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The Boston Globe

Food & dining

A former chef becomes a sustainable food expert

Lots of people with desk jobs dream of chucking it all for a gig that involves travel and adventure. Barton Seaver has done the sequence in reverse.

Last month, the chef, cookbook author, and sustainable-seafood advocate, who has traveled the globe as a National Geographic fellow, was settling in to his newest job: heading up the Healthy and Sustainable Food Program at the Harvard School of Public Health’s Center for Health and the Global Environment. Seaver is also a sustainability fellow at the New England Aquarium. Between the aquarium post and the Harvard job, it made sense for him to relocate from his longtime home base of Washington, D.C., to Boston. He and his wife made the move just days ahead of the storm known as Nemo. By the following Wednesday, Seaver was at his Landmark Center office, enjoying his first day at his first-ever desk job.

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