Podcasts about island creek oysters

Today, I'm in conversation with Chris Sherman, which first aired on Shopify Masters a couple of weeks ago. Island Creek Oysters scaled into a premium seafood company and now ships direct, to 46 states. Chris shares a number of scaling strategies and tips for any brand transitioning into eCommerce. Enjoy Learn more about your ad choices. Visit megaphone.fm/adchoices

Island Creek Oysters scaled into a premium seafood company and now ships to 46 states. CEO Chris Sherman shares scaling strategies and tips for any brand transitioning into ecommerce.For more on Island Creek Oysters and show notes click here. 

Participants got to try the Nordic Cycle at an event over the weekend in Duxbury held by Island Creek Oysters and Saltwater Soul Sauna. WBZ NewsRadio's Chaiel Schaffel reports.

Part 1 of our gift guide is here! We have an abundance of recs for stocking stuffers, boyfriends, husbands, moms, sons, and kids! Share any gift ideas with us at 833-632-5463, podcast@athingortwohq.com, @athingortwohq, or in our Geneva!Gift yourself professional counseling with BetterHelp and take 10% off your first month with our link.Tackle all of your holiday shopping at MoMA Design Store and take 10% off your purchase when you use or mention promo code ATHINGORTWO online and in US MoMA Design Stores through November 23, 2023.YAY.Stocking Stuffers“We are only doing stockings for adults this year - all the fun stocking stuffers, please.”Opinel key chainsNoso patchesScout Regalia sticky hooksFavorite musician merch - Olivia Rodrigo Perfect All-American Bitch hatCustom family matchbooksNutscene Colorful Tiddler TwineRose Los Angeles x Gossamer CBD Rosin DelightsRedecker Hedgehog Table BrushSilk Daisy Chain KitNata Concept Store Farfalle CandleHinoki Drawer BagLisa Angel bottle stoppers / Annie Raysee wine stopperTheWhiteStreetMarket wick trimmerKahawa 1893 Single Serve Coffee PacksBrightland Olive Oil minisSqwigl StrawsCuraprox toothbrushesBoyfriends/HusbandsMy husband, 34. Senior web developer manager. Likes home projects, sci-fi books/tv, awesome dad to our 4 year old and 8 month old. He hates spending money and “doesn't want gifts” but wants gifts. It's historically been a damned if you do, damned if you don't type situation. His favorite gifts from me ever have been a car washing kit, a woobles crochet kit, and a Dyson vacuum. Wtf do I get him now?!Sven-SawHoto Brushless Drill - .like the Dyson hairdryer of drills!Yuns Hardware gift certificateSinger Heavy Duty 4423 Open Studio: Do-It-Yourself Art Projects by Contemporary Artists by ​​Sharon Coplan Hurowitz and Amanda BenchleyHarvest Label Sling BagSlate FlosserCamper wool Wabi slippersSigned Ursula Le Guin or Octavia ButlerMy graphic designer husband who likes quality over quantity, is picky and lives in fear I might buy him clothes as a gift.An architecture or design book from a city you visited over the last year—make it an annual thing?A piece of art or a study from an artist he likes (for something more accessibly priced, depending)Marjolein Delhaas 2024/366 PlannerHigonokami KnifeRose Gold wrenchBalmuda toaster Bruno Munari Pencil Holder (with a set of Blackwing or Pineider pencils)Saint Olio body oilHusband - new dad, hates buying himself anything. He's bookish and British, and his interests include cycling, cooking, video games, F1 and the Tottenham Hot Spurs. Everything nice he wears is because I bought it for him. Want to get him something good this year because he's been so underslept and overworked, juggling baby and a new job.Lewis Hamilton AlmaveTottenham Hotspurs vintage gearBook repair (as recommended by Lauren in our Geneva last year)WhiteSpacePress on Etsy for vintage Penguin Classics, etc.Fog Linen Brass Cookbook stand or Puebco Cookbook StandPersol 714 - Original (foldable) sunglassesBlackstock & Weber LoafersAsked for gift ideas for a quar romance a few years ago. We bought a house together this year. He's wonderful. His favorite drink is espresso. He loves Guy Fieri. He plays an Irish sport called hurling. We go on bike rides together and love exploring new places. We both lost our grandmothers this year. Air Fieri crewneck sweatshirtPillowsPostersPapers Guy Fieri Fan Sequin Pillowcase -we all just need to know this existsIvo Angel Italian splatterware espresso cupsOaxacan espresso cupBaba Tree bike basketNocs Provisions BinocularsWren Off-Road GrowlerSafety PizzetaThe ExpertGrounded Gift CardKabin Bonfire BuilderA custom print of something meaningful to him of his grandmother's from The HeirloomistSonsHelp! I'm desperate for gift ideas for my 22-year-old son. He's a new grad; job hunting, close to securing his first job, just moved home from Montreal. Uni girlfriend relocated from overseas to our hometown Toronto. He's very private. Hates receiving gifts (?!!?). Is gracious at the time he receives but they always find their way to the return pile. Loves a good bargain, and hates that we spend $ on him. Sooooo hard to buy for. Best gift ever was 3 month cheese subscription sent to school last year. Makes fun of the various prints I've bought him. Lots of friends, but very introverted; sporty; foodie; funny; middle child; does not share info, let alone gift ideas; nothing to see here folks, just move-on kinda guy. Help!!!!!!Gift cert for an Island Creek Oysters party with friends (plus a couple of shucking knives) or tinned fish. Hawkins New York cheese knife set - under $40, looks fancierRicki's Cheese Making KitsSowaca Ceramic Cooking PanThe Food Lab: Better Home Cooking Through Science by J. Kenji López-AltStart Here: Instructions for Becoming a Better Cook: A Cookbook by Sohla El-WayllyRestaurant gift certs—something fancy he and the GF would never do on their own like Prime Seafood Palace or just a favorite spot of two of theirs that feels like a treatLuggage! Like the Wallybags Travel Garment Bag, Patagonia Black Hole Duffle Bag, and Alex Mill Perfect Weekday Tote. Moms/Mother in Laws Quintessential Midwest mom of 3 adult kids who loves baking, reading, watching PBS shows, musicals, traveling, and getting her steps in walking her two black labs. Has been referred to as the "mommiest mom" in the past. Puts up with a lot of BS from her curmudgeonly husband (my dad). I've given her many kitchen items and books over the years. Favorite brands are things like Emma Bridgewater, Hanna Anderson, and Talbots. I recently moved to NYC, so I'm hoping to get her something that will make her feel less "abandoned" and more cared for. Thank you for any suggestions!! Met Opera on DemandTEKLA bathrobeLake Pajamas50 States, 50 Pies by Stacey Mei Yan Fong Fresh Midwest: Modern Recipes from the Heartland by Maren Ellingboe KingHaden electric tea kettleGalley & Fen oven mittVintage PBS shirtsMom, in her mid-50s, a new grandma. Had a really hard year mental health-wise but making positive changes. Goes to therapy but new at it. Loves to be social, have dinners, see movies and Broadway shows. Loves 80s pop music and Jason Isbell. Enjoys trying new things but tends to move on to something else quickly.Molly Mahon block-printing kitsMartha Mae How to Paint a Cloud BundleNora McInerny's “Don't honk I'm already crying” bumper magnet - if she has the sense of humor for it!Semikolon 5-Year Diary / Midori 5-year DiaryLoftie clock - because of sleep hygiene!Subscription to Mubi or Criterion CollectionSubscription to Saipua TV…paired with Saipua Garden Tea that's made by Deborah NeedlemanMy Mom! She's 70. A former elementary art teacher...retired and living on a budget. We completely mis-gift each other every year. I try to give her nice (not overly luxurious, but nice) scarves, sweaters, earrings, etc and they always flop. My brother and his girlfriend gave her a plastic porch goose and it's her favorite thing ever. She doesn't read. She's crafty but her medium is always changing and usually something very specific like needle felting.Pink Picasso paint-by-numbers custom kits or non-custom ones by Paint AnywhereArt Life Practice KitMelanie Abrantes DIY Wood Carving KitsFriendly Loom Black and White Potholder Loom Kit Pattern and supplies to DIY her own porch goose outfits—there's even a crochet one for making hair for them?!A duck candleholder to go with her porch gooseOk, how about my mom? I'll let you describe her though

Found in the country's top restaurants and revered by food critics and amateur eaters alike, Island Creek Oysters are among the very best. How better to kick off Summer than with a conversation about these tasty bivalves- what it takes to grow them, the value of aquaculture as an industry, and how to keep up with growing demand. Episode 12, Season 4 is delicious. ABOUT THE SERIES: Future of XYZ is a bi-weekly interview series that explores big questions about where we are as a world and where we're going. Presented in collaboration with Rhode Island PBS. FOR MORE INFORMATION: Follow @futureofxyz on Instagram, and visit www.future-of.XYZ or www.ripbs.org/XYZ for show links and more.

EPISODE 105: Regenerative Ocean Farming Host: Aaron Niederhelman Guest: Bri Warner, CEO & Pres. @ Atlantic Sea Farms Guest: Chris Sherman, CEO @ Island Creek Oysters   This latest episode is about how to re-build a food system that creates quality sustenance for people, new jobs on working waterfronts and healthier oceans through the adoption of smarter management practices on regenerative ocean farms. Regenerative ocean farming is an aquatic farming system that grows seaweed and shellfish on no inputs. As is the case with terrestrial production, aquatic regen farming is all about investing in the ecological health of an ecosystem to create good food.   REGENERATIVE OCEAN FARMING US seaweed pioneer Bri Warner shares in her experience of having to make a compelling business case for kelp production in coastal communities in Maine. Ahead of the curve, Warner has leveraged some creative methods and core business fundamentals to establish a whole new kind of values-based food production company. We discover that what she's producing actually has a pretty unfair advantage in catching the eye of contemporary consumers over almost everything else in the food value chain. “The three best foods that you can eat on the planet are (regenerative) aquaculture mussels, oysters and kelp. We're all removing carbon from the water. We're all doing this with zero arable land. Zero freshwater. Zero pesticides. The fact is, these three products grow more efficiently than any terrestrial food, especially any terrestrial food animal protein out there. What we can honestly say about these aquaculture products is that they're actually making the planet better,” explains Warner – CEO & President of Atlantic Sea Farms. Island Creek Oysters (ICO) is a vertically integrated Regenerative Ocean Farming success story. They grow out their own oyster seed; they produce feedstuff algae to raise oysters; they sell that seed to other growers; they operate their own farms that grow-out seeds from adolescence -to- maturity; they aggregate & distribute mature oysters to diverse retailers and food service relationships – including their own restaurants; they invest in preserving and improving the marine ecological systems that grow their crops; they offer an experience for anyone to share-in the stories of their food with the community that produced it. “Through its benefit for the economy. The social, cultural and gastronomic benefits that we all get, and all of the nutritional values this seafood offers. And, the environmental gain – which gets at the concept of adding value back into the ecosystem from which we depend on to produce good food. This all culminates in us supporting the concept of ‘coastal communities', which is core to our mission and values at Island Creek Oysters,” says Chris Sherman – ICO, CEO and Eisenhower Fellow.   How Regen Business Backs the Planet As for environmental restoration, oysters grown not for consumption have become part of the equation for producers like ICO. Each mollusk can filter up-to 50 gallons of seawater a day, oysters bond together to create natural reefs that protect shorelines and cities, and these shellfish act as great neighbors in estuaries to keep oceans thriving with other keystone species and biodiversity. Sherman explains how they support NGO-backed restoration projects through a few different channels. But always interested in pushing the envelope, Sherman is evaluating how the farms can work in lockstep with restoration projects to instigate more environmental action for the industry. “We harness the power of private industry and profit to scale environmental impact. One of the things that we focus on is validating some of the claims that we make as an industry about the positive impacts of commercial farms. The questions that we're trying to answer include: How do farms stack up to natural oyster reefs? How do farms compare to synthetic reefs brought online in restoration projects? How do we optimize nitrogen removal, and deliver habitat creation? Through scientific methods, we're on a path to quantify the ecosystem value of commercial shellfish farms,” explains Sherman.   An Innovation Economy Supporting Community Warner has built a creative business model that employs Maine lobsterman as her production team of this line-grown kelp coming from the clean, cold waters of the North Atlantic. With over 4000 boats working in the Maine lobster industry, Bri sees kelp production as a mutually beneficial relationship that offers existing boat owners a new revenue stream without requiring additional equipment or extensive operating expenses. The approach has been so successful that when Warner first took over as CEO of Atlantic Sea farms in 2018 the company was sourcing 30,000 lbs. of seaweed a year. Now, after building-out the required processing infrastructure, finding new markets ripe for this next super-food, and via that creative approach to employ a lobstermen workforce in their off-season – Atlantic Sea Farms will harvest 1.2 Million lbs. of human-grade kelp this year alone. With plenty of capacity to grow. As we've seen in our stories before, there are many creative ideas generating on the innovation economies of Regen farms. --- Listen-in to the full conversation with Bri, Chris, and Aaron as they discuss how we can achieve good for the people and planet through smarter ocean management on regenerative ocean farms.

The guys are joined this week by Global Beer Director for Row 34, Suzy Hays! We get into Suzy's path into hospitality (shout out PF Chang's); the how and why of the immense emphasis Row 34 places on staff training; how Suzy approaches curating what's often lauded as the most consistently great draft list in Boston; and the immeasurable value in believing in your ability to "figure it out". And of course, we also explore the age-old question: "IS ANYONE HERE A MARINE BIOLOGIST?!?" ........... ................... ............ Music: "Mountain Climb" by Jake Hill

Nicole Parent Haughey has a fascinating story you do not want to miss! After nearly twenty years on Wall Street providing counsel and insights to institutional investors, executive leadership teams and public company boards of directors, Nicole moved to the corporate side where she headed strategy and mergers and acquisitions. Following several years working in different executive positions, in 2020, she joined Island Creek Oysters as the company's Chief Operating Officer. She was elected the youngest and first female president of the Harvard Club of New York City (2008-2011). Tune in to hear her incredible story!

Ep. 86: Kathleen Kennedy, Executive Director of MIT Center for Collective Intelligence || On episode 86 we welcome Kathleen Kennedy, Executive Director of the MIT Center for Collective Intelligence.  Kennedy is a frequent speaker at technology and entrepreneurship events around the world. She serves as a judge for many competitions including the MacArthur Foundation, the Inclusive Innovation Competition, and the Lemelson-MIT prizes.  In addition, she is a venture partner at Good Growth Capital and she serves on the board of Hubweek. Prior to her current work, Kathleen served as a lead organizer of The Engine, an MIT initiative created to advance innovation.  This venture fund and accelerator program was created to provide comprehensive support to transformative ideas from the formative stage to their most effective implementation.  Kennedy was also awarded the Folio: 40, which recognizes the most innovative and influential people in the media industry, and named by the Harvard Club as one of Boston’s Most Influential Women of 2017. During our 45 minute discussion we evaluate how technology and automation will impact the future of food and its production.  More generally, we discuss the future of work and how advancements / innovation doesn’t necessarily mean we’ll have less jobs in the future.  We learn about how one of the first projects the MIT Center of Collective Intelligence initiated – called the ‘Climate CoLab’ – is using the UN’s Sustainable Development Goals (SDGs) as a proving grounds where computers and humans can work together in a more cohesive way to take on big problems at vast scale. Joining as cohost is Chris Sherman, President of Island Creek Oysters. Focused on promoting the many values that shellfish bring to humans, the Oceans and the planet – Chris and his team have built a brand known for global excellence.  As pioneers in regenerative ocean farming – Island Creek Oysters have established a sustainable model of sustenance, and jobs for their community in Massachusetts. Levering his ocean smarts to do greater good, Chris also curates the Island Creek Oyster Foundation, a non-profit which has codified a replicable model of aquaculture for the developing world.  Additionally, Chris is a 2018 Eisenhower fellow. As part of his program to Spain & Columbia – Chris assessed capacity building and innovative financing models for the future of biomimetic aquaculture. TuneIn to hear how a Collective Intelligence in many forms allows people and machines to work together in defining proper logic structure and smarter implementation that can help address the biggest problems facing humanity and our shrinking planet.   www.SourcingMatters.show

On episode 7 of Sourcing Matters we welcome Chris Sherman, President of Island Creek Oysters, and 2018 Eisenhower Fellow.  For the past 25 years Island Creek Oysters has been building brand now known for global excellence.  Focused on promoting the many values of shellfish to humans, the Oceans and the planet – Chris and his team at ICO continue to push the envelop in regenerative farming of the sea. Through the vertical integration of their thriving Oyster farms, a successful distribution company and world-renowned retail outlets – these “New American Farmers” have developed a sustainable model of sustenance and jobs for their community in Massachusetts, and the North Atlantic.  Levering these ocean smarts to do greater good, Chis also curates the Island Creek Oyster Foundation, a non-profit which has codified a replicable model of aquaculture for the developing world. Building off their many successes in advancing ocean farming, Chris was recently awarded an opportunity to do more. Later this year Sherman is headed to Spain and Columbia as part of an Eisenhower Fellowship program focused on evolving the the process of stitching biomimetic farming of fish & shellfish into responsible fisheries throughout coastal communities on a shrinking planet. www.SourcingMatters.show

Host Jessica Harris talks with Nolan Bushnell, founder of Atari. Harris also speaks with Skip Bennett, founder of Island Creek Oysters.

Island Creek Oysters supplies oysters to more than 400 chefs across the United States. Restaurants that serve its oysters include Thomas Keller’s Per Se and French Laundry, the Eastern Standard in Boston, and the Oyster Bar in New York’s Grand Central Station. The company sells roughly 120,000 oysters per week, and close to 6 million […]

March 6, 2013 Berklee College of Music, the only college to host an official party at the SXSW Music and Media Conference—one of the music industry’s biggest events—presents its SXSW Party on Friday, March 15, 12:00 p.m. to 6:00 p.m., at Brush Square Park (East Tent), 409 East 5th Street (Neches and 5th), Austin, Texas. Berklee’s eighth SXSW party is the college’s first at an outdoor all-ages venue. Also for the first time, the lineup is curated by The Red Room at Cafe 939, Berklee’s all-ages nightclub that hosts national and local acts year-round. The party features up-and-coming Berklee, Berkleemusic, and Heavy Rotation Records (HRR) alumni and students performing rock, pop, electronic, Americana, and folk, including acclaimed singer-songwriter Melissa Ferrick, David Stewart Jr., Air Traffic Controller, Chloë Sunshine, Red Oblivion (HRR), Bear Language (HRR), Rebecca Loebe, the Lights Out, Holiday Mountain, and the Field Effect. In addition to performing with her band, Ferrick is cohosting the event with alumna Sarah Sharp. Berklee's SXSW Day Party is all-ages and open to SXSW badge holders. The public can email sxswrsvp@berklee.edu to attend free of charge. Free copies of student-run HRR's Dorm Sessions 8, featuring Red Oblivion and Bear Language, will be given away. Listen to full tracks at HeavyRotationRecords.bandcamp.com. Free oyster bar provided by Island Creek Oysters.

On today's episode of THE FOOD SEEN, Chef Jeremy Sewall retraces his New England roots, from Samuel Sewall at the Salem Witch Trials, to generations of fishermen in Maine, like his Cousin Mark who supplies his restaurants of all their lobster. The name of his first restaurant couldn't be more apropos, as Lineage literally sit a block away from Sewall Ave in Brookline MA. What Jeremy's done with his fresh perspective for a regional cuisine oft relying heavily on historical dishes from the Puritans, is anew in The New England Kitchen (cookbook). He celebrates a contemporary cast of farmers and thinkers, from Skip & Shore of Island Creek Oysters, his co-collaborators from Island Creek Oyster Bar , to his newest Fort Point oyster bar, Row 34, which pours Maine Beer Company brews. What's not lost is Jeremy's sense of place. He still holds Boston's past (and the Red Sox) near and dear to his heart. This program was brought to you by Whole Foods Market. “What I'm proudest of in Lineage is that it's truly a neighborhood restaurant.” [16:00] “Fall has this great feeling of relief. The summer's over, the leaves are changing and that kind of dictates how you cook and how you eat. You start to crave things that are warming and hearty.” [27:00] –Jeremy Sewall on The Food Seen

This week on The Speakeasy, Damon drinks some 50 year old cognac and eats oysters with Dana Hale of Island Creek Oyster Farm. Tune in to learn more about the popular and sensual raw seafood that has New York City buzzing. Find out how oyster mating affects taste and how farming is one of the most safe and sustainable ways of raising shellfish and seafood. This episode was sponsored by Cain Vineyard & Winery.