Podcasts about Seafood

Links:JaxFishHouse websiteFollow JaxFishHouse on InstagramCheck out our new website: https://www.globalseafood.org/aquademia-podcast/Follow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org or leave us a voicemail at +1 (603) 384-3560!For the full-length interviews of our guests, online education courses and more, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

On today's show, Pat and the boys chat about last night's Monday Night Football game between the Colts and Ravens, Lamar Jackson and Mark Andrews having an unbelievable night, and where the Colts go from here. They also cover the news coming out of Las Vegas as Jon Gruden has officially resigned as Head Coach of the Las Vegas Raiders following emails that were leaked between him and former President/GM of the Washington Football Team, Bruce Allen. Joining the program for his weekly installment of Aaron Rodgers Tuesday fresh off a thrilling win in Cincinnati against the Bengals is the Quarterback of the Green Bay Packers, Aaron Rodgers. Pat, Aaron, and AJ chat about this weekend's game, what he told Joe Burrow after the game, what he thinks about the whole Jon Gruden situation, if he talked to Mason Crosby during the game at all, what Packers/Bears week means, and much more (23:06-1:06:44). Next, GM of the LA Chargers, Tom Telesco joins the show to chat about the Chargers incredible start, how much of a difference maker Brandon Staley has been, Justin Herbert continuing to get better and better, what his duties as a GM are like during the season, and where he thinks the NFL needs to go from here in response to the Jon Gruden situation (1:06:48-1:19:19). Later, 2x Pro Bowler, All-Pro, former record holder of the longest FG in NFL, and K for the Arizona Cardinals, Matt Prater, joins the program. Pat, Matt, and AJ chat about how things are in Arizona, when he knew that locker room was special, if the longest field goal will be able to be much further than 66 yards, what he would tell young kicker's trying to get out of a rut, and much more (1:19:21-1:33:50). To close out the show, Pat and AJ dive deeper into last night's Monday Night Football game and Lamar Jackson's brilliance, the Colts looking much better than they have, and Pat having to donate a whole bunch of crab cakes after losing a bet to Jimmy's Seafood in Baltimore (1:35:53-1:51:17). Make sure you subscribe to youtube.com/thepatmcafeeshow and listen every day on Mad Dog Radio, Sirius XM Channel 82. We appreciate you all for listening, come and laugh with us, cheers.

BenGreenfieldFitness.com/seatopiapodcast A few times in the past month, I've mentioned that I've been destroying sushi restaurants for myself, forever. OK, maybe a bit of an overexaggeration, but, basically, me and my family have been making my own amazing, mouthwatering, super-clean sushi and sashimi in my own kitchen now, thanks to a new service I discovered called "SEATOPIA". Over the last 8 years, the owner, and my guest on today's show - James Arthur Smith - has been personally visiting aquaculture farms, eating the feed the fish eat, swimming in, under and around the grow out pens, and lab testing the harvested products to quantity claims. Through SEATOPIA, James is endeavoring to revolutionize the seafood supply chain and empower health conscious consumers to directly support artisan farms, helping to foster regenerative seafood practices. He thinks that despite the information shared in documentaries like SEASPIRACY, there are a handful of success stories of sustainable fisheries and innovative aquaculture projects regenerating the oceans while producing some of the healthiest protein on the planet. For the last 8 years James Arthur has been connecting boutique aquaculture projects from around the world with award-winning farm-to-table restaurants. Through these relationships James Arthur developed one of the most trusted wholesale seafood distribution businesses in Southern California catering to world renowned Farm-To-Table restaurants and Michellin Star Chefs. When Covid-19 closed restaurants, James Arthur switched his energy to developing a 100% plastic & styrofoam free home delivery box for truly sustainable seafood. Today, SEATOPIA is revolutionizing the seafood supply chain by connecting home cooks with sushi-grade products directly from the world's best farms and has garnered a cult-like following from health conscious foodies and environmentalists nationwide. During our discussion, you'll discover: -How Seatopia is the pescatarian version of Butcher Box... -Sustainable vs. conventional fish farming practices... -James' thoughts on the Seaspiracy documentary... -Food porn: Ben and James rave about Seatopia products... Episode sponsors: -Kion Clean Protein -JOOVV -Vuori -Water and Wellness BenGreenfieldFitness.com/seatopiapodcast

Like the name indicates, Chula is all about selling sexy seafood. The post Desert Digest Ep. 18 with Chula Seafood appeared first on PHOENIX magazine.

For seafood recipies in Norwegian: https://godfisk.no/ Email: Laernorsknaa@gmail.com Transcript: https://laernorsknaa.com/5-4-norwegian-seafood-cod-and-salmon Website: https://laernorsknaa.com/ Patreon: https://www.patreon.com/laernorsknaa Twitter: https://twitter.com/MariusStangela1 YouTube: https://www.youtube.com/channel/UCxdRJ5lW2QlUNRfff-ZoE-A Norsk sjømat: Torsk og laks Norge er kjent for sin sjømat. I 2014 eksporterte Norge sjømat til over 150 land. En grunn til dette er at Norge har en lang kyst. Norge har mye hav. I tillegg er det mange fjorder i Norge. Det gir mange gode mat- og gytemuligheter til fisken. Å gyte er når fisken «parer seg». Norge er kanskje spesielt kjent for torsk og laks. Jeg kommer til å fokusere på disse to i denne episoden. Vi begynner med torsk. Torsk er en veldig viktig del av norsk matkultur. Mange nordmenn spiser torsk hver eneste uke. Lettsalta torsk er for eksempel en veldig vanlig matrett. Det er fersk torsk som man salter og koker. Det er vanlig å ha smelta smør og poteter ved siden. De viktigste stedene for torskefiske i Norge er Lofoten og Vesterålen i Nord-Norge og Møre på Nord-Vestlandet. Torsk er en hvit fisk med en ganske mild smak. Det er kanskje grunnen til at den er så populær. I tillegg er den veldig sunnmed masse proteiner. Torsk er ikke bare viktig for Norge nå; den har også vært viktig for Norge i historien. Torsk har en viktig historisk betydning i Norge. Sannsynligvis har mennesker i Norge fiska torsk så lenge det har vært mennesker her. Torskefiske er et eget begrep i Norge. Dette gjaldt spesielt for noen steder i Nord-Norge. Da ville mennene på gårdene gå ut i fiskebåtene og fiske etter torsk. Kvinnene og barna var igjen og gjorde gårdsarbeidet imens mennene var borte for å fiske. For mange var torskefiske en viktig næringskilde.

Kelp, algae and the state of our oceans...CEO and Founder of Akua, Courtney Boyd-Myers and I discuss all this and more on The Plantbased Business Hour. The Plantbased Business Hour is live every Tuesday at 1p PT on my Linkedin profile page. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.   

We're finally going on a field trip! Co-host Anna Van Valin is in Portugal for a month and she's sharing all the delicious things she's eating (pastries!), drinking (wine!) and discovering (ancient stuff!) with us. Follow her culinary adventures on Instagram at @FoodDayPod, and join us for our first Instagram Live this Friday Oct 8 at 12n PT to find out whether she's tried Portugal's world famous seafood (...probably not). To see more from Anna's Iberian vacay (including some stellar Castle Porn), follow her @annavanvalin. Obrigada!Connect with us: Follow @FoodDayPod on Instagram, Twitter & Facebook, check out our website and join our mailing list for more great content about the stories & foods we talk about on the show (plus a peek BTS)!Love the show? Want to support this women and BIPOC-created independent podcast? Buy us a coffee!(c) Van Valin LLC, Yumday CoSupport the show (https://buymeacoffee.com/fooddaypod )

Kelp, algae and the state of our oceans...CEO and Founder of Akua, Courtney Boyd-Myers and I discuss all this and more on The Plantbased Business Hour. The Plantbased Business Hour is live every Tuesday at 1p PT on my Linkedin profile page. Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.

Links:The Business of Aquaculture Podcast websiteFollow Manatee Holdings on TwitterConnect with Lourdes on LinkedInEmail Lourdes: lourdesgant@manateeholdings.comLearn more about the organization Lourdes has partnered with building homes in the Philippines.Be sure to subscribe/follow The Business of Aquaculture Podcast on whichever podcast platform you listen to Aquademia on!Check out our new website: https://www.globalseafood.org/aquademia-podcast/Follow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org or leave us a voicemail at +1 (603) 384-3560!For the full-length interviews of our guests, online education courses and more, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

Our guest, Holly Dunn, shares her experience traveling aboard Silverseas's Muse through America's great frontier and why your trip through this wonderland would greatly benefit from their top notch service. Bears, Butlers, and seafood for days...... Sounds like the perfect vacation! *PLUS* - The Miami airport is getting creative with COVID sniffing dogs. - Emily visits the Rocky Mountain National Park for some leaf peeping. - Meghan gives tips for navigating while offline. ... So pack your bags, tune in, and let the adventure begin!

Hello and Welcome back to Cabin Boy Minute - Minute 65! On this week's minute, we discuss silly ideas, analyze the inner workings of Calli and Mulligan's relationship and take a New York geography lesson. We also find ourselves discussing frozen seafood, pontificating over when Nathanial personally considered himself a cabin boy and connect the dots for bread humor in the movie. In addition, a couple of true bombshells are dropped, one concerning Nathanial's satchel and another regarding some rather disturbing opinions of one of our very own hosts. As per usual, we discuss who won the scene, quantify gags per minute and ultimately determine whether the minute was funny or not. Thank you again for joining us here on Cabin Boy Minute - Minute 65! Please be sure to keep your sailor boy ass intact for next week to join us on Cabin Boy Minute - Minute 66! Opening music is Take a Chance by Kevin MacLeod (modified) and licensed under CC BY 4.0. Closing music is No Means No by The Freak Fandango Orchestra (modified) and licensed under CC BY-SA 3.0. To watch and/or own the Cabin Boy movie, follow one of the links below (Cabin Boy Minute will get a cut of the proceeds if you purchase through these links) To Order Cabin Boy: Kino Lorber Special Edition Blu Ray DVD Cabin Boy: Regular DVD Cabin Boy: Regular HD Online Version To Rent Cabin Boy: Regular Online Version Stream for free by some public libraries through Hoopla Petition Netflix to add Cabin Boy to their catalog here. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/cabin-boy-minute/message Support this podcast: https://anchor.fm/cabin-boy-minute/support

On this episode, Cyrus is joined by Abhay Hanjura, Co-founder of Licious, to talk about his experience running a highly popular and fast growing meat meat and seafood brand. Cyrus and Abhay talk about how the idea for Licious came about, Abhay being a Kashmiri Pandit, how he wanted to be a fauji, and more. They also talk about the term 'non-veg' or 'non-vegetarian', how meat in India is sold in black polythene bags, India being a protein deficient nation, and lots more. He talks about wanting to build something everlasting with changing the way meat and seafood is thought about, how his co-founder Vivek Gupta and he finally started Licious, how their families weren't convinced at first at the idea of Abhay and Vivek being 'meat-sellers', and more. Further, Abhay also talks about how Licious wants customers to only pay for what they eat and not for the water parts of the meat, his thoughts of plant-based meats, Abhay eating live octopus in South Korea, and tons more.Follow Abhay on Instagram & Twitter: https://instagram.com/meatmanofindia and https://twitter.com/HanjuraAbhaySubscribe to our new YouTube channel: https://www.youtube.com/channel/UCmY4iMGgEa49b7-NH94p1BQAlso, subscribe to Cyrus' YouTube channel: https://youtube.com/channel/UCHAb9jLYk0TwkWsCxom4q8AYou can follow Antariksh on Instagram @antariksht: https://instagram.com/antarikshtDo send in AMA questions for Cyrus by tweeting them to @cyrussaysin or e-mailing them at whatcyrussays@gmail.comDon't forget to follow Cyrus Broacha on Instagram @BoredBroacha (https://www.instagram.com/boredbroacha)In case you're late to the party and want to catch up on previous episodes of Cyrus Says you can do so at: www.ivmpodcasts.com/cyrussaysYou can listen to this show and other awesome shows on the new and improved IVM Podcasts App on Android: https://ivm.today/androidor iOS: https://ivm.today/ios

Welcome back to the Happy Half Hour! This week our special guest is David Contreras Curiel of Karina's Mexican Seafood, a San Diego institution that is celebrating its 40th anniversary this week. David and his siblings are leading the family business that his parents started back in Spring Valley in 1981, and he shares with us the story of Karina's humble beginnings. David's father, Don Arnulfo Contreras, and mother, Maria Ines Curiel, founded the restaurant (which is named after their eldest daughter) to create a better life for their six children. Don was a good cook, so he built the business by preparing the seafood dishes that he'd grown up enjoying in his home state of Sinaloa, such as ceviche. For a short while, the entire family lived above the restaurant, and David started working there when he was six years old. Today, there are several Karina's locations around the county, and the family also operates Savoie Italian Eatery, Taka Sushi, and Saffron Thai. David has 25 nieces and nephews, and he says they've all been involved in the restaurants or are currently working at them. We learned how they source their fresh seafood, the future goals for the company, and David's expert tips on what to order when you visit. Hot Plates this week is a lot of talk about the Michelin guide (and it's big news!). Michelin announced it awarded four stars to San Diego restaurants: Addison was promoted from one to two stars, and Jeune et Jolie, Soichi Sushi, and Sushi Tadokoro each received one star. Earlier this month, five local restaurants received Michelin's Bib Gourmand designation: Callie, Cesarina, Ciccia Osteria, Dija Mara, and Morning Glory. What do you think about the results of the awards? Let us know! In the last news item, Andrew Bachelier, formerly of Jeune et Jolie, confirmed that he and pro skater Tony Hawk are opening a new chicken restaurant in Encinitas called Chick N' Hawk. In Two People, $50, David Contreras Curiel recommends the quinoa bowl with chicken at Little Lion Cafe in Ocean Beach, and any of the entrées at Harbor Breakfast in Little Italy. My pick is the papa rellena at Too Sabrozo Delicatessen, a new Colombian food stand at local farmers' markets. David Martin says to get the royal pho at Pho Ca Dao, and Troy's pick this week is the crispy chicken buns and coconut shrimp at Sbicca Del Mar. Thank you for listening! As always, we want to hear from you. Need a restaurant recommendation? Is there a guest you want us to book on the show? You can call us at 619-744-0535 and leave a voicemail, or if you're too shy, you can email us at happyhalfhour@sdmag.com. See you next week!

On today's podcast intro, the boys take a look at some more Mash complaints and Matt remembers a nickname he gave an old friend... 

Bernard and Andre head to a small soul food restaurant in Flint to try some good food.

In today's episode Shelley explains what sellers disclosures are and what sellers are required to disclose in Florida. In the news interest rates are stable, buyer demand is still high, and Canadian Snowbirds are poised to return this winter! (We love our snowbirds.) Finally we wrap up with The Local Flavor featuring Duval's Fresh. Local. Seafood. This place is AWESOME! Links from this episode: Shawn Yesner of Yesner Law in Tampa, FL - Visit yesnerlaw.com or call (727) 261-0224 JoAnn Koontz of Koontz & Associates in Sarasota, FL - Visit koontzassociates.com or call (941) 225-2615 Local Flavor featuring Duval's in downtown Sarasota, FL - Visit duvalsfreshlocalseafood.com or call (941) 312-4001 Need help with your real estate questions? Call or email Shelley for a no pressure conversation about real estate in the Sarasota area! Email: shelleypanas@c21be.com Call / text: 941-960-5115 Website: https://my.captivate.fm/c21shelley.com (c21shelley.com) Facebook: https://www.facebook.com/C21ShelleyPanas/ (facebook.com/C21ShelleyPanas)

Seafood sustainability is becoming increasingly important in the world of environmentalism. This week's episode features an interview with International Seafood Sustainability Foundation's president Susan Jackson. We discuss ISSF's history, tuna sustainability, unique partnerships between industry, scientists and NGOs, transparency in the wake of cynicism and more. Susan Jackson is President of ISSF, a global partnership among scientists, tuna processors, and environmental nonprofits to undertake science-based initiatives for the long-term conservation and sustainable use of tuna stocks, reducing bycatch and promoting a healthy marine ecosystem.  Prior to joining ISSF, Jackson was the vice president for government/industry relations and seafood sourcing for Del Monte Foods, where her responsibilities included government relations at the federal, state, and local levels, and acting as Del Monte's representative to trade and industry associations. Susan was also responsible for the purchase of all raw tuna and tuna co-pack manufacturing for Del Monte's StarKist brand. Susan joined the H.J. Heinz Company in 1997 as an attorney in the law department, later working with the company's seafood sourcing and other areas of procurement. What We Discussed in This Episode: What was the one tuna stock management failure that set ISSF in motion? What was unique for industry, scientists and NGOs to work together? How does transparency and auditing work in a multinational industry? What difficulties lay ahead for the seafood industry? What are the long-term challenges in regards to sustainability? How has ISSF become a model bigger than their niche? Resources Mentioned: Susan's TedTalk https://www.youtube.com/watch?v=HlI25M91Kbc https://iss-foundation.org/ Nota Bene Episode 4, Creating a Socially and Environmentally Conscious Supply Chain with Susan Jackson (9.26.2018) Contact Information: Susan Jackson bio

Isaia fills in for Nikki with Hudson they break down the best frozen pizza. They also look at why some people are getting burnt out at work. No more eating dogs, banning kids from a burger joint, safe trick or treating, and more on this episode of Worst of The RIOT.

Follow Us on Social MediaFacebook GroupFacebook: @MainStMagicTwitter: @MainStMagicInstagram: @MainStMagicVisit Us Onlinewww.MainStMagic.comwww.WonderlandCrew.comwww.MainStreetShirts.comVisit our Partnerswww.MSMFriends.comGet a FREE vacation quote to your favorite destinationMelissa Pilgrim, Ears of Experiencewww.MSMEars.com for a free quoteThanks to TFresh Productions for our theme songFollow Travis on Instagram @TravvyWavvy

Patrick Madden hosted this Monday's episode of Louisiana Considered. Gulf Seafood Foundation Board Member Jim Gossenand former chairman of the Louisiana Seafood Promotion and Marketing Board Harlon Pearceexplain how Hurricane Ida disrupted Louisiana's seafood industry and how the industry recovered from Hurricane Katrina 16 years ago. Food writer Ian McNultyreports on the heroic efforts undertaken by local meat markets in the River Parishes to produce andouille in communities hit hard by Hurricane Ida. WWNO/WRKF Criminal Justice Reporter Bobbi-Jeanne Misick reports on how juvenile detention centers, state correctional facilities and jails botched evacuations during Hurricane Ida. In one case, 36 teens were evacuated from the New Orleans Juvenile Justice Intervention Center to Elayn Hunt Correctional Center in St. Gabriel instead of Dixon Correctional Institute in Jackson, the evacuation point described in JJIC's evacuation plans. See omnystudio.com/listener for privacy information.

If you'd like to purchase Penny's the PDF version (eBook) of the Getting Well Naturally, here is the link:https://consciousnessonfire.com/collections/ebooks/products/new-version-getting-well-again-naturally-from-the-soil-to-the-stomachIt is available in many bookstores and online:Amazon:  https://www.amazon.com/Getting-Well-Naturally-Soil-Stomach/dp/0985748095/ref=sr_1_1?dchild=1&keywords=penny+kelly&qid=1631980957&sr=8-1Book Depository: https://www.bookdepository.com/Getting-Well-Naturally-from-Soil-Stomach-Penny-Kelly/9780985748098?ref=grid-view&qid=1631980994512&sr=1-7Support Penny's work by becoming a Patreon! https://www.patreon.com/pennykelly/me...Penny's website: https://www.pennykelly.com OR  https://www.consciousnessonfire.comFollow Penny on ODYSEE! https://odysee.com/@pennykelly:aBITCHUTE!  https://www.bitchute.com/channel/pennykelly/DISCLAIMER:The information, procedures, suggestions and forecasts contained in all Penny Kelly podcasts or videos are not meant to take the place of a diagnosis, physician, financial advisor or professional advice. They are for educational purposes only. All use of the information presented is at your own discretion. Neither Penny Kelly, Kelly Networks LLC or any of her associates will be held liable for any injury, damage, or loss (financial or otherwise) as a result of the information contained in all Penny Kelly podcasts or videos.ALL RIGHTS RESERVED: No part of this video or publication may be reproduced, transmitted, or stored in any form or by any means, whether handwritten, printed, electronic, or otherwise, other than Fair Use as permitted by U.S. Copyright Law, without the prior written permission of Kelly Networks LLC info@kellynetworks.com

Maiko Van Der Meer, Co-Founder of Novish, joins me on the Plantbased Business Hour to discuss the state of plant-based seafood-growing 23%- and the Novish launch in the U.S.   Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.

Maiko Van Der Meer, Co-Founder of Novish, joins me on the Plantbased Business Hour to discuss the state of plant-based seafood-growing 23%- and the Novish launch in the U.S.   Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com.

Punk Rock and Seafood...now that is a combo I can get behind! What a pleasure to have Sara Key Godot on the show! Sara is an LA based Stand Up Comedian and all around cool person. She has been doing stand-up for 13 years and started the Think Tank Comedy show right in Long Beach...shout out to Snoop! We discuss her early comedy influences, Etta James inappropriate (yet entertaining) in between song banter, forgetting the Lead Singer of Social Ds name (shame on me!), her favorite TV show, deserted island items, her mount Rushmore of comedians, the healing power of laughter and her favorite room to perform in among many other topics. She was an absolute pleasure to have on the show and I highly recommend checking her out at https://www.sarakaygodotcomedy.com/ or on Instagram @sarakaylovesla...she was a great guest and I hope you all enjoy the conversation as much as we did!

Amanda Hirsch joins Jared in the Luxury Lounge this week to hear your complaints about travel complaints, seafood being out of season, a free breakfast running out, not wanting to go to a destination wedding, and visiting international family.Stream Jared's new album 'Always A Momma Bear' here: https://orcd.co/vcn-jaredfreid-mommabearSponsored By: JuneShine (juneshine.com/jtrain or use code: jtrain), Quip (getquip.com/jtrain5), Feals CBD (feals.com/jtrain)Subscribe to the JTrain Patreon now at www.patreon.com/jaredfreidinstagram.com/jaredfreid // instagram.com/notskinnybutnotfat // instagram.com/classicshelbSubscribe to The JTrain Podcast on Apple Podcasts: itunes.apple.com/us/podcast/

On today's show, Pat and the boys react to the reactions of Aaron Rodgers Tuesday around sports media, chat about the breaking news that Tua Tagovailoa actually does have broken weeks and will be out on a week to week basis despite initial reports that he his injury wasn't serious, if this means the rumors around the Dolphins going after Deshaun Watson will heat up again, and discuss reports that Carson Wentz is going to try to give it a go on Sunday with two sprained ankles, and how he is an absolute maniac on the football field. Joining the program for the first time, fresh off a huge bag this offseason, is Pro Bowl TE for the Baltimore Ravens, Mark Andrews. Pat and Mark discuss this weekend's Oklahoma/West Virginia game, what he loves about playing in Baltimore, what it's like playing with a guy as special as Lamar Jackson, if Jimmy's Seafood is still trying to take the team down, how big of a win it was against the Chiefs on Sunday Night Football, how he manages his diabetes and a day-to-day basis, and much more (12:41-25:51). Next, football coach for 37 years, former Head Coach of the Indianapolis Colts, Chuck Pagano joins the program for Coach Us Up Chuck. Pat and Chuck chat about this weekend's games, decision making on third and fourth down in the redzone, how important assistant coaches are on gameday, why Bill Belichick's defense is so difficult for rookie QB's, how to make the perfect gravy for a Sunday dinner, and much more (42:54-1:11:22). Later, President of the UFC and friend of the show, Dana White joins the program to chat about UFC 266 this weekend, his new TV show on the Food Network, which matchups excite him the most this weekend and a few he's potentially looking ahead at, if the energy is different in Vegas with the Raiders now and if there are any plans to have an event in Allegiant Stadium, and why the fight business is just a mean game (1:15:08-1:33:51). Make sure you subscribe to youtube.com/thepatmcafeeshow and listen every day on Mad Dog Radio, Sirius XM Channel 82. We appreciate you all for listening, come and laugh with us, cheers.

Links:Global Seafood Alliance websiteShrimp Taco Boat recipe videoSeafood Career Pathways episode with Brian PerkinsSeafood Career Pathways episode with Kyle LeeSeafood Career Pathways episode with Wally StevensSeafood Career Pathways episode with Simao ZacariasSeafood Career Pathways episode with George ChamberlainSeafood Career Pathways episode with Jeff PetersonSeafood Career Pathways episode with Halley FroehlichFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org or leave us a voicemail at +1 (603) 384-3560!For the full-length interviews of our guests, online education courses and more, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

The legislative special session is scheduled to end on Tuesday and several things are still unresolved,  A new survey from the state labor department says rents across Alaska have risen during the pandemic, Southeast Conference's annual summit bringing together civic and business leaders from across the region is scheduled to open on Tuesday in Haines, After a year off due to the COVID-19 pandemic, the Alaska Symphony of Seafood is back.

Shout out to this week's #KickAssKoreans #LucyHaeranKoh @jihyekim__ and never forgetting 9/11.

Tracy & Jerry prepare for their live event in St. Augustine with a story from the area's most haunted restaurant, Harry's Seafood Bar & Grill. Mary Ann Farley from the Old Hospital on College Hill stops by to tell us about her encounters at the hospital.

Wednesday Sept 8th - Corporate Concentration & Foreign Ownership - Derek Butler Seafood Producers by VOCM

Bryan tells Hoadley about his new favorite Roku Channel...21 Jump Street! Then, McDonalds ice cream machines are under FTC investigation and it begs the question: Does the FTC have anything else to do? Finally, Bryan has a new game "Over-rated, Under-rated or Spot-On"! LINKS:Watch this episode on YoutubeTCBTV-minusSponsorDBSAlliance For Mental Health HelpMagic Spoon (Use Code TCB)MEMPHO Music Fest (Oct 1st-3rd 2021)Subscribe to The Commercial Break Podcast Youtube ChannelNew Episodes on Tuesdays and now Fridays everywhere!Text or leave us a message: 1-(661)-BEST-2-YOU  |   (1-661-237-8296)FOLLOW US:Instagram: @thecommercialbreak @bryangcomedy  @tcbkrissyClubHouse: @bryangreen @tcbkrissyClubHouse: The Commercial Break Club on Clubhouse! (home of live recordings)Twitter: tcbbryanFacebook: The Commercial Break PodcastYouTube: Youtube.com/TheCommercialBreakEmail: info@tcbpodcast.comA Chartable Top 100 Comedy Podcast#1 Trending Comedy Podcast Worldwide! (Chartable)#1 Trending Comedy Podcast U.S.(Chartable)An Apple Top 100 Comedy Podcast Top 1% Downloaded Podcasts, Worldwide (ListenNotes)A Hot 50 Podcast (Podcast Magazine)

Summer is rolling by, but lobster is rolling in! In this episode, we're dishing buttery, herb-infused lobster on a warm roll. Steamed or sautéed. Buttered or olive-oil infused. Have it your way and toss in some rosemary or tarragon to boot - but don't toss the shells just yet … use them to make a flavorful soup stock! (01:17) Next, Chris and Brooke spice things up with a versatile summer building block: chipotle cream. Brooke breaks down the recipe and whets our appetites with a prelude featuring a juicy fried green tomato sandwich. The delicious condiment adds punch to pulled chicken tacos, burgers, steak - and even sweet melon and figs. (08:51) Wait, figs? These tender, oozy treats have flowered in Chris' garden. Speaking of which, our cohosts share a surprising fig-fact and creative combinations like roasted figs drizzled with Bellucci extra virgin olive oil aside a slice of chocolate cake. Yum! (16:35) The fun never ends with these ladies! Chris shares a smart tip for organically keeping tomato skins intact. Then, the ladies hang on to summer, exchanging cooking and storage techniques that will keep your vine ripe tomatoes hanging out long after the season ends. (21:33) For recipes and more, including information about our cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: Bellucci DrinkMore Water

Jeni and John talk about the amazing and delicious blue crab. This is a long one because we love blue crabs. Steamed, fried, baked and even raw, we cover all of their preparations. Also, wait until you hear how Jeni eats crabs!! Thanks for listening!

Best Brunch & Coffee Spots in Naples, FloridaThe Bevy is located on 3rd Street. Be ready for photo ops as it's extremely photoesque. They are known for great mimosas, excellent brunch options and immaculate vibes. For lavish drinks, a luxury coastal vibe, and lush greens for a girls day outing photoshoot, The Hampton Social located in Mercato deserves to be on your list. They are known for their prominent Rose all day lounge, shell shaped drinks, and excellent weekend brunches. Once you are done, fun shops and coffee shops are nearby in the Mercato shopping complex. If you are needing a quick pick-me-up, these coffee shops are worthy of your time: Kunjani Craft Coffee, Narrative Coffee Roaster, and Bad Ass Coffee. Most Celebrated Museums, Parks, and the ArtsNaples is known greatly for their beaches and the luxury lifestyle they exude. There's also a ton of art, culture, and outdoors adventures you can partake in when visiting. On the lively 5th Ave, there is a big time theatre called The Naples Player Sugden Community Theatre at the center of it all. Their mission is to enrich the lives of others by providing superior theatre experiences. To view tickets and see their upcoming schedule, click HERE. For a great day time, educational experience, the Naples Zoo is a great resource to learn more about conservation, wildlife, and the world around us. Some noteworthy parks include Delanor-Wiggins state park and Audubon's Corkscrew Swamp Sanctuary where you may be lucky enough to see the rare Ghost Orchid.  With nearly 20,000 likes on Facebook, Celebration Park is highly regarded as it's a hot spot for food trucks, hanging out, and live music. Favorite Restaurants in Naples, FloridaIn North Naples, there are some great options to choose from. For a date night, Cooper's Hawk has a delicious menu, wine tasting options, and decadent chocolates to end the night. Other options include - Southern Style kitchen and cocktails, the renowned Cheesecake Factory, next to Coastland Mall, Yard House for oversized beers, Brooks Burgers, Felipes for margaritas, and Jane's Garden Cafe on 3rd.  For excellent Seafood, a well established restaurant, USS Nemo, was voted best seafood restaurant in Naples and for good reason. Be sure to call ahead to make a reservation and check out their delicious menu. Other seafood restaurants include - The Claw Bar, Mr. Big Fish, Tin City, and more on 5th Ave. For a fancier vibe, 5th Ave is where you want to be. To have a high end seafood dinner, Ocean Prime is a great choice. For sushi, the top spot to go is Sushi Thai - great service, excellent selection of sushi, pad thai, and more. For birthdays and celebrations, there are several noteworthy places to make your night even more special such as Vergina, Trattoria, Cafe Milano, and the French. Bar Tulia has a location in Mercato and 5th Ave, which makes it a top choice to fit into your plans. To wrap up your afternoon or evening, Sidebar has a chill environment for a few drinks. Tip - check out these restaurants' happy hours usually from 4-6pm where you can dine and drink for a fraction of the price. Best shopping spots in Naples are Audrey's Naples Largest Consignment Shop, Nordstrom Rack in Mercato, Coastland Mall for deals, and Waterside Shops for luxury finds. As you can see, there are many choices in Naples. From parks to plays to delicious places to eat, The Travel Brats share their insight to help you travel like a local. 

Golden Moments Parts 1 and 2 aired on the same night, so audiences were treated to a full hour of clips they'd already seen before. Through flashbacks, this 2-parter revisits classic scenes, such as Sophia's arrival, Blanche's discovery that Danny Thomas was not a lesbian, and Rose nearly blowing poor Lestser's head off. In the meantime, Dorothy, Blanche, and Rose work on convincing Sophia to stay in Miami as she considers a move to help Phil with his indistinct number of children.

In this Episode we talk about the start of the business. How Jon, Mandy, and Hogan all got together and continue to have a strong working relationship not just with themselves but their employees. More about Chula below: Established in San Diego, CA by the Heflin Family in 2009, Chula Seafood is a family owned + operated fishery that purveys high quality, fresh fish from the Pacific Coast. The boat, CHULA, specializes in harpoon-caught & deep-set buoy Swordfish in addition to species off the California Coast. After years of commercial fishing, the family decided to take the plunge into wholesale distribution in California, delivering fresh, Chula caught fish. FV Chula is docked in Point Loma, CA and this is also where Chula Seafood Wholesale is located. Off-loading directly from our boat to local California restaurants and other distributors. Because of years of commercial fishing and close relationships with the local fisherman, we are able to supply the best of the best. In August of 2015, the family recognized the need for fresh fish in the desert and began delivering straight from the boat to Arizona. This led to the opening of our first fish market and restaurant, located in South Scottsdale and another slated to open late Fall 2018 in Phoenix. Chula Seafood is dedicated to purveying the highest quality product with matching customer service. Follow them on @chula_seafood on Instagram !

Join us Friday, August 20 at 10 a.m. when we speak with our guests Jeanna Merrifield, co-owner of Wild Ocean Seafood, and Cinthia Sandoval, Marketing & Outreach Director for Wild Ocean Seafood. Wild Ocean Seafood Market has over six generations of fishermen, shrimpers, and shipwrights behind them. Here you find the finest and freshest seafood to take home and cook at your leisure. We will be discussing the shrimping industry and what comes through their docks - anything from a 10-pound Florida lobster to roe mullet- and delicious recipes to cook them. Also, we'll be hearing all about the rock shrimp legend!

In this month's episode, host Rear Admiral Tim Gallaudet (ret) discusses fisheries and seafood, one of the most sustainable and healthy forms of protein. From a food security standpoint, seafood will be critical as our world population is expected to reach 9.7 billion by 2050, nearly 2 billion more than our current population. For the US, seafood is a huge part of our economy but we have a $16.8 billion seafood trade deficit. Additionally, over 85% of the seafood we consume is imported, and half of those imports are raised in foreign fish farms. Our fisheries are also under threat, so we'll address how advanced technologies and partnerships will help us optimize sustainable yields of wild caught fisheries, expand contributions of domestic aquaculture, adapt to climate change, and combat the negative effects of one of our greatest challenges - illegal, unreported, and unregulated fishing. With the following first-rate panel members, we will explore the extraordinary opportunity that sustainable seafood and domestic aquaculture present for our post-pandemic economic recovery: Anthony Dal Ponte, General Counsel, Pacific Seafood Group. Dr. David Kerstetter, Associate Professor, Nova Southeastern University. Dr. Kelly Lucas, Associate Vice President for Research, University of Southern Mississippi, and Director of the Thad Cochran Marine Aquaculture Center in Ocean Springs MS. Bill Michaels, CEO and Founder, Michaels EcoAssociates, and former Director of NOAA's Fisheries Technology Program. Lori Steele, Executive Director, West Coast Seafood Processors Association.

Listen on Apple, Google, Spotify, and other platforms. Ted Stearns is the CEO of Meallogix, an e-commerce platform company that provides meal prep and restaurant delivery automation software for meal prep operators.  Before starting Meallogix, Stearns was a casual customer of meal prep. His girlfriend at the time was a meal prep business owner, so he was accustomed to the backend operations of this industry. He was shocked to learn that there wasn't digital software available for meal prep operators, and that many used paper, which leads to more than 30 hours being spent writing recipes and taking transactions. He believed that providing a software platform would help these entrepreneurs work more efficiently, and began to put his idea to work. Meallogix had an overwhelming amount of interest from meal prep companies, which gave Stearns the market validation that this was a solution people needed. The platform launch was successful and allowed companies to scale even faster. The precious 30 hours spent on administrative tasks was digitally condensed to 30 minutes, allowing entrepreneurs to use their time to market themselves or focus on other operations.  During the pandemic, the meal prep and food delivery industries saw incredible growth due to increasing interest in consumers buying pre-made meals, with 85% of meal prep companies that used Meallogix seeing substantial growth. Listen to Ted Stearns share his story on making an impact through helping other entrepreneurs and how Meallogix is rapidly expanding to provide more resources to digitize the meal prep industry.    His favorite local tacos: Ted: Mitch's Seafood in Point Loma   Connect with Ted:  Ted's LinkedIn   Learn more about Meallogix: Website: https://www.meallogix.com/ Facebook: @meallogix  Instagram: @meallogix.co LinkedIn   Thanks to our partners at Cox Business for their support in enabling us to grow the San Diego ecosystem.

Never buy fish from a stranger. That's the motto of our guests Tim and Kayla, AKA the New England Fishmongers.   The Fishmongers of New England have created a model that is changing the way consumers get their fish. From the boat where it's well-cared for, to the Fishmongers who cut and package it, direct to you at the farmers market or restaurant. We're hopeful that this and similar models become the norm, not only bringing the fishermen and the retail buyer closer together, but shortening the supply chain, ensuring that less of the quality, and just as important, the story, is lost in the exchange.   Seafood is, in our opinion, one of the healthiest, most nutrient dense, and physiologically most important food sources we can access. But it can also be some of the most ecologically unsustainable and, frankly, bad tasting if it's not done right.   If you don't hunt or raise animals, you need a good butcher. If you don't fish or get offshore you need a good fishmonger. Fish sticks be dammed! View full show notes, including links to resources from this episode here: https://www.wild-fed.com/podcast/095

Nope, that title isn't a trick. Katie's taking a well-deserved week off, so Evie reeled in her fiancé, Brian, to be her co-hoe. They dove head-first into Trader Joe's seafood burgers and paddled through all kinds of tangents. There's just one rule at this pool, though: Do not even think about microwaving these patties at work. Not on the menu but certainly on their minds: Brian's midwestern love for circular frozen foods, Evie's discovery of the new fish, Mahi Tuna, some sports references, and the best '90s Lunchables. 

From before we are born toxins begin to play a role in our health. Whether internal or environmental, there are ways to minimize our exposure to toxins, helping to limit their negative effects on our health, vitality and longevity, not to mention aging and disease. In today's episode I break down the types of toxins, how they can impact our health negatively, and ways we can limit our exposure to them while providing sustainable tips, swaps and affordable options for everything. We cover: Food, Factory Farmed Animals and Dairy, Seafood, the 80/20 method and how to apply it to toxins Beauty, Skincare, Body Care, Household Cleaning Products, Toothpaste & Deodorant, Medications and more OSEAmalibu.com: Take 10% off all products on your first order with promo code PBNP Follow me @hautehealthy

I had one of the best fried fish sandwiches I've had in a long while recently at Shabazz Seafood in Savannah, Ga. Whiting is fried crispy hot to order, and it's sandwich with a stellar reputation in Savannah.  But, this take out spot that opened its order window in 1989 hasn't been known much outside the city until recently. That all changed when it was featured this year on Netflix's Fresh, Fried, and Crispy, and that happened because Kalifa Shabazz, who grew up working with her parents after school, found a place for herself in the business and a calling for her new profession when she began doing social media for the restaurant. Mom and Savannah Alderwoman Estella Shabazz and dad Yusuf Shabazz are community leaders, and Kalifa's already thinking about how she can support the community further. 

This week on Meat and Three we're diving beneath the waves for an episode all about oceans. We visit underwater farms to learn about the current oyster boom and the benefits of growing kelp. Then, we climb on deck to understand how lobsters and fisherman are being impacted by the changing climate and travel back in time aboard British naval ships to sip on a game-changing cocktail. Further reading and listening:Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Read more from Dr. Emily Rivest about the American lobster and its changing environment, ocean acidification and oysters, health in oyster hatcheries, and the global impacts of climate change, Research for the grog story came predominantly from a book by Tom Standange. To learn about grog and even more about beverage histories check out his book, “A History of the World in 6 Glasses”. Listen to episode 353 of The Farm Report for the full conversation with Josh Rogers about Maine's seaweed farming boom. Subscribe to The Farm Report on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS).Meat and Three is powered by Simplecast.

Ahmed Shalaby, founder of Ayooh infotech co. Operates Ayooh seafood ordering app launched January 2021 in Alexandria, Egypt. Mechanical engineering background with passion in tech. Holding MBA from the University of Northampton back in 2018. I plan to expand in the MENA region as the first niche in seafood delivery.

When you're alone and life is making you lonely, you can always go downtown! You can also just podcast with your homies which is exactly what we are doing this week as the boys are joined by co-founder and co-editor of The Drunken Canal, Gutes Guterman. Gutes trekked all the way to Brooklyn to give her honest assessment on the TF BBQ, throwing ragers, The Drunken Canal's upcoming issue on Camp, her work wife Claire Banse, haters, Gutes vs. Michelle, celebrity fans, dream contributors, merch, naming her price, convincing your parents you should follow your dreams, the art world, media, her less than horny summer, first date fits, seafood towers, groupies and much more on this lovely and youthful episode of The Only Podcast That Matters™. For more Throwing Fits, check us out on Patreon: www.patreon.com/throwingfits. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

On this episode of the B&H Photography Podcast, we discuss food photography and ask our two guests to create their vision of the ideal spread for a summer food photography shoot. In the first half of the show, we welcome photographer Meika Ejiasi, who is a food, lifestyle, and portrait photographer from Oakland, California. With Ejiasi we discuss how she would photograph ice cream and popsicles, but also about tips and tricks for keeping pizza looking hot after many takes. We talk about utilizing food substitutes, including acrylic ice cubes, about shooting at working restaurants, and the joys and challenges of getting a call from a big brand. Ejiasi also shares with us hopeful plans for a project dedicated to corn on the cob. Yeah. In the second half of the episode, we speak with photographer Cherry Li, whose work crosses genres and cultures, but always imparts her love for food and photography. We speak about the idea of play with Li when it comes to creativity, whether that be playing with food, with flavors, or with the concepts of food photography via lens and styling decisions. We chat about shooting in kitchens and power packs vs. speedlites, such as the Godox AD200 and also about monitoring tethered to a computer, or wirelessly, to an iPad. We wrap with a brief chat about Li's new venture―a new studio and an online photo course dedicated to food photography. Her work really stands out. Join us for this informative episode and check out the articles and videos presented on the B&H Explora blog as we celebrate Food Photography Week. Guests: Meika Ejiasi and Cherry Li Photograph © Meika Ejiasi