The concept of ethical eating isn’t new to these pages and neither is the suggestion that cuisine might be the secret weapon in the fight against invasive species. So we were thrilled to read about chef, artist, environmentalist and social activist Bun Lai’s menus based primarily on what he can forage from his 100 acres of shellfishing grounds off of the Thimble Islands in Connecticut.

The kitchen is the perfect place to exhibit the spirit of exploration and creativity–why not exploit it as a method of controlling ecological pests?