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