Chef Kara Brooks had to make a decision. She had built up a green reputation at her Still River Cafe in Eastford, Conn., with a menu of local, seasonal and sustainable products. Now she debated whether to add a Hawaiian farm-raised yellowtail marketed as a sustainable fish under the Kona Kampachi label.
She finally did it.
Sometimes it makes sense to sell something sustainable from the South Pacific rather than something from Long Island Sound that will be gone in three years, she said.
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