Podcasts about Hog Island

We welcome Scott Beattie, the author of 2008's “Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus” and is the man behind the bar programs at Barndiva, Goose and Gander, Spoonbar,  Meadowood, and Hog Island in San Francisco, and now Watershed in Mill Valley.

We're back from cruising and outline the sadness that failed to occur at Hog Island, Riley isn't engaged despite what everyone thought, Big Mike has evolved to a new form, and we won Hunt almost $1,000 betting only on red in roulette. Also we played Super Smash Bros at a movie theater and it was sick as hell dude   Individual Movie Ranking List:  https://letterboxd.com/blastof/list/the-plunge-movie-segment-ranked-individual/   Movie Franchise Ranking List: https://letterboxd.com/blastof/list/the-plunge-movie-segment-ranked-franchise/   check out out twitters @plungepodcast, @big_medium_, and @DrSporkForkler Follow us  on instagram @PlungePodcast, and learn more at plungepodcast.com   Become a Patron of The Plunge for just $1 at patreon.com/theplunge. Being a patron will get you access to our exclusive shows, including a post show of every Plunge,  'Plungeons & Dragons', 'Will You Rather?',  'Inside P&D', 'Royal Mumble', and a Patreon exclusive 'The Plunge' every month. Additional tiers involve extra perks like shout outs, raffles, stickers and more!   Find all things plunge at linktr.ee/theplunge   Check out ADAM AND EVE! Get 10 FREE ITEMS using code PLUNGE at checkout to get 50% off your item, 6 free movies, free shipping, and then an extra item for him, her and both of you only on adameve.com   Go to Ohfishl.com and use code PLUNGE at checkout for 25% off!   We are one of the Flagship shows on the Inner Circle Podcast Network, follow it on all social media @InnerCirclePN   RIPPODCOIN RIPDAVIS RIPPODCOIN RIPMACMILLER RIPOLIVERTHEDOG RIPVERNTROYER RIPGRANDPA(x3) RIPGRANDMA RIPHARAMBE RIPWUTZKE RIPHERMAJESTY? RIPNOTREDAME RIPSEASON1 RIPTHE RIPKOBE RIPSEASONTWOOBA RIPTHEQUEEN   Available for Download on Apple Podcasts, Google Play, Spotify, GoodPods, iHeart, RadioPublic, Listen Notes, and PodBean.

We're back on Hog Island. This year Connor and Seth were joined by Tyler and Jeremy for a friendly hog hunting competition. In this episode we go over the hunt and talk about how special of a place hog island is.Use Code: siriustalk10 for 10% off your first order at siriusarchery.comUse Code: SATV15 for 15% off at huntworthgear.comUse Code: Sirius for 10% off at https://www.latitudeoutdoors.com/

Janice MacDonald is here to talk about Mendocino Sparkling and Oysters festival on California Wine Country with Harry Duke sitting in for Steve Jaxon, and of course with Dan Berger. Janice is the Festival and Events coordinator for Visit Mendocino. Janice seems to enjoy what must be a pleasant and easy task, promoting and describing Mendocino County to people. In Mendocino there are cool climate wines growing in the Anderson Valley and the warmer climate wines in the eastern area of the 101 corridor. Mendocino is a slightly less travelled place, so there are not great crowds, but it is worth a visit because the views are beautiful and the wines are phenomenal. Dan Berger started judging in the Mendocino wine competition in 1983. He has personally tasted the progress of Mendocino winemakers. Many years ago, their quality was “hit and miss” but today it is all first class. Their Cabernets have been great for the last five years and so have the Pinot Noirs, for the last ten years. The Mendocino Sparkling Wine and Oysters Festival The Mendocino Sparkling Wine and Oysters Festival is Saturday, January 27. Destination Hopland is hosting the event in the caves at Saracina Winery. There will be about 18 wineries pouring sparkling wines, and some others pouring still whites. There will also be generous servings of Hog Island oysters and delicious tastings from Left Coast Seafood which will also pair perfectly. Tickets are available on EventBrite, at this link. Here is the Mendocino Winegrowers web page about the event. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. The climate and soils in Mendocino are ideal for sparkling wine so this event will show them all off. The caves were founded by John Fetzer, son of Barney Fetzer who founded Fetzer Vineyards. In the studio they taste a Nelson Family Vineyards Brut Sparkling Wine, made from Chardonnay and carrying the North Coast appellation. Dan says it is beautiful with distinctive Chardonnay aromatics. Five years ago there were two or three top quality sparkling wine producers in Mendocino, but now there are more like twenty. It has really taken off. The Crab Cake Cookoff is a benefit for the Mendocino Coast Clinics, and that is next weekend. Each winery is paired with a local chef and the guests will elect a people's choice favorite. There is a live auction, too. February 3, from 11am-3pm, in Ft. Bragg. Visit the website visitmendocino.com for all information about what's going on in Mendocino County.

Vick Mickunas interviews Tom Schaefer to find out what the connection is between poet Emily Dickinson and an island off the coast on Maine.

Hi there. First today: We're remembering beloved photographer Aubrie Pick, who tragically passed away last week after a battle with cancer. Aubrie's work was stunning and personal, and she was a visionary creative force in the Bay Area. Elana Kadvany writes in the San Francisco Chronicle: Pick's images — vibrant and charismatic, like the photographer herself, collaborators said — have left an indelible mark on the national food scene, and particularly in the Bay Area. Pick photographed numerous high-profile cookbooks, from celebrity chef Chrissy Teigen's “Cravings” and Bay Area chef Tanya Holland's “California Soul” to Andrea Nguyen's “Vietnamese Food Any Day.” Her photos were featured on the covers of Bon Appetit and Food & Wine magazines. She captured Chez Panisse owner Alice Waters in her Berkeley backyard, and caught the light falling just so across a set restaurant table. There is an ongoing GoFundMe to support Aubrie's husband Erik and 2-year-old daughter Romy here.

Patriots Point is a well-known landmark on the east bank of the Cooper River in the Town of Mount Pleasant, but its modern name obscures a much deeper history. Known as Hog Island before 1973, the site has been radically transformed by nature and humans over the past three centuries. Its evolution from a tiny but habitable island to an expansive, vacant marshland, to a thriving community atop a mountain of dredge spoil, illustrates the shifting dynamics of tidal forces and human engineering that have reshaped the local ecology.

Hosts Erika Lance and Mark Muncy wade into the swamp water to investigate some infamous swamp witches, including Hog Island, Black Water Hattie, and the real story that inspired the Blair Witch! #eerietravels #markmuncy #erikalance #calliemuncy #witchcraft #witches #swampwitch #legend #lore #jimstafford #blairwitch #hogisland #florida #swamp #roadtomothman To send us your own listener tales, email us at mark@eerietravels.com or visit eerietravels.com and contact us! Episode Credits: Hosts - Erika Lance @authorerikalance - Mark Muncy @eerietravels Producer - Calista Muncy Intro/Outro Music - Destini Beard @destinibeardmusic Links: Breaking News - https://www.fox13news.com/news/rare-pink-dolphin-spotted-in-gulf-of-mexico-could-be-famous-pinky-i-have-never-seen-anything-like-it?utm_campaign=trueanthem&utm_medium=trueanthem&utm_source=facebook&fbclid=IwAR2x-h0caenpJv6Kf4Mrp3UayrT19k-Ld-Gh819dGIMvRT9DeyDFakW-I3E Swamp Witch song by Jim Stafford - https://www.youtube.com/watch?v=IB0SxXTR_UI Sponsors: Paranormality Magazine - https://paranormalitymag.com/?ref1257 Use Code: Travels for 10% Off The Voice From Hell - Dick Terhune - https://dickterhune.com/

Patty Sepety, a mother of 2 is my guest and she tells her story with the purpose of encouraging your heart to trust God's faithfulness when life is more than you can handle. She shares her journey of walking both of her children through mental illness and their tragic experiences that set that diagnosis into motion. What lengths a mother will go to to get her children the help they need and Patty was no exception. She was blindsided by what happened to her daughter when she was only 10 years old and the fallout constantly challenged Patty's ability to get out ahead of the resulting trauma and mental illness issues that would unfold over time. And I don't remember the time frame in relation to her daughter coming to her about what happened and then her son coming forward but in the midst of meeting her daughter's needs her son, 4 years younger than her daughter, requests to also have professional help like his sister. He receives the professional help and yet he follows through with his thoughts of self-harm and Patty finds herself sitting beside her son's hospital bed looking at the countless pieces of machinery not knowing if he'll live through the night. Patty's journey into uncharted waters hit her from several sides. Along with her children's level of need, her husband would also be diagnosed with a hole in his heart and endure multiple procedures; each one having the potential of take his life. And her aging parents needed her help as well. Just when you think that would be enough, she, herself is diagnosed with PTSD. As our conversation unfolded it became apparent to me that through every phase of her dark valley she never questioned God's faithfulness. One of the things that was thought provoking to me is that she shares how she'd read Job's story and it would comfort her that her life was not as bad as what Job had endured. Now that's one way to put perspective in your life. Patty has the sweetest countenance, you can hear it in her voice. If you think she'd make the sweetest friend, you're right. She has a strong bond with the women that she does life with. I've met the group of women she is connected to. The whole group, not just a percentage of the women, love well. If you're ever on the Eastern Shore in the Cape Charles area of the Virginia side, and you need a kind person to talk to, stop in at Cheriton Church and ask for any one of the women who serve on the WinGS (Women in God's Service) team. I guarantee you, you'll leave feeling like you were loved on by Jesus Himself. Let's listen in to Patty's humble, transparent story of how she navigated mental illness with her children and the uncertainty that life can challenge us with. Connect with Patty: www.MyConciergeLLCVa.com Bio: Patty came from a Christian home where the family attended church wherever they lived. While she and her family were living in Bangkok, Thailand, Patty accepted Jesus and was baptized at age 15.  She has been married to David for 50 years and they have two children and two grandchildren. In 2018 Patty and David relocated to the Eastern Shore of Virginia where they love the quiet lifestyle. They currently reside in a 200-year-old, former parish house relocated from Hog Island to Nassawadox, VA.Patty and David are active members of Cheriton Baptist Church where she is on the WinGS committee. WinGS stands for Women in God's Service. Patty is also the business owner of My Concierge LLC, an office consulting and bookkeeping firm. She loves helping people manage their back office and has no plans to retire. You can learn more about her business on her website:  www.MyConciergeLLCVa.com.   Transcript: https://www.happyscribe.com/transcriptions/7d62e6959e1141cfb1c65c4563cef0b7/edit    

 Independence, self-sufficiency, a growth mindset, and continued learning are simply a few of the benefits of learning to do things yourself in midlife.  Ellen and Tish take this to heart and feel they can learn to do 'almost' anything online on YouTube!  Find out what they've learned to do that's impressed their kids and themselves too....and why they prioritize midlife learning! They share what they've learned about cooking, fitness, DYI, personal development, and more.Please support us with a monthly subscription and get a quarterly live  Q&A with Ellen and Tish.Obsessions - please use these links to support the show!Tish: Cleaning gel for detailing your car!  Give it as a graduation gift too.  Ellen: Olive and June press on French manicure kits.What we talk about in this episode:Self-sufficiency, visual learning, Gordon Ramsy, searing a perfect steak, human bandwidth, Hog Island oysters, continuous learning, hard-boiled eggs, growth mindset, Pat Flynn, Buzzsprout, languages, Patreon.  Give us a review... Click hereWant to start podcasting?  Click here to let Buzzsprout know we sent you, this gets you a $20 Amazon gift card if you sign up for a paid plan, and help support our show Support the show

On February 6, 1997, 18-year old Bryan Nisenfeld sat in his afternoon literature class at Roger Williams University in Providence, Rhode Island. Bryan was acting differently during class that day, almost despondent. Where he went after class, what the final moments of his life entailed, is still a mystery. He was simply never seen or heard from again. He never returned to the campus or even to his dorm room. His bank account showed no activity. He didn't call home. Roger Williams University did not notify Bryan's family of their son's disappearance for almost a week.Months later, as summer was coming to an end, a family walking along the shore of Hog Island came upon a lone hiking boot. Inside was a wool sock and a severed foot. 2- DNA tests eventually confirmed the remains to be those of Bryan Nisenfeld. What really happened to Bryan Nisenfeld? Whether an accident, a self-made choice, or foul play, Bryan's parents hold steadfast to their belief that more could have been done if only Bryan's disappearance had been reported to police, or to them, and acted upon much sooner. At the very least, maybe they would have some answers.If you have information that could help bring a conclusion to Bryan Nisenfeld's case, please call 877-RI-SOLVE.Shop Sarah Madeira Day with code: DOWNEAST for 20% off your order of unstretched and paper printsView source material and photos for this episode at darkdowneast.comFollow @darkdowneast on Instagram, Facebook, and TikTokTo suggest a case, email hello@darkdowneast.comSupport Dark Downeast on Buy Me a CoffeeShop Dark Downeast merch at darkdowneast.com/shop

Show Notes: https://wetflyswing.com/372 Presented By: FishHound Expeditions, Zoe Angling Group, Country Financial, Range Meal Bars Sponsors: https://wetflyswing.com/sponsors Seth Fields, owner of The Hatch Outfitters, is here to walk us through the diversity of Tennessee fly fishing. We chat about some of the species they target around the Chattanooga area - trout, smallmouth bass, Tennessee tarpon, gar, and more. Seth tells us how he started writing articles for some of the well-known magazines around like American Angler, Gray's Sporting Journal, and Fly Tyer Magazine. We also find out what they have going at the fly shop - Oyster Roast and Casting Competition, Fly Tying Nights, and the 24/7 beer bar! Fly Fishing Tennessee Show Notes with Seth Fields 03:00 - Seth is a product of the movie, A River Runs Through It. His father is an avid outdoorsman and he later found out that his great-grandfather is a fly fisherman. 07:30 - Seth and his family now live in Chattanooga. It's been their dream to live there. 20:30 - Hatch Outfitters is the only fly shop in Chattanooga 21:30 - Seth used to be a Graphic Designer and then started contributing to magazines like American Angler, Gray's Sporting Journal, and Fly Tyer Magazine - he wrote articles, ran their websites and social media, etc. 23:15 - He became an Editor for the Angling Report publication 26:45 - In May 2020, Seth bought Hatch Outfitters fly shop 37:00 - The local streams in Chattanooga are their first option for trout - North Chickamauga Creek and Big Soddy 40:00 - Hiwassee River and Elk River are about an hour away from Chattanooga 42:00 - Seth targets muskies from Fall to Winter until early Spring - around November to May 45:50 - Seth talks about hooking people up with some excellent local guides in the area 51:15 - He uses a Hog Island skiff boat 57:00 - Seth talks about fishing for buffalo fish that looks like carp but they're a native species 1:02:00 - Seth is also a huge gar guy 1:04:00 - I mentioned one of our past episodes with Jon Morris at WFS 361 where we focused on gar fishing 1:10:00 - They have an event coming up on October 22, 2022 - Oyster Roast & Casting Competition 1:11:00 - He talks about the Tennessee tarpon - it's the nickname of Skipjack Herring 1:15:25 - We had Tim Landwehr on the podcast in episode 273 where we talked about sight fishing for smallmouth bass. Tim's operation guides on the river that Seth's cabin is on. 1:25:30 - They have a beer bar at the shop Show Notes: https://wetflyswing.com/372

Oysters are one of humanity's oldest foods and have great historical significance and current-day importance. For John Finger, founding partner and CEO of Hog Island Oyster Company, the shellfish are not only a vocation but a way of life. Finger is a marine biologist who has helped Hog Island become one of the premier producers of certified sustainable shellfish in the country. And Finger's work at Hog Island has never been more important. Today, health, science, technology and climate change all combine to elevate the importance of the oyster and oyster farming to society. The marine equivalent of the canary in the coal mine, oysters are giving scientists a better understanding of rising sea temperatures and ocean acidification, and signaling the need for new scientific and technological solutions, if these and other shellfish are to thrive into the future. There has never been a better time to return to The Commonwealth Club! Come join this special member-led forum event with John Finger to talk about the importance of oysters in the 21st century. MLF ORGANIZER Robbie Kilpatrick SPEAKERS John Finger Founding Partner and CEO, Hog Island Oyster Company Robbie Kilpatrick Member, Board of Governors, The Commonwealth Club of California; Chair, Health and Medicine Member-Ledw We are currently hosting all of our live programming via YouTube live stream. This program was recorded live on September 7th, 2022 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to September 14th, 2022 on the National Day Calendar. Today we celebrate a heroic sandwich and thinking outside the box. Depending on where you live, the submarine sandwich might be called a sub, grinder or hero. But did you know that the name “hoagie” goes all the way back to World War I? During that time in Philadelphia there were a lot of Italian immigrants working the shipyards of Hog Island. Apparently, they were known for packing delicious sandwiches for lunch, which came to be known as “hoggies” after the island where they worked. The Philly accent probably explains how the name “hoggie” became “hoagie.” On National Eat A Hoagie Day, call it anything you like, a sandwich by any other name still tastes as good.  If you think you're not creative, think again. Most of us spend at least a little time each day thinking outside the box. On National Live Creative Day, it's all about changing things up to give your conscious brain a break from trying to keep it all in check. Try tuning into a show that is halfway finished and let your mind fill in the missing plot info or back story. Or consider taking a different route along the way to doing errands. Whenever you can break up your routine, you give your brain a chance to explore some uncharted territory, before it can give you the same excuses for why you're not an artist or musician. On National Live Creative Day, expand your perspective on what it means to be original.  I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day Learn more about your ad choices. Visit megaphone.fm/adchoices

Rex Colubra is a long-time reptile keeper and the creator of the YouTube Channel, Rex Colurba's All-Animal Channel. In this episode, Rex walks us through how to bond and connect with your reptiles, including how to tame an aggressive snake. Rex treats each animal as an individual, sentient being, which is the key to building trusting relationships with the animals you interact with. We discuss reptile intelligence and how underestimated reptile cognitive function is, even within groups of advanced keepers. Rex also tells us about a large co-hab set up with Boa imperator (Hog Island boas) and Epicrates cenchria cenchria (Brazilian Rainbow Boa). We wrap up the episode by discussing building DIY enclosures. SHOW NOTES: https://www.animalsathomenetwork.com/128-rex-colubra/

Join Katie and Liz this week on a troubling journey to Bristol, Rhode Island, where they discuss the case of the mysterious death of a freshman at Roger Williams University. 18-year-old Bryan Nisenfeld was a quiet, introverted guy who enjoyed poetry, reading, and listening to music. It was known to his family that he was struggling with being away from home for the first time, and that the demands of his school work were weighing on him heavily. In early February of 1997, Bryan stopped showing up for his classes, which was suspicious given that a week before, he received a threatening phone call from a former classmate. Unfortunately, roughly six months later, Bryan's foot and shin bone washed up on the shore of Hog Island, and the rest of his body has never been found. His family, his friends, and members of the community were left questioning- what happened to Bryan Nisenfeld? Anyone with any information on this case is asked to please contact the Rhode Island State Police at (401) 444-1000 or the Bristol Police Department at (401) 253-6900. --- Support this podcast: https://anchor.fm/truecrimene/support

Paradise Island in the Bahamas was formerly known as Hog Island. With an area of about 685 acres, it's located just offshore from the city of Nassau. The island was bought by the A&P supermarket heir Huntington Hartford in 1959, and the name was changed from Hog Island to Paradise Island. The island was heavily developed and is best known today for the Atlantis Paradise Island Resort. Paradise Island Lighthouse, Bahamas. Courtesy of Toby Smith. Paradise Island Lighthouse, courtesy of Toby Smith. A lighthouse was built on Hog Island in 1817. The 68-foot-tall white brick tower with a red lantern stands at the island's western tip. It was the first lighthouse constructed in the Bahamas. It was built prior to the formation of the Imperial Lighthouse Service, the agency that was responsible for the navigational aids in the colonies of the British Empire. The lighthouse been abandoned since the 1980s and has fallen into disrepair. Toby Smith After eight years of waiting, Toby Smith of the Paradise Island Lighthouse and Beach Company was offered and accepted a lease of Crown Land in 2020. He aims to restore the lighthouse and to create a sustainable, low-impact beach club on the site, and to make the site accessible to all. Meanwhile, Royal Caribbean Cruise Line is claiming the same land, with plans for a large beach club. An organization called Save the Bays objects to Royal Caribbean Cruise Line's large-scale plan because of the damage they believe it would cause to the fragile environment. In this interview, Toby Smith discusses his plans and the current status of the legal fight over the land on Paradise Island. Jeff Gales co-hosts.

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A Sandwich By Any Other Name Would Taste As Delicious! Welcome to September 14th, 2021 on the National Day Calendar. Today we celebrate a classic snack and a hero by another name. Back to school means packing school lunch and every parent knows that peanut butter is “brain food.” But PB&Js don't always make the grade and that's when it's time for a good old standby: Ants On A Log.  Celery sticks are sturdy and when they're loaded with peanut butter and studded with raisins, this fun and healthy treat can beat any snack attack.  The kid-friendly recipe has been around since the 1950s, so feel free to give it an update with your own variation of nut butter and dried fruit.  Kids love them and parents know that the extra protein will help get them back in the swing of things.  On National Ants On A Log Day, celebrate back to school with a crunchy bite that keeps kids going even when their minds wander off the trail.  Most foods are known by just one name, but the submarine sandwich varies widely by region.  Depending on where you live, you may call it a sub, grinder or hero.  But did you know that the name “hoagie” goes all the way back to World War I?  During that time in Philadelphia there were a lot of Italian immigrants working the shipyards of Hog Island.  Apparently, they were known for packing delicious sandwiches for lunch, which came to be known as “hoggies” after the island where they worked.  The Philly accent probably explains how the name “hoggie” became “hoagie,” but a sandwich by any other name still tastes as good.  On National Eat A Hoagie Day, feel free to call it anything you like, depending on where you live.  I'm Anna Devere and I'm Marlo Anderson.  Thanks for joining us as we Celebrate Every Day.

This Sandwich By Any Other Name Is Still Delicious! Welcome to September 14th, 2021 on the National Day Calendar. Today we celebrate a classic snack and a hero by another name. Back to school means packing school lunch and every parent knows that peanut butter is “brain food.” But PB&Js don't always make the grade and that's when it's time for a good old standby: Ants On A Log.  Celery sticks are sturdy and when they're loaded with peanut butter and studded with raisins, this fun and healthy treat can beat any snack attack.  The kid-friendly recipe has been around since the 1950s, so feel free to give it an update with your own variation of nut butter and dried fruit.  Kids love them and parents know that the extra protein will help get them back in the swing of things.  On National Ants On A Log Day, celebrate back to school with a crunchy bite that keeps kids going even when their minds wander off the trail.  Most foods are known by just one name, but the submarine sandwich varies widely by region.  Depending on where you live, you may call it a sub, grinder or hero.  But did you know that the name “hoagie” goes all the way back to World War I?  During that time in Philadelphia there were a lot of Italian immigrants working the shipyards of Hog Island.  Apparently, they were known for packing delicious sandwiches for lunch, which came to be known as “hoggies” after the island where they worked.  The Philly accent probably explains how the name “hoggie” became “hoagie,” but a sandwich by any other name still tastes as good.  On National Eat A Hoagie Day, feel free to call it anything you like, depending on where you live.  I'm Anna Devere and I'm Marlo Anderson.  Thanks for joining us as we Celebrate Every Day.

Oysters are liked by many. Beer is liked by most. So, what happens when you combine the two? In this episode, we visit HenHouse Brewing Company's "Oyster Stout" brewed with whole oysters from Hog Island, CA. While we sip on this shelfish-y beer, Brian dives into some Hog Island history, shellfish facts, and a little bit about the process of brewing beers with oysters. If you're in the area, we recommend you try this one for yourself to get the full ocean experience that this beer packs. Find more episodes of "A Beer With Atlas" on our website. It's the only podcast dedicated to travel nurses and the travel nurse industry where we highlight regional craft beers from around the country in the areas you work in. All allied health, healthcare workers, and just general craft beer fans are welcome. We'll help you find the perfect drink! Whenever our travel nurses, techs, and therapists visit new areas of the country, they find great local craft beers that we highlight.

Oyster Stout is one of the beers that started it all for us! This style has been brewed for hundreds of years and has been a staple for us since the very beginning. This week, Sayre & Collin are talking all things local with this beer. From the grain we use from Admiral Malting in Alameda to the oysters from Hog Island, this beer is as terroir as it can get. Hang out with us as we talk about Sonoma County, all the cheese, oyster stout's history and so much more! 

On this episode, I am joined by John St. John, founder and owner of Hog Island Boat Works. John shares his fishing journey, and we take a deep dive into all things Hog Island. Follow Hog Island on Instagram Support the Show Shop on Amazon Become a Patreon Patron All Things Social Media Follow us on Facebook, Instagram and Twitter. Subscribe to the Podcast or, Even Better, Download Our App Download our mobile app for free from the Apple App Store, the Google Play Store or the Amazon Android Store. Subscribe to the podcast in the podcatcher of your choice.

Episode 114 | Optima Winery This episode we are joined by Nicole Duffy of Optima Winery. Nicole fills us in out what’s going on at “The Pour House” tasting room in Timber Crest Farms, how Optima got started with the proceeds of a tax refund, and what you can find when you visit. Also listen closely for a special offer from Nicole exclusively for Wine Road Podcast fans. Wine of the Day: Optima 2015 Cabernet Book of the Day: Firing Blancs by Peter Stafford-Bow Show Notes 0:39 Wine of the Day Optima 2015 Cabernet --Single vineyard Cabernet 1:30 Started in 1984 with 400 cases of Cabernet on a $5000 tax refund! 3:20 Optima is in the Timber Crest Farms area in Dry Creek in a co-op called The Pour House. Have a great picnic area and bocce courts too. 5:23 Currently doing tasting outdoors. 6:29 Over thirty wines in the Optima portfolio, something for everybody! 8:00 Nicole is working on her home garden when not at the winery, and it’s a abundant producer. 9:17 Nicole has been conducting virtual tastings with customers in other states. 9:45 Winemakers are collaborative by nature and everyone pulls together to help out. We are all in this together. 12:05 Harvest will be bringing in Gewürztraminer. Nicole describes how the vineyard comes alive during harvest. 13:25 Beautiful time of year to take a drive through the vineyards. 18:08 Book of the Day – Firing Blancs third book in the series by Peter Stafford -Bow 15:13 In her free time Nicole likes to visit the ocean or take a hike in the redwoods, or go for oysters at Hog Island. 17:00 SPECIAL DEAL FOR LISTENERS: Mention this episode, episode 114 of the Wine Road Podcast and get a complimentary tasting at The Pour House or if you are out of the area, email Optima for an exclusive shipping deal! Links Optima Optima 2015 Cabernet Sauvignon Firing Blancs by Peter Stafford-Bow Wine Road Sonoma County Winegrowers Wine Road Podcast Instagram -- @wineroadpodcast Credits: The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA.

No Ounce Wasted  Chris O'Blenness is a Wyoming native son, recently returned form New York. When he was back east, he got a Stone Barn education, running their livestock program. He is a chef and a rancher and he is bringing those passions together with the newly acquired Buffalo Meat Co., which sells buffalo and elk meat. Hear about Chris's exciting plans for the 70 year old business and the turns that brought him back home (home on the range). Jackson Hole Buffalo Meat Co. has a new owner. Chris O’Blenness, who was born and raised in Hog Island, bought the business from Dan Marino a few weeks ago. O’Blenness most recently ran the livestock program for Stone Barns in New York. Some may know this valley native as one of the owners of the old Southside Pizza, a farm to table pizza restaurant he started after working for Cosmic Apple Gardens. After shutting the restaurant’s doors, O’Blenness wanted a fresh start and moved to New York to attend culinary school in 2010. Someone at school told him he should lookup Dan Barber, Blue Hill and Stone Barns. “I knew immediately that is what I wanted to do,” O’Blenness said. Since there were no positions open at the farm, he volunteered every chance he could, making the trek to Westchester and learning how to raise livestock. He even slept in a sleeping bag in the farm’s pig huts so he was there first thing in the morning for work. That dedication paid off, and O’Blenness was finally offered a part time job. By the time he left New York in August, he was running the livestock department for Stone Barns. (He wasn’t a total newcomer to livestock. O’Blenness grew up around cows, and one of his earliest memories was getting baby chicks from the feed store with his grandfather.) At some point, though, he realized that he couldn’t stay in that position forever, so he began looking for opportunities back in Jackson. A friend told him about Buffalo Meat Co., and after months of back and forth the sale went through a few weeks ago. info@jhbuffalomeat.com   https://jhbuffalomeat.com/ ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/

Dave and Mike segway from haunted waters to being further on land for their stories of haunted campgrounds. In this episode the guys talk about the Swamp Witch of Hog Island, China Creek Campground, and the Devil's Tramping Ground, among others! There might even be mention of a werewolf or two. Any feedback for the show, personal paranormal stories you'd like Mike and Dave to give their opinions on, or questions you'd like them to answer, e-mail OdysseyFilesRadio@gmail.com

In this weeks episode I interviewed Laura Kramer who raises Hog Island Sheep at La Bella Farm in Georgetown Delaware. Laura shares some great history on the Hog Island breed, her love for how hardy they are, and some great tips for new shepherds! Do you raise a Heritage breed of sheep and would like to be a guest on the podcast? send me an email at: deerlywoven@gmail.com -Show Notes- La Bella Farm website: http://www.labellafarmde.com/ Laura's email: labellafarm@hotmail.com Books mentioned in the episode: Storey's Guide to Raising Sheep by Carol Ekarius and Paula Simmons The Sheep Book: A Handbook for the Modern Shepherd by Ron Parker **Follow Me** Instagram: @deerlywoven https://www.facebook.com/deerlywoven ~Contact~ deerlywoven@gmail.com

The Caliban has laid anchor at Hog Island across the Chesapeake from Jamestown, its crew searching for some evidence of the ship that took the Dove. Thomas uses his powers and the stolen coin to search out any clues while Mrs. Tucker and Captain Crowe head into town to look for clues the old-fashioned way. Somewhere on the island there's a traitor...

Join host Dawn Hewitt as she interviews Eva Matthews Lark, program director for Hog Island Audubon Camp in Maine. Listen in as Dawn and Eva talk about the amazing birding experiences, natural history, and landscapes that Hog Island has to offer.

On this episode Jess and Alex discuss cats and CATS (and have opinions on both) while they figure out how to bridge the gap between Alex's pop culture references and Jess' (limited) knowledge of rap while sipping on Gin n' Juice. Jess then tells Alex about Hog Island, better known today as Belle Isle and the zoo that used to be there. Have you ever seen the lady in white on the isle? Tune in and listen how to get her to visit!

A trio of Northern California women (two of whom are UC Berkeley alumni) founded Salt Point Seaweed in Spring 2017 to harvest seaweed from the Pacific Ocean. They forage, farm, and do research along the California coast to offer the highest quality and most nutritious seaweed, responsibly sourced from the pristine waters of Northern California. Catherine O’Hare talks to host Lisa Kiefer about their business model, the different types of seaweed, and their commitment to ethical, sustainable solutions for humans and our environment.TranscriptLisa Kiefer: [00:00:08] This is Method to the Madness, a bi weekly public affairs show on K A L X Berkeley celebrating Bay Area innovators. I'm your host, Lisa Kiefer. And today, I'm speaking with Catherine O'Hare. She's part of a trio of female entrepreneurs who have started a company called Salt Point Seaweed. Welcome to the program, Catherine. Thank you.Lisa Kiefer: [00:00:38] I have so many questions for you about this seaweed company, first of all. Are you the only women owned seaweed company in the world?Catherine O'Hare: [00:00:45] That's a good question. I don't think so. There's a seaweed harvester up in Sonoma County who's a woman. I don't know if her business is all women owned, but there's not many.Lisa Kiefer: [00:00:55] Are you an alumni of UC Berkeley?Catherine O'Hare: [00:00:57] No. Tessa and Avery, the other two women, are alumni. They did their grad program here at UC Berkeley. Tessa and I both went to Oberlin College in Ohio for undergraduate.Lisa Kiefer: [00:01:08] How did you get started in the seaweed business? What inspired you to do this?Catherine O'Hare: [00:01:13] All three of us have a background in agriculture, so we've always been interested in food. I was a biology major and then worked on farms. So I'd always been interested in local food and healthy food. But it wasn't until moving to the bay now like five or six years ago that I got connected with the seaweed harvester and started learning about all the local seaweeds that we have here on the Northern California coast. I grew up by the ocean in Southern California. So I loved the ocean. I loved the beach. I was always looking for ways to be by the water. They were the first to get involved. Of the trio of founders. Yeah. So we all have a background in agriculture. We also all have some ties to East Africa where we've either worked before or lived before. And there we all saw seaweed farming in Zanzibar.Lisa Kiefer: [00:01:58] Were you in the Peace Corps?Catherine O'Hare: [00:01:59] No. I studied abroad there when I was in college, just doing a coastal ecology program. Tessa and Avery both did their graduate program at UC Berkeley and they did a master's in development practice. So it's kind of sustainable international development. So that brought them to East Africa.Lisa Kiefer: [00:02:17] Did you all meet up over there or did you find out later that you had.Catherine O'Hare: [00:02:22] We found out later. Tessa and I knew each other from Oberlin. We both ended up in the bay. We each had independent experiences in East Africa. And Avery and Tessa met here at UC Berkeley. And during their during Avery's program here, she did work in East Africa. So we all just kind of had these in our weaving paths. So I was just living and working in the bay, working for a small food company and kind of learning more about seaweed harvesting and doing it as a hobby. And in the meantime, I was good friends with Tessa. So we were talking all the time about all these things related to food, just tossing around ideas about local agriculture systems, herbs, seaweed, farming, like we just were tossing around all these ideas every time we met up. And seaweed was always one of those things, I think because I had seen seaweed farming in Zanzibar and she was interested in these alternative livelihood systems for women all over the world. And so it was during that time where Tessa and Avery were finishing their graduate program here.Catherine O'Hare: [00:03:23] I was working and exploring where the seaweed on our local coast that we just started delving deeper and deeper into the world of seaweed and talking to everyone we can, emailing people, trying to meet up with people just to learn more about the seaweed industry, about seaweed farming. And it just has kind of.Lisa Kiefer: [00:03:42] How to harvest and all that? Catherine O'Hare: [00:03:43] Yeah.Lisa Kiefer: [00:03:44] So what were your steps?Catherine O'Hare: [00:03:46] Well, so we're doing our pilot project with Hog Island Oyster Company there in Oyster Farm in Tamales Bay, because the legislation and regulatory agencies are you know, it's a long process to get your own aquaculture permit. So we're doing a research project. This Hog Island Oyster Farm is hosting our pilot, but Hog Island leases from the state, the state waters. So they have aquaculture permit from California Fish and Wildlife. And that's kind of one of the many, you know, permits that they have to be doing aquaculture.Lisa Kiefer: [00:04:19] Are you going to be a pilot for a long time or how long does that last before you actually have to get your own permits independently?Catherine O'Hare: [00:04:27] We're still figuring it out. We first talked to Hog Island over two years ago where we just showed up and kind of bounce this idea off them of, you know, we're interested in doing a little pilot to farm seaweed to see how these native species of seaweed grow. Have you ever thought about that? Would you be interested? And so those conversations happened kind of over the course of a year. Meanwhile, we were trying to apply for grants to fund this, I think because Tessa and Avery had this grad school academic background that was kind of the framework that that we knew of how to try to do a project like this.Lisa Kiefer: [00:05:04] So you got your funding via grant?Lisa Kiefer: [00:05:06] We applied for one grant through NOAA that was big. It like gave us the structure to really dive in and figure out all the details. We did not get that one, but because it had set us up to really have a project. Then Hog Island was still on board to do this. So we were like, OK, we'll find we'll find other funding. So then we got a smaller grant from California Sea Grant, which is like an affiliate of Noah. And that gave us ten thousand dollars That development grant is just to prepare mostly academics to go after a bigger grant. So it's kind of this like small bundle of money. So we were awarded that and then that really funded the pilot.Lisa Kiefer: [00:05:48] Have you continued to just use grants or or did you go out into the private equity?Catherine O'Hare: [00:05:53] No. We. We all put in a little bit of our own money to start. We got another business, small business grant from Oberlin College where Tessa and I went. That was great. That was a huge help. We just finished a Kickstarter a few weeks ago. And other than that, we've just been getting some revenue from our product line of our wild harvested seaweed. So we're kind of...Lisa Kiefer: [00:06:16] So you're keeping your mission in tact, keeping outsiders out.Catherine O'Hare: [00:06:19] Yeah. So far, we're also growing very slowly because of that, which is okay with us. We're not we're definitely not the traditional Bay Area business, I think. But yeah. So far, there's no other investment in the company.Lisa Kiefer: [00:06:32] Okay. This oyster company. What is the relationship between oysters and seaweed?Catherine O'Hare: [00:06:38] It's a really beautiful symbiotic relationship. Oysters are also filter feeders, so they're filtering the water and making it less cloudy and less murky. So more light can reach the seaweed. And seaweed is a really beneficial. You know, seaweed is just the term for marine macro algae. So any algae that's growing in a marine environment that's like seaweed is kind of this big, vague term.Lisa Kiefer: [00:07:02] So it's kelp and there's all kinds.Catherine O'Hare: [00:07:04] Yeah. There's all kinds, kelp or brown seaweeds. There's also green algae and red algae. So what seaweeds do just like land plants, their primary producers, they're absorbing carbon and nitrogen to grow. And so unlike a land plant, that carbon and nitrogen is coming from the water. So in seaweeds, growing in an environment, it's, you know, kind of taking out some of those excess nutrients. Too much carbon in the water is what's leading to ocean acidification. And that's one of the factors that can inhibit shellfish growth. So if the water's too acidic, it's hard for their shells to form when they're young.Lisa Kiefer: [00:07:39] And seaweed helped with that.Catherine O'Hare: [00:07:40] Right. So seaweed is making the water. You know, so far the studies done show that it's just in a local area.Catherine O'Hare: [00:07:46] So right where you're growing the seaweed, there's hope that you can be moderating the P.H. of that water. So making it a little bit less acidic, making the water chemistry a little more balanced for lack of a better word. And also by absorbing nitrogen that helps, you know, too much nitrogen in a marine environment is what causes those harmful algal blooms, though. So the thought is by growing the type of seaweed that you want and then harvesting and getting it out of the environment, you're helping to kind of capture some of that nitrogen before it leads to. It's like using it for the seaweed you want instead of the algae that.Lisa Kiefer: [00:08:21] It's kind of like seaweed farming.Catherine O'Hare: [00:08:23] Yeah. What we're doing is technically under the umbrella of aquaculture, but there's a lot of different ways that aquaculture can look. Seaweed and shellfish farming are pretty low input like you need to put physical equipment in the water column. But then there's no feed, there's no additives, there's no additional fertilizer or anything. It's just, you know, they're using sunlight in the case of seaweed, sunlight and the water aquaculture on the other end of the spectrum can be fish farming can be these bigger, more intensive systems. Some of those fish farms, you need to get fish to feed the fish. You have to I mean, I'm sure some add a lot of additives. So, yeah. This word aquaculture really has a big range.Lisa Kiefer: [00:09:06] OK. Are you testing the water daily? What have you discovered in the short time that you've been in this business about the quality of the Pacific Ocean?Catherine O'Hare: [00:09:15] That's a great question.Catherine O'Hare: [00:09:17] We have had to kind of scale back our pilot based on money and time and resources. But the wonderful thing is that Hog Island has been doing partnerships with but Bodega Marine Lab through UC Davis that they get water quality measurements every day. They have these monitors in the water that are constantly giving them feedback. So through that, we've been able to see how the salinity is changing, the PH, the temperature. They're measuring all these things every day.Lisa Kiefer: [00:09:44] And what are you discovering?Catherine O'Hare: [00:09:45] Our pilot ran from April of last year till November. So a pretty small window. And really what we saw were just seasonal variations. So like seasonal temperature changes and PH changes not related to our pilot. I think there is concern just in general about ocean acidification. But our pilot was a little too small scale.Lisa Kiefer: [00:10:05] But you will continue to see any changes. So that's really valuable.Catherine O'Hare: [00:10:10] Yeah. So right now, that pilot wrapped up in the fall. And just because everything is so unknown, we're kind of taking a pause to see what's next. We're still working with Hog Island, but we're kind of in conversation about what phase two will look like. So, yeah, I think if it were easier to get an aquaculture permit in California, that would be the direction we would want ahead. It's a long and expensicve process in California and, you know, rightfully so we have this beautiful protected coastline.Lisa Kiefer: [00:10:48] If you're just tuning in, you're listening to Method to the Madness, a bi weekly public affairs show on K A L X Berkeley celebrating Bay Area innovators today, speaking with Catherine O'Hare of Salt Point Seaweed.Lisa Kiefer: [00:11:09] If you could just walk me through the process of I guess you'd call it farming the seaweed. What would a typical day be like for you three?Catherine O'Hare: [00:11:18] It's about to be harvest time for our wild harvested products. For the seaweed farming pilot, we harvested mostly in September and October because the species that we grew, we grew throughout the summer and then harvested in the fall. A lot of the kelp farms on the East Coast grow throughout the winter and then harvest in the spring. But the type of seaweed that we did for this pilot is a type of red algae. So not the big long kelps, but a type of red algae called grass grassaleria. It's also called ogo. It's like a kind of a red spindly seaweed. We chose it because it's native to Tamales Bay. It's edible. It's pretty easy to propagate because we were doing this very low tech. And so how we did it was we created little bundles of seaweed.Lisa Kiefer: [00:12:09] So do you go out there and cut it? Or how do you do it?Catherine O'Hare: [00:12:11] So we had a permit to wild harvest the initial, you know, seed stock. And then so we harvested we created cut little bundles. And this seaweed is a type that will propagate vegetative. So just by cutting it, it can grow more. So we created little bundles and then out there already, Hog Island had big, long lines that were floating on the surface of the water and anchored to the bottom. You know, there are buoys and each of those buoys were anchored to the bottom. Each of those bundles that we created, we kind of un-twisted the long line to create a little gap in the long line and then shoved the bundle through. And as we let go, the tension of the line would hold the bundle in place. So that's the basic, our basic propagation method. So it was originally wild and then that's how we farmed it onto a line. So then we had a long line out there in Tomales Bay and the bundles of seaweed were kind of growing down from the line. So we were measuring growth rate. So each month we would come back and harvest it and see how much grew. You know, we have this little fishing boat and we just use scissors. We can get really close to the line and just use scissors.Lisa Kiefer: [00:13:19] And so you don't actually get in the water.Catherine O'Hare: [00:13:22] Not for this farming pilot. We stayed on a boat. So we're kind of have this split personality where we're all so wild harvesting seaweed and that we do get in the water, that we go at low tide to these rocky coves up on the northern coast and still just using scissors in our hands. But we're on foot and kind of exploring the intertidal when it's really, really low tide.Lisa Kiefer: [00:13:47] And what kind of seaweed is that called?Catherine O'Hare: [00:13:49] The re were harvesting three species. Two are kelps. One is a lemonaria. We call that California kombu. And then alaria is California wakame. And then we're also harvesting Nori, which are actually many species that look almost identical. So it's hard to kind of say for sure the exact species, but they're on the genus Pyropia. So those are the three wild harvested seaweeds. We don't harvest any of the giant kelps. Yeah, although species can be sustainably harvested. So you're just kind of pruning the species, so you're cutting it to a certain level and then they'll regrow and regenerate.Lisa Kiefer: [00:14:29] And so you bring it back to the shore and then what happens?Catherine O'Hare: [00:14:32] Usually when we're harvesting is far from any road because, you know, we're choosing the most pristine area. So then we hike it up because it's so misty and cold and wet on the coast. We have a drying location that's inland about 45 minutes or an hour so that it's, we can get the hot sunny afternoon and then we dry it in the sun and seaweed roll on a good day, dry by the end of the day. And so that's why the sun is really important.Lisa Kiefer: [00:14:59] So you can have it in a truck ready to go to market in 24 hours?Catherine O'Hare: [00:15:03] Selling dry, the low tides are low for many days in a row. So we like, do you know, day after day. But yeah, after harvesting one early morning. By the next day, we could have product ready to go when you're done with that process.Lisa Kiefer: [00:15:20] When you are done with that project, you have a warehouse here?Catherine O'Hare: [00:15:20] We have a small storage location in Oakland.Lisa Kiefer: [00:15:24] OK, yeah. And is that the place from which it's distributed to end users?Catherine O'Hare: [00:15:29] Yes. Basically, we have so many locations because we're trying to scrape together affordable places, but we have a commercial kitchen that we sublease where we do all the food production so that it's up to California health code.Lisa Kiefer: [00:15:44] And where is that located?Catherine O'Hare: [00:15:45] That's in South Berkeley. It's at the Berkeley Kitchens. It's an amazing group of food businesses. We sublet from Cult crackers who make those really amazing gluten free crackers. So we're using their kitchen on nights and weekends. That's where we make our food products. So from there, we, you know, have another storage location where we can do all the shipping and distribution.Lisa Kiefer: [00:16:07] So do you have to do packaging as well?Catherine O'Hare: [00:16:09] Mm hmm.Lisa Kiefer: [00:16:09] There's a lot of pieces to this.Catherine O'Hare: [00:16:10] There's a lot of pieces to it.Lisa Kiefer: [00:16:12] How would I find your product as an end user here in the East Bay?Catherine O'Hare: [00:16:16] We just got into Berkeley Bowl, which was a exciting development a few weeks ago, we're at two farmers markets, the Fort Mason market in the city in San Francisco and every other week we're at the Kensington Market both on Sundays and then when a few stores.. it's growing. But Berkeley Bowl in the city, you we're in Rainbow Grocery. We're at Far West Fun guy's booth in the Ferry Building. We're at Oak Town Spice Shop in Oakland, preserved in Oakland. The whole list is on our Web site. So you can also buy products on our website, which is SaltPointSeaweed.com.Lisa Kiefer: [00:16:52] You also have recipes on there for using seaweed.Catherine O'Hare: [00:16:55] Yeah, we have recipes.Lisa Kiefer: [00:16:56] You also post your research notes or anything.Catherine O'Hare: [00:16:59] So we're creating this public report from the pilot. We're trying to get it done as soon as possible. And then, yes, that's gonna be on our website. We're kind of gonna distribute that widely because we want the results of this pilot with Hog Island to be distributed and open for people to see. We want it to kind of help tell the story of what seaweed farming could do and how it could, in theory, be a positive benefit to the environment.Lisa Kiefer: [00:17:23] Tell me about using seaweed. I don't think most people know about the nutrients in seaweed.Catherine O'Hare: [00:17:30] Each species has slightly different nutritional profile, but in general, seaweeds are just very nutrient dense. So there's a lot of minerals. Almost all seaweeds have iodine and that's a hard especially for vegans. It's a rare mineral to find in high concentrations. Seaweed has vitamin B, calcium, iron. It's just kind of like the super dense food. Seaweeds also have these mineral salts. So instead of sodium chloride, which is table salt, they have these other mineral salts like potassium, which kind of just give it a unique flavor. And I just read this article about the scientists who discovered you umami in Japan back in the nineteen, early nineteen hundreds. That flavor umami is attributed to the glutamate. I hope I'm getting this right, that seaweed is high in. So seaweeds also aside from the nutrition, give food this really savory umami flavor. Partially because of those minerals.Lisa Kiefer: [00:18:28] So it must be really good in soups.Catherine O'Hare: [00:18:30] It's great in soups. Yeah. So the types that we sell the kombu is this great bass for broth, for stews, for soups. It's high in that umami. It's high and iodine. So it's adding,I throw it at anything I cook just because it's giving it minerals, nutrients. And this kind of savory flavor combo also helps break down the carbohydrates and beans and legumes that sometimes give us digestive problems. So it helps make beans easier to cook and digest. Kombu's an easy one to to throw in a lot of dishes without thinking about it too much. We also sell California wakame, which is a thinner kelp. It's more mild. It's like Kombu is hard to eat. Just raw because it's thick. Wakame is thinner, so it's easier to just cut up and then throw the pieces in like a stir fry.Lisa Kiefer: [00:19:19] Or a salad?Catherine O'Hare: [00:19:20] So yeah, it's great to rehydrate and then make a seaweed salad with. We have some of those recipes on our website. A lot of people come up and take samples at the farmer's market and they're like, oh, that's not, you know, that's not the superintense seaweed flavor I was expecting. I always say that I think the varieties that we harvest here in California are a little bit more mild or maybe it's that they're fresh.Lisa Kiefer: [00:19:40] I was going to ask you that. What would be the taste difference between the Atlantic Ocean, the Pacific and, you know, any other bodies or what have you noticed? Have you done a tasting?Catherine O'Hare: [00:19:48] You know, I this is a maybe a sad confession. I haven't done too much tasting of East Coast Atlantic seaweeds, just haven't spent much time on the East Coast. Chefs tell us that they can taste a difference between Japanese and Korean grown seaweed and the type that we're growing here. The Nori that we harvest here, they tell us that there's a more mineral, kind of like wild rich taste compared to the Nori that's coming from Japan and Korea. Out of the three of us, Avery has the most culinary background. She was a chef and has background in culinary. I'm learning how to put more culinary words to seaweed. But sometimes, you know, that's a, that's a muscle I'm trying to build.Lisa Kiefer: [00:20:31] That's when you just say, I like it.Catherine O'Hare: [00:20:33] Yeah. I love it. I love eating it. Can I describe the differences? I'm working on it.Lisa Kiefer: [00:20:38] Speaking of Japan and that area, do people worry about the fallout from the Fukushima radioactivity in the waters? Is that a concern?Catherine O'Hare: [00:20:48] Yeah, we get a lot of questions about that. That's one of the reasons why we're excited and interested in providing California seaweed, because it's harder to trace the seaweed that's coming from Japan and Korea.Lisa Kiefer: [00:21:00] Don't most seaweeds come from Asia?Catherine O'Hare: [00:21:02] Yeah. Most edible seaweeds are coming from Korea, China and Japan. There's seaweed grown all over the world, but in the US, over 95 percent of the seaweed eaten is coming from overseas and other, other places. UC Berkeley actually was part of this consortium of UCs that after the two thousand eleven Fukushima disaster started testing the kelp beds from the coast of, like off San Diego to Canada. So for years they were testing the kelp beds and looking for radioactive isotopes and they didn't find any being picked up by the kelp beds.Lisa Kiefer: [00:21:40] Great.Catherine O'Hare: [00:21:41] Yeah. So that's good news. And we have you know, we so far can't do our own testing, but we turn to that third party. I'm so grateful that now that they have done that and if anyone's interested, it's called Kelp Watch and you can go to the website and they have all the information there.Lisa Kiefer: [00:21:55] And a lot of people are allergic to oysters. If your seaweed is in a bed of oysters, do they have to worry about that at all?Catherine O'Hare: [00:22:03] Good question. We rinse every all the seaweed in saltwater. So if someone's allergic to shellfish, like on our products right now, we have a disclaimer that because it's a wild product, there might be some small sea crustacean that, you know, we can't ever 100 percent confirm that there's no traces of shellfish, but it's not like they're touching or intermingling. We rinse all of the seaweed in fresh seawater.Lisa Kiefer: [00:22:29] And I wanted to ask you about the challenges that you three have faced in entering this field, whether it's being an all woman business or finding money. You've talked a little bit about that. What are some of the major challenges?Catherine O'Hare: [00:22:44] Gosh, I think there's a couple different categories. One is that we did start this very slowly and organically and didn't take funding. So we all were working other jobs for the last two years. You know, it's kind of a feedback loop, right? We were working other jobs so grew slower, but it grew slower because we're working other jobs. But just finding access to funding that we would feel good about and that we would still have control of our company. That's been one. I think the Bay right now is a really supportive place to be a woman known business. So we've felt a lot of enthusiasm and encouragement from that. But sure, there are always people who don't take you seriously or don't give you the time of day because you don't look like the typical business person. A big challenge with the seaweed farming pilot that we're doing is that the regulatory process to get our own aquaculture permit is just so long and expensive. That was one of the reasons to do the pilot is to take the results of the pilot. How much carbon and nitrogen the seaweeds absorbing and show it to these regulatory agencies. So have a document that you can go to Fish and Wildlife and California Coastal Commission. But that's been a big challenge because if that were easier, I think we'd be in a different place. And we're definitely supportive of the regulatory agencies. They have a big job and a hard job and are doing the good work of protecting our coast and our resources. You know, I think there's a number that there's been no new aquaculture leases granted offshore in 25 years or 30 years. So there's just no precedent. So that's a big challenge that we're trying to we're trying to address by sharing the results of this pilot.Lisa Kiefer: [00:24:27] And are you making any money on your product?Catherine O'Hare: [00:24:29] We are. Right now, we're about breaking even.Lisa Kiefer: [00:24:32] That's pretty good in a short time.Catherine O'Hare: [00:24:34] Yeah, I mean, we have low expenses. We're being very scrappy. And, you know, just being at farmers markets mean we have regular sales and regular income and we sell online. We sell our products online. And then we also sell bulk to food restaurants and food businesses. There's a few restaurants that are ongoing supporters and then some businesses like a kimchi company and a bone broth company. So there's been regular sales. So we've been able to keep ourselves going on the wild harvested products and and really, you know, show that there's demand for seaweed and help build the education and awareness around seaweed.Lisa Kiefer: [00:25:12] Do you have any competitors in this marketplace?Catherine O'Hare: [00:25:14] There are other wild harvested seaweed companys.Lisa Kiefer: [00:25:16] Local?Catherine O'Hare: [00:25:17] Most based in Mendocino County, and they're amazing. Some of them have been doing it since the 80s or the 70s. There's a few other groups, you know, they feel like collaborators who are also trying to do seaweed farming. So there's a duo down in San Diego trying to farm seaweed in the port of San Diego. There's a company called Farmer C in Santa Barbara who's head by Dan Marquez, and we know him really well. So there's other people who are trying to farm seaweed in California, but so far all are at the research stage or the preliminary stage because it's hard to get those permits.Lisa Kiefer: [00:25:53] So you all share information, I would assume so far.Catherine O'Hare: [00:25:56] Yeah, it's been very collaborative. We're all trying to you know, we kind of see it like a rising tide, lifts all boats, like it would benefit us all to have easier access and sharing resources. And then there's a lot of Kelp farms starting on the East Coast. Most farms on the East Coast are farming sugar kelp, especially the state of Maine, has made it really streamlined and much easier to get aquaculture permits and start kelp farms. So it's really exciting to see all the progress happening over there. There's kelp farming that's being started in Alaska, so it's starting... California, I think it's gonna be a little bit slower to take off in California because of the regulatory agencies.Lisa Kiefer: [00:26:33] You're doing a lot of your harvesting in public water. There's boats and you know, the whole idea that there could be motorboats and oil in the water. Yeah, you know, it's complicated.Catherine O'Hare: [00:26:44] It's definitely complicated. And seaweed. You know, a lot of aquaculture happens in mixed areas like that.Lisa Kiefer: [00:26:51] So I don't mind a little bit more regulation as a consumer, if it means a higher quality product.Catherine O'Hare: [00:26:57] Yeah. And seaweeds can absorb you know, they absorb what's in the water. So that's why it's really important that our waters are clean and pristine and as protected as we can have them.Lisa Kiefer: [00:27:07] What have been some of your best accomplishments?Catherine O'Hare: [00:27:10] Someone gave us the advice like keep a list in your journal or on your phone of other little firsts like, oh, first time someone emailed about having an internship. So I think we've done a mediocre job at that. But there's been a lot of little accomplishments that feel great. The Kickstarter last month was a big one. We rais..we set our goal at $25000. And I think we ended up raising $42000. And it was really emotional to see so much support come in. So that felt like a very tangible success.Lisa Kiefer: [00:27:40] Have you gotten any awards or recognition?Catherine O'Hare: [00:27:42] We have bee n featured in Vogue and on the the website Goop. But it's funny, like the little like Berkeleyside just did a feature on us and that I think resulted in more sales and attention. So you never know which ones are going to end. The Kickstarter did also help with that. It's kind of like this concrete little time pressured event that really helped spread the word. So I think like there are publications that we reached out to for the Kickstarter, but it just resulted in more awareness. But yeah, winning some of these small business grants felt like big accomplishments and we had to, like the one at Oberlin was a competition. So we had to pitch and get judged and people emailing to ask if you're hiring. It's like, I have to be one day, that we can you know, there's like lots of things that feel like accomplishments.Lisa Kiefer: [00:28:30] What are some of the things coming up? Maybe if you project out a couple of years? Catherine O'Hare: [00:28:33] So we're definitely still talking with Hog Island about phase two of the pilot. So we're still trying to do research on seaweed farming. We're looking for more grants to fund that, because really what we want to do next is partner with the academic institution and kind of go for a bigger scale project. You know, we're kind of split personality because we're still running the business and creating these food products. Just our time and resources are limited. So we're looking for partners for that. But we hope to be finding ways to sustainably scale, sustainably source our seaweed. We feel like as if we continue to grow our presence and our market demand, that will only help us be in a better position to, you know, to take on some of these issues around seaweed farming.Lisa Kiefer: [00:29:22] What is your website and can people reach you if they have questions?Catherine O'Hare: [00:29:25] Yes. So our website is SaltPointSeaweed.com. You can also follow us on Instagram. That's where we give the most updates. We're @SaltpointSeaweed. Yeah, you can reach us on our website. There's an email form. We have products on there. We have recipes. We send out email newsletters. You can sign up for that on our website, too, or we'd send out little fun articles and pictures of our harvest and stuff like that. Seaweed is this amazing resource that grows without land or freshwater. It can be farmed and harvested sustainably. It can be grown abundantly. And I think as the world changes, we're going to need food sources that are sustainable, that are locally grown and that are nutritious. So for us, seaweed is this wonderful resource for that reason.Lisa Kiefer: [00:30:14] Well, thank you, Katherine, for being on Method to the Madness.Catherine O'Hare: [00:30:17] Thank you so much for having me.Lisa Kiefer: [00:30:22] You've been listening to Method to the Madness, a bi weekly public affairs show on K A L X Berkeley celebrating Bay Area innovators. You can find all of our podcasts on iTunes University. We'll be back again in two weeks. See acast.com/privacy for privacy and opt-out information.

JACKSON REVEALED: Hog Island Housing & Beyond With Commissioners Macker and Epstein by KHOL Jackson

Rachel Goldberg of The Oak Perch runs us through the amazing history of the Hog Island breed, and why conservation is important. She also gives us some insight into wool classing school!

Talkin' BIrds Senior Producer Debbie Blicher spent a week at Hog Island Audubon Camp exploring different kinds of bird science Here's what it sounded like and how you can go, too.

They call it the Legend of the Dead Man’s Oak, but the biggest mystery might just where the damned and haunted tree may be. Christopher Balzano and Natalie Crist get into one of the more well-known haunted urban legends of Central Florida, the Dead Man’s Oak. Said to be the site of a headless horseman and his ghostly stead, no one can quit agree on where the tree is located or why the man is trapped on the earth. After getting into some of the different versions of the story and potential location of the tree, the Tripper dig deeper into the meaning of headless ghosts, including a look at the Dullahan and Crom Cruach. You can contact us with questions, comments, and your favorite legend or tidbit of folklore at spookytripping@gmail.com. We’ve started a more in depth look into the Swamp Witch story of Hog Island and some of the lore in the surrounding counties, especially Sumter and Hernando County. If you have any information on odd legends there, let us know at spookytripping@gmail.com. Here’s the episode, There's More Than a Swamp Witch on Hog Island to get a feeling for what we’re talking about: https://triplegend.hipcast.com/deluge/triplegend-20181104102811-3268.mp3 We’re still knee deep in the #hauntedlove project, so we’re especially looking for ghost stories with a love twist. Keep visiting the site for the trip log of our travels and other urban legends at: www.trippingonlegends.wordpress.com Follow us at: www.facebook.com/trippingonlegends And check out our YouTube Channel at: https://www.youtube.com/channel/UCoIYDkaFmnpHovYhYdfTNaw Twitter: @SpookyBalzano Instagram: @SpookyTripping

It started out as a playful legend trip looking into the Swamp Witch of Hog Island. When the Legend Trippers hit Brooksville, Florida, however, they found there may be more in the forest and more about the town than they first thought. Natalie Crist and Christopher Balzano brake down the legend Withlacoochee State Forest and look into how the dark history of the town might have contributed to the stories local tell about the shadows that stalk several haunted locations throughout the area, including the infamous Spring Hill Cemetery. Listen to the original episode where we discuss the backstory: Episode 47...The Three Ghostly Witches of Florida http://triplegend.hipcast.com/deluge/triplegend-20180930192739-2774.mp3 You can contact us with questions, comments, and your favorite legend or tidbit of folklore at spookytripping@gmail.com. We’re still knee deep in the #hauntedlove project, so we’re especially looking for ghost stories with a love twist. Keep visiting the site for the trip log of our travels and other urban legends at: www.trippingonlegends.wordpress.com Follow us at: www.facebook.com/trippingonlegends Twitter: @SpookyBalzano Instagram: @SpookyTripping

The Trippers are on the track of three different witch legends attached to ghost stories in Florida. Natalie Crist and Christopher Balzano turn their eyes to the state capital of Tallahassee to explore the infamous Witch Grave of Old City Cemetery. They then travel east to the story of Wiccademous and her path of torture before settling on Hog Island and the lost settlement that has now been saddled with a witchy story to explain the ghosts seen there. You can contact us with questions, comments, and your favorite legend or tidbit of folklore at spookytripping@gmail.com. We’re still knee deep in the #hauntedlove project, so we’re especially looking for ghost stories with a love twist. Keep visiting the site for the trip log of our travels and other urban legends at: www.trippingonlegends.wordpress.com Follow us at: www.facebook.com/trippingonlegends Twitter: @SpookyBalzano Instagram: @SpookyTripping

The Trippers are on the track of three different witch legends attached to ghost stories in Florida. Natalie Crist and Christopher Balzano turn their eyes to the state capital of Tallahassee to explore the infamous Witch Grave of Old City Cemetery. They then travel east to the story of Wiccademous and her path of torture before settling on Hog Island and the lost settlement that has now been saddled with a witchy story to explain the ghosts seen there. You can contact us with questions, comments, and your favorite legend or tidbit of folklore at spookytripping@gmail.com. We’re still knee deep in the #hauntedlove project, so we’re especially looking for ghost stories with a love twist. Keep visiting the site for the trip log of our travels and other urban legends at: www.trippingonlegends.wordpress.com Follow us at: www.facebook.com/trippingonlegends Twitter: @SpookyBalzano Instagram: @SpookyTripping

The Trippers are on the track of three different witch legends attached to ghost stories in Florida. Natalie Crist and Christopher Balzano turn their eyes to the state capital of Tallahassee to explore the infamous Witch Grave of Old City Cemetery. They then travel east to the story of Wiccademous and her path of torture before settling on Hog Island and the lost settlement that has now been saddled with a witchy story to explain the ghosts seen there. You can contact us with questions, comments, and your favorite legend or tidbit of folklore at spookytripping@gmail.com. We’re still knee deep in the #hauntedlove project, so we’re especially looking for ghost stories with a love twist. Keep visiting the site for the trip log of our travels and other urban legends at: www.trippingonlegends.wordpress.com Follow us at: www.facebook.com/trippingonlegends Twitter: @SpookyBalzano Instagram: @SpookyTripping

The Back Porch Iris by ririko in Elsbeth Lavold LinSilk I-cord + tassel necklace in Samite yarn with copper hardware a variation on the Humblebee sock pattern TOUR DE FLEECE! 97 grams of spindle-spun battlings and assorted bits. 800 yards of indigo-dyed 3-ply yarn from Hog Island fiber.  I split

Laura spent last week in Maine as an instructor in Audubon's Joy of Birding Class on Hog Island.

The boys continue their discussion from the Hog Island Audubon Camp in Maine, chatting about seeing Atlantic puffins and other coastal birds and how birding gives you a sense of place. They also talk about two notes sent in by listeners, one about the musical suggestions from Bill and the other a nature soundscape recorded by a listener in Finland. The episode closes with Bill's latest new music recommendation: an artist known as Delicate Steve.

Recorded live during the first international Reader Rendezvous for Bird Watcher's Digest in southern Portugal. The guys talk about birding in this ancient land, and the wonderful food, wine, landscapes, culture, people, and, oh yeah, birds they've encountered. They also talk about upcoming spring birding events and the famous osprey cam on Hog Island, Maine.

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

Chris and Mike's Beer Chat - The podcast about enjoying beer! - CMBC Episode 72 - Bike to Beer DayIn this episode we a random mix of four different beers.Beers:Rasenmäher Kölsch - Down the Road BrewingCitradelic Tangerine IPA - New Belgium BrewingSingle Hop Series HBC-291 Imperial IPA - Flying Dog BrewingMarooned on Hog Island - 21st Ammendment Brewingemail us: cmbcpodcast@gmail.comlike us: http://www.facebook.com/cmbcpodcastyoutube: http://www.youtube.com/cmbcpodcasttwitter: @CMBCPodcastMusic: Frances England - Bicycle

This episode reviews a Parisian-style bistro in San Francisco, a gathering spot for locals desiring a seasonal, contemporary menu in Redwood City, and a spot serving up the ultimate in fresh and local seafood at the Ferry Building in San Francisco.

Tyler and his corporate Chef Erik Harrelson, take a motorcycle trip up the coast to Tomales Bay where they talk …Continue reading →

This week, Linda hogs the entire show with her interview of Helen Tucker, who talks about her Ossabaw Island hogs, Dusty and Rusty, which she obtained from George Washington's birthplace. These smaller-than-average pigs are a heritage breed which dates back 400 years when the Spanish first brought them to the New World. Fewer than 200 breeding pairs are known to exist today. And speaking of pigs, more of less, Helen also tells Linda about her Hog Island sheep, a very hardy domesticated breed once widespread in the Colonial Era but extremely rare today. Helen entertains Linda with tales of runaway pigs and tips on feeding Popsicles to a hog. More details on this episode MP3 Podcast -Going Whole Hog , with Bob Tarte