Seafood, Sustainably Speaking

A Lesson in Seafood, Sustainably Speaking
By David Hagedorn
The Washington Post

As Shannon and Jamie Konn dined on fish cakes and salmon rillettes at the bar of the Westend Bistro in January, they unwittingly inspired today's column. Standing near the petite blonde and her tall, dark-haired husband, I noticed how carefully they savored each bite. But I could catch only snippets of commentary.
So I moved in closer and struck up a conversation. As I'd suspected, the Konns, both lawyers in their mid-20s, proved to be ardent gastronomes; they eat in restaurants two or three evenings a week and cook at their Dupont Circle home on the other nights. More ...
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