Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate. Virginia Willis, a graduate of L'Academie de Cuisine and Ecole de Cuisine LaVarenne, is the author of "Bon Appétit, Y’all" and "Basic to Brilliant, Y'all."

As a chef and food writer, I rarely eat fast food. The quality is generally atrocious and much of it is radically unhealthy. The menu offerings are the polar opposite of local and seasonal. There are dire implications concerning worker’s rights and wages, as well as animal welfare and factory farms.

It doesn’t matter where you are in the country, every interstate exit is identical with the same usual suspects offering the same sad sacks of chemically laced, artificially flavored fare, all swimming in high-fructose corn syrup. Cheap, fast food is at the core of what is wrong with our food system.

Yet, there’s one thing that trumps my French-training and chef sensibilities; I love Chick-fil-A.
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Chefs with Issues is a platform for chefs and farmers we love, fired up for causes about which they're passionate. Virginia Willis, a graduate of L'Academie de Cuisine and Ecole de Cuisine LaVarenne, is the author of "Bon Appétit, Y’all" and "Basic to Brilliant, Y'all."

I opened up a veritable bucket of bait, not a mere can of worms, back in January with my blog post titled "Wicked Tuna: A Deal with the Devil."

"Wicked Tuna" is a reality series that premiered April 1 on the National Geographic Channel. It follows the lives of bluefin tuna fishermen in Gloucester, Massachusetts, and is produced by the same folks that produce the hit TV shows "Dirty Jobs" and "Swamp Loggers."

By many accounts, including the National Geographic website, bluefin tuna are overfished. This is where I find a huge disconnect with the National Geographic channel hosting a show about Atlantic bluefin tuna fishing.
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