Podcasts about aquabounty

Ernest Decker of Rocky Harbour on lobster prices and EI concerns + Meet Sylvia Wulf, president and CEO of AquaBounty, which produces Atlantic salmon.

SeafoodNews Managing Editor Amanda Buckle and Urner Barry Seafood Market Reporter Lorin Castiglione sat down with AquaBounty CEO Sylvia Wulf at Seafood Expo North America on Sunday to talk about AquaBounty's new facility in Pioneer, Ohio, and the shift to focus on egg production at their Prince Edward Island facility. Plus, in honor of Women's History Month, we ask Wulf to share some advice for women entering the seafood industry.

Our first weekly podcast episode, and as expected, there is no shortage of news and happenings in the food, grocery and restaurant industry to report on! Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, joining us live from Galway, Ireland. In a wide-ranging conversation, we talk about his eclectic and artistic interests, the concepts behind his restaurants, what it takes to be a Michelin-star restaurant and the upsides/downsides of that global program. We also talk about lessons learned from the COVID pandemic for the industry, the stagiaires system, and two-starts, one-stop advice for fellow restauranteurs. Some folks may have been watching the Superbowl on Sunday night, but you would have missed the important announcement, Best Sommelier in the World competition! The best Sommelier in the world is from Latvia, crowned Sunday in Paris in front of 4,000 spectators. Raimonds Tomsons beat another contestant from northern Europe, Denmark's Nina Jensen, who was runner-up for the second consecutive edition of the triennial competition. Reeze Choi from Hong Kong finished third. Not countries that usually come to mind when thinking about wine, we talk about why this is a positive development in wine.  Speaking of a live show and competition, the Parliamentary Agriculture Committee is back looking at food inflation. We talk about what the next steps. Next week is the one-year anniversary of Russia's invasion of Ukraine coming(Feb. 24) - we start looking ahead.We talk about GM Salmon farm change of business model….Aquabounty and Australia's Karen's Diner are coming to Canada. Up in smoke: Canopy closes their iconic plant in Smith Falls, the old Hershey plant - at one time the biggest cannabis company in the worldThat's a lot of cheddar, as the kids would say - Saputo blows the doors off their results with an 85% YOY performance. New labour data (STASCAN), coming out last week: Only two sectors are employing fewer people than in January 2020: Agriculture (-12%) and Accommodation and hospitality (-10%) - is this a shift or shortage of workers?Farmland values across the country are skyrocketing - we talk about the implications.  About JPJP McMahon is one of Ireland's most prominent chefs. A passionate advocate of wild, seasonal and sustainable ingredients from the west of the country, he is committed to promoting the food of Galway, and to producing world-class, contemporary Irish cuisine. His Michelin-star restaurant Aniar does both, but it also feeds back into the local community on a much deeper level. His annual Food On The Edge symposium in Galway reaches even further afield, with its roll call of top chefs from all over the world. Which is why JP McMahon is one of the most influential people in European gastronomy today.The Dublin-born chef had his first food epiphany as a child while on holiday in Tipperary. While the rest of the family had burgers, he opted for a spaghetti bolognese, which was a revelation to the youngster. It set him on a course of discovery that would see him work in various kitchens, while also harbouring an ambition to become a writer. It wasn't until 2008 that he opened his first venture, a Spanish restaurant called Cava. It quickly won a reputation for serving some of the best tapas in Ireland, and it gave McMahon the confidence to embark on his most ambitious restaurant project to date.Aniar (meaning ‘west' in Gaelic) is a love letter to the produce and landscape of the West of Ireland and its rugged coast. Almost every ingredient used here is either native to the local region or from somewhere else in Ireland, whether it's foraged seaweed and Galway Bay oysters, or seasonal sea urchins and truffles. Terroir is the central theme, and although the menu changes daily, it is certain to have a distinctive local flavour that mirrors McMahon's cooking philosophy. Pickled, smoked, cured and fermented ingredients hint at his commitment to the environment, using the methods of the past in order to inspire future sustainability.Among JP McMahon's signature dishes are his Galway Bay oyster with pickled seaweed, oyster emulsion and sea herbs. His Dexter beef tartare, smoked egg yolk and pepper dulse seaweed showcases some of the very best farmed and foraged ingredients in the country. Meanwhile, his cod and seaweed beurre blanc with trout roe reveals the very best of the west coast of Ireland.Aniar has retained a Michelin star since 2013, but its significance locally has more impact than mere awards. McMahon founded the Aniar School Project, in which he teaches children of all ages about the importance of food. And the Aniar Cookery School, also led by McMahon, aims to instruct chefs of all levels how to cook local ingredients sustainably. The conversation about the environment doesn't stop there, however.At the annual Food On The Edge symposium, chefs from around the world gather in Galway to discuss the future of food. As founder and director, McMahon plays a key role in setting the agenda, but with participants of the calibre of Massimo Bottura, Elena Arzak, Matt Orlando and Amanda Cohen, the discussion frequently branches out in all kinds of fascinating tangents, from food waste to mental health. The idea is to bring people together to share ideas and form powerful collaborations that can help change the way we think about food. Some of the chefs also participate in Aniar's Chef Swap initiative, which sees guest chefs from all over the world take over the kitchen and create their own menu.It's this ethos of collaboration that typifies JP McMahon's work, not only as a chef, but also as a culinary thought leader. Whether it's local food producers in the West of Ireland, or celebrated chefs from the other side of the world, the emphasis is on working together to ensure a better future for all. That way, the author of the book 10,000 Years Of Irish Food is aiming to ensure another 10,000 more.Source: https://www.finedininglovers.com/people/jp-mcmahon About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. About MichaelMichael is the Founder & President of M.E. LeBlanc & Company Inc. and a Senior Advisor to Retail Council of Canada and the Bank of Canada as part of his advisory and consulting practice. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, Today's Shopping Choice and Pandora Jewellery.   Michael has been on the front lines of retail industry change for his entire career. He has delivered keynotes, hosted fire-side discussions with C-level executives and participated worldwide in thought leadership panels. ReThink Retail has added Michael to their prestigious Top Global Retail Influencers list for 2023 for the third year in a row. Michael is also the president of Maven Media, producing a network of leading trade podcasts, including Remarkable Retail , with best-selling author Steve Dennis, now ranked one of the top retail podcasts in the world. Based in San Francisco, Global eCommerce Leaders podcast explores global cross-border issues and opportunities for eCommerce brands and retailers. Last but not least, Michael is the producer and host of the "Last Request Barbeque" channel on YouTube, where he cooks meals to die for - and collaborates with top brands as a food and product influencer across North America.  

We have another publicly traded aquaculture company, AquaBountry, represented by their CEO, Sylvia Wulf.  Ms. Wulf has a reputation as a proven leader and accomplished executive driving both growth and improved performance. Her diverse career encompasses executive level positions in General Management, Sales, Marketing and M&A in a variety of industries.  Check them out at: https://aquabounty.com/about-us as they pioneer the future of seafood :) Enjoy!

Food and Travel Nation with Elizabeth DoughertyFrom the Show Archives We warned you in 2013 about GMO rDNA salmon audio interview. UPDATE We warned you in 2013 about GMO rDNA salmon. Audio interview. The FDA has now approved gmo/bioengineered salmon for sale in the United States. Aquabounty and related entities were sued by non-profit organizations to stop the sale of the unusual salmon. After corrections were made to address environmental concerns, such as 1) gmo salmon "will not" commingle with wild salmon and 2) the females are given three chromosomes (?) so they will be sterile after they are somehow grown from gmo eggs in Prince Edward Island. They are raised in a fish farm in Indiana until ready for harvest. None of this addresses the effect on humans from consuming altered DNA fish developed in a lab. The fish contain anti-freeze genes from the Ocean Pout as well as a growth hormone from the Chinook as outlined in the interview below. They contain three chromosomes through gynogenesis, where females are desexualized and male DNA is silenced. This is done through shock treatment at the PEI facility. This method protects the technology from being used by others (trade secret) and prevents the fish from randomly breeding with other wild fish, although these are basically unisex fish that are changed on an evolutionary level. The effects of this alteration of alleles to a unisex new salmon on humans when the fish is consumed is unknown. This salmon is altered such that the FDA said it should be in "FDA's Electronic Animal Drug Registration and Listing System", as a food drug. Aquabounty is supposed to police itself and report any adverse genetic changes and any changes in mortality or morbidity. There is no third party requirement for testing. In fact, there doesn't seem to be any testing on humans who consume the salmon during the entire 30 year period Aquabounty has sought approval. (There is a blog link from Aquabounty that claims ALL gmos are allergy tested, but no data is provided on this specific fish.) The rDNA to make all of these changes is the same recombinant DNA technology used in Brazilian cane sugar and the Covid-19 vaccines and roughly 80 other foods. These foods are either on the market or will shortly be released in ADVANCE of the pushed back bioengineered label requirement, now slated for 2022. Currently, a food you are consuming could be bioengineered and you would not know it. That's why we are covering one bioengineered food each week. From the Food Nation Radio Interview Archives: Elizabeth Dougherty spoke with Jaydee Hanson, the Senior Policy Analyst for The Center for Food Safety about the proposal in front of the FDA that would allow genetically modified salmon to be produced and sold in the United States.  As you'll hear, the public spoke out against the proposal en masse, but barring a major reversal in government policy, look for this salmon to be on the market shortly.  While there is pending legislation that would require specific labeling of this particular salmon, unless it is labeled appropriately, you won't even know you're eating it. Now you know why we warned you in 2013 about GMO rDNA salmon.  website:  FoodAndTravelNation.com email:  Elizabeth@FoodAndTravelNation.com text: (321) 877-9898

A different type of farm is coming to the Buckeye State. Soon, the town of Pioneer, Ohio will be home to a nearly 500,000 square feet facility that will be used to grow Atlantic Salmon. Science and technology breakthroughs from 30 years ago have spawned into a burgeoning industry where farms grow quality food to a booming world population and produce that food with their neighbors and the environment in mind. On this Our Ohio Weekly, learn more about AquaBounty, one of Ohio's newest farmers. 00:00 - AquaBounty President and CEO, Sylvia Wulf gives insights into the Salmon industry and her company's plans for growth to meet market demands. 23:50 - Young Ag Professionals State Committee member Sara Tallmadge tells her ag story “To the Beat of Agriculture” and has important information about the 2022 YAP Winter Leadership Experience 32:20 - Micah Mensing, Farm Credit Mid-America's Growing Forward Specialist, shares how his organization supports the next generation of agriculture. 42:20 - The Thanksgiving Dinner Price Survey was recently released by American Farm Bureau. Their Senior Economist, Veronica Nigh, has the details.

Meet the company commercializing the world's first genetically modified protein approved for human consumption. Interview with Sylvia Wulf, President & CEO of Aquabounty.  Check out the Ie-Knowledge Hub Video Case Studies on the International Entrepreneurship Knowledge Hub.Questions or feedback on our episode? Get in touch with show host Thierry Harris: thierry.harris@cartouchemedia.comEpisode Research Questions:How can Aquabounty influence distributors to sell their product to consumers?What labelling issues could impact Aquabounty in different markets?How should Aquabounty address opposition to GMO Salmon? What story should Aquabounty convey to its investors and to consumers?How can Aquabounty maintain their technological lead in this field?How will Aquabounty need to collaborate with universities, colleges and research facilities to expand its production capabilities? Write to us at solutions@ie-knowledgehub.ca and we'll post some of your answers on our website page.Guest bio:  Sylvia WulfSylvia Wulf is a proven leader and accomplished executive and director with over 25 years of P&L experience driving both growth and improved performance.  During her career, Sylvia has led development and execution of customer centric strategies that created innovation and differentiation of the businesses she managed.  She developed a “source to sale” strategic approach that improved profitability and drove growth in market share at 3X the industry average.  Her diverse career encompasses executive level positions in the Consumer Packaged Goods, Distribution and Agribusiness/AgriTech industries. Her success in growing revenue and market share coupled with her strengths in operations, strategy development, mergers & acquisitions and environmental & social governance, positively impacted respected brands such as US Foods, Tyson, Sara Lee and Bunge. Sylvia was named one of the most powerful women in Illinois by the National Diversity Council.Sylvia is currently the President and CEO of AquaBounty Technologies, Inc. leading commercialization and growth of the world's first genetically engineered animal approved for food – AquaBounty's salmon.  In this role, she has broadened the investor base and strengthened the company's financial position by raising capital in preparation for expansion; both domestically and internationally.   One of her greatest passions is environmental and social governance which has been integral to the development of Corporate Social Responsibility plans in prior organizations leading to partnerships in urban agriculture and new and innovative approaches to aquaculture.  She currently serves on the executive committees and boards of the National Fisheries Institute (NFI) Board and Biotechnology Innovation Organization (BIO), both of which are committed to sustainable management and stewardship of our environment and the use of science to solve global challenges.EPISODE LINKSGenetically modified Salmon approvalTop ten GMO foodsPros and cons of GMOSProduct Market AcceptanceInnovation to solve problemsChanging consumer behaviorHome food delivery apps on pandemicSylvia WulfAquabountyAquaculture as sustainable food resourceHealth Canada approval - AquAdvantage SalmonFDA approval AquAdvantage SalmonMemorial UniversityRecirculating aquaculture systemsEye to Egg maturityNet Pen farming, definitions and evolutionFeed conversion ratiosLabeling requirements for AquAdvantage fish in U.S.GMO discussion - Canadian ParliamentFarming facility Ohio july 2021 announcementAquabounty First Harvest  June 2021Aquabounty approval in BrazilAramark not buying GMO fishAquabounty $130 million stock offering February 2021Groups opposing Court Rulings: United States 1United States 2Canada 1Canada 2IE-Knowledge Hub Sponsor Case: Bonlook Case StudySophie BoulangerBonlookLouis-Félix BoulangerSHOW CREDITSMarket Hunt is produced by Cartouche Media in collaboration with Seratone Studios in Montreal and Popup Podcasting in Ottawa. Market Hunt is part of the International Entrepreneurship Knowledge Hub network.  Funding for this program comes from the Social Sciences and Humanities Resource Council of Canada.Executive Producers: Hamid Etemad, McGill University Desautels Faculty of Management and Hamed Motaghi, Université du Québec en Outaouais. Associate Producer, Jose Orlando Montes, Université du Québec à Montréal.Technical Producers Simon Petraki, Seratone Studio and Lisa Querido, Pop up Podcasting. Show consultant, JP Davidson. Artwork by Melissa Gendron. Voiceover: Katie Harrington.You can check out the ie-Knowledge Hub Case studies  at ie-knowledgehub.ca.

AquaBounty Technologies (AQB) CEO Sylvia Wulf on the challenges and promises of land based fish farming. Devon Energy (DVN) makes a losing bet while hedging oil price fluctuations. Why are Avis Budget Group's cars so damn expensive this year? Their CFO says it's not his fault. How 908 Devices (MASS) new technology can sniff out narcotics like fentanyl. The Drill Down with Cory Johnson offers a daily look at the business stories behind stocks on the move. Learn more about your ad choices. Visit megaphone.fm/adchoices

Join SeafoodNews Podcast co-hosts Amanda Buckle and Lorin Castiglione as they break down seafood consumption data for 2019 and talk about Father's Day by the numbers. Plus, learn about Kvaroy Arctic's latest honor; get an update on AquaBounty's first harvest; and find out about the U.S. Department of Agriculture's new Open Purchase Requests for salmon that will be used in the National School Lunch Program. This episode is brought to you by Urner Barry Consulting. Urner Barry Consulting provides tailored solutions to identify growth opportunities within the fast-paced protein commodity sectors. Combining the expertise of our analytical team, our warehouse of proprietary and trusted data, and unparalleled insight into market forecasting, Urner Barry Consulting will not only pinpoint developing global trends, but assist you in knowing exactly when and how to adopt them to maximize your return. Call 732-240-5330 for more information.

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AquaBounty Technologies CEO Sylvia Wulf joins the SeafoodNews podcast to talk about the first commercial harvest at the company's Indiana farm. Learn more about AquaBounty's important milestone, including Sylvia's thoughts on their biggest hurdle leading up to this point, and what's next for the company. This episode is brought to you by Urner Barry Consulting. Urner Barry Consulting provides tailored solutions to identify growth opportunities within the fast-paced protein commodity sectors. Combining the expertise of our analytical team, our warehouse of proprietary and trusted data, and unparalleled insight into market forecasting, Urner Barry Consulting will not only pinpoint developing global trends, but assist you in knowing exactly when and how to adopt them to maximize your return. Call 732-240-5330 for more information.

A company called AquaBounty is creating a sustainable future for seafood. With a growing global population and increased consumer demand, the current supply of seafood can't fill the gap. The Atlantic salmon bred by AquaBounty is the safe, secure and sustainable alternative that chefs and customers have been looking for. AquaBounty farms are built to grow and deliver fresh, nutritious salmon that is free of antibiotics and other contaminants and with zero impact to wild fisheries. Learn more about Aquabounty here.

You can save money and better ensure quality and consistency in your kitchen by purchasing whole sides of salmon. Chef Barbara Alexander from The Culinary Institute of America demonstrates a few easy-to-master techniques for working with these whole sides of fresh-harvested AquaBounty salmon. Learn how to break down a whole fish, and cut it into fillets. Get salmon recipes and watch more videos.

These crowd-pleasing Indian-spiced Salmon cakes with yogurt, mint and mango chutneys can be served as small plates, appetizers, or passed hors d'oeuvres. The aromatic spice blend in this recipe is a perfect companion for the salmon's rich flavor. The delicate sweetness of the AquaBounty salmon that we're using complements the creamy yogurt and bright chutney flavors. Chef Barbara Alexander from The Culinary Institute of America shows us how to make this tasty recipe. Get the Indian-Spiced Salmon Cakes with Mango Chutney recipe. 

Huli is a Hawaiian word meaning to curl or flip. Traditional Hawaiian Huli Huli dishes are cooked rotisserie-style, charring all sides of marinated fish, pork or chicken. In this Huli Huli Salmon bowl, we're using thick, delicious cuts of marinated and grilled AquaBounty salmon and served with a bowl of multigrain mix of rice, quinoa and purple barley. I'm topping this Hawaiian-style salmon bowl with grilled pineapple, red onion, cucumber, pickled carrots, and avocado. Chef Barbara Alexander from The Culinary Institute of America shows us how she makes this delicious and beautiful dish! Get the Hawaiian Huli Huli Salmon Bowl recipe. 

In this recipe, Chef Barbara Alexander from The Culinary Institute of America pairs seared AquaBounty salmon with pureed Jerusalem artichokes, and crispy Brussels sprouts for a delicious dish that's high in protein, vitamins, fiber and omega-3 fatty acids. She prepares a Whole Grain Mustard Vinaigrette for a zingy sauce to accompany the fish. Get the Seared Salmon with Crispy Brussels Sprouts and Creamy Sunchoke Puree recipe.  

Here's a delicious, easy-to-prepare salmon dish inspired by the healthy cooking of Vietnam. Seared salmon served over a delicious and fragrant fresh herb and cucumber salad is bursting with the exotic flavors of Southeast Asia. The sweet flavors and delicate texture of the AquaBounty salmon in this recipe are perfectly complemented with fresh cucumbers, crispy fried shallots, and aromatic basil. Chef Barbara Alexander from The Culinary Institute of America shows us the secret to achieving perfectly crispy salmon: making sure the skin side of the salmon is completely dry before cooking! Get the Crispy Vietnamese Salmon on Cucumber Herb Salad recipe.  

A tagine is a traditional North African stew that's prepared in a conical earthenware vessel of the same name. This healthful, easy-to-make tagine of salmon with preserved lemons and capers can be made in a traditional tagine or in a covered ovenproof casserole dish. We'll be serving our salmon tagine with traditional couscous, which can be prepared in advance. Chef Barbara Alexander from The Culinary Institute of America show us how she makes this beautiful tagine using AquaBounty salmon. Get the Moroccan Salmon Tagine with Preserved Lemons and Capers recipe.   

Inspired by Mexico's BBQ pit-masters, these Yucatecan Salmon Tacos with Citrus Cabbage Slaw are packed with sweet citrus flavors that perfectly complement grilled AquaBounty salmon. Chef Barbara Alexander from The Culinary Institute of America flavors the salmon in a pibil-style marinade then grills it for the perfect amount of char and caramelization. You will love the contrast of smoky, sweet and citrusy flavors in these tacos! Get the Salmon Tacos with Citrus Cabbage Slaw recipe.

Aquabounty is a company that came on my radar a couple years ago when they purchased and redeveloped an indoor fish farm in Indiana. The company produces genetically engineered salmon — the first animal protein to be GMO (which, as you can imagine, invites a lot of scrutiny). Sylvia Wulf, Aquabounty's CEO joins me to explain aquaculture, discuss salmon consumption and production, and talk about everything seafood. Sponsored by Harvest Profit harvestprofit.com and LandTrust landtrust.com

Join Editor-in-Chief Drew Cherry and Business Reporter Demi Korban as they discuss the 15th IntraFish Seafood Investor Forum, which brought together investors and top executives from around the aquaculture, fisheries, oceans and aquatech space, including S2G Ventures, AquaBounty, Pareto, Wells Fargo, Ferd, The Kingfish Company, Aker Biomarine, Stolt Sea Farm and many, many more.

Today on Sojourner Truth: Marjorie Cohn, professor emerita at Thomas Jefferson School of Law, discusses the latest on Donald Trump's legal challenges as he attempts to invalidate the Joe Biden and Kamala Harris win. It has been over a week since U.S. voters decided to election Biden and Harris as the next President and Vice President, yet Trump is refusing to concede. His campaign is waging legal battles in states across the country in a desperate attempt to overturn President-elect Biden's win. Using frivolous legal maneuvers without legitimate claims, Trump has lawsuits in Pennsylvania, Michigan, Arizona, among other states. Also, our weekly Earth Watch. The Food and Drug Administration is chided by a federal court for approving genetically-engineered salmon. The judge ruled in favor of environmentalists, but AquaBounty, a major player in the GE salmon business, said that the court's decision will have no impact on their ongoing operations. Our guest is Amy is a Senior Attorney in the Center for Food Safety's Portland, Oregon office. As part of CFS's legal team, Amy practices environmental and administrative law to defend farmers, communities, and the environment from industrial animal factories, aquaculture, genetically engineered crops and animals, and the overuse of toxic pesticides, especially in the Pacific Northwest. Lastly, a post-election message to the nation from the Rev. Dr. William J. Barber II. Rev. Barber is the President and Senior Lecturer of Repairers of the Breach and Co-Chair of the Poor People's Campaign: A National Call For Moral Revival.

Today on Sojourner Truth: Marjorie Cohn, professor emerita at Thomas Jefferson School of Law, discusses the latest on Donald Trump's legal challenges as he attempts to invalidate the Joe Biden and Kamala Harris win. It has been over a week since U.S. voters decided to election Biden and Harris as the next President and Vice President, yet Trump is refusing to concede. His campaign is waging legal battles in states across the country in a desperate attempt to overturn President-elect Biden's win. Using frivolous legal maneuvers without legitimate claims, Trump has lawsuits in Pennsylvania, Michigan, Arizona, among other states. Also, our weekly Earth Watch. The Food and Drug Administration is chided by a federal court for approving genetically-engineered salmon. The judge ruled in favor of environmentalists, but AquaBounty, a major player in the GE salmon business, said that the court's decision will have no impact on their ongoing operations. Our guest is Amy is a Senior Attorney in the Center for Food Safety's Portland, Oregon office. As part of CFS's legal team, Amy practices environmental and administrative law to defend farmers, communities, and the environment from industrial animal factories, aquaculture, genetically engineered crops and animals, and the overuse of toxic pesticides, especially in the Pacific Northwest. Lastly, a post-election message to the nation from the Rev. Dr. William J. Barber II. Rev. Barber is the President and Senior Lecturer of Repairers of the Breach and Co-Chair of the Poor People's Campaign: A National Call For Moral Revival.

Today on Sojourner Truth: Marjorie Cohn, professor emerita at Thomas Jefferson School of Law, discusses the latest on Donald Trump's legal challenges as he attempts to invalidate the Joe Biden and Kamala Harris win. It has been over a week since U.S. voters decided to election Biden and Harris as the next President and Vice President, yet Trump is refusing to concede. His campaign is waging legal battles in states across the country in a desperate attempt to overturn President-elect Biden's win. Using frivolous legal maneuvers without legitimate claims, Trump has lawsuits in Pennsylvania, Michigan, Arizona, among other states. Also, our weekly Earth Watch. The Food and Drug Administration is chided by a federal court for approving genetically-engineered salmon. The judge ruled in favor of environmentalists, but AquaBounty, a major player in the GE salmon business, said that the court's decision will have no impact on their ongoing operations. Our guest is Amy is a Senior Attorney in the Center for Food Safety's Portland, Oregon office. As part of CFS's legal team, Amy practices environmental and administrative law to defend farmers, communities, and the environment from industrial animal factories, aquaculture, genetically engineered crops and animals, and the overuse of toxic pesticides, especially in the Pacific Northwest. Lastly, a post-election message to the nation from the Rev. Dr. William J. Barber II. Rev. Barber is the President and Senior Lecturer of Repairers of the Breach and Co-Chair of the Poor People's Campaign: A National Call For Moral Revival.

Today on Sojourner Truth: Marjorie Cohn, professor emerita at Thomas Jefferson School of Law, discusses the latest on Donald Trump's legal challenges as he attempts to invalidate the Joe Biden and Kamala Harris win. It has been over a week since U.S. voters decided to election Biden and Harris as the next President and Vice President, yet Trump is refusing to concede. His campaign is waging legal battles in states across the country in a desperate attempt to overturn President-elect Biden's win. Using frivolous legal maneuvers without legitimate claims, Trump has lawsuits in Pennsylvania, Michigan, Arizona, among other states. Also, our weekly Earth Watch. The Food and Drug Administration is chided by a federal court for approving genetically-engineered salmon. The judge ruled in favor of environmentalists, but AquaBounty, a major player in the GE salmon business, said that the court's decision will have no impact on their ongoing operations. Our guest is Amy is a Senior Attorney in the Center for Food Safety's Portland, Oregon office. As part of CFS's legal team, Amy practices environmental and administrative law to defend farmers, communities, and the environment from industrial animal factories, aquaculture, genetically engineered crops and animals, and the overuse of toxic pesticides, especially in the Pacific Northwest. Lastly, a post-election message to the nation from the Rev. Dr. William J. Barber II. Rev. Barber is the President and Senior Lecturer of Repairers of the Breach and Co-Chair of the Poor People's Campaign: A National Call For Moral Revival.

Today on Sojourner Truth: Marjorie Cohn, professor emerita at Thomas Jefferson School of Law, discusses the latest on Donald Trump's legal challenges as he attempts to invalidate the Joe Biden and Kamala Harris win. It has been over a week since U.S. voters decided to election Biden and Harris as the next President and Vice President, yet Trump is refusing to concede. His campaign is waging legal battles in states across the country in a desperate attempt to overturn President-elect Biden's win. Using frivolous legal maneuvers without legitimate claims, Trump has lawsuits in Pennsylvania, Michigan, Arizona, among other states. Also, our weekly Earth Watch. The Food and Drug Administration is chided by a federal court for approving genetically-engineered salmon. The judge ruled in favor of environmentalists, but AquaBounty, a major player in the GE salmon business, said that the court's decision will have no impact on their ongoing operations. Our guest is Amy is a Senior Attorney in the Center for Food Safety's Portland, Oregon office. As part of CFS's legal team, Amy practices environmental and administrative law to defend farmers, communities, and the environment from industrial animal factories, aquaculture, genetically engineered crops and animals, and the overuse of toxic pesticides, especially in the Pacific Northwest. Lastly, a post-election message to the nation from the Rev. Dr. William J. Barber II. Rev. Barber is the President and Senior Lecturer of Repairers of the Breach and Co-Chair of the Poor People's Campaign: A National Call For Moral Revival.

Today on Sojourner Truth: Marjorie Cohn, professor emerita at Thomas Jefferson School of Law, discusses the latest on Donald Trump's legal challenges as he attempts to invalidate the Joe Biden and Kamala Harris win. It has been over a week since U.S. voters decided to election Biden and Harris as the next President and Vice President, yet Trump is refusing to concede. His campaign is waging legal battles in states across the country in a desperate attempt to overturn President-elect Biden's win. Using frivolous legal maneuvers without legitimate claims, Trump has lawsuits in Pennsylvania, Michigan, Arizona, among other states. Also, our weekly Earth Watch. The Food and Drug Administration is chided by a federal court for approving genetically-engineered salmon. The judge ruled in favor of environmentalists, but AquaBounty, a major player in the GE salmon business, said that the court's decision will have no impact on their ongoing operations. Our guest is Amy is a Senior Attorney in the Center for Food Safety's Portland, Oregon office. As part of CFS's legal team, Amy practices environmental and administrative law to defend farmers, communities, and the environment from industrial animal factories, aquaculture, genetically engineered crops and animals, and the overuse of toxic pesticides, especially in the Pacific Northwest. Lastly, a post-election message to the nation from the Rev. Dr. William J. Barber II. Rev. Barber is the President and Senior Lecturer of Repairers of the Breach and Co-Chair of the Poor People's Campaign: A National Call For Moral Revival.

Today on Sojourner Truth: Marjorie Cohn, professor emerita at Thomas Jefferson School of Law, discusses the latest on Donald Trump's legal challenges as he attempts to invalidate the Joe Biden and Kamala Harris win. It has been over a week since U.S. voters decided to election Biden and Harris as the next President and Vice President, yet Trump is refusing to concede. His campaign is waging legal battles in states across the country in a desperate attempt to overturn President-elect Biden's win. Using frivolous legal maneuvers without legitimate claims, Trump has lawsuits in Pennsylvania, Michigan, Arizona, among other states. Also, our weekly Earth Watch. The Food and Drug Administration is chided by a federal court for approving genetically-engineered salmon. The judge ruled in favor of environmentalists, but AquaBounty, a major player in the GE salmon business, said that the court's decision will have no impact on their ongoing operations. Our guest is Amy is a Senior Attorney in the Center for Food Safety's Portland, Oregon office. As part of CFS's legal team, Amy practices environmental and administrative law to defend farmers, communities, and the environment from industrial animal factories, aquaculture, genetically engineered crops and animals, and the overuse of toxic pesticides, especially in the Pacific Northwest. Lastly, a post-election message to the nation from the Rev. Dr. William J. Barber II. Rev. Barber is the President and Senior Lecturer of Repairers of the Breach and Co-Chair of the Poor People's Campaign: A National Call For Moral Revival.

Today on Sojourner Truth: Marjorie Cohn, professor emerita at Thomas Jefferson School of Law, discusses the latest on Donald Trump's legal challenges as he attempts to invalidate the Joe Biden and Kamala Harris win. It has been over a week since U.S. voters decided to election Biden and Harris as the next President and Vice President, yet Trump is refusing to concede. His campaign is waging legal battles in states across the country in a desperate attempt to overturn President-elect Biden's win. Using frivolous legal maneuvers without legitimate claims, Trump has lawsuits in Pennsylvania, Michigan, Arizona, among other states. Also, our weekly Earth Watch. The Food and Drug Administration is chided by a federal court for approving genetically-engineered salmon. The judge ruled in favor of environmentalists, but AquaBounty, a major player in the GE salmon business, said that the court's decision will have no impact on their ongoing operations. Our guest is Amy is a Senior Attorney in the Center for Food Safety's Portland, Oregon office. As part of CFS's legal team, Amy practices environmental and administrative law to defend farmers, communities, and the environment from industrial animal factories, aquaculture, genetically engineered crops and animals, and the overuse of toxic pesticides, especially in the Pacific Northwest. Lastly, a post-election message to the nation from the Rev. Dr. William J. Barber II. Rev. Barber is the President and Senior Lecturer of Repairers of the Breach and Co-Chair of the Poor People's Campaign: A National Call For Moral Revival.

Today on Sojourner Truth: Marjorie Cohn, professor emerita at Thomas Jefferson School of Law, discusses the latest on Donald Trump's legal challenges as he attempts to invalidate the Joe Biden and Kamala Harris win. It has been over a week since U.S. voters decided to election Biden and Harris as the next President and Vice President, yet Trump is refusing to concede. His campaign is waging legal battles in states across the country in a desperate attempt to overturn President-elect Biden's win. Using frivolous legal maneuvers without legitimate claims, Trump has lawsuits in Pennsylvania, Michigan, Arizona, among other states. Also, our weekly Earth Watch. The Food and Drug Administration is chided by a federal court for approving genetically-engineered salmon. The judge ruled in favor of environmentalists, but AquaBounty, a major player in the GE salmon business, said that the court's decision will have no impact on their ongoing operations. Our guest is Amy is a Senior Attorney in the Center for Food Safety's Portland, Oregon office. As part of CFS's legal team, Amy practices environmental and administrative law to defend farmers, communities, and the environment from industrial animal factories, aquaculture, genetically engineered crops and animals, and the overuse of toxic pesticides, especially in the Pacific Northwest. Lastly, a post-election message to the nation from the Rev. Dr. William J. Barber II. Rev. Barber is the President and Senior Lecturer of Repairers of the Breach and Co-Chair of the Poor People's Campaign: A National Call For Moral Revival.

Today on Sojourner Truth: Marjorie Cohn, professor emerita at Thomas Jefferson School of Law, discusses the latest on Donald Trump's legal challenges as he attempts to invalidate the Joe Biden and Kamala Harris win. It has been over a week since U.S. voters decided to election Biden and Harris as the next President and Vice President, yet Trump is refusing to concede. His campaign is waging legal battles in states across the country in a desperate attempt to overturn President-elect Biden's win. Using frivolous legal maneuvers without legitimate claims, Trump has lawsuits in Pennsylvania, Michigan, Arizona, among other states. Also, our weekly Earth Watch. The Food and Drug Administration is chided by a federal court for approving genetically-engineered salmon. The judge ruled in favor of environmentalists, but AquaBounty, a major player in the GE salmon business, said that the court's decision will have no impact on their ongoing operations. Our guest is Amy is a Senior Attorney in the Center for Food Safety's Portland, Oregon office. As part of CFS's legal team, Amy practices environmental and administrative law to defend farmers, communities, and the environment from industrial animal factories, aquaculture, genetically engineered crops and animals, and the overuse of toxic pesticides, especially in the Pacific Northwest. Lastly, a post-election message to the nation from the Rev. Dr. William J. Barber II. Rev. Barber is the President and Senior Lecturer of Repairers of the Breach and Co-Chair of the Poor People's Campaign: A National Call For Moral Revival.

This week Inside INdiana Business Host Gerry Dick is joined by Mark Walton, Chief Technology Officer, AquaBounty.  Between 80 and 90-percent of fish consumed in the United States is imported and most of that is a product of aquaculture, otherwise known as fish farming. On this week’s episode of the podcast, Gerry Dick with Inside Indiana Business is joined by Mark Walton, Chief Technology Officer at AquaBounty Technologies. Based in Maynard, Massaschusetts, the company also has a production facility in Albany, Indiana. Mark talks innovation as key to their mission and AquaBounty’s opportunity to provide an abundant supply of fresh, reliable salmon using a smaller footprint. Setting up shop in locations like Indiana are critical, too, as they allow for a quick turn on harvest and delivery to many major U.S. population centers. There is growth ahead for AquaBounty – find out if Indiana is on their radar.

Discussing the GMO Salmon fish, their company Aquabounty and their parent company Intrexon. The opportunity they saw and how they got their product to market.

US-based biotechnology company AquaBounty has started breeding genetically modified salmon for human consumption. The salmon's genes were tweaked to make the fish develop twice as fast as usual. This was done to cut the cost of raising fish. Currently, the modified salmon are being kept in the company's Indiana facility. Once the fish grow to around 4.5 kilograms in the company's tanks, they are going to be delivered to and served in establishments by 2020. To give the fish the ability to grow faster, the company injected them with DNA from other types of fish. The eggs of the modified salmon were initially held in the company's Canadian facility. They were not shipped to their current location until the company successfully obtained clearance from the US government. When AquaBounty's salmon got approval, they became the first genetically modified animals to be declared fit for human consumption in America. According to the company, its salmon may first be served in places like restaurants or university cafeterias. It is at the discretion of these establishments whether or not to inform diners that the salmon were genetically modified. Reactions to the idea of serving genetically modified food have always been mixed. Majority of experts defend the idea, saying that changing the DNA of animals is just a faster way of breeding them. Other groups, however, object to the idea. Among them is the non-profit organization Center for Food Safety (CFS), which called on groceries to promise that they will not sell the fish. Some of the country's retail stores, including Kroger and Whole Foods, also took the pledge.

GMO salmon headed to US grocery stores article AquaBounty GE modified salmon technology GET MY 10-DAY EMAIL HEALTH COURSE. THE FOUNDATION SERIES. SUBSCRIBE! Need help with meal plan? Fat Loss? Weight Loss? Health? Energy? Mental and Physical performance? An athlete cutting weight? Not sure how to start on KETO? Intermittent fasting? How to get lean and shredded and healthy without starving yourself? EMAIL ME: Angela at CreateYourself.Today Created by Angela Shurina Support the show (https://www.patreon.com/FoodSchool)

On episode 56 we welcome newly appointed CEO of AquaBounty, Sylvia Wulf for an engaging conversation that explores a new frontier of food production.  Wulf is an industry leader who's directly responsible for coaxing large scale production and distribution to become more sustainable, more responsible and more appreciative of market trends of a modern consumer over the last 25 years. Prior to AquaBounty, Sylvia was President of StockYards, SVP of Merchandising, and President of the Manufacturing Division for US Foods.  A $23 billion broad line foodservice distributor, US Foods is the the 2nd largest foodservice distributor in the US.  Wulf was responsible for the P&L of the $10 billion protein and produce categories and the $1 billion Manufacturing Division of U.S. Foods Meat, Seafood and Produce operations. While leading this anchor division, Wulf developed a source to sale strategic approach that not only improved profitability but drove growth in market share at 3X the industry average. In her numerous roles responsibilities included the P&L of Perishables categories, centralized sourcing/replenishment, 15 manufacturing facilities for Meat and produce. As of January 2019 Sylvia Wulf has taken the reins at known salmon producer and seafood innovator - AquaBounty.  For the past 20 years AquaBounty has sought federal approval for their transgenic engineered fish which sets to localize domestic production while reducing the use of synthetics and antibiotics in their approach of farm raising fish.  It's not the molecular scalpel used in tweaking RNA expressions as we've learned about with CRISPR, it's DNA manipulation.  But, it's done for a different purpose and with different intent than we've seen with past GE or GMO crops so prevalent in seed production. The IP AquaBounty is interested in moving is a methodology for producing fish, cleaner and healthier fish they say.  It's surely not designed to move more harmful proprietary chemicals sterilizing soils and the planet. And, BTW - the fish they produce are sterile, so there's no concern with cross-pollination with natural stock. It's fascinating to explore this from a few different angles.  No doubt it's a pressing and timely subject with a stigma.  We must all appreciate that this is being rolled out, now - through-out the US.  AquaBounty has FDA approval and will soon be part of our current food production system. What needs to be determined is how it's labeled. They've instituted numerous fail safes and they have a compelling message to why they believe the time is now to use their technology to clean-up many of the approaches used in farming fish.  So, how do we all find commonality?  How do we evaluate all the biological, ethical, social and environmental issues reaching our plate?  Tune-In to hear more.   'Nutritionist to The Hill' Jay Vilar joins me as a first-time co-host.  Vilar is the founder, and a practitioner at ‘Nourish’ - a bespoke consulting company with a mission to educate, teach, and train people on the benefits of using food to heal your body and optimize your health.  Jay has always been on the forefront of using optimal health techniques, and bio-hacking his nutrition to achieve remarkable results in his career. Jay now spends his time teaching people how to use food to heal their body and speaks to businesses on how to optimize focus & productivity using nutritional and behavioral science.  Jay recently completed a Fellowship at the Rodale Institute, and just relocated from DC to join our crew in Boston. Sylvia Wulf knows large-scale production and food distribution. Throughout her career she's worked diligently to elevate standards and improve the experience for a broad swath of consumers and food animals.  Tune-In to hear what she's up to in her latest venture - for many reasons I know our audience will find intrigue in this 45 minute conversation. www.SourcingMatters.show  

This week on the Seafood News podcast co-hosts Amanda Buckle and Lorin Castiglione discuss the Center for Biological Diversity suing the Trump Administration, Aqua Bounty Technologies appoints new CEO and Executive Director, October 2018 Shrimp Harvest in Gulf of Mexico lowest recorded, more Carlos Rafael News, Biodegradable plastic from lobster and crab shells and more! The Seafood News podcast is available to download for free via SoundClound and iTunes. This episode was sponsored by Urner Barry’s Reporter Magazine , the quarterly newsmagazine for the food industry professional packed with the latest industry headlines, analysis and trending articles. Contact advertise@urnerbarry.com to be a featured sponsor in the spring edition of the Reporter, which is distributed to thousands of protein industry professionals, including a 5,500 bonus distribution to attendees at Seafood Expo North America in Boston. Make sure you are in front of your customers!

Estados Unidos ha autorizado para el consumo humano el primer animal transgénico. Se trata de un salmón que ha sido modificado genéticamente para crecer más rápido y alcanzar también un tamaño mucho mayor que el pescado salvaje. La empresa AquaBounty afirma que no hay diferencias en cuanto a sabor, textura, color y olor, y la Administración de Alimentos y Medicamentos ha asegurado que, biológicamente, es similar al salmón convencional, aunque se criará en jaulas oceánicas para evitar que se libere en la naturaleza. Este pescado no llevará un etiquetado especial que lo identifique como Organismo Modificado Genéticamente, lo que ha provocado las quejas de grupos de consumidores, así como el rechazo del sector ecologista. El “salmón aventajado” será el primero en llegar a los supermercados, pero podría no ser el único… Y debido al TTIP (el acuerdo de libre comercio que pretende homologar normativas para el flujo de productos entre Estados Unidos y la Unión Europea), la llegada a nuestro país del conocido ya como “Frankenfish” (o “Frankensalmón”) puede ser sólo cuestión de tiempo… Rafa Teruel intenta desentrañar todos los entresijos de la industria de los transgénicos pero también de la agricultura ecológico con la ayuda de: - José Luis García, coordinador del área de Biotecnología y Sociedad de la Sociedad Española de Biotecnología. - José Miguel Mulet, profesor de Biotecnología en la Universidad Politécnica de Valencia e investigador en el Instituto de Biología Molecular y Celular de Plantas (IBMCP). - Luís Ferreirim, responsable de Agricultura y Transgénicos en Greenpeace España. - Juantxo López de Uralde, coportavoz federal de EQUO. - Francisco Barro, profesor en el Instituto de Agricultura Sostenible de Córdoba (CSIC) e investigador.

In mid-November 2015, the FDA in the United States approved the first genetically modified animal for human consumption when a genetically modified salmon achieved regulatory status. The announcement was met with an almost immediate uproar from opponents of genetic modification. In America, genetic modification is generally concentrated within the realm of cash crops such as soybeans, corn, canola and cotton seeds. The case of salmon, however, marks a departure from the issues generally surrounding this debate, although the lasting impact of this regulation may not be lasting. Aquabounty, the company responsible for the salmon, is relatively small and cannot easily sell its technology to other producers due to constraints in the industry.

A fast-growing salmon may be the first genetically altered animal on American dinner tables. If it's approved, there will be more to come. What are the benefits? What are the risks to human beings, the environment and the animals themselves? Also, the Israelis and Palestinians agree to talk. On Reporter's Notebook, will "the merchant of death" set foot on American soil?