Podcast appearances and mentions of bren smith

FFAW president Dwan Street talks about crab price negotiations amidst tariff threats + Bren Smith is leaving Thimble Island Ocean Farm in Connecticut and heading home to NL.

Ocean Farms-Grandpa Bill"s Grunts & Groans  @billholt8792  Join us on a journey to inner peace and harmony!

In this second of a two-part program, we plunge into the mind-bending proposition that we get a second chance to remake our broken food economy. Bren Smith, co-founder and co-Executive Director of GreenWave, has created a revolutionary polycultural farming model that has low upfront costs, is easily scalable, and can help mitigate climate change. It's called regenerative ocean farming and aims to redesign the food economy away from destructive profit-driven practices and agribusiness monopolies in favor of democratizing the food economy.

Le fermier des océans (Ed. L'Arbre qui Marche) Bren Smith a passé la première partie de sa vie à détruire les océans et la seconde à les reconstruire. Né à Terre-Neuve au Canada, il quitte l'école pour devenir pêcheur en Alaska. Il passe des années à écumer l'Atlantique Nord et le détroit de Béring dans des bateaux de plus en plus gros en compagnie de marins du monde entier. Au début des années 90, l'effondrement des populations de morues poussent le pêcheur à changer de voie. Il essaye l'aquaculture, fonde successivement deux fermes océaniques emportées par des ouragans avant de trouver un modèle régénératif et équitable à base de ferme d'algues et de coquillages qui deviendra l'organisation GreenWave. Avec cette association, il ambitionne de former 10.000 personnes à la culture océanique régénérative. Il est notre invité. Merci pour votre écoute Tendances Première, c'est également en direct tous les jours de la semaine de 10h à 11h30 sur www.rtbf.be/lapremiere Retrouvez tous les épisodes de Tendances Première sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/11090 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Samedi 30 mars, Emmanuel Lechypre a reçu a reçu Bren Smith, professionnel de l'aquaculture et ancien pêcheur commercial ; Julien Damon, professeur associé à Sciences Po ; Christian Chavagneux, journaliste chez Alternatives économiques ; Pascal Samama, journaliste BFM Business, et Benaouda Abdeddaïm, journaliste BFM Business, dans l'émission la librairie de l'éco sur BFM Business. Retrouvez l'émission le vendredi et réécoutez la en podcast.

Elles peuvent nous nourrir, se substituer au plastique, décarboner l'économie, nous soigner et fournir des revenus aux populations côtières... Elles ce sont les algues, leur culture jusqu'ici marginale se développe à travers le monde, nos invités en sont les ambassadeurs ! Invités : - Vincent Doumeizel, conseiller pour les océans auprès des Nations unies au sein du Pacte mondial qui regroupe les initiatives du secteur privé fondateur de La coalition mondiale pour la sécurité des algues- Bren Smith réinvente le métier de pêcheur. Au cours des 12 dernières années, Bren a créé les premières fermes océaniques 3D multi-espèces centrées sur le varech, l'une des plantes à la croissance la plus rapide au monde et aussi celle qui absorbe le plus de carbone. Il vient de publier Le fermier des océans, aux éditions L'arbre qui marche.Pour en savoir plus :   Greenwave, meet your team.

Elles peuvent nous nourrir, se substituer au plastique, décarboner l'économie, nous soigner et fournir des revenus aux populations côtières... Elles ce sont les algues, leur culture jusqu'ici marginale se développe à travers le monde, nos invités en sont les ambassadeurs ! Invités : - Vincent Doumeizel, conseiller pour les océans auprès des Nations unies au sein du Pacte mondial qui regroupe les initiatives du secteur privé fondateur de La coalition mondiale pour la sécurité des algues- Bren Smith réinvente le métier de pêcheur. Au cours des 12 dernières années, Bren a créé les premières fermes océaniques 3D multi-espèces centrées sur le varech, l'une des plantes à la croissance la plus rapide au monde et aussi celle qui absorbe le plus de carbone. Il vient de publier Le fermier des océans, aux éditions L'arbre qui marche.Pour en savoir plus :   Greenwave, meet your team.

Seaweed packs a punch. It produces more than half of the world's oxygen and removes millions of tons of carbon dioxide from the atmosphere each year. It's also incredibly nutritious and easily cultivated, with seaweed farming making up nearly a third of all marine aquaculture. From the Irish Sea to the Pacific Ocean, we explore how this underwater marvel is becoming a key part of the solution to both hunger and climate change. Tune in to hear about the surprising history of edible seaweed with Recipes for Change chef JP McMahon and learn about the regenerative potential of kelp farming with fisherman-turned-CEO Bren Smith. Featuring Sea Briganti, Rebecca Gouldhurst, JP McMahon, and Bren Smith.This is Farms. Food. Future – a podcast that's good for you, good for the planet and good for farmers. Brought to you by the International Fund for Agricultural Development.For more information:https://www.ifad.org/en/web/latest/-/podcast-episode-53Eat Like a Fish by Bren SmithGreenWaveThe Seaweed ForagerFood On The EdgeCava BodegaAniar - Contemporary Irish Michelin-starred Restaurant in Galway cityAdvancing the planet towards a plastic-free future

Bren Smith's "Eat Like a Fish", plus GreenWave—regenerative ocean farming hub, and The Climate Daily reforestation campaign!

In this second of a two-part program, we plunge into the mind-bending proposition that we get a second chance to remake our broken food economy. Bren Smith, co-founder and co-Executive Director of GreenWave, has created a revolutionary polycultural farming model that has low upfront costs, is easily scalable, and can help mitigate climate change. It's called regenerative ocean farming and aims to redesign the food economy away from destructive profit-driven practices and agribusiness monopolies in favor of democratizing the food economy.

Today our friend Jasmine is talking to ocean farmer Bren Smith! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tonight our friend Jasmine is back with Bren Smith to find out more about a seaweed called kelp! Learn more about your ad choices. Visit podcastchoices.com/adchoices

It feels like we're very much still at the birth of the seaweed industry, in the west at least and a lot of issues still need to be overcome, how do we make sure as solutions are found, we move in the right direction though? I had the pleasure of talking to Bren Smith who's been at the heart of the seaweed industry for over 10 years to discuss the framework we need for moving from a community of passion to a community of purpose

Growing Seaweed and its influence on our planet

Bren Smith is the industry pioneer behind "Eat Like A Fish - My adventures as a fisherman turned restorative ocean farmer". A former commercial fisherman, Bren went through a journey of ecological redemption by turning into a regenerative ocean farmer, and co-founder of the non-profit GreenWave - a global network of farmers, entrepreneurs, and researchers, focused on building community-based climate solutions out at sea, through collaboration and innovation. Check out Bren's full bio below. In this episode, Bren takes me through his thoughts, mistakes and experience. From the political to the extremely technical, from the huge obstacles to the amazing opportunities, he paints an exciting vision for the future of the seaweed industry. The conversation covers several topics, including pollution farming, climate change, economic inequality, the Wall Street framework of the unicorn, creating a story for the new era, the solution movement, the role of individuals, the economic models and technical innovation. * Check out the ⁠Inside Seaweed Newsletter⁠! Just one short email per month, no spam and you can cancel at any time. Would you like to get a super short email from me every month, with three actionable insights for your seaweed business? I will search the seaweed industry for the most important lessons, the most useful conclusions and relevant actions, condensed into a half page that I will share with you, each month. It's easy to sign up and just as easy to cancel. If you'd like to give it a try, head over to ⁠insideseaweed.com ⁠ * Useful Links:Eat Like a Fish: My Adventures Farming the Ocean to Fight Climate ChangeGreenWaveGreenWave: Regenerative Ocean Farming HubGreenWave: Regenerative Ocean Farming Hub - GET STARTEDwww.insideseaweed.comMastermind Group: www.insideseaweed.com/group * Bren Smith's full bio:Bren Smith, GreenWave Co-Executive Director and Owner of Thimble Island Ocean Farm, pioneered the development of regenerative ocean farming. A lifelong commercial fisherman, he was named one of Rolling Stone magazine's “25 People Shaping the Future” and featured in TIME magazine's “Best Inventions of 2017”. Bren is the winner of the Buckminster Fuller Prize and the Curt Bergfors Food Planet Prize and has been profiled by 60 Minutes, CNN, The New Yorker, Wall Street Journal, National Geographic, and elsewhere. He is an Ashoka, Castanea, and Echoing Green Climate Fellow and James Beard Award-winning author of Eat Like a Fish: My Adventures Farming the Ocean to Fight Climate Change. * Inside Seaweed's host is Fed DeGobbi, get in touch on ⁠LinkedIn⁠, ⁠Twitter⁠, or directly via ⁠email⁠. Please send in your feedback: what do you want to hear more or less of? any suggestions? Would love to hear what you think!

What if there are ways to sustainably harvest protein and nutritious vegetables from the seas in ways that restore coastlines, local economies, produces abundant food, and sequesters vast amounts of carbon dioxide? Pathfinding ocean farmer Bren Smith has cultivated a breakthrough method of near-shore aquaculture called 3-D Ocean Farming, which has the potential to transform our relationship with the ocean, make room again for the flourishing wild diversity of ocean animals, and launch a novel, delicious and authentically sustainable cuisine along with way. Featuring Bren Smith, co-executive director and co-founder of GreenWave and owner of Thimble Island Ocean Farm, pioneered the development of regenerative ocean farming. Bren is the winner of the 2015 Buckminster Fuller Challenge award. He is an Ashoka, Castanea, and Echoing Green Climate Fellow and James Beard Award-winning author of Eat Like a Fish: My Adventures Farming the Ocean to Fight Climate Change. Resources Video of Bren Smith speaking at Bioneers 2016 This is an episode of the Bioneers: Revolution from the Heart of Nature series. Visit the radio and podcast homepage to find out how to hear the program on your local station and how to subscribe to the podcast.

A brand new Global Goals Podcast.Some say our oceans are the second lungs of the planet. Not surprising, considering they produce over 50% of the worlds oxygen. But this life-source has been devastated by human activity. In this episode, Gail and Loyiso dive into Goal 14 of the UN's SDGs, as they explore the impact of rising sea levels, who is being affected and what we can do to protect them. They discover a promising alternative to overfishing and ask a marine biologist if it's okay to go on a beach holiday. Plus: An Idiot's Guide to Saving our Oceans in 30 seconds. Featuring:Shauna Aminath, the Maldives' Minister of Environment, Climate Change and Technology.Sabra Noordeen, the Maldives' Special Envoy for Climate Change.Bren Smith, Restorative ocean farmer, co-founder of GreenWave, and author of Eat Like a Fish.Dr Emma Camp, Marine Biologist and co-founder of the Coral Nurture Program. Hosts:Gail Gallie, Co-founder of Project Everyone.Loyiso Madinga, Comedian Find out more at globalgoals.org/ Hosted on Acast. See acast.com/privacy for more information.

Today our friend Jasmine is talking to ocean farmer Bren Smith! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tonight our friend Jasmine is back with Bren Smith to find out more about a seaweed called kelp! Learn more about your ad choices. Visit podcastchoices.com/adchoices

In the last episode of Boston Public Radio in 2021, we're bringing you some of our favorite chefs from recent months. Joanne Chang talks about her latest book inspired by her baking journals, “Pastry Love: A Baker's Journal of Favorite Recipes.” Chang is a James Beard Award–winning pastry chef. Bren Smith shares different ways to eat kelp in his book “Eat Like a Fish: My Adventures Farming the Ocean to Fight Climate Change.” Smith is a former commercial fisherman and executive director of the non-profit GreenWave, focused on regenerative farming in water ecosystems. Jacques Pépin and Shorey Wesen discuss cooking together as grandfather and granddaughter as part of their latest collaboration, the cookbook “A Grandfather's Lessons: In the Kitchen with Shorey.” Pépin is a chef, author and PBS contributor. Wesen is his granddaughter and cookbook collaborator. Dolores Huerta talks about why her work as a labor leader for farm workers' rights remains as relevant today as it was in the 1960s, and about coining the phrase “Sí, se puede.” Huerta is an activist and co-founder of the National Farmworkers Association alongside Cesar Chaves. Nathan Myhrvold dives into the world of bread baking with his latest cookbook, a 50 pound, six-volume series titled “Modernist Bread, The Art and Science.” Myhrvold is a Microsoft executive turned experimental chef and founder of The Cooking Lab. Marcus Samuelsson highlights Ethiopian, Swedish and other international cuisines in talking about his PBS show “No Passport Required.” Samuelsson is a global restaurateur, chef and TV host. Andrew Li and Irene Li share food and tips from their latest cookbook, which they wrote with their sister Margaret Li: “Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen.” Andrew Li and Irene Li are co-founders of the restaurant Mei Mei, along with their sister Margaret Li. Christopher Kimball previews his latest Milk Street cookbook, “Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine.” Kimball is the founder of Milk Street, a food media company which produces Christopher Kimball's Milk Street Magazine. He's also the host of Milk Street Radio and Milk Street TV.

As part of our series about oceans, we're featuring a special bonus episode from our friends at Gimlet's How to Save a Planet. Hosts Alex Blumberg and Ayana Elizabeth Johnson explore how seaweed and giant kelp can help us address climate change and how fisherman Bren Smith has become kelp's unlikely evangelist. Listen to more episodes of How to Save a Planet on Spotify, including part II of Bren Smith's story. Follow How to Save a Planet and host Alex Blumberg and Ayana Elizabeth Johnson on Twitter. (Warning: This episode contains some explicit language).

We introduce the second season of Heat of the Moment, a podcast that, like And Now The Hard Part, tells stories from the front lines of one of the world's biggest challenges: the climate crisis.In this episode of Heat of the Moment, we take a look at one of the most innovative ways we can cut greenhouses from our global food production: kelp. Our guest, Bren Smith, a regenerative ocean farmer in Connecticut, is leading the way on rethinking how we might farm our oceans by developing polyculture practices for farming shellfish, seaweeds, and kelps. See acast.com/privacy for privacy and opt-out information.

Bren Smith has spent his life on the water. After seeing firsthand the harsh effects of commercial fishing on the climate, he wanted to find a more environmentally friendly way to do what he loved. In 2013, he founded the non-profit GreenWave to teach regenerative ocean farming techniques to fishermen across the world. He gives his Brief But Spectacular take on making a living on a living planet. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

Bren Smith has spent his life on the water. After seeing firsthand the harsh effects of commercial fishing on the climate, he wanted to find a more environmentally friendly way to do what he loved. In 2013, he founded the non-profit GreenWave to teach regenerative ocean farming techniques to fishermen across the world. He gives his Brief But Spectacular take on making a living on a living planet. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

Bren Smith has spent his life on the water. After seeing firsthand the harsh effects of commercial fishing on the climate, he wanted to find a more environmentally friendly way to do what he loved. In 2013, he founded the non-profit GreenWave to teach regenerative ocean farming techniques to fishermen across the world. He gives his Brief But Spectacular take on making a living on a living planet. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

On today's episode of Heat of the Moment, we take a look at one of the most innovative ways we can cut greenhouses from our global food production: kelp. Our guest, Bren Smith, a regenerative ocean farmer in Connecticut, is leading the way on rethinking how we might farm our oceans by developing polyculture practices for farming shellfish, seaweeds, and kelps.This is a big week for the climate. Leaders from all over the world are meeting in Glasgow at the Conference of the Parties, also known as COP26. It's an important time to stay up to date on the latest news coming out of the COP. And one of the best ways to do that is with a Foreign Policy subscription. Head over to foreignpolicy.com to sign up and use the code “HOTM” (for Heat of the Moment) to get a 10% discount. See acast.com/privacy for privacy and opt-out information.

In this episode, we talk with Bren Smith, a former commercial fisherman who is now the co-founder and co-executive director of Greenwave, a nonprofit dedicated to creating jobs and protecting the oceans through regenerative ocean farming.  The oceans are taking a beating from climate change. It's estimated that they have absorbed nearly a third of the carbon released by humans. This creates a whole host of problems as the carbon dissolves in saltwater, making it more acidic while making it harder for calcifying organisms like oysters and coral to grow.  Fishermen like Bren are on the front lines of the changing climate, but Bren shares how the oceans can be a source of renewal. Bren discusses how his inexpensive system for regenerative ocean farming avoids the vices of land-based agriculture: it requires no inputs of pesticides, fresh water, or even land. But, it produces nutrient dense foods while absorbing carbon and nitrogen, creating habitat, reducing local ocean acidification, and mitigating the impact of storm surges. Bren shares what motivated him to provide open access to his farming designs, why he started a nonprofit, and how he evaluates new market opportunities that can support ocean farmers. Talking with Bren left us more optimistic about the future of the planet and we hope his story will inspire you as well.  Links:Greenwave (includes visuals of the Renerative Ocean Farm)Patagonia Provisions Short Film on Kelp Farming and GreenwaveBren Smith's book, “Eat Like a Fish” Episode recorded: September 16, 2021 

Today on Boston Public Radio we're on tape, replaying some of our favorite conversations about food and cooking: Joanne Chang talks about her latest book inspired by her baking journals, “Pastry Love: A Baker's Journal of Favorite Recipes.” Chang is a James Beard award winning pastry chef. Bren Smith shares different ways to eat kelp in his book “Eat Like a Fish: My Adventures Farming the Ocean to Fight Climate Change.” Smith is a former commercial fisherman and executive director of the non-profit GreenWave, focused on regenerative farming in water ecosystems. Dolores Huerta talks about why her work as a labor leader for farm workers' rights remains as relevant today as it was in the 1960s, and about coining the phrase “Sí, se puede.” Huerta is an activist and co-founder of the National Farmworkers Association alongside Cesar Chaves. Andrew Li and Irene Li share food and tips from their latest cookbook, which they wrote with their sister Margaret Li: “Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen.” Andrew Li and Irene Li are co-founders of the restaurant Mei Mei, along with their sister Margaret Li.

In this second of a two-part program, we plunge into the mind-bending proposition that we get a second chance to remake our broken food economy. Bren Smith, co-founder and co-Executive Director of GreenWave, has created a revolutionary polycultural farming model that has low upfront costs, is easily scalable, and can help mitigate climate change. It's called regenerative ocean farming and aims to redesign the food economy away from destructive profit-driven practices and agribusiness monopolies in favor of democratizing the food economy.

In this first of a two-part program, we take a deep dive into regenerative ocean farming, an extraordinarily productive and low-impact way of producing vast quantities of food for a growing population. It has the potential to re-make agriculture from the bottom up, while regenerating oceans, farmlands, farmer livelihoods, and the climate.  With Bren Smith, co-executive director and co-founder of GreenWave. 

Boston Public Radio is on tape today, bringing you BPR's cookbook – conversations with some of our favorite chefs from over the years. Joanne Chang talks about her latest book inspired by her baking journals, “Pastry Love: A Baker's Journal of Favorite Recipes.” Chang is a James Beard award winning pastry chef. Bren Smith shares different ways to eat kelp in his book “Eat Like a Fish: My Adventures Farming the Ocean to Fight Climate Change.” Smith is a former commercial fisherman and executive director of the non-profit GreenWave, focused on regenerative farming in water ecosystems. Jacques Pépin and Shorey Wesen discuss cooking together as grandfather and granddaughter as part of their latest collaboration, the cookbook “A Grandfather's Lessons: In the Kitchen with Shorey.” Pépin is a chef, author and PBS contributor. Wesen is his granddaughter and cookbook collaborator. Dolores Huerta talks about why her work as a labor leader for farm workers' rights remains as relevant today as it was in the 1960s, and about coining the phrase “Sí, se puede.” Huerta is an activist and co-founder of the National Farmworkers Association alongside Cesar Chaves. Nathan Myhrvold dives into the world of bread baking with his latest cookbook, a 50 pound, six-volume series titled “Modernist Bread, The Art and Science.” Myhrvold is a Microsoft executive turned experimental chef and founder of The Cooking Lab. Marcus Samuelsson highlights Ethiopian, Swedish and other international cuisines in talking about his PBS show “No Passport Required.” Samuelsson is a global restaurateur, chef and TV host. Andrew Li and Irene Li share food and tips from their latest cookbook, which they wrote with their sister Margaret Li: “Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen.” Andrew Li and Irene Li are co-founders of the restaurant Mei Mei, along with their sister Margaret Li. Christopher Kimball previews his latest Milk Street cookbook, “Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine.” Kimball is the founder of Milk Street, a food media company which produces Christopher Kimball's Milk Street Magazine. He's also the host of Milk Street Radio and Milk Street TV.

When Hurricanes Irene and Sandy wiped out Bren Smith's traditional oyster farm in the Long Island Sound two years in a row, he knew it was a wake-up call on the climate crisis. Starting yet again from scratch in a life of restarts, Bren began experimenting with ocean farming. Fast forward ten years: Bren is now recognized as the founder, leader and trailblazer of the regenerative ocean farming movement - a proven way of growing food that helps solve the climate crisis by sequestering carbon. Bren knows it works because he does it himself: he grows abundant quantities of shellfish and edible ocean plants at his Thimble Island Ocean Farm along the Connecticut coastline. Unlike land-based agriculture, Bren's ocean farming system requires no inputs of food, freshwater or fertilizer. And rather than contributing to the fertilizer pollution problem that causes ocean dead zones, regenerative ocean farming actually removes fertilizer pollutants that are running off of land-based farms into the ocean. Fish also thrive near the healthy ecosystem created by his ocean farm. Bren is passionate about growing food in a way that heals the planet but maybe even more passionate about creating good-paying jobs that give workers ownership and independence. So he founded and leads GreenWave, a non-profit that helps people launch and operate regenerative ocean farms all over the country. And he's become a leading spokesperson for the Blue New Deal -- a set of policies to put people to work in good jobs growing food in the ocean in ways that enhance ocean health and mitigate the climate crisis. In our conversation with Bren, he explains how regenerative ocean farming works, how it can feed the planet, create jobs, and help us heal a wounded planet. He discusses his must-read book, Eat Like a Fish: My Adventures Farming the Ocean to Fight Climate Change. And he shares his incredible life journey from Newfoundland fishing community to being jobless in the U.S. to ocean farming visionary. Join us on the Mother Earth Podcast to learn more about this critical movement that just might save the planet.

A commercial fisherman turned kelp and oyster farmer, Bren's award-winning book, Eat Like a Fish, shows us how our oceans offer up a scalable solution to our global climate crisis.Breaking down the walls between land and sea, learn about Bren's polyculture farming model with GreenWave and his regenerative ocean farm on Thimble Island. We talk about how kelp is set to be the superfood of the future, with Bren telling us that it contains more vitamin C than orange juice, more calcium than milk and more protein than soybeans. Plus, it has the power to sequester five times more carbon than land-based plants. This is a profoundly personal episode that brings us real hope for the future. 

Bren Smith, who grew up fishing and fighting, is now part of a movement that seeks to feed the planet while putting less environmental stress on it. He makes his argument in a book called Eat Like a Fish; his secret ingredient: kelp. But don't worry, you won't have to eat it (not much, at least). Hosted by Stephen Dubner.

Bren Smith, who grew up fishing and fighting, is now part of a movement that seeks to feed the planet while putting less environmental stress on it. He makes his argument in a book called Eat Like a Fish; his secret ingredient: kelp. But don't worry, you won't have to eat it (not much, at least). An installment of The Freakonomics Radio Book Club.

In celebration of New York state passing Bill S6532A, permitting underwater kelp cultivation, we're re-playing one of our coolest (and most entertaining) episodes. Kelp could be THE crop of the 21st century. But why? Listen in to find out. In Episode 81, Quinn & Brian discuss: legalizing the weed of the sea. Our guests are Bren Smith and Tom Ford, two fine, clean-living gentlemen who are out on the water every day. They're trying to change the way that we eat to our benefit and, more importantly, the ocean's benefit (which seems obvious to us, but apparently is not). Bren Smith started The Thimble Island Ocean Farm, dedicated to restorative ocean farming, and is Executive Director and Co-Founder of GreenWave, a nonprofit supporting a new generation of ocean farmers to feed the planet and build a blue-green economy in the era of climate change.  Tom Ford is Executive Director of The Bay Foundation, Director of the Santa Monica Bay National Estuary Program, and Co-Director of the Coastal Research Institute at Loyola Marymount University – all of which adds up to him being a super smart guy with a lot of ideas about how we can improve both the ocean and our lives. As we'll learn today, some of them are surprisingly cheap and easy! Have feedback or questions? http://www.twitter.com/importantnotimp (Tweet us), or send a message to questions@importantnotimportant.com Important, Not Important Book Club: “https://www.amazon.com/registry/wishlist/3R5XF4WMZE0TV/ref=cm_sw_r_cp_ep_ws_2Gr8Ab6RS5WF3 (The Lorax & In a Fisherman's Language)” https://bookshop.org/shop/importantnotimportant (https://bookshop.org/shop/importantnotimportant) Links: GreenWave: https://www.greenwave.org/ (www.greenwave.org) The Bay Foundation: https://www.santamonicabay.org/ (www.santamonicabay.org/) “Eat Like a Fish” by Bren Smith: https://www.amazon.com/Eat-Like-Fish-Adventures-Restorative-ebook/dp/B07GMYJJWM (www.amazon.com/Eat-Like-Fish-Adventures-Restorative-ebook/dp/B07GMYJJWM) “Is Seaweed the Next Superfood?”: https://www.newyorker.com/magazine/2015/11/02/a-new-leaf (www.newyorker.com/magazine/2015/11/02/a-new-leaf) Connect with us: Subscribe to our newsletter at http://importantnotimportant.com/ (ImportantNotImportant.com)! Follow us on Twitter: http://twitter.com/ImportantNotImp (twitter.com/ImportantNotImp) Follow Quinn: http://twitter.com/quinnemmett (twitter.com/quinnemmett) Follow Brian: https://twitter.com/beansaight (twitter.com/beansaight) Like and share us on Facebook: http://facebook.com/ImportantNotImportant (facebook.com/ImportantNotImportant) Intro/outro by Tim Blane: http://timblane.com/ (timblane.com) Important, Not Important is produced by http://crate.media/ (Crate Media) Support this podcast

Bren Smith presents a restorative option in sustainable marine practices - reimagining the role of fishermen as farmers. This talk was filmed at TEDxBermuda. All TEDx events are organized independently by volunteers in the spirit of TED's mission of ideas worth spreading. To learn more about TEDxSHORTS, the TEDx program, or give feedback on this episode, please visit http://go.ted.com/tedxshorts. Follow TEDx on Twitter: https://twitter.com/TEDx Follow TEDx on Instagram: https://www.instagram.com/tedx_official Like TEDx on Facebook: https://www.facebook.com/TEDxEvents

When the cod disappeared from the Grand Banks of his Newfoundland home, fisherman Bren Smith saw the light. He realised that we need a new relationship with the oceans- the age of the hunter-gatherers was over and the time of the ocean farmers had begun. After many years of trial and error he developed a new farming system that produces thousands of tonnes of shellfish and edible seaweed, cleans the oceans and absorbs our carbon emissions. Tom Heap meets Bren and takes a trip to the seaweed farm of the Scottish Association for Marine Science to see if the new techniques in ocean farming can be replicated around the islands and sea lochs of the west coast of Scotland. Dr Tamsin Edwards of King's College, London, joins Tom to calculate just how much of our carbon emissions might be swallowed by farming the oceans. Producer: Alasdair Cross Researcher: Sarah Goodman Produced in conjunction with the Royal Geographical Society. Particular thanks for this episode to Professor Jennifer Smith of the University of California San Diego and Professor Michael Graham of San José State University.

Tonight our friend Jasmine is back with Bren Smith to find out more about a seaweed called kelp!

Today our friend Jasmine is talking to ocean farmer Bren Smith!

Fundada em 2014, pelo pescador Bren Smith, a GreenWave é uma empresa americana sem fins lucrativos que criou um sistema inovador para o cultivo vertical de marisco e algas marinhas, através de cordas ancoradas no fundo do oceano.Através de sensores, o sistema permite a recolha de dados, em tempo real, sobre o desenvolvimento do cultivo, funcionando também como uma “floresta tropical” no oceano, que permite às algas captar carbono e azoto, convertendo CO2 em oxigénio. A GreenWave disponibiliza esta solução inovadora em open-source, apoiando futuros empreendedores no lançamento dos seus próprios sistemas de cultivo, e tem já como meta ajudar a criar de mais de 10 mil sistemas de cultivo vertical.Saiba mais sobre inovação e nova economia em supertoast.pt. 

So, what do you do with 579 pounds of seaweed? In our last episode, we ventured into the ocean to learn how seaweed farming can help solve climate change. In part II, we ask: What do we do with all that kelp? Plus our team does some seaweed R&D of its own and discovers...green scones? Calls to action Check out the New York State Assembly Bill A4213 on seaweed cultivation and for residents of New York, check out the petition. Encourage innovation with kelp: Whether you work in fertilizers, plastics, cosmetics, or any industry, you can encourage your company to do R&D with kelp. Maybe it could serve as a substitute for less climate-friendly ingredients and materials. And if you need a middleman to source from, check out The Crop Project, founded by Casey Emmet whom we interviewed this episode. Consider kelp products: If you are interested in making any kelp flour recipes, do a search for online retailers and don’t forget to share what you make! Send photos, video or audio to howtosaveaplanet@spotify.com Learn more Read Dune Lankard’s amazing piece in the GreenWave newsletter, A Native Perspective on Regenerative Ocean Farming. Also check out Duke’s organization, Native Conservancy. Emily Stengel, Bren Smith’s co-founder and co-executive director of GreenWave, also wrote about regenerative ocean farming in Ayana’s anthology All We Can Save. Go have a read (or listen)! Watch “The Future of Seafood,” a discussion that Ayana moderated with Bren Smith and Sean Barrett of Dock to Dish.

Seaweed and giant kelp are sometimes called “the sequoias of the sea.” Yet at a time when so many people are talking about climate solutions and reforestation — there aren’t nearly enough people talking about how the ocean can be part of that. In part one of our two-part series, we go out on the water to see how seaweed can play a role in addressing climate change, and how a fisherman named Bren Smith became kelp’s unlikely evangelist. Calls to action:  Check out Bren Smith's book called “Eat Like a Fish” Check out Bren’s nonprofit GreenWave: A simple and direct way to help is to support GreenWave’s work, whose team is building 10 reefs and sponsoring 500 farms in the next five years. Start your own hatchery, farm, or underwater garden: Check out the University of Connecticut and Ocean Approved manuals and GreenWave’s Regenerative Ocean Farming toolkit.  Study ocean agriculture through the Algae Technology Education Consortium (ATEC) at the community college level or through Coursera courses Intro to Algae and Algae Biotechnology. If you take an action we recommend in one of our episodes, do us a favor and tell us about it! We’d love to hear how it went and what it felt like. Record a short voice memo on your phone and send it to us at howtosaveaplanet@spotify.com. We might use it in an upcoming episode.

Bren Smith is a commercial fisherman turned ocean farmer, author of the book “Eat Like a Fish,” and the founder of GreenWave, a network of regenerative ocean farms found worldwide. Join us in today’s episode as we discuss how Bren decided to make the leap from commercial fishing in some of the world’s most hostile fisheries to aquaculture and, ultimately, regenerative ocean farming. We discuss how 3D farming is the farm of the future and how kelp is the new kale, and how YOU, today, can help make a big impact on our oceans. Support the show (http://patreon.com/marinebiolife)

What if there was something that could feed humans, provide good paying jobs, benefit the health of the oceans, mitigate climate change, feed livestock, fertilize soil, help coastal Indigenous communities achieve food sovereignty, and create a biodegradable plastic? Enter: Seaweed. Bren Smith is a former commercial fisherman turned ocean farmer. As a driver of this modern method of regenerative ocean farming, Bren has been named one of Rolling Stone magazine’s “25 People Shaping the Future” and featured in TIME magazine’s “Best Inventions of 2017”. Bren founded the organization GreenWave, which works with fishermen and coastal communities to enter the world of regenerative ocean farming, a mix of growing seaweed and shellfish in the open ocean. Bren speaks with us about this work, getting creative with our approach to climate solutions and job creation, and finding ways to breathe life into the oceans and coastal communities. He provides insight and calls to action for those in the fishing industry, policymakers, consumers, and those in all sectors seeking resiliency. GreenWave: https://www.greenwave.org @GreenWaveORGBren's book: Eat Like a Fish: My Adventures Farming the Ocean to Fight Climate Change (James Beard Award Winner): https://www.penguinrandomhouse.com/books/547069/eat-like-a-fish-by-bren-smith/ Subscribe to the Stories for Action podcast and share with friends, to hear other inspiring stories from those taking bold action, to help you find your role in advancing a thriving planet.Stories for Action is a media hub that uses the power of storytelling to advance a thriving planet for all. Submit your story or contact us to help you share your call to action through media at https://www.storiesforaction.org or @storiesforaction on Facebook & Instagram.#oceans #fishing #kelp #seaweed #climate #food #solutions #climateaction #greenwave #fish

When ordering fish and chips are you only considering fried or grilled? Perhaps consumers should think about which fish was sustainably caught.

We go behind the scenes with Bren Smith, who lived the dangerous life of a fisherman on the Bering Sea. He talks about his transformation from chasing big fish on the high seas to growing sustainable sea greens. Plus, Ana Roš shares Slovenian cuisine from the Soča Valley; Martha Barnette and Grant Barrett decode the meaning of edible flower names; and we whip up silky Maple-Whiskey Pudding Cakes. See acast.com/privacy for privacy and opt-out information.

Imagine taking an entire farm and putting it underwater in the ocean.  Now imagine that the crops you grow don't need to be watered and don’t need pesticides, fertilizer, feed, or soil to grow.  Then imagine that this farm soaks up loads of carbon and nitrogen to help mitigate global warming.  And then imagine that the food it creates is a nutrient-dense superfood that’s low in fat and calories. That’s the power of regenerative ocean farming!   In this episode I’m joined by author and ocean farmer, Bren Smith. Bren pioneered the development of regenerative ocean farming and was named one of Rolling Stone magazine’s “25 People Shaping the Future” as well as being featured in TIME magazine’s “Best Inventions of 2017”. He's also the co-founder of GreenWave, a non-profit that trains and supports regenerative ocean farmers.   Tune in to learn… -How a seaweed supplement fed to cows reduces their methane emitting burps, -About the McDonald’s Seaweed Burger from the 90’s, -That kelp is full of vitamins, minerals, phytonutrients, amino acids, omega-3 fats, and fibre, -How to start your own ocean farm (& make a good living too), -How to cook with seaweed, -Where to by seaweed, -& so much more!   Learn more at https://www.greenwave.org/   Grab your copy of Bren’s book, Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer. Available on IndieBound at https://www.indiebound.org/book/9780451494542 And on Amazon at https://amzn.to/36zlhdE   --------------------------------   If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts? It takes less than 60 seconds, and it really makes a difference in helping to convince hard-to-get guests.   For more episodes visit https://www.curiosityness.com/   Connect with Curiosityness... YouTube: https://www.youtube.com/c/curiosityness Instagram: https://www.instagram.com/curiositynesspodcast/ Twitter: https://twitter.com/Curiositynesstv Facebook: https://www.facebook.com/curiosityness   Get your FREE Curiosityness sticker at https://www.curiosityness.com/freesticker/   Find Travis, the host of Curiosityness, on Instagram: https://www.instagram.com/travderose/ Or send him an email to travis@curiosityness.com

Listen to Bren's Ted Talk 

Note: We’re on tape today, replaying some of our favorite conversations.  On Today’s Boston Public Radio Actor Ed Asner discussed his new play, called "God Help Us!” Restauranteurs Andrew Li and Irene Li talked about their new cookbook, which they wrote with their sister Margaret Li, called "Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from our Chinese-American Kitchen." Bren Smith, a former commercial fisherman, discussed his new memoir, “Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer." Writer Christopher Castellani discussed his latest novel, "Leading Men." US Women’s National Team Soccer player Sam Mewis stopped by the GBH studio days after winning the Women’s World Cup Championship.

Today our friend Jasmine is talking to ocean farmer Bren Smith!

Tonight our friend Jasmine is back with Bren Smith to find out more about a seaweed called kelp!

Happy New Year! Enjoy our first episode of the next decade with ocean farmer and longtime YSFP friend, Bren Smith. We feature his new book, Eat Like A Fish: My Life as a Fisherman Turned Restorative Ocean Farmer. What does it take to build an economy for ocean farming? Training and empowering a new generation … Continue reading Bren Smith: Eat Like A Fish →

In Episode 81, Quinn & Brian discuss: Legalizing the weed of the sea. Our guests are Bren Smith and Tom Ford, two fine, clean-living gentleman who are out on the water, every day, trying to change the way that we eat and use the ocean to our benefit — and, more importantly, to the ocean’s benefit (which seems obvious to us, but apparently is not). Bren started the Thimble Island Ocean Farm, a farm dedicated to restorative ocean farming, and is the Executive Director and co-founder of GreenWave, a nonprofit supporting a new generation of ocean farmers feeding the planet and building a blue-green economy in the era of climate change. Tom Ford is Executive Director of The Bay Foundation, Director of the Santa Monica Bay National Estuary Program, and Co-Director of the Coastal Research Institute at Loyola Marymount University — all of which adds up to him being a super smart guy with a lot of ideas about how we can improve both the ocean and our lives, and as we’ll learn today, some of them are surprisingly cheap and easy! Want to send us feedback? Tweet us, email us, or leave us a voice message! Trump’s Book Club: The Lorax & In a Fisherman's Language: https://www.amazon.com/registry/wishlist/3R5XF4WMZE0TV/ref=cm_sw_r_cp_ep_ws_2Gr8Ab6RS5WF3 Links: Have feedback or questions? Send a message to funtalk@importantnotimportant.com Leave us a voice message: anchor.fm/important-not-important/message GreenWave: www.greenwave.org The Bay Foundation: www.santamonicabay.org/ Eat Like a Fish by Bren Smith: www.amazon.com/Eat-Like-Fish-Adventures-Restorative-ebook/dp/B07GMYJJWM “Is Seaweed the Next Superfood?”: www.newyorker.com/magazine/2015/11/02/a-new-leaf Connect with us: Subscribe to our newsletter at ImportantNotImportant.com! Check out our Morning Show and other daily bite-size content on Instagram: instagram.com/ImportantNotImportant Leave us a voice message: anchor.fm/important-not-important/message Follow Quinn: twitter.com/quinnemmett Follow Brian: twitter.com/briancolbertken Follow us on Twitter: twitter.com/ImportantNotImp Like and share us on Facebook: facebook.com/ImportantNotImportant Pin us on Pinterest: pinterest.com/ImportantNotImportant Tumble us or whatever the hell you do on Tumblr: importantnotimportant.tumblr.com Intro/outro by Tim Blane: timblane.com Support this podcast

While many forms of aquaculture have wreaked havoc on ecosystems, fisherman-turned-ocean farmer Bren Smith says farming the world’s oceans could help solve the climate crisis—if we do it right. In the wake of the dire report on the state of the oceans from the UN’s Intergovernmental Panel on Climate Change (IPCC), host Lisa Held talks to Smith about his method of 3D restorative ocean farming (which requires zero inputs and can sequester carbon), his new book, Eat Like a Fish, and how he’s training other young farmers to grow food at sea, via his non-profit organization GreenWave.The Farm Report is a Heritage Radio Network show, recorded live on Full Service Radio at the LINE Hotel in Adams Morgan, Washington DC.The Farm Report is powered by Simplecast.

Today on Boston Public Radio: Actor Ed Asner joined Jim and Margery to talk about his new play God Help Us! Andrew Li and Irene Li joined Jim and Margery to talk about their new cookbook, which they wrote with their sister Margaret Li called** "**Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from our Chinese-American Kitchen." Bren Smith, a former commercial fisherman discussed his new memoir "Eat Like A Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer." Writer Christopher Castellani discussed his latest novel, "Leading Men." US Women’s National Team Soccer player Sam Mewis joined BPR days after winning the women’s World Cup Championship.

This episode we welcome Bren Smith (http://www.futureoffish.org/profile/bren-smith) into our kitchen for his memoir, Eat Like a Fish (https://www.booklarder.com/books/info/eat-like-a-fish-my-adventures-as-a-fisherman-turned-restorative-ocean-farme). A former commercial fisherman, Bren chats with local food writer Sara Dickerman (http://saradickerman.com/) about his story, experience and his current efforts to aid ocean restoration. Enjoy this talk and purchase your copy of Eat Like a Fish (https://www.booklarder.com/books/info/eat-like-a-fish-my-adventures-as-a-fisherman-turned-restorative-ocean-farme) here. Eat Like a Fish https://files.fireside.fm/file/fireside-uploads/images/1/199050da-a97f-4b71-bd06-c02fc80ac185/uFac6eH1.jpeg Special Guests: Bren Smith and Sara Dickerman.

food & wine lifestyle nantucket NPR ocean farmer book Eat Like Fish

After the last two episodes of setting up the exact problems we are facing with our oceans, I interview Bren Smith of Green Wave about his insightful company and what they are doing in order to provide protein to the world with low environmental impact. 

Episode Eighty One Show Notes CW = Chris WolakEF = Emily FinePurchase Book Cougars Swag on Zazzle!If you’d like to help financially support the Book Cougars, please consider becoming a Patreon member. You can DONATE HERE. If you would prefer to donate directly to us, please email bookcougars@gmail.com for instructions.Join our Goodreads Group!We have a BookTube Channel – please check it out here, and be sure to subscribe!Please subscribe to our email newsletter here.– Currently Reading –The Dutch House – Ann Patchett (EF) release date 9/24/19Middlemarch – George Eliot (CW) – Just Read –The Butterfly Girl – Rene Denfeld (EF) release date 10/1/19A Well-Read Woman: The Life, Loves, and Legacy of Ruth Rappaport – Kate Stewart (CW)Chris wrote a review of this book on her blog.Never Have I Ever – Joshilyn Jackson (EF) release date 7/30/19The Hotel Neversink – Adam O’Fallon Price (CW) 8/6/19City of Girls – Elizabeth Gilbert (EF)Evie Drake Starts Over – Linda Holmes (EF)If You Want to Make God Laugh – Bianca Marais (CW)(EF)Chris wrote a review of this book on her blog.– Biblio Adventures –Chris presented a paper, and generally immersed herself in all things CATHER, at the 17th International Willa Cather Seminar. She went on several field trips including the, Willow Shade (the home where Willa lived with her family for her first nine years, Capon Springs, National Museum of American History and Culture, Winchester Book Gallery, and The Handley Library. She wrote about the Handley Library on her blog.Emily did a lot of traveling including: Ireland: Dubray Books & Trinity LibraryPortugal: Bertrand LivreirosMichigan: McClean & Eakin BooksellersEmily attended a joint event with RJ Julia Booksellers and Meigs Nature Center featuring Bren Smith and his book Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer– Upcoming Jaunts –July 24, 2019 – Wesleyan RJ Julia, Bianca Marais author of If You Want to Make God Laugh in conversation with Jennifer Blankfein.July 25, 2019 – RJ Julia Booksellers, Jill Abramson author of Merchants of Truth: The Business of News and the Fight for FactsJuly 25, 2019- The Willa Cather Book Club at Bookclub Bookstore & MoreJuly 31, 2019 – Savoy Bookshop & Café, Lisa Taddeo author of Three Women– Upcoming Reads –Fleishman Is in Trouble – Taffy Brodesser-Akner– Author Spotlight – 48 PEAKS: Hiking and Healing in the White Mountains – Cheryl SuchorsAuthor Website: www.cherylsuchors.comFacebook: Cheryl-Suchors-authorTwitter: @cherylsuchorsInstagram: @cherylsuchorsTilda’s Promise – Jean P. MooreAuthor Website: www.jeanpmoore.com (Be sure to check out the Book Group tab!) Facebook: /JeanPMooreAuthorTwitter: @jean_pmooreInstagram: @jeanpmoore– Also Mentioned –Also by Rene Denfeld: The Child Finder and The EnchantedMeg, Jo, Beth, Amy: The Story of Little Women and Why It Still Matters – Anne Boyd RiouxThe Shining – Stephen KingEat, Pray, Love – Elizabeth GilbertPop Culture Happy Hour podcastThe Omnivore’s Dilemma: A Natural History of Four Meals – Michael PollanGreenWaveShe Writes Press

Land-based food production is in crisis - driven by climate change & population increase. We have to grow 70% more food by 2050 to accommodate 2 billion more people on the planet (World Bank 2017). So with the oceans covering over 70% of the earth's surface surely there must be opportunities for food production there? We know fishing with large nets hasn't worked, putting fish stocks under a lot of pressure. And fish aquaculture has many negative impacts too. But today's guest Bren Smith from non-profit GreenWave is pioneering a new technique known as 3D ocean farming which is a no input, ecosystem restoring, carbon-storing innovation that could provide sustainable, affordable food and millions of jobs in the process. For more info head to www.greenwave.org

Today on Boston Public Radio: Chuck Todd, host of NBC’s “Meet the Press,” joined us on the line to talk about the debate over impeachment, Bill DeBlasio jumping into the 2020 race, and other political headlines. Then we opened up the lines and asked our listeners: Will the new anti-abortion laws in states like Georgia and Alabama turn you into a single-issue voter on abortion? Could it change the dynamics of the presidential race for you? Fifteen years ago this week, Massachusetts became the first state in the nation to allow same-sex marriage. WGBH News reporter Gabrielle Emmanuel spoke with the couple who started it all. Former State Judicial Court Chief Justice Margaret Marshall, who wrote the landmark opinion that legalized same-sex marriage in Massachusetts, looked back on the decision. Harvard health policy professor John McDonough looked at the role health care could play in the 2020 campaign. Former industrial trawler-turned-kelp-fisherman Bren Smith discussed his new book, “Eat Like A Fish.” Playwright Ryan Landry examined our soceity’s obsession with artificial scents.

Today our friend Jasmine is talking to ocean farmer Bren Smith!

Tonight our friend Jasmine is back with Bren Smith to find out more about a seaweed called kelp!

The earth's population is above 7.6 billion people. That's a lot of people who need to eat. Fishing is an especially large industry, but it's wreaking havoc for certain natural ecosystems and habitats. Some species are being fished in the tens of millions each year. Is there a better way? Bren Smith is a former fisherman who understood he was involved in a highly destructive industry. He then began working with a large salmon farm, but found it was essentially the same destruction. He began searching for a more sustainable way to fish and farm which led him to develop 3D ocean farms. What are 3D ocean farms? What sort of seafood is Bren able to farm? What are the benefits of 3D ocean farms versus traditional seafood farms?

What if there are ways to sustainably harvest protein and nutritious vegetables from the seas in ways that restore coastlines, local economies, produces abundant food, and sequesters vast amounts of carbon dioxide? Pathfinding ocean farmer Bren Smith has cultivated a breakthrough method of near-shore aquaculture called 3-D Ocean Farming, which has the potential to transform our relationship with the ocean, make room again for the flourishing wild diversity of ocean animals, and launch a novel, delicious and authentically sustainable cuisine along with way.

What if there are ways to sustainably harvest protein and nutritious vegetables from the seas in ways that restore coastlines, local economies, produces abundant food, and sequesters vast amounts of carbon dioxide? Pathfinding ocean farmer Bren Smith has cultivated a breakthrough method of near-shore aquaculture called 3-D Ocean Farming, which has the potential to transform our relationship with the ocean, make room again for the flourishing wild diversity of ocean animals, and launch a novel, delicious and authentically sustainable cuisine along with way.

Links CONTACT:  podcast@worldorganicnews.com   How farming giant seaweed can feed fish and fix the climate https://kevinswildside.wordpress.com/2017/07/31/how-farming-giant-seaweed-can-feed-fish-and-fix-the-climate/ Sunlight and Seaweed: An Argument for How to Feed, Power and Clean Up the World **** This is the World Organic News for the week ending 7th of August 2017. Jon Moore reporting! This week we are focussing upon a piece entitled: How farming giant seaweed can feed fish and fix the climate from the blog Kevin's Walk on the Wild Side. This covers a new book by Tim Flannery: Sunlight and Seaweed: An Argument for How to Feed, Power and Clean Up the World. Links in the show notes. In the past, I’ve been surprised at some of Flannery’s statements. A while back he was surprised at how quickly solar rooftop panels had taken off in Australia. After all, he’s projected 2030 or thereabouts for the level of usage we achieved by 2015. Little did he realise that price signals, rising power bills and increasingly cheaper solar panels, would drive the uptake of this technology. In this book young Flannery seems to have cottoned onto the possibilities of price signals combined with science. The sort of thing which created the Industrial Revolution and should reverse its unpleasant side effects, just in time, we all hope. So to the article. Kelp, a form of seaweed much less studied than it should be. You will recall the huge drop off in cattle methane production when fed seaweed as part of their diet from a few shows back. The phenomena discussed on this occasion continues the greenhouse gas abatement line.   Quote: The kelp draw in so much carbon dioxide that they help de-acidify the water, providing an ideal environment for shell growth. The CO₂ is taken out of the water in much the same way that a land plant takes CO₂ out of the air. But because CO₂ has an acidifying effect on seawater, as the kelp absorb the CO₂ the water becomes less acid. And the kelp itself has some value as a feedstock in agriculture and various industrial purposes. End Quote.   The kelp then becomes part of the solution to our current situation. But it is a supercharged part of that solution. The startup problems are enormous and subject to the vagaries of weather. The example cited in the article and the book is that of an enterprise off the coast of New Haven, Connecticut. Beginning in 2011 the kelp farmer, Bren Smith, was wiped out by storms, twice, Hurricanes Irene and Sandy. His enterprise 3D Ocean Farming is now profitable and ecologically stable. Because once a critical mass is achieved, kelp forests will survive these storms. They are have further useful effects as the Chinese have been aware for centuries.   Quote: The general concepts embodied by 3D Ocean Farming have long been practised in China, where over 500 square kilometres of seaweed farms exist in the Yellow Sea. The seaweed farms buffer the ocean’s growing acidity and provide ideal conditions for the cultivation of a variety of shellfish. Despite the huge expansion in aquaculture, and the experiences gained in the United States and China of integrating kelp into sustainable marine farms, this farming methodology is still at an early stage of development. End Quote   There are other advantages to ocean cropping beyond those already discussed is the relative speed of growth. Seaweed grows like bamboo in the wet w=season and every season is the wet season for seaweed. Growth rates 30 times those of land based agriculture are common. This provides many opportunities. As trees remove carbon dioxide from the atmosphere to create timber so the growth rates of seaweeds suck much more carbon dioxide from the oceans than do trees from the atmosphere. As the oceans are huge carbon sinks, absorbing carbon as a buffer to excessive atmospheric carbon, they are also somewhat supercharged to feed seaweed. One of the consequences of ocean carbon absorption is the acidification of oceans. This in turn leads to shellfish suffering thinning shells and weakening of already threatened coral reefs. The benefits keep piling up. And there has been academic work on the potential of kelp farming for biomass production of methane at the University of the South Pacific way back in 2012.   Quote: …could produce sufficient biomethane to replace all of today’s needs in fossil-fuel energy, while removing 53 billion tonnes of CO₂ per year from the atmosphere… This amount of biomass could also increase sustainable fish production to potentially provide 200 kilograms per year, per person, for 10 billion people. Additional benefits are reduction in ocean acidification and increased ocean primary productivity and biodiversity. End Quote   They further calculated that 9% of the ocean surface area would need to be converted to kelp farms. This is not inconsiderable area but a smaller area combined with terrestrial regenerative agriculture could still achieve useful results. Dr Brian von Hertzen has gone as far as to design kilometre square arrays for creating oceanic permaculture structures:   Quote: ...a frame structure, most likely composed of a carbon polymer, up to a square kilometre in extent and sunk far enough below the surface (about 25 metres) to avoid being a shipping hazard. Planted with kelp, the frame would be interspersed with containers for shellfish and other kinds of fish as well. There would be no netting, but a kind of free-range aquaculture based on providing habitat to keep fish on location. Robotic removal of encrusting organisms would probably also be part of the facility. The marine permaculture would be designed to clip the bottom of the waves during heavy seas. Below it, a pipe reaching down to 200–500 metres would bring cool, nutrient-rich water to the frame, where it would be reticulated over the growing kelp. End Quote   The possibilities this technology provides are only limited by our imaginations. The key is to avoid a monoculture of kelp which, in the wilds of the ocean, would be even more difficult to achieve than it is on land. Remembering that terrestrial monocultures are created with the use of herbicides, pesticides and artificial fertiliser, it seems financially prohibitive to grow anything other than a polyculture in the ocean. Win/win! I recommend you read both the article quoted from and Flannery’s monograph. There is hope in this time. The forces which created the industrial pollution, the rising levels of carbon dioxide, the possible release of methane from the tundra and rising sea levels will fight to maintain their entrenched positions of privilege within the economy but the alternatives are developing and developing in such a cost effective manner that price signals will overwhelm the rent seeking trenches being held by the remnants of the old order. There is indeed nothing more powerful than idea whose time has come. And on that happy note we will end this week’s episode. If you’ve liked what you heard, please tell everyone you know any way you can! I’d also really appreciate a review on iTunes. This may or may not help others to find us but it gives this podcaster an enormous thrill! Thanks in advance! Any suggestions, feedback or criticisms of the podcast or blog are most welcome. email me at podcast@worldorganicnews.com. Thank you for listening and I'll be back in a week. **** Links CONTACT:  podcast@worldorganicnews.com   How farming giant seaweed can feed fish and fix the climate https://kevinswildside.wordpress.com/2017/07/31/how-farming-giant-seaweed-can-feed-fish-and-fix-the-climate/   Sunlight and Seaweed: An Argument for How to Feed, Power and Clean Up the World

Bren Smith shifted from a career in commercial fishing to become a farmer of the ocean. After 15 years of trialing ideas on how to grow sea vegetables and other food on his 20-acre patch of Atlantic Ocean, he took his hard-earned lessons and started GreenWave.org, a program that is spawning an entirely new breed of pioneer restorative 3D ocean farmers. It's truly the new frontier that will ultimately feed the world, or so says CNN, The New Yorker, Bon Appetite, National Geographic Television, and the Wall Street Journal.

Ocean farming is the new frontier for sustainable and restorative food production. More than that, it holds promise for job creation, coastal community development, and ecosystem restoration. In this podcast Lee Rinehart, a Sustainable Agriculture Special

Ocean farming is the new frontier for sustainable and restorative food production. More than that, it holds promise for job creation, coastal community development, and ecosystem restoration. In this podcast Lee Rinehart, a Sustainable Agriculture Special

For the show notes (guest bio, summary, resources, etc), go to: www.lifteconomy.com/podcast

In this episode of Aarstiderne Podcast you can meet Bren Smith a former fisherman who is now working as an oyster farmer. Bren has pioneered the development of 3D ocean farming so that it not only create food, it also helps rebuild the ecosystems without any need of fresh water, fertilizer or pesticides, which makes it one of the most sustainable forms of food production on the planet. Contact: podcast@aarstiderne.com Link: http://greenwave.org/3d-ocean-farming/

As living communities on land and sea continue to unravel, Bren Smith of Green Wave is determined to pioneer and popularize a food system that carries marine restoration in its very architecture. Having spent his life on the seas from Newfoundland to Alaska, Bren has witnessed first hand the collapse of global fisheries. Over the last decade and a half, he has spearheaded and developed the methods of vertical 3D ocean farming. His visionary model has the potential to feed the world, while sequestering carbon and pollution, creating crucial habitat for aquatic and bird species, and ensuring a livelihood for farmers and fisher-folk everywhere. With the low-hanging fruit of wild fish nearly exhausted and with famine lurking on the world stage, ocean farming may represent a genuine way forward. Bren argues a sustainable food system must go beyond the innovations: we need to shift our priorities by reducing our consumption of wild fish and embracing the thousands of novel varieties of sea veggies. The New Yorker called Bren’s system “the culinary equivalent of the electric car” and it has recently been honored with the Buckminster Fuller Prize for Ecological Design and the European Sustainia Award, among others.

Learn about a new method for ocean farming designed to restore ocean ecosystems, mitigate climate change, and create blue-green jobs for fisherman. Bren Smith of Greenware shares how he left the field of commercial fishing to look for a sustainable model to continue to put food on people's plates.

From pollution to overfishing, we need to take a new approach to how we manage our seas. Bren Smith has a neat idea that he calls 3D Ocean Farming. Watch this video to find out how it works.

Bren Smith is the owner of Thimble Island Ocean Farm and founder/executive director of GreenWave. A commercial fisherman since the age of 14, Smith pioneered the development of restorative 3D ocean farming. His work has been profiled by CNN, Google Food, The New Yorker, and Bon Appetit. His writing has appeared in The New York Times and National Geographic.Bren Smith delivered "Ecological Redemption: Ocean Farming in the Era of Climate Change" on October 25, 2015.If you would like a physical copy of this lecture or others like it, visit centerforneweconomics.org/order-pamphlets to purchase pamphlets of published works and transcripts. The Schumacher Center's applied work seeks to implement the principles described by these speakers within the context of the Berkshire hills of Massachusetts. Our work, both educational and applied, is supported by listeners like you. You can strengthen our mission by making a donation at centerforneweconomics.org/donate, or call us at (413) 528-1737 to make an appointment to visit our research library and office at 140 Jug End Road, Great Barrington, Massachusetts.

Seaweed farming is booming: the global harvest has doubled in the past decade, according to a new report from the United Nations University, and it’s now worth more than all the world’s lemons and limes. Most of that seaweed ends up in our food, though there is a growing market in seaweed-based cosmetics and drugs. So what does a seaweed farm look like? How does it help restore the ocean? And what can you do with kelp in the kitchen, other than wrap sushi? Join us for a conversation with Bren Smith, fisherman-turned-seaweed farmer, for the answers to these questions and more.  

Gary O Hanlon shares some behind the scenes gossip from TV3’s The Restaurant. Sharon Noonan is at a wine fair and meets wine importer Bren Smith from Mackenway Wine. Caroline Wilson from Belfast Food Tours has news about the NI Year of Food & Drink February Love Local theme. Sharon Noonan reports from the WAPF Wise Traditions Conference in Thomond Park and talks to Val O Connor, BJ Broderick and Deirdre MacMahon .

Tune in to Eating Matters this week as Jenna Liut and guests are talking about a part of the food system worldwide that gets little attention in the U.S. – aquaculture. Globally, aquaculture is a $100 billion industry, comprising over one half of the world’s seafood production. Because of the significant problem of overfishing and the depletion of wild fish stocks globally, it is expected to become an increasingly critical part of the human food supply. In fact, one projection by the World Bank estimates that two-thirds of global seafood supply will come from aquaculture by 2030. Moreover, many healthy food advocates, environmental groups, and scientists have pointed to domestic aquaculture as a potential source for more sustainable, better regulated seafood. Joining today to give an overview of the industry – including support for and concern about the practices – is the panel of experts: Breanna Draxler, Patty Lovera and Bren Smith.

If we recognize Nature as most expert designer, how do our human designs compare? Maybe not that well for overall health and sustainable benefits, given that our species lives in boxes and dumps our waste in our water supplies. But the legacy of an "evolutionary" like R. Buckminster Fuller is one force that continues to call forth the kinds of human design ideas needed to nudge us into real accord with our zillion kinds of neighbors on (as Bucky called it) Spaceship Earth. Earthworms' Jean Ponzi talks today with J.P. Harpignies, a senior reviewer of ideas proposed to the Buckminster Fuller Challenge, regarded as socially responsible design's highest award. The 2015 Challenge prize recently went to "Green Wave," the swimmingly intricate project of Nova Scotia fisherman Bren Smith, whose vision transforms a livelihood drowning from overfishing into a new kind of 3-D vertical underwater farming, conservation and restoration culture. The Challenge is the centerpiece of principles and work of the Buckminster Fuller Institute, the Brooklyn NY-based non-profit continuing the brilliant arc of its namesake's ideals. Special thanks to Elizabeth Thompson, BFI Executive Director, and Megan Ahearn, Communications Coordinator, for arranging this conversation. Music: Abdiel by Dave Black - recorded live at KDHX-St. Louis.

Land and food has been used as a weapon to keep people of color in second class status, in this episode Laura looks at the ways it can be used as a tool for liberation. Laura speaks with Jalal Sabur & Raymond Figueroa, who are using fresh food to rebalance the scale and dig up the school to prison pipeline. Jalal Sabur is the co-founder of the Freedom Food Alliance, a collective of farmers, political prisoners, and organizers in upstate New York, and Raymond Figueroa, Jr. works with the Friends of Brook Farm, an alternatives-to-incarceration program that works with young people affected by the prison system. Also in this episode, fisherman Bren Smith is modeling a future for fishing after fish - with Kelp Farming. All that and a few words from Laura on giving thanks and food power.

"The Beginning Farmer Video" Kickstarter Campaign It seems like lately there have been a rash of articles about farming and about how you just can't be a successful beginning farmer. Okay ... "a rash of articles" may be a little bit of an overstatement on my part, but there have been a couple over the last year or so. The first one that really grabbed my attention was, "Don't Let Your Children Grow Up to Be Farmers" by Bren Smith and published in the New York Times. I really appreciated Joel Salatin's response in a "Letter to the Editor" (although I will admit not everyone agreed with Mr. Salatin). Most recently the article that is making the rounds is titled, "What nobody told me about small farming: I can't make a living" by Jaclyn Moyer. I have lots of thoughts on both of these articles, but in someways I don't feel qualified to respond because I'm not making my full-time living on the farm. The biggest thing I took away after reading both of those articles though is that I just want to be positive about the possibilities of farming. The work and business of farming will always be difficult and the margins will always have the possibility of being tight because there are so many variables that you can't control. Nevertheless I want to be positive and encouraging when it comes to the beginning farming journey ... all while telling the whole story (including the hard lessons learned). Three Encouraging Books for Your Farming Journey: You Can Farm by Joel Salatin The Contrary Farmer by Gene Logsdon Gaining Ground by Forrest Pritchard Other Links Mentioned In This Episode: Start2Farm.gov (Great links to help with your beginning farmer journey) 12 Month Farmer Finance Challenge Non-GMO vs. GMO Feed :: Episode 50 Check out The Beginning Farmer Show on Facebook! As always, I want to thank you so much for listening and supporting the show with your encouragement and reviews on iTunes! I am continually working to produce a better show, and I'm thankful for all of the listeners sticking with me as I learn.  If you do enjoy the show, don't forget that you can subscribe on iTunes and leave a five star rating and review (by clicking the link). If you are an Android phone user you can also subscribe on the free Stitcher App. It is so very encouraging to know that people are listening and enjoying the show! I would love to hear your questions, show ideas, or comments about the show. Feel free to shoot me an e-mail! As always you can follow along with "The Beginning Farmer" and Crooked Gap Farm by checking out these links ... Crooked Gap Farm Crooked Gap Farm on Facebook Crooked Gap Farm on Twitter

If you are going to be a farmer you have to do some sort of farming! It doesn't matter if it is livestock, vegetables, grains, tree crops, fruits, or whatever else you can think of you still need to be doing something other than living on a place in the country. If you are a fresh beginning farmer like I was just under six years ago the question then becomes, "What sort of farming am I going to do?". This will probably be something that you think about throughout all of your farming research, learning, and even your land search. But, I believe (if your like me) that you may not settle on what works for you until you actually get your "hands dirty" on the farm. Of course there are many things to think about when you are choosing your farm ventures, but on this episode I wanted to talk about five that were particularly important to me. Land :: What can the farming land you have access to support? Money :: Some ventures take much more capital than others, so which ones will fit into your budget the best? Market :: Knowing what is being done in your area and what isn't will be very important to you as you build your farm. Niches :: What can you do to create a specific niche in your area that sets you apart from other farms that may be your "competition"? Passions :: Are you not a big meat eater? Then raising hogs might not be the thing for you! What are you passionate about and what do you love learning and talking about because that will be important when it comes to telling your farm story! Here are some links related to the New York Times Opinion piece by Bren Smith titled, "Don't Let Your Children Grow Up to Be Farmers" ... Growing Farms Podcast Episode 54 - John shares some of his thoughts on the article. Permaculture Voices Podcast Episode 65 - Diego shares his thoughts on the article and why he believes the solutions are going about it in the wrong way. Let Your Children Grow Up to Be Farmers - A response article from Jenna Woginrich. Letters to the Editor regarding the original article - The best response is from Joel Salatin, and it is the first one you'll see. What advice would you give the beginning farmer looking to find the ventures that fit them and their farms? What do you think about the New York Times opinion piece? I'd love to hear your thoughts in the comments below! As always, I want to thank you so much for listening and supporting the show with your encouragement and reviews on iTunes! I am continually working to produce a better show, and I'm thankful for all of the listeners sticking with me as I learn. If you do enjoy the show, don't forget that you can subscribe on iTunes and leave a five star rating and review (by clicking the link). If you are an Android phone user you can also subscribe on the free Stitcher App. It is so very encouraging to know that people are listening and enjoying the show! I would love to hear your questions, show ideas, or comments about the show. Feel free to shoot me an e-mail! As always you can follow along with "The Beginning Farmer" and Crooked Gap Farm by checking out these links ... Crooked Gap Farm Crooked Gap Farm on Facebook Crooked Gap Farm on Twitter

Activist, fisherman and founder of one of the country’s first 3D shellfish farms on 3D farming and the need to fix our relationship with the sea.

Activist, fisherman and founder of one of the country’s first 3D shellfish farms on trying to get chefs interested in seaweed.

Activist, fisherman and founder of one of the country’s first 3D shellfish farms on climate change, the structure of his innovative friend and issues in ocean environmentalism.