In Hot Water, a Climate and Seafood podcast

When we first set foot in Texas to record this podcast, we were cautioned to not say the words “climate change” and to instead describe its effects (like more storms than in years past). But how does our language further fuel climate change acceptance—or denial?  In our 4th and final episode of In Hot Water: Texas, we talk about PEOPLE and the social issues at play.  You'll hear from academics, farmers, fishers, and activists and their thoughts on climate change and its connection to inequality in the seafood sector, along with the history of social justice (and injustice) in the Gulf.  Ultimately, how do racism, colonialism, white supremacy, and capitalism—systems of oppression—exacerbate the climate emergency?  One thing for sure is that NONE of us should dismiss a state just because of its politics.  We need to fight alongside their marginalized communities. Nor should we ever forget the youth who are set to inherit a planet that is quite literally and figuratively IN HOT WATER.  The time is NOW, friends. The future is in our hands.  Produced by Seaworthy and Seafood and Gender Equality (SAGE), the “In Hot Water” podcast explores SEAFOOD and CLIMATE JUSTICE in distinct regions. Episode Transcript Episode Guide :00 Intro 01:45 Crystal Sanders-Alvarado, founder of Seaworthy, details their journey growing up in the Coastal Bend of Texas that led to a career in fisheries and seafood focused on environmental and social equity. They also share why science must be communicated in ways that are relatable to everyone while not diminishing or avoiding scientific facts.  08:04 Let's talk about the politicization of the term “climate change”—does avoiding the term actually help fuel the denial of climate change?   11:55 Colonialism, white supremacy, racism, capitalism, and climate change are undeniably linked, and the only way to address the effects caused by a changing climate is to address these systems of oppression.  19:00 Two regional case studies illustrating how these systems of oppression operate in tandem: The fraught history of Vietnamese American shrimpers in the Gulf of Mexico who were falsely blamed for the declining shrimp fishery and Diane Wilson, the fourth-generation shrimper, who fought for decades against Formosa Plastics, the company whose plastic production and subsequent pollution of the bays is a real contributor to the decline of the Gulf's fisheries 25:50 Don't discount the American South—why those of us with the most privileged identities should engage with, and not avoid, conservative states 32:24 Evelyn James, an eleven-year-old ocean advocate and author, explains her love of the ocean and her observations of a warming planet 35:26 Suraida Nañez-James, Evelyn's mother, shares the origin of the Gulf of Mexico Youth Climate Summit and some of the amazing projects the participants are doing to advance climate solutions  42:42 It is important to engage youth in addressing climate change. Here's what we can learn from them 47:51 How to cope with the eco-anxiety and remain hopeful in the face of these global challenges 49:44 Evelyn ends our series with her hopes for the future and her Gulf Story   Resources:  Watch Dr. Rupa Marya's presentation, Health and Justice: The Path of Liberation through Medicine, presented at the Bioneer's Conference. The graph by Dr. Marya is below. Check out the following books referenced in the podcast! Inflamed: Deep Medicine and the Anatomy of Injustice, An Unreasonable Woman, Captain Paws, and The Fishermen and the Dragon: Fear, Greed, and a Fight for Justice on the Gulf Coast. Recommend this series to anyone who is curious about how climate change is affecting our seafood producing regions.  

We can't talk about Texas—and its seafood ecosystem—without mentioning oil and gas in the region.  In the second episode of In Hot Water: Texas, we learn about the current (and future!) oil and gas development and hotly debated alternative energy sources like wind farms, along with the far-reaching impacts of agricultural runoff.  How do these things affect ocean mammals, fishing communities, and local people all along the coast? When does sargassum—a type of brown seaweed—start to threaten marine life? And what does a winemaker tending to her vineyard think about the connection between her soil and the water of the Gulf?  Produced by Seaworthy and Seafood and Gender Equality (SAGE), the “In Hot Water” podcast explores SEAFOOD and CLIMATE JUSTICE in distinct regions. Episode Transcript Episode Guide :00 Intro 01:53 Oil and gas production in the Gulf of Mexico—we start with the Deepwater Horizon oil spill of 2010 07:46 The opposite of “leave no trace:” Many Texans denounce the decommissioning of oil platforms in certain instances as they have come to enjoy some unintended benefits the platforms provide. 13:41 What do some Texans think of wind farms in the Gulf? 17:17 When it comes down to it, a lot of the discussion around decommissioning of oil rigs and wind farm siting in Gulf waters is a discussion around access to the Gulf: who has it and what is their responsibility to the Gulf and the coastal communities in the Gulf states and countries? 20:00 Recreational fisheries in the Gulf are an important and powerful voice. 23:38  Jennifer Pollack, professor and endowed chair for Coastal Conservation and Restoration at the Harte Research Institute at Texas A&M University, Corpus Christi and  featured throughout this episode, discusses the reliance of the Gulf's bay systems on river water to maintain an ecological balance. Yet regional and national agricultural production are affecting that delicate balance! 25:57  Sargassum, what it is and how its proliferation due to warming waters is affecting the Gulf 27:44 What goes well with seafood? WINE! Tiffany Farrell, winemaker at Haak Winery and a trained hydrological scientist, takes us on a journey of wine making in the region  and how the effects of climate change can be catastrophic to the state's vineyards and wine production. 37:09 How Tiffany balances growing a healthy and productive agricultural crop on the coast while minimizing the potential for agricultural runoff into the Gulf Resources:  Recommend this series to anyone who is curious about how climate change is affecting our seafood producing regions.      

The first episode of In Hot Water: Texas takes us to the Shrimporee—a festival in Aransas Pass, the self-proclaimed “Shrimp Capital of Texas”!  But the shrimp fishery has been in decline for many years due to a variety of reasons: the influx of imported shrimp, extreme weather, habitat degradation, along with the high cost of doing business.  Finally, there are labor issues, which are not unique to the shrimp fishery and are experienced throughout the entire U.S. fishing sector—especially a declining interest in the industry among younger generations. There's no quick-fix for seafood harvesters in the Gulf, but climate solutions do exist. From encouraging species diversification to actively involving frontline communities, there are changemakers leading a new path for seafood in Texas.  Produced by Seafood and Gender Equality (SAGE) and Seaworthy, the “In Hot Water” podcast explores SEAFOOD and CLIMATE JUSTICE in distinct regions. Episode Transcript Episode Guide :00 Intro 00:49 The birth of In Hot Water, a Climate and Seafood Podcast 03:34 Roland Rodriguez, from the Aransas Pass Chamber of Commerce, walks us through the history of the self-proclaimed “Shrimp Capital of Texas” and its 75 year old festival celebrating all things shrimp, the Shrimporee! 08:11 Crystal Sanders-Alvarado breaks down the decline of the Gulf of Mexico's shrimp fishery as it relates to climate change. Despite a popular yet unfounded belief, Turtle Excluder Devices (TEDs) are not the sole reason. 13:16 Regina Garcia Peña, owner and CEO of Philly Seafood and a second generation shrimp producer, shares the challenges facing the Gulf's shrimp industry  23:09 Regina reflects on her life as a woman in seafood and recounts the incredible story of how her father and mother built the family business 29:11 Liz Smith, formerly of the International Crane Foundation, describes Texas' unique coast and the habitat degradation the area is experiencing 31:24 Suraida Nañez-James, CEO and founder of the Gulf Reach Institute, recounts another challenge in the region's seafood production: the youth aren't interested 33:40 Gail Sutton, director for operations for Palacios Marine Agricultural Research, is providing an alternate career choice for shrimpers: oyster farming 36:31 Addressing food waste—in our case, seafood waste—is a climate solution. Alyssa Lopez of Gulf of Mexico Ike Jime walks us through Ike Jime, a method of dispatching fish that keeps a high quality product fresher for longer 39:32 Ultimately, solutions to the climate crisis must involve the community andbe community-sourced Resources:  Citations:  https://bit.ly/3xhdaCd  https://bit.ly/4cDE8US  https://bit.ly/3VD6ZSZ  https://bit.ly/3TEUrYA  Recommend this series to anyone who is curious about how climate change is affecting our seafood producing regions.      

Turns out the whooping crane can tell you a WHOLE LOT about the health of our waters—including our seafood!  That's why the endangered whooping crane, along with oyster farming and blue crabs, get the spotlight in our 3rd episode of In Hot Water: Texas. With world class experts, we dig deep into wild oyster and reef restoration, oyster mariculture (btw, Texas was the LAST state to legalize it!), and the concept of a “living shoreline.”  Speaking of living, the whooping crane is dependent on blue crabs for survival. Economically, the blue crab is the most important crab species in Texas and is the third most valuable fishery behind oyster and shrimp, having been part of the fishing culture since the 1800s (if not earlier).  So how can all three survive—if not thrive—in the era of the climate crisis? Let's talk about it!  Produced by Seafood and Gender Equality (SAGE) and Seaworthy, the “In Hot Water” podcast explores SEAFOOD and CLIMATE JUSTICE in distinct regions. Episode Transcript Episode Guide :00 Intro 02:18 Oysters—the superfood that does it all! 04:12 Jennifer Pollack of the Harte Research Institute walks us through their oyster recycling program, taking spent oyster shells from restaurants and putting them back into places in dire need of reef restoration 05:42 Oyster are little water treatment plants and their shells are the perfect product 11:16 Do oysters sequester carbon? 14:51 What's a “living shoreline” and what does it mean for wild oyster restoration?  18:28 You can't just put structure in water and expect it to turn into a reef teeming with oysters. As Gail Sutton explains, you have to “think like an oyster.” 26:12 Texas was the LAST state to legalize oyster mariculture 28:44 While wild and farmed oysters face many of the same challenges due to climate change, farmed oysters have some advantages 31:36 The current state of oyster farming in Texas (Hint: it's mission critical.) 35:57 Whooping cranes are another critically important and endangered animal in the region. Liz Smith share the history of their decline over the last century 38:26 How do wind farms affect cranes? 42:44 With ten of the world's 15 crane species facing extinction, Liz walks us through the challenges and the innovations that will meet them to support cranes facing extinction. 50:30 The reliance of whooping cranes on the blue crab, Callinectes sapidus—which means "savory, beautiful swimmer”—has been documented since at least the 1930s. Liz details the importance of the blue crab for cranes and the region, how crabs reproduce, and the actions management agencies are taking to safeguard the species. The blue crab is the third most valuable fishery (behind oyster and shrimp) and has been part of the fishing culture since at least the 1800s!    Resources:  Recommend this series to anyone who is curious about how climate change is affecting our seafood producing regions.      

The Gulf of Maine is warming faster than 99% of the ocean.  In this episode of In Hot Water, Maine, we meet with Plansowes Dana, a member of the Passamaquoddy Tribe and the Indigenous Communities Partnership Manager at the Gulf of Maine Research Institute. Her goal is to build relationships between the Wabanaki communities and GMRI to incorporate Indigenous knowledge with Western science. There's no quick fix for seafood harvesters in the Gulf, but climate solutions do exist. From encouraging species diversification to actively involving frontline communities, changemakers are leading a new path for seafood in Maine Produced by Seafood and Gender Equality (SAGE) and Seaworthy, the “In Hot Water” podcast explores SEAFOOD and CLIMATE JUSTICE in distinct regions. Episode Guide :00 Intro to In Hot Water, Maine Edition 01:57 Meet Plansowes Dana, a member of the Peskotomuhkati Tribe and Indigenous Partnerships Manager at the Gulf of Maine Research Institute 03:07 As a child, Plansowes would seek out storytellers who would share stories about the changing landscape  07:04 The Jay Treaty and what it means for the Wabanaki people 08:04 Plansowes' passions—food sovereignty and food security—and what they mean for the Passamaquoddy 11:52 The incredible story of Plansowes' uncle,a POW in the Korean War 13:24 The Passamaquoddy have fished with weirs for generations but a changing climate is making it more and more difficult 17:46 Coastal erosion is happening on a large scale in the Passamaquoddy Bay 20:36 Plansowes' advice about how to adapt to a changing climate 22:43 The community does not have access to clean drinking water and the pandemic put this situation in the spotlight The Emerald ash borer, an invasive insect that's wreaking havoc on the trees 31:02 “Moving at the speed of trust”—building partnerships with Wabanaki communities takes time 33:18 Plansowes' hope for the future in a changing climate 33:47 Discussion: Colonialism is a driver of environmental exploitation and degradation.To build a future capable of withstanding the immense challenges posed by the climate crisis, we must first acknowledge and address our colonial, genocidal, white supremacist, and patriarchal past and present. 36:17 What Plansowes loves about living in the area Resources Recommend this series to anyone who enjoys seafood and is curious about how climate change is affecting our seafood-producing regions.  

The Gulf of Maine is warming faster than 99% of the ocean.   In this episode of In Hot Water, Maine, we learn about the growth of the seaweed sector in Maine, which includes both wild and farmed seaweeds, while asking, “is seaweed a climate solution?”   There's no quick fix for seafood harvesters in the Gulf, but climate solutions do exist. From encouraging species diversification to actively involving frontline communities, changemakers are leading a new path for seafood in Maine  Produced by Seafood and Gender Equality (SAGE) and Seaworthy, the “In Hot Water” podcast explores SEAFOOD and CLIMATE JUSTICE in distinct regions. Episode Guide :00 Intro to In Hot Water, Maine Edition 02:03 The farmed seaweed industry in Maine is growing rapidly while the wild seaweed industry has been around for about 50 years 05:45 All seaweed farmed in Maine's waters comes from a parent species found in Maine 06:44 How macrobiotic eating led to the founding of one of Maine's most enduring wild seaweed brands 17:34 While regulations around harvesting wild seaweeds in Maine exist, they are minimal 23:32 The climate in crisis affects wild seaweed production in a myriad of ways 26:40 While there are opportunities for aquaculture to enhance wild seaweed production, there are challenges 33:06 A recent study found that 1 in 4 people in the U.S. have never heard of seaweed farming. How do you educate the public about the benefits of seaweed? 34:46 Are seaweeds a climate solution? Resources Recommend this series to anyone who enjoys seafood and is curious about how climate change is affecting our seafood-producing regions.      

The Gulf of Maine is warming faster than 99% of the ocean.  In this episode of In Hot Water, Maine, we learn about working waterfronts, the importance of their preservation for the future of the state's fisheries, the gentrification of Maine's coastal communities, and how climate change is endangering the physical and mental health of harvesters and their families. There's no quick fix for seafood harvesters in the Gulf, but climate solutions do exist. From encouraging species diversification to actively involving frontline communities, changemakers are leading a new path for seafood in Maine Produced by Seafood and Gender Equality (SAGE) and Seaworthy, the “In Hot Water” podcast explores SEAFOOD and CLIMATE JUSTICE in distinct regions. Episode Guide :00 Intro to In Hot Water, Maine Edition 02:01 If fisheries decline, what can be done to keep working waterfronts working? 06:21 Covid exacerbated the lack of affordable property in Maine 07:00 What the fish? Many of the people we spoke to in this podcast use “gentrification” to describe what is happening with land, housing, and waterfronts. However, the term is frequently used when describing communities of color pushed out by wealthier, generally white, people. We dive deeper into gentrification, colonialism, and the Indigenous context. 17:45 Fisheries and working waterfronts have cultural values that can, and should, be measured 22:29 The increasing lack of access to the water and waterfronts is affecting the physical and mental health of harvesters, often snowballing into a life, and death, of pain and addiction 37:28 Removing barriers to health care will go a long way to support harvesters experiencing mental and physical health crises and substance addiction 44:34 What the fish? Everyone deserves access to health care, especially mental health care. We dive deeper into addiction, lack of culturally literate healthcare, and toxic masculinity. Resources Recommend this series to anyone who enjoys seafood and is curious about how climate change is affecting our seafood-producing regions.  

The Gulf of Maine is warming faster than 99% of the ocean.  In this episode of In Hot Water, Maine, we learn more about the history of the state's aquaculture sector, kelp farming as a means to diversify income, social license, and the increasing effects of NIMBY or, Not in My Backyard, which is becoming more pervasive across the Vacationland state. There's no quick fix for seafood harvesters in the Gulf, but climate solutions do exist. From encouraging species diversification to actively involving frontline communities, changemakers are leading a new path for seafood in Maine Produced by Seafood and Gender Equality (SAGE) and Seaworthy, the “In Hot Water” podcast explores SEAFOOD and CLIMATE JUSTICE in distinct regions.   Episode Guide :00 Intro to In Hot Water, Maine Edition 01:52 Meet Sam Altznauer, director of Canopy Farms, an aquaponics facility located in downtown Brunswick, Maine  03:12 While some lobster harvesters are leaving Maine altogether, some are finding new opportunities to diversify into kelp farming 11:50 Social license to operate. What is it? 13:25 What the fish? White, older lobstermen have social license to operate in Maine's coastal communities, which seems exclusionary. We dive deeper on why this is problematic. 20:58 Meet Jaclyn Robidoux with Maine Sea Grant and the University of Maine Cooperative Extension, a university-based program under NOAA that does research extension and education, who also has a program to support lobster harvesters diversify their income  26:23 A brief history of aquaculture in Maine 29:17 Opposition to the growth of aquaculture in Maine 33:50 Overcoming the NIMBY mindset around aquaculture in Maine 38:36 Gentrification of Maine's coastal communities 44:06 Meet Seraphina Erhart, manager of Maine Coast Sea Vegetables, which sells wild-harvested seaweed products. Between NIMBY and gentrification, access to these wild seaweeds is becoming tenuous. Resources Recommend this series to anyone who enjoys seafood and is curious about how climate change is affecting our seafood-producing regions.      

The Gulf of Maine is warming faster than 99% of the ocean.  In this episode of In Hot Water, Maine, we learn more about the state's iconic lobster fishery, dive deeper into the plight of the endangered right whale, and understand how the present and future of these critically important species are so intertwined. There's no quick fix for seafood harvesters in the Gulf, but climate solutions do exist. From encouraging species diversification to actively involving frontline communities, changemakers are leading a new path for seafood in Maine. Produced by Seafood and Gender Equality (SAGE) and Seaworthy, the “In Hot Water” podcast explores SEAFOOD and CLIMATE JUSTICE in distinct regions. Episode Guide :00 Intro to In Hot Water, Maine Edition 01:47 Meet Afton Vigue, former communications and outreach manager at the Maine Aquaculture Association, a nonprofit trade association representing commercial aquatic farmers in Maine from shellfish to finfish to seaweed farmers; from land-based to marine-based operations 02:38 Lobsters are moving; how climate change is playing a role in Maine's changing lobster fishery 06:26 Meet Jesse Baines, the former chief marketing officer at Atlantic Sea Farms, a woman-run, mission-driven seaweed aquaculture company based in Maine 08:15 Getting real-time information from fisheries is critical when developing solutions to address climate-related challenges 09:54 How is the lobster fishery adapting to climate change and the economic implications 15:53 Other effects of climate change? Not only are lobsters moving to colder waters, but it's a huge driver in the distribution and abundance of right whales and copepods, their critical food source 22:58 Climate change is at the root of the decline of endangered species 24:58 A quick recap of the legal situation surrounding Maine's lobster fishers, regulatory bodies, and next steps to generate better data towards realistic regulations of the fishery 27:32 Dr. Tora Johnson, professor of environmental studies and geography at the University of Maine, Machias published a book in 2005 called Entanglements: The Intertwined Fates of Whales and Fishermen. Since she wrote this book, some things have changed, some things haven't, but it's clear that solutions are not lying about and everyone will need to change. 46:12 How regulations are set and by whom creates many challenges, including extreme stress for harvesters, fishing families, and communities Resources Recommend this series to anyone who enjoys seafood and is curious about how climate change is affecting our seafood-producing regions.  

The Gulf of Maine is warming faster than 99% of the ocean.  In the first episode of In Hot Water, Maine, we hear from researchers at the Gulf of Maine Research Institute, the University of Maine, the Island Institute and people working on the water who share the current challenges facing the Gulf of Maine's fisheries and coastal communities such as invasive green crabs, sea level rise, coastal erosion, ocean acidification, increasing 100-year storms, and aging wastewater treatment facilities. There's no quick fix for seafood harvesters in the Gulf, but climate solutions do exist. From encouraging species diversification to actively involving frontline communities, changemakers are leading a new path for seafood in Maine. Produced by Seafood and Gender Equality (SAGE) and Seaworthy, the “In Hot Water” podcast explores SEAFOOD and CLIMATE JUSTICE in distinct regions. Episode Guide :00 Intro to In Hot Water, Maine Edition 01:50 Meet Kyle Foley, Sustainable Seafood Director at the Gulf of Maine Research Institute (GMRI), who works with businesses to get more regional seafood into the local marketplace 06:24 Setting the stage: The Gulf of Maine is warming at a rate three times faster than the global oceans 08:32 Meet Hannah Baranes, Coastal Hazards Scientist at GMRI, who is working on understanding the coastal flooding that's becoming more severe as sea levels rise  12:34 GMRI has a Climate Center that is an end-to-end service provider for communities grappling with climate change in coastal Maine. Scientists work on the physical drivers of climate change, engaging with communities and municipal leaders to understand their needs and processes and working with them on implementing solutions 14:41 Meet Susie Arnold, Senior Ocean Scientist at the Island Institute and the Director of the Center for Climate and Community 15:37 The Maine Climate Council produces science translation pieces to summarize the latest research on ocean and terrestrial climate change. They host Fishermen's Climate Roundtables, to hear topics of concern from fishers on the water every day. 18:43 Years of policy and research on how the Gulf of Maine is going to be impacted by ocean acidification has lead to some interesting findings 20:05 Meet Libby Davis, founder, owner, and operator of Lady Shuckers, a mobile raw bar and event company, who is witnessing firsthand how the future of oysters—a highly valuable protein source—is compromised due to the increased acidity of warming waters 21:48 Meet Dr. Tora Johnson, Professor of Environmental Studies and Geography at the University of Maine, Machias who shares the myriad of ways that climate change is impacting both Maine's clam and lobster fisheries 23:52 Mudflats - why they are important 26:40 The world's worst invasive species, the green crab, is thriving, and wreaking havoc, in a world affected by climate change 28:56 Meet Kanae Tokunaga, an economist who studies fisheries, aquaculture, seafood,  and anything related to coastal and marine socio-ecological systems at GMRI, looking at fisheries systems, which include the human side of fisheries 32:59 How fisheries systems are responding to the challenges created by climate change Resources Recommend this series to anyone who enjoys seafood and is curious about how climate change is affecting our seafood-producing regions.  

Journey into the heart of Fishtown, Michigan—a historic commercial fishing village on the shores of Lake Michigan that continues to anchor Great Lakes maritime culture. This episode dives into the deep roots of the region's fishing community, the founding of the Fishtown Preservation Society, and the resilience required to protect a working waterfront threatened by rising waters and time. Hear how history, trauma, and community care intertwine in a place where fishing isn't just a livelihood, it's a living story. Episode Transcript Episode Guide 00:00 Intro to In Hot Water, Great Lakes Edition 02:06 Meet Amanda Holmes, executive director of the Fishtown Preservation Society, which oversees the historic site and working waterfront Fishtown  03:54 The history of the region and the fishery, which has been documented since the 1850s 05:32 Families settled in Fishtown, establishing a community around fishing the local waters 09:25 The birth of Fishtown Preservation Society arose out of point of crisis and its evolution  21:48 The rising waters of Lake Michigan, seiches in particular, threaten the historic shanties along Fishtown's iconic waterfront, leading to a massive restoration effort 33:50 In episode four of this series, we learned about trauma and trauma-informed solutions design, we relate this to instances of trauma running through Amanda's historical account of Fishtown and the fishing community that sustains it 41:33 The importance of true community and supporting the people around you 43:44 The importance of meaningful partnerships in preserving the legacy of Fishtown 50:58 What can visitors to Fishtown expect to see and experience? 41:14 Final words: Our future is uncertain, but open with possibilities. If we can hold open that space of uncertainty and invent into it, we have a really good chance.  Resources Recommend this series to anyone who enjoys seafood and is curious about how climate change is affecting our seafood-producing regions.      

Discover how one entrepreneur is reshaping the future of regional seafood—one tin at a time. This episode takes you to Fishtown, Michigan, for the story behind the first Midwest-based tinned fish company sourcing exclusively from the Great Lakes. Learn how honoring local flavor, rethinking business models, and planning for climate resilience are all part of building a more sustainable seafood system from the inside out. Episode Transcript Episode Guide 00:00 Intro to In Hot Water, Great Lakes Edition 02:07 Introducing Marissa Fellows, the founder and CEO of Great Lakes Tinned Fish,, whom we met in a shanty on the spectacular working waterfront of Fishtown, Michigan 03:30 Marissa shares her journey to creating the Great Lakes Tinned Fish company and the people who supported her along the way 10:39 Challenges to opening the first Midwest-based tinned fish company sourcing exclusively from the Great Lakes region 17:14 Flipping a business model on its head while capturing the taste of the Great Lakes in a tin  21:07 Investing in the long run means being part of the conversation around the future of Great Lakes fisheries 22:57 Marissa is incorporating resilience into her business that relies on a product that's affected by the effects of climate change 25:48 Flipping the script, Marissa asks Crystal what is most important thing for businesses to be sustainable in the fishing sector Resources Recommend this series to anyone who enjoys seafood and is curious about how climate change is affecting our seafood-producing regions.      

Step into the world of commercial fishing in Lake Michigan, where deep-rooted tradition meets a rapidly changing environment. This episode traces the importance of whitefish, the effects of rising water temperatures, and the challenges facing fishing families as they navigate shifting policies and climate pressures. Hear how the future of a generational industry hangs in the balance and what's at stake for the communities that depend on it. Episode Transcript Episode Guide 00:00 Intro to In Hot Water, Great Lakes Edition 02:14 Karen Murchie, director of freshwater research at Shedd Aquarium in Chicago, Illinois, shares the importance of freshwater ecosystems and the food they produce (but it's a misnomer to call it “seafood!”) 07:20 A generational Great Lakes fishery steeped in tradition - meet Lakon Williams, operations manager and owner of Bayport Fish Company, a historic fishery on Michigan's Saginaw Bay  11:14 Whitefish: a critically important fish in Lake Michigan's commercial fishery 16:25 Lakon shares the history of commercial fishing in Lake Michigan and her frustrations about its historical and current management  23:23 Recreational fisheries influence the management of fisheries resources 28:12 According to the U.S. Climate Resilience Toolkit, the Great Lakes show a trend toward higher water temperatures Lakon shares how that is affecting the fishery 34:21 The Department of Natural Resources and their relationship with the commercial fishing companies 38:06 The Great Lakes' fishing industry is in “dire straits” 41;32  While not great for the native fish of the lakes, the introduced species Asian carp, or copi, represents a market opportunity 43:12 Lakon ends the episode sharing that while she hopes to leave a thriving and sustainable business to her family's third generation, she's wary of the future Resources Recommend this series to anyone who enjoys seafood and is curious about how climate change is affecting our seafood-producing regions.      

Explore how environmental justice, food sovereignty, and cultural relevance come together in Chicago. From the legacy of industrial pollution and the “Toxic Doughnut” to the impact of climate change on local growers, we examine how communities are reclaiming power through food. Tune in to hear how land-based farming connects to seafood, and why culturally rooted food systems matter for a more just and sustainable future. Episode Transcript Episode Guide 00:00 Intro to In Hot Water, Great Lakes Edition 02:14 Meet Nick Davis, managing director of communications and engagement at the Community Food Navigator, a community-run organization dedicated to building power amongst small-scale food growers of color in the Chicago Foodshed 06:03 We dive into the history of Chicago and the environmental challenges that affect the river systems that lead into Lake Michigan, affecting the surrounding communities 09:12 Cheryl Dahle, a design strategist for systems change, shares how telling stories of communities can be a part of driving systems change 12:36 Altgeld Gardens, a community of about 7,000 residents on the southside of Chicago, surrounded by the “Toxic Doughnut” - toxic waste dumps and landfills - and, notably, the residence of Hazel Johnson, considered the mother of the environmental justice movement 15:27 What do food growers need? 18:14 What is culturally relevant food? 25:55 Nick details the importance of fish that can be found in Chicago's rivers 29:47 Climate change is affecting the region's food growers in a variety of ways 34:07  Nick gushes about others working towards food justice in Chicago, like Oscar Villa of Bee-utiful Honey, soil scientist Dr. Ishmael Israel, and Urban Growers Collective 38:25 The hosts tie the interviews about food apartheid and culturally appropriate foods grown on land to seafood, emphasizing the connection between land-based farming and seafood production  Resources Recommend this series to anyone who enjoys seafood and is curious about how climate change is affecting our seafood-producing regions.      

Unpack how climate change is reshaping not just ecosystems but our emotional landscapes. This episode connects the rising trauma of a changing climate to the challenges faced by seafood systems in the Great Lakes and around the world. Through systems thinking and trauma-informed design, we examine how climate disruptions ripple through fisheries, communities, and the human psyche, as well as how new approaches can help us respond with care, clarity, and resilience. Episode Transcript Episode Guide 00:00 Intro to In Hot Water, Great Lakes Edition 02:40 Cheryl Dahle, design strategist for systems change, returns in this episode to  explain how a systems design approach is a relatively new way to problem solve through an examination of human behavior  06:21 Cheryl started her career as a journalist and, disillusioned, left to found a nonprofit, Future of Fish, working empower thriving, resilient ocean communities by driving innovation and investment to small-scale fisheries 15:45 Systems change in the seafood sector - how does it happen? 18:32 Having returned to journalism, Cheryl focuses on how the media covers climate change with the Solutions Journalism Network 29:10 In 2021, the International Society of Traumatic Stress Studies, Global Climate Change and Trauma released a detailed briefing paper describing the current state of knowledge and gaps on climate change and trauma. We asked Mary Foydor, a transdisciplinary designer about trauma-informed co-design, to tell us more about the links between climate change and trauma 30:13 The definition of trauma 31:11 Guiding principles to a trauma-informed approach to designing solutions 36:54 Climate change is a trauma that we're experiencing collectively 38:47 Joy-washing and the decolonization of trauma and trauma-informed design and care 41:14 Final words: Our future is uncertain, but open with possibilities. If we can hold open that space of uncertainty and invent into it, we have a really good chance.  Resources Recommend this series to anyone who enjoys seafood and is curious about how climate change is affecting our seafood-producing regions.