Our staff is composed of vegetarians, meat eaters, gluten-free eaters, lactose-intolerant eaters, and organic-only eaters. But no matter which group we fall into, a perennial conversation in our office has to do with the sustainability of our food choices. At the epicenter of our conversations lies salmon -- what is better: farmed or wild? Or should we delete salmon from our diets altogether even though more and more evidence points to its unbeatable health benefits? (Guess which side of the debate I fall on.) There is plenty in the news about overfished species and dwindling fish reserves, and we've touched on the issue in the past in articles and recipes that feature sustainable seafood. Today, a Treehugger feature called "30,000 farmed salmon make a break for it" offers some breaking news about farmed salmon and explains the issues surrounding the farmed-versus-wild debate.