I’m almost through reading Carl Safina’s seminal text Song for the Blue Ocean, which surveys the state of Bluefin Tuna in the Northeast of the United States, salmon in the Northwest, and coral reefs in the Pacific. More than fifteen years ago Safina’s voice artfully, evocatively raised an alarm about the real thought that needs to be given to what fish we put on our plate. Daniel Barber in his new book The Third Plate considers what a chef can do to create a more sustainable menu; in other words, how can a restaurant help save birds, fish, soil, seeds and farms. The Meat Racket: The Secret Takeover of America’s Food Business by Christopher Leonard dissects the strategies and tactics of Tyson Foods that have led to the industrialization of what we eat and where we live. Much out there about how Wendell Berry had it right when he stated, “Eating is an agricultural act.” Here’s an article well-worth reading from The Salt on palm oil.