kemi humbur kete ndjeshmeri
02:41
when it regards our food,
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kur i vjen ceshtja tek ushqimi tone,
02:43
and we are paying a cost.
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dhe po paguajme nje cmim.
02:45
The problem is we are hiding that cost beneath the waves.
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Problemi eshte se po e fshehim kete cmim poshte valeve.
02:48
We are hiding that cost
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Po e fshehim kete cmim
02:50
behind the social acceptance of expanding waistlines.
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pas pranimin social të zgjerimit te linjave te trupit..
02:52
And we are hiding that cost behind monster profits.
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Dhe po e fshehim kete cmim pas fitimeve te medha.
02:56
So the first thing about this idea of restorative seafood
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Keshtu qe gjera e pare e kesaj ide te ushiqimit restaurues,
02:58
is that it really takes into account our needs.
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është se me të vërtetë i merr parasysh nevojat tona.
03:01
Restorative seafood might best be represented
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Ushqim deti restaurues mund të përfaqësohet me mire
03:03
not by Jaws, or by Flipper, or the Gordon's fisherman,
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jo nga Jaws, ose Flipper, ose peshkataret te Gordonit,
03:05
but rather, by the Jolly Green Giant.
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por nga Jolly Green Giant.
03:08
Vegetables:
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Perimet:
03:10
they might yet save the oceans.
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ato kane mundesine te shpetojne oqeanet.
03:12
Sylvia likes to say that blue is the new green.
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Sylvia pelqen te thote qe ngjyra blu eshte jeshilja e re.
03:14
Well I'd like to respectfully submit
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Atehere, unë do të doja të paraqesë me respekt
03:16
that broccoli green might then be the new blue.
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qe brokoli jeshil mund te jete bluja e re.
03:20
We must continue to eat
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Duhet te vazhdojme te hame
03:22
the best seafood possible, if at all.
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akoma ushqim deti, me te mirin e mundur.
03:25
But we also must eat it with a ton of vegetables.
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Por duhet ta hame gjithashtu me shume perime.
03:28
The best part about restorative seafood though
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Por pjesa me e mire mbi ushqim deti restaurues
03:30
is that it comes on the half-shell
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eshte qe vjen ne gjysem
03:32
with a bottle of Tabasco and lemon wedges.
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me nje shishe Tabasco dhe copa limoni.
03:34
It comes in a five-ounce portion of tilapia
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Vjen ne nje porcion te tilapia
03:36
breaded with Dijon mustard and crispy, broiled breadcrumbs
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e veshur me copa bukë me mustardë Dijon dhe te gatuara ne sobe
03:39
and a steaming pile of pecan quinoa pilaf
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dhe një grumbull te pilafit quinoa me arra
03:41
with crunchy, grilled broccoli
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me brokoli nga zgarra
03:43
so soft and sweet and charred and smoky on the outside
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kaq e butë dhe e ëmbël dhe pak e djegur ne pjesën e jashtme
03:45
with just a hint of chili flake.
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me pak fare chili per shije.
03:47
Whooo!
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Whoo!!
03:49
This is an easy sell.
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Kjo eshte e lehte per tu shitur.
03:51
And the best part is all of those ingredients are available
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The gjeja me a bukur eshte se te gjitha keto jane ne dispozicion
03:53
to every family at the neighborhood Walmart.
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te cdo familje ne dyqanin me te afert te Walmart.
03:56
Jamie Oliver is campaigning
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Jamie Oliver po ben fushate
03:59
to save America from the way we eat.
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te shpetoj Ameriken nga menyra se si ushqehemi.
04:02
Sylvia is campaigning to save the oceans
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Sylvia po ben fushate to shpetoj oqeanet
04:05
from the way we eat.
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nga menyra se si ushqehemi.
04:07
There's a pattern here.
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Modeli i dukshem ketu.
04:09
Forget nuclear holocaust;
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Harroje fare per nje holokaust nuklear;
04:11
it's the fork that we have to worry about.
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eshte piruni per te cilin duhet te shqetesohemi.
04:14
We have ravaged our Earth
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E kemi rrenuar token tone
04:16
and then used the food that we've sourced
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dhe pastaj përdorem ushqimin
04:18
to handicap ourselves in more ways than one.
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per te bere veten te mete ne me shume se nje menyre.
04:21
So I think we have this whole eating thing wrong.
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Une besoj qe e kemi gabim kete menyre te ushqyeri.
04:24
And so I think it's time
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Dhe them se ka ardhur koha
04:26
we change what we expect from our food.
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te ndryshojme se cfare presim nga ushqimi.
04:28
Sustainability is complicated
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Qëndrueshmëria eshte e komplikuar,
04:30
but dinner is a reality that we all very much understand.
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por darka eshte nje realitet qe te gjithe e kuptojme mire,
04:33
So let's start there.
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keshtuqe te fillojme aty.
04:35
There's been a lot of movement recently in greening our food systems.
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Kemi pasur shume lëvizje kohët e fundit në gjelbërimin e sistemeve tonë ushqime.
04:38
Dan Barber and Alice Waters
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Dan Barber dhe Alice Waters
04:40
are leading passionately the green food Delicious Revolution.
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po udheheqin me pasion revolucionin e Ushqim te Shijeshem jeshil.
04:43
But green foods often represent
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Por ushqimi jeshil shpesh perfaqeson per ne
04:45
a way for us to disregard
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nje menyre per te injoruar
04:47
the responsibility as eaters.
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pergjegjesine si ngrenes.
04:49
Just because it comes from a green source
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Vetem se vjen nga nje burim jeshil
04:51
doesn't mean we can treat it with disregard on the plate.
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nuk do të thotë që mund ti trajtojmë pa respekt në pjatë.
04:55
We have eco-friendly shrimp.
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Kemi karkaleca eco-miqesore.
04:57
We can make them; we have that technology.
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Mund ti bejme; e kemi kete teknologji.
04:59
But we can never have any eco-friendly all-you-can-eat shrimp buffet.
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Por nuk mund te kemi asnje buffet eko-miqesore ku mund ta hash sa te duash.
05:03
It doesn't work.
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Nuk funksionon keshtu.
05:05
Heart-healthy dinner is a very important part
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Nje darke per zemer te shendetshme eshte shume e rendesishime
05:08
of restorative seafood.
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e ushiqimit te detit restaurues.
05:10
While we try to manage declining marine populations,
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Ndërkohë që përpiqemi të menaxhojme rëniet ne popullsi detare,
05:13
the media's recommending increased consumption of seafood.
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kur mediat rekomandojne me shume konsumimin e ushqimit te detit.
05:16
Studies say that tens of thousands
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Studimet tregojne qe dhjetra mijera
05:18
of American grandmothers, grandfathers, mothers and fathers
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gjyshe, mama dhe baba amerikane
05:20
might be around for another birthday
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mund te jene me ne dhe per nje ditelindje tjeter
05:22
if we included more seafood.
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po te hame me shume ushqim deti.
05:24
That's a reward I am not willing to pass up.
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Ky eshtë një shpërblim që unë nuk jam gati për ta anashkaluar.
05:27
But it's not all about the seafood.
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Por nuk eshte gjithcka per ushqimin e detit.
05:29
It's about the way that we look at our plates.
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Eshte menyra se qysh i shikojme pjatat tona.
05:32
As a chef, I realize the easiest thing for me to do
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Si nje guzhinier chef, e kuptoj qe gjeja me e lehte qe te bej
05:34
is reduce the portion sizes on my plate.
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eshte te ha me pak me cdo pjate.
05:37
A couple things happened.
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Disa gjera ndodhen.
05:39
I made more money.
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Bera me shume leke.
05:41
People started buying appetizers and salads,
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Njerezit filluan te blenin appertiv dhe sallata,
05:43
because they knew they weren't going to fill up on the entrees alone.
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sepse e dinin qe nuk do te ishin plot thjesht me pjaten kryesore.
05:46
People spent more time engaging in their meals,
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Njerëzit shpenzonin më shumë kohë të angazhuar me ushqimet e tyre,
05:48
engaging with each other over their meals.
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te angazhuar me njeri tjetrin mbi vaktet e tyre.
05:51
People got, in short, more of what they came there for
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Njerezit merrnin, me pak fjale, ate per te cilen kishin ardhur,
05:54
even though they got less protein.
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megjithese merrnin me pak proteine.
05:56
They got more calories over the course of a diversified meal.
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Arrinin te merrnin me shume kalori gjate nje vakti me gjera te ndryshme.
05:59
They got healthier. I made more money.
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U bene me te shendetshem dhe une bera me shume leke.
06:01
This is great.
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Kjo eshte shume bukur.
06:03
Environmental consideration was served with every plate,
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Konsiderata e mjedisit ishte e shërbyer ne çdo pjatë
06:06
but it was served with a heaping mound
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por ishte sherbyer me shume
06:08
of consideration for human interests at the same time.
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konsiderim për interesat njerëzore në të njëjtën kohë.
06:12
One of the other things we did
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Nje nga gjerat e tjera qe beme
06:14
was begin to diversify the species that we served --
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ishte qe filluam te ndryshonim llojet qe sherbenim -
06:17
small silverfish, anchovies, mackerel, sardines were uncommon.
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peshq te ndryshem si skumbri, dhe sardele ishin të zakonshme
06:20
Shellfish, mussels, oysters,
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Butak, midhje, ojsters,
06:22
clams, tilapia, char -- these were the common species.
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tilapia, char - këto ishin llojet e zakonshme gjithashtu.
06:25
We were directing tastes
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Po drejtonim shijet
06:27
towards more resilience, more restorative options.
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drejt me shume elasticiteti, drejt me shume menyrave restauruese.
06:31
This is what we need to favor.
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Kjo eshte gjeja qe na duhet te favorizojme.
06:33
This is what the green list says.
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Keshtu thote lista jeshile.
06:35
But this is also how we can actually begin to restore our environment.
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Por kjo eshte gjithashtu menyre si te fillojme te rregullojme mjedisin.
06:38
But what of those big predators,
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Por per ata predator te medhenj,
06:40
those fashionable species,
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ato llojet te kohes,
06:42
that green list tuna that I was talking about earlier?
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ajo tuna ne listen jeshile te cilen po diskutoja me perpara?
06:45
Well, if you must, I have a recipe for you.
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Atehere, po deshe, kam nje recete per ty.
06:48
It pretty much works with any big fish in the ocean,
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Funksionon afersisht per cdo peshk ne oqean,
06:50
so here we go.
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keshtuqe ja tek eshte.
06:52
Start with a 16-ounce portion of big fish.
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Fillo me gjysem kilogrami te nje peshk te madh.
06:55
Get a knife. Cut it into four portions.
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Merr nje thike. Preje ne 4 cope.
06:58
Put it on four plates.
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Vendose ne 4 pjata.
07:00
Mound up those four plates with vegetables
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Mbushi te njetat pjata me perime
07:02
and then open up the very best bottle of Burgundy you have,
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dhe pastaj hap shishen me te mire te veres Burgundy qe ke,
07:04
light the candles and celebrate it.
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ndiz qirinjte dhe festoni.
07:07
Celebrate the opportunity you have to eat this.
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Festoni mundesine qe mund te hani kete.
07:09
Invite your friends and neighbors over
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Ftoni dhe shoket dhe komshinjte ne shtepi
07:11
and repeat once a year,
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dhe perseriteni nje here ne vit,
07:14
maybe.
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mbase.
07:16
I expect a lot from food.
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Pres shume nga ushqimi.
07:18
I expect health
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Pres shendet
07:20
and joy and family and community.
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dhe gezim dhe familje dhe komunitet.
07:22
I expect that producing ingredients,
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Pres qe pergatitja,
07:24
preparing dishes and eating meals
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e ushqimeve dhe ngrenja e vakteve
07:27
is all part of the communion of human interests.
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te jete pjese e bashkesise se interesit njerezor.
07:30
I was lucky enough that my father was a fantastic cook.
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Isha me fat qe babai im ishte guzhinier fantastik.
07:32
And he taught me very early on
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Dhe me mesoi qe ne fillim
07:34
about the privilege that eating represents.
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privilegjin qe ngrenja perfaqeson.
07:37
I remember well the meals of my childhood.
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I mbaj mend shume mire vaktet e femijerise.
07:39
They were reasonable portions of protein
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Cdo porcion i proteines ishte i arsyeshem
07:41
served with copious quantities of vegetables
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sherbyer me sasi perimesh me bollek
07:43
and small amounts of starch, usually rice.
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dhe pak dicka niseshteje, zakonisht oriz.
07:45
This is still how I largely eat today.
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Keshtu ha akoma shumicen e kohes tani.
07:48
I get sick when I go to steakhouses.
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Semurem kur shkoj ne restorante bifteku.
07:51
I get the meat sweats.
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Me kapnin djerset e mishit.
07:53
It's like a hangover from protein.
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Eshte si dehje nga proteinat.
07:55
It's disgusting.
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Eshte e peshtire.
07:58
But of all the dire news that you'll hear
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por të gjitha lajmet e tmerrshme që dëgjoni
08:01
and that you have heard about the state of our oceans,
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dhe qe keni degjuar per gjendjen e oqeaneve tone
08:03
I have the unfortunate burden of delivering to you
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Kam barrën qe tju jap ju
08:05
possibly the very worst of it
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mundesisht me te keqen e saj
08:07
and that is this whole time
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dhe ajo eshte qe gjate gjithe kohes,
08:09
your mother was right.
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mami kishte te drejte.
08:11
Eat your vegetables.
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Hani perimet.
08:14
It's pretty straightforward.
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Eshte shume e thjeshte.
08:16
So what are we looking for in a meal?
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Cfare kerkojme nga nje vakt?
08:18
Well for health, I'm looking for wholesome ingredients
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Për shëndetin, po kërkoj për përbërës te shëndetshëm
08:21
that are good for my body.
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qe i bejne mire trupit.
08:23
For joy, I'm looking for butter and salt
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Per qejf, kerkoj per gjalpe dhe kripe
08:25
and sexy things that make things taste less like penance.
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dhe gjëra seksi që e bëjnë gjithcka te shijoj me me pak pendim.
08:28
For family, I'm looking for recipes
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Per ndienjen e familjes, kerkoj per receta
08:31
that genuflect to my own personal histories.
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qe reflektojne pjese te tregimeve te mia personale.
08:34
For community though, we start at the very beginning.
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Por per nje komunitet, duhet te fillojme nga fillimi.
08:37
There's no escaping the fact
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Nuk mund te shpetosh nga fakti
08:39
that everything we eat has a global impact.
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qe gjithcka qe konsumojme ka ndikim global.
08:41
So try and learn as best you can what that impact is
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Keshtu qe mundohu te mesosh sa me mire cfare eshte ai ndikim
08:43
and then take the first step to minimize it.
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dhe pastaj bej hapin e pare per ta zvogeluar.
08:47
We've seen an image of our blue planet,
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E kemi pare nje imazh te planetit tone blu,
08:49
our world bank.
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banka jone boterore.
08:51
But it is more than just a repository of our resources;
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Por eshte me shume se vetem nje depozite e burimeve tona;
08:54
it's also the global geography
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eshte gjithashtu gjeografia globale
08:57
of the communion we call dinner.
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e bashkesis qe e quajme darke.
09:00
So if we all take only what we need,
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Keshtu qe nese marrim vetem cfare na duhet,
09:02
then we can begin to share the rest,
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dhe te fillojme ti ndajme te tjerat,
09:05
we can begin to celebrate,
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mund te filloje te festojme,
09:07
we can begin to restore.
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mund te fillojme te restaurojme.
09:09
We need to savor vegetables.
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Duhet te shijojme perimet.
09:11
We need to savor smaller portions of seafood.
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Duhet te shijojme porcione me te vogla te ushqimit te detit.
09:14
And we need to save dinner.
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Dhe duhet te shpetojme darken tone.
09:16
Thank you.
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Faleminderit.
09:18
(Applause)
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(Duartrokitje)
ABOUT THE SPEAKER
Barton Seaver - ChefBarton Seaver is an advocate of sustainable seafood and a chef in Washington DC. His work tells the story of our common resources through the communion we all share – dinner.
Why you should listen
Barton Seaver has been at the helm of some of Washington, DC’s most acclaimed restaurants. He brought the idea of sustainable seafood to DC at Hook restaurant in Georgetown. After Hook, he opened Blue Ridge restaurant, where he was named as Esquire’s 2009 Chef of the Year.
His focus now is on larger issues of ocean sustainability as it relates to eating. He was recently named a Fellow with the Blue Ocean Institute, to help link the environmental community with real-life, delicious applications of an eco-friendly ethic. He works with the Ocean Now program at the National Geographic Society to influence the practices of large corporations and consumers alike toward a more responsible and sustainable sourcing ethic. Barton is an appointed member of the Mayor's Council on Nutrition in Washington, DC, where he is helping to craft a wellness policy for District residents.
His new cookbook is For Cod and Country: Simple, Delicious, Sustainable Cooking >>
Barton Seaver | Speaker | TED.com