"You want to save more fish? Eat more broccoli." -Barton Seaver Even though there are hundreds of types of fish for sale, most chefs know only a few varieties. That's where Barton Seaver comes in with his unique approach: By combining all manner of fish (not just the familiar standbys) with loads of fresh vegetables, he fosters sustainability both in the sea and on the farm. Organized by season, ForCod and Countryfeatures only fish caught in those months (plus "a fifth season" for farmed fish), along with ideas for preparation, seasonings, and lists of alternate fish to substitute in inventive new dishes. BARTON SEAVERhas created three highly rated restaurants inWASHINGTON, DC. Seaver has been lauded as a leader in sustainability by Seafood Choices Alliance, was named a Fellow with the Blue Ocean Institute, and works with the Ocean Now program at the National Geographic Society to influence large corporations and consumers toward a more responsible and sustainable sourcing ethic. He is currently working on a television series entitled Turing the Tide for National Geographic. Learn more about him at http://www.bartonseaver.org and http://www.forcodandcountry.org . Selling Points: Rising young chef who was named Chef of the Year 2009 by Esquire magazine Combines sustainable message with delicious food Seaver has been featured in top media, including NPR, PBS, CNN with Anderson Cooper, in O! magazine, Cooking Light, Vanity Fair, and the Washington Post. $50,000 advertising campaign