Spoiler alert: Stop reading now if you can’t live without Quarter Pounders, packaged pastries, or expensive sushi. AVITAL ANDREWS, Sierra‘s lifestyle editor tells us why.
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We’ll let Pulitzer Prize–winning food critic Jonathan Gold get on his soapbox for this one: “People need to stop eating BLUEFIN TUNA. Period. It’ll be difficult because bluefin is uncommonly delicious and tends to be served at high-end sushi bars, where the fashion is to say ‘omakase‘ and submit to the chef’s will. But the numbers of these magnificent fish are dropping fast. If we don’t stop eating them now, we’ll stop in a few years anyway because there won’t be any more.”
Name: Gina Adams-Levy