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	<title>Doug Hamlin&#039;s Brain &#187; food</title>
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		<title>Eating sustainable fish</title>
		<link>http://doughamlin.com/blog/eating-sustainable-fish/</link>
		<comments>http://doughamlin.com/blog/eating-sustainable-fish/#comments</comments>
		<pubDate>Wed, 10 Jun 2009 02:49:40 +0000</pubDate>
		<dc:creator>Doug</dc:creator>
				<category><![CDATA[Quick Links]]></category>
		<category><![CDATA[environment]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[food]]></category>

		<guid isPermaLink="false">http://doughamlin.com/blog/?p=138</guid>
		<description><![CDATA[I think I was like a lot of kids in the fact that I never really cared for eating fish. Catching fish I loved (though I seldom did), but eating them? No thank you! My tastes, of course, changed as &#8230; <a href="http://doughamlin.com/blog/eating-sustainable-fish/">Continue reading <span class="meta-nav">&#8594;</span></a><p><br/><br/><a href="http://doughamlin.com/blog/eating-sustainable-fish/">Eating sustainable fish</a></p>
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			<content:encoded><![CDATA[<p>I think I was like a lot of kids in the fact that I never really cared for eating fish. Catching fish I loved (though I seldom did), but eating them? No thank you!</p>
<p>My tastes, of course, changed as I got older. Sure I love a good dry-aged ribeye or slow-cooked pork loin, but now my favorite proteins come from the sea (and lakes). A new film, <em><a href="http://endoftheline.com/" target="_blank">The End of the Line</a></em>, contemplates a world without fish, which is a reality closer than you probably think unless we change our habits.</p>
<p>Bittman writes today about these <a href="http://www.nytimes.com/2009/06/10/dining/10Seafood.html?pagewanted=all" target="_blank">modern perils of buying fish</a> and reveals an interesting <a href="http://bitten.blogs.nytimes.com/2009/06/09/the-struggle-over-fish/" target="_blank">insight about people&#8217;s fish-buying habits</a> in his blog.</p>
<p><br/><br/><a href="http://doughamlin.com/blog/eating-sustainable-fish/">Eating sustainable fish</a></p>
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