Demand for octopus is rising, Eric Scigliano writes in National Geographic, in part for use in Italian, Japanese, and Spanish cuisine. As wild populations decline, aquaculture is an option. But many people object for ecological and ethical reasons, and because of our “weird love affair with octopuses,” as one of Eric’s interviewees says. As always, Eric (@SeattleFlotsam) gives us an even-handed, 360-degree look at the issues.