An editorial [1] in the New York Times today commented on, the recent development that found mercury tainted bluefin tuna, a main ingredient in types of sushi, being served in twenty different Manhattan restaurants. 

The editorial reminds us of a very basic rule in life, and that is all life on this planet really is interconnected.  As the author states "the food you eat is only as safe as the environment it comes from."

He draws on a good analogy of comparing eating bluefin tuna to eating food prepared from a dirty kitchen. Most likely it will be dirty and you might even get sick. Maybe we need to also take into consideration what kind of environment our food lived in.

Two-thirds of all mercury in the environment comes from industrial origins. Once mercury settles in the ocean, it then works its way up from the bottom of the food chain and eventually finds its way to our dinner plates.

As the author plainly puts it, "The mercury that worries us in the tuna we eat is the very residue of the way we live. The only way to reduce the one is to improve the other."