Podcasts about Seafood

The guys are back for another Orioles-centric episode, this time to break down all things MLB trade deadline. In a development that probably would've shocked everyone as recently as March, Baltimore officially sold big time at the deadline, moving on from hired arms, and beloved homegrown pieces alike. We react to the trades, the return the front office got back, the 2026 outlook, and what it could all mean for beyond next year. Thanks as always for tuning in, and we'll be back at you very soon. Hosts: Jake Louque, Spencer Schultz, Eric Arditti Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

Mike has a one-on-one conversation with BC Premier David Eby! Do First Nations have the power to veto major projects in BC? The story of the worst seafood poacher in Canadian history! Learn more about your ad choices. Visit megaphone.fm/adchoices

A presidential Executive Order seeks to move unhoused people with mental illness or substance abuse disorders into long-term care facilities.Then, a professional in the fishing industry reacts to a new state law seafood labels must include whether the product is domestic or imported. Plus, a new film highlights the history of Clarksdale, and how the rural delta town has contributed to American culture. Hosted on Acast. See acast.com/privacy for more information.

Australia's largest supplier of tropical snapper has unveiled its big new boat.

It's Episode 442 and we've crossed many deserts and come back from the beyond to be here! This week Em takes us to Halifax for the haunted Five Fishermen Restaurant where Christine and Blaise actually had dinner for their first anniversary! Then Christine covers the tragic and disturbing case of Rachel Winkler from California. And remember sometimes the world needs to bend to your will… and that's why we drink! Photo Links:The Five FishermenHalifax explosion funeralRachel WinklerCameron Airpark Estates speed limit signs Want to hear more from us? Subscribe to our bonus Yappy Hours on Patreon or Apple Podcasts! http://patreon.com/ATWWDPodcast___________________Go to http://quince.com/DRINK for free shipping on your order and 365 day returns. Listeners of And That's Why We Drink can qualify to see a registered dietitian for as little as $0 by visiting http://FayNutrition.com/DRINK. Grab an Angry Orchard Cider today. Don't Get Angry. Get Orchard. Please Drink Responsibly Cancel your unwanted subscriptions and reach your financial goals faster with Rocket Money. Go to http://RocketMoney.com/drink today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The New England Clam SHack is a staple of the summer and on this episode we explore some of the best!

Seafood egg fried rice

Dr. Magnus Johnson, senior lecturer in marine science, calls blanket MPA bans unscientific and warns that targeting UK fishing risks exporting environmental harm. He urges NGOs to address bigger threats like climate change and backs smarter, species-specific management.Seafood Matters Podcast is available on all podcast networks and on YouTube.Contact Jim Cowie:Email: jim@seafoodmatterspodcast.comSocials: @seafoodmatterspodcastWebsite: seafoodmatterspodcast.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/seafood-matters-podcast--6102841/support.

Contact Ethical Seafood ResearchEthical Seafood Research WebsiteTilapia Welfare App and Online CoursesCheck out ESR's new Activity Book for childrenNewly Released Educational module: Intro to Fish WelfareCheck out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

A state record falls again as heavy-weight supplementary fed merino lambs make $408 at Dublin, the federal ag department looks to import more feed into Australia in times of prolonged drought, and SA's seafood industry welcomes a State Government pledge to match the Federal Government's $14million algae package.

What do mermaids, tuna, and Pittsburgh have in common? Find out in our conversation with Andy Mecs, President of Chicken of the Sea! We're talkin' leadership, seafood, and how this hometown guy made waves in the industry.

Singer, actress and activist, Toyah Willcox joins Spooning With Mark Wogan this week.Toyah opens up about the tenacity to getting the role of Monkey in Quadrophenia, the scandals that affected Masterchef and Strictly Come Dancing and being the voice of The Teletubbies and Brum. Dishes served:Hates- Raspberries Guilty Pleasure- Dairy Milk Chocolate and Heritage TomatoesSpoon One- Tarte Au CitronSpoon Two- Seafood CocktailYou can see Toyah on tour around the UK by visiting www.toyahwillcox.com You can hear Toyah on Chameleon- The Very Best of Toyah by pre-ordering from www.cherryred.co.ukFor more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef's Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableSenior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Seb Torpan and Toby SilverThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Singer, actress and activist, Toyah Willcox joins Spooning With Mark Wogan this week.Toyah opens up about the tenacity to getting the role of Monkey in Quadrophenia, the scandals that affected Masterchef and Strictly Come Dancing and being the voice of The Teletubbies and Brum. Dishes served:Hates- Raspberries Guilty Pleasure- Dairy Milk Chocolate and Heritage TomatoesSpoon One- Tarte Au CitronSpoon Two- Seafood CocktailYou can see Toyah on tour around the UK by visiting www.toyahwillcox.com You can hear Toyah on Chameleon- The Very Best of Toyah by pre-ordering from www.cherryred.co.ukFor more information on Corrigan's private rooms in Mayfair we film Spooning With Mark Wogan in visit:Lindsay Room: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/the-lindsay-roomChef's Table: https://www.corrigansmayfair.co.uk/private-dining/private-dining-rooms/chefs-tableSenior Podcast Producer: Johnny SeifertVisual Producer: Chris JacobsAssistant Producer: Seb Torpan and Toby SilverThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Here's how to cook salmon with pan roasting so it's perfectly crispy on the outside and tender and juicy on the inside—every time! Recipe: Pan-Roasted Salmon Fillets from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #adPerfect Crispy Skin SalmonLarge Cast Iron SkilletLarge Non Stick Skillet with Oven Safe HandleBeveled Edge Metal SpatulaInstant Read ThermometerOven MittsTrivetThe All New Chicken CookbookThis episode was also published in May, 2024.Here's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Tehillah Niselow speaks to Andrew Fulton, Director at Eighty20See omnystudio.com/listener for privacy information.

July 21 2025 - How do you grow a 7-foot sunflower? How do you cook and butter your sweet corn? Where is the most seafood in one place in New England? These questions are answered on today's episode with guests Anson Tebbetts, Vermont Secretary of Agriculture; Heather Paliotta, director of the Charlestown (RI) Seafood Festival; andHarmony Edosomwan, who is touring Vermont this summer with her soul food business, Harmony's Kitchen. And some food news thrown in. Enjoy.

We're back from a short break as All-Star week has come and gone, and the Orioles unfortunately picked up right about where they left off for the first series of the 2nd half. Their two losses to Tampa Bay to start the weekend looked like more of the same, and today's win to end it is just another tantalizing reminder of what could have (and maybe should have) been with this team. Jake and Eric break down all the action, and look ahead to what to expect as August approaches. Thanks as always for tuning in, and we'll be back at you very, very soon. Hosts: Jake Louque, Eric Arditti Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

Shrimp Scandal Exposed: Jackson Restaurants Caught in Wild-Caught Deception! In a eye-opening segment, Clay Edwards breaks down a new genetic testing study by CD Consulting (for Southern Shrimp Alliance) revealing widespread fraud in Jackson-area seafood spots. From June 23-26, 2025, 44 restaurants were sampled; only 14 served genuine US wild-caught shrimp as advertised – the rest dished out imported fakes. "Mississippians deserve to know what they're being served – wild-caught is pride & livelihood!" quotes COO Aaron Williams. Clay lists the authentic 14: Aha Crawfish Bistro, Barry's Seafood, Da Shack, Drago's, Howlin' Miles, Half Shell Oyster House, McB's Bar & Grill, Primo's Cafe, Shaggy's on the Rez, Season's Crawfish, Shuckers on the Reservoir, Table 100, The Mayflower, The Twisted Turnip. Praises them as well-run, mostly local/MS-owned institutions: "No surprise – they hold higher standards, don't lie to friends & neighbors." Notes 18 explicitly inauthentic, 10 implicitly (via branding), 2 admitted imports post-query. Ties to new MS labeling law (July 1, 2025) for transparency: "Hope retesting shows improvement – honesty, not deception!" Calls out suppliers' role but stresses accountability. 

Stell dir vor, du spazierst barfuß durch warmen Sand, das Meer glitzert vor dir, und in der Ferne riecht es nach frisch gegrilltem Fisch – genau dorthin nehmen wie dich in dieser Episode mit. Wir erleben gemeinsam das unvergleichliche Gefühl eines echten italienischen Strandtags im sonnigen Cilento, mit all seinen kleinen Momenten voller Leichtigkeit. Wir erzählen dir von unserem charmanten Boutique-Hotel, vom lebendigen Weg zum Strand, vom kristallklaren Wasser und entspannten Stunden am Cocoa Beach, wo das Leben einfach fließt. Kulinarisch wird's köstlich im Marechiaro Beach Restaurant, wo fangfrischer Fisch, kühler Weißwein und der Klang der Wellen zusammenkommen. Wenn du das Dolce Vita spüren willst, hör rein – diese Folge ist dein italienischer Sommermoment zum Mitnehmen.   Marechiaro Beach, Via Nettuno, 84047 Licinella-Torre di Paestum SA, Italien Lido Cocoa Beach, Parco delle Acacie, 84048 Santa Maria di Castellabate SA, Italien ************************************************ Abonniere jetzt den Podcast bei Spotifyund verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen Facebook Youtube Instagram Feinschmeckertouren ************************************************

Spread across the Earth's oceans, the Chinese distant-water fishing fleet is the single largest armada in human history. This three-part series is an unprecedented investigation into their secretive fishing practices. The fleet is so gargantuan that even the Chinese government can't account for all its vessels. We do know it has hauled in more than 35 billion dollars worth of catch per year and has sold it across the globe — and yet, almost nothing was known about its practices. That is, until The Outlaw Ocean team started asking questions, and eventually managed to climb aboard a dozen Chinese vessels to investigate.Episode highlights: Nowhere is more difficult to report than China, and seafood is an unusually tough product to investigate. Host Ian Urbina explains the various reporting methods his team needed to employ over the course of four years to track how seafood gets from bait to plate.Right at the heart of this secretive supply chain, the team finds forced Uyghur labour, with the cascading effects of family separation, relocation and a plummeting birth rate. The international community has scrutinized China's human rights abuses against this predominantly Muslim ethnic minority, and specific laws were set up to protect them from exploitation – but the Uyghur people's role in seafood production was totally off the radar. In total, we identified forced Uyghur labour tied to seafood imported to more than twenty countries, including the U.S. and Canada. Urbina reflects on the many costs hidden along this complex supply chain, and the larger question: how have we allowed the seafood we eat to be so thoroughly co-mingled with environmental and human rights abuses? What is the true cost of the low prices we see on our seafood? And who's really paying for it?

An independent review recommends a mandatory code of conduct for the wine industry to be enforced by the ACCC, the SA Oyster Growers Association encourages the public to continue to support the industry, and the South Australian Junior Heifer Expo celebrates its 40th anniversary.

A huge net, weighed down by heavy chains, swiftly sweeps across the ocean floor, scooping up everything in its path. This type of fishing, called bottom trawling, was illuminated in a new documentary, Ocean with David Attenborough. Bottom trawling is known for indiscriminately gathering all sorts of marine species, as well as damaging the sea floor. But with the practice producing around a quarter of the world's wild-caught seafood, are there ways to make it more sustainable? 

The Orioles first half has wrapped up in......depressing fashion. Bryan Baker shipped out of town in a trade to Tampa, Ryan O'Hearn speaks to the media about the ASG, and the draft happened! A bunch of new little baby birds have entered the nest... there's a lot to get to, and we hope you enjoy us trying to make sense of it all. Thanks as always for listening, and we'll be back at you very soon. Hosts: Jake Louque, Spencer Schultz, Brian Black, Eric Arditti, Taylor Smyth Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

What does it take to raise Florida's best oyster and earn a Michelin Guide recommendation—all while surviving hurricanes, red tide, and TikTok critics? On this episode of The Walk-In Talk Podcast, host Carl Fiadini is joined by Reed Smith, founder of Calusa Oyster Co., and Chef Jon Walker, co-owner of Tides Market in Safety Harbor.Reed dives deep into the science, sustainability, and politics of oyster farming in the crystal-clear waters of Terra Ceia Aquatic Preserve—sharing how Calusa oysters became a chef favorite and why he's pushing for statewide change through aquaculture policy reform. Chef Jon brings it all to the plate, discussing seasonal dishes, Gulf seafood pride, and what a Michelin nod means to a small, chef-driven market with big heart.From sandbar dinners to shark sightings, oyster tumblers to culinary teamwork—this episode is a salty, smart, and soulful celebration of Florida's food future.Mentioned in this episode:Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

In today's episode, we get to know Dr. Wasseem Emam, the founder and director of Ethical Seafood Research, a nonprofit organization which is helping to uplift the welfare of food fishes. We get into the Canadian education system, talk about the purpose of some of these organizations and how they help fish live better lives. Wasseem has spent time in a lot of different countries and he is doing his part on the ground to engage with local farmers in countries where fishing is an important aspect of life. Kick back, eat your lunch and enjoy this episode! This podcast is brought to you by the banded banjo catfish or Platystacus cotylephorus. Located on the coastal waters and in mouths of South American rivers, they reach merely a foot in length, which is not as small as you might have guessed. These fish are one of the few species that one could pluck out of the water, attach strings and play bluegrass like the instrument it's named after. Just kidding. But if you believed that, you need to be school on fish so go back and listen to more of our episodes. Cheers to you Banjo catfish!Thanks for listening to Gettin' Fishy With It! You can find our new website at ⁠⁠⁠⁠⁠⁠www.gettinfishywithit.com⁠⁠⁠⁠⁠⁠. You can find us on Bluesky at ⁠⁠⁠⁠⁠⁠@gettinfishypod.bsky.social⁠⁠⁠⁠⁠⁠ and on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ @gettingfishypod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. You can also find us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. If you want to drop us an email, you can send your complaints (or questions!) to gettingfishypod@gmail.com.Our theme music is “Best Time” by⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ FASSOUNDS⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Our audio is edited by Amber Park Chiodini. Amber has her own podcast all about movies, called⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ So What Happens Next?⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠We very much appreciate you taking the time to listen to our fifty-seventh episode! Please help out the podcast by subscribing on your podcast platform of choice. If you could leave us a review, that would be super helpful!If you would like to support the show, you can sign up as a paid member on our⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Substack⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, or you can ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠buy us a coffee⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!Thanks and we'll “sea” you again in two weeks!

Did you attend Essence Festival this year? On this week's episode of Black News, Kennelia discusses her review of the Red Lobster seafood boil; the concentration camp that's been built in Florida; and all the online discussions about this year's Essence Festival. Be sure to continue supporting Black News by liking & subscribing on all apps where podcasts can be heard.

We're back with a special episode today, as Eric got a chance to sit down with Orioles outfielder (and 2025 All-Star), Ryan O'Hearn. The guys discuss Ryan's winding career path leading him to Baltimore and All-Stardom, the ups and downs of a tough 2025 season for the team, the growth of younger players like Jackson Holliday, and much more. Thanks as always for tuning in, and we'll be back at you very soon! Hosts: Jake Louque, Spencer Schultz, Brian Black, Eric Arditti, Taylor Smyth Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

No need to defrost shrimp before cooking. Learn how to cook shrimp from frozen, taking them straight from the freezer to the pot. It makes dinners a breeze and they taste so good! Recipe: How to Cook Frozen Shrimp from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #adLarge Pot With LidColanderMeasuring SpoonsShrimp Tacos RecipeShrimp Cocktail RecipeQuick Pasta With Shrimp RecipeShrimp Poaching MethodThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Kiernan Laughlin is the General Manager and co-creator of Deep Indian Kitchen, a growing CPG brand whose mission is to bring a modern, high-quality Indian food experience to consumers worldwide. Kiernan previously held senior brand management roles at large CPG companies like Johnson & Johnson and Unilever, and he spent his early career in marketing, promotions, and partnership leadership at Gorton's Seafood.Highlights from our conversation include:Core business and leadership lessons from Kiernan's career in multi-stage CPG (1:26)Useful skills Kiernan picked up outside of work that have percolated into his leadership style (5:27)Going from a structured corporate environment to leading an emerging brand (8:01)The challenges and opportunities of building a team through rebranding (11:22)Elements that make a successful relationship between CEO and Founder (19:36)Keeping his team aligned and agile as the company evolves (21:48)Hiring for qualities that go beyond the resume (22:49)How Deep connects their mission to action through their foundation (27:08)Advice for the next generation of CPG leaders (30:13)Visit HowIHire.com for transcripts and more on this episode.Follow Roy Notowitz and Noto Group Executive Search on LinkedIn for updates and featured career opportunities.Subscribe to How I Hire:AppleSpotifyAmazon

In 2024, the owners Mary Mahoney's Old French House, an iconic restaurant in Biloxi, Mississippi, pleaded guilty to fraudulently selling more than 29 tons of fish between December 2013 and November 2019, claiming it was locally caught when in fact it was imported. Quality Poultry and Seafood—another iconic Gulf Coast business—had sold mislabeled fish to other restaurants, too. Eventually, both businesses had to forfeit more than a million dollars apiece. In this episode, a partnership with Gravy, a podcast from the Southern Foodways Alliance, reporter Boyce Upholt reports on how mislabeled, imported seafood has damaged local fishing fleets in places like Biloxi, which for more than a century has claimed to be the “seafood capital of the world.”

Topic: Malcolm and Carol welcome John Lester from Duggan's Seafood and Rick Cleveland, sports writer for Mississippi Today, to the studio for a special "Coffee Shop" episode. They reminisce on the life of Rick's brother, Bobby Cleveland, on his birthday and discuss new seafood labeling laws, soft shell crab, and more.Guest(s): John Lester and Rick Cleveland Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org Hosted on Acast. See acast.com/privacy for more information.

Calls for more regional health services after a retired farmer loses access to local dialysis care, the commercial fishing industry ramps up calls for government support for fishers affected by the algae bloom, and a breeding value for footrot expected to be introduced into Australia soon.

Pulitzer Prize-winning investigative journalist Ian Urbina returns to “Why Should We Care About the Indo-Pacific” to preview Season 2 of his acclaimed Outlaw Ocean podcast, exposing the hidden world of human rights and environmental abuses on the high seas—from brutal labor conditions on distant-water fishing vessels to coercive processing centers in China, India, and beyond.Urbina, founder and director of the Outlaw Ocean Project, dives into the maritime underworld and examines what's changed—and what remains unchanged—since his first appearance on the pod. The conversation unfolds in two parts:1. China's Distant-Water Fleet & At-Sea Abuses- Fleet scale and state ties: China's distant-water fleet dwarfs all others, with estimates ranging from 2,700 to 17,000 vessels; Urbina's team calculated about 6,500 ships, one-third of which have direct state involvement.- Illegal fishing and geopolitical power: Chinese longliners and squid jiggers routinely engage in illegal, unreported, and unregulated (IUU) fishing—invading marine protected areas, overfishing, and crossing exclusive economic zones—thereby gaining economic advantage and shaping “facts on the water” to support territorial claims. - Life on board squid jiggers: These industrial vessels use hundreds of bright lights and metal arms to jig for squid. Crews of 30–50 often endure two- to three-year contracts at sea with no shore leave, cramped and unsanitary conditions, malnutrition, and no Wi-Fi. Laborers—initially foreign but increasingly rural Chinese—face debt bondage, violence, passport confiscation, and forced labor. 2. On-Land Processing & Global Supply Chains- Scope expansion: Season 2 follows seafood from ship to shore, uncovering forced labor in processing plants across China, India, and along the North Korean border. - Chinese processing centers: Utilizing open-source intelligence and encrypted Chinese platforms, Urbina's team documented state-orchestrated labor transfers of Uyghurs from Xinjiang to coastal seafood factories—facilities that supply major global buyers, including U.S. government cafeterias. Workers face locked compounds, surveillance, and coercion akin to modern slavery. - North Korean laborers: Thousands of North Korean women are trafficked into Chinese factories under government vetting. Held in locked dorms and subjected to widespread sexual abuse and forced overtime, these women are trapped by debts owed to smugglers and extortion from border officials. - Indian shrimp processing: A whistleblower's 50,000-page dossier exposed debt bondage, physical confinement, and antibiotic-tainted shrimp at processing plants in India. As Western buyers migrated from Thailand to India, the same labor abuses reemerged, threatening food safety and ethical sourcing.By weaving narrative storytelling with hard data and firsthand testimony, this episode underscores the urgent need for transparent supply chains and international enforcement to protect vulnerable workers and marine ecosystems. Visit TheOutlawOcean.com for updates, subscribe to the newsletter, and tune into Season 2 for deep-dive investigations that track seafood—and human exploitation—from ocean depths to dinner tables.

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Tuna sustainability is more than a buzzword—it's a complex challenge tackled head-on by the International Seafood Sustainability Foundation (ISSF). In this episode, Susan Jackson, ISSF President, joins host Andrew Lewin to unpack their groundbreaking 2024 Annual Report. From developing biodegradable jelly-FADs to advancing electronic monitoring standards, Susan explains how ISSF works with fishers, corporations, and NGOs to make global tuna fishing more sustainable and transparent. Electronic monitoring takes center stage as Susan discusses how vessel-level cameras and sensors are reshaping compliance in tuna fisheries. She also highlights the Proactive Vessel Register (PVR), which now includes over 1,700 vessels committed to ISSF conservation measures. We dive deep into how financial investments, stakeholder workshops, and scientific research are creating real-world change in the oceans—plus ISSF's ambitious goals for 2025. Website: https://www.iss-foundation.org/ Join the Undertow: https://www.speakupforblue.com/jointheundertow Connect with Speak Up For Blue Website: https://bit.ly/3fOF3Wf Instagram: https://bit.ly/3rIaJSG TikTok: https://www.tiktok.com/@speakupforblue Twitter: https://bit.ly/3rHZxpc YouTube: www.speakupforblue.com/youtube    

Host and American Family Farmer, Doug Stephan www.eastleighfarm.com introduces us to Patrick Whittle, Environment and Oceanic Reporter with the Associated Press, for a conversation on how the effects of wildfire smoke affects small farmers. The wildfires in Canada sent smoke as far away as Europe, and caused smoke to linger over cities like Kansas City and Minneapolis (far, far away from their origin in Canada), raising alarms in many parts of the U.S. from an unhealthy air quality, affecting soil quality, and more. While fire can be a good thing for land as it burns off the old trash and new growth comes in, but the smoke that comes with the fire has a completely different influence. Additionally, you can hear about the mentorship with IT students and the Associated Press, like Patrick's mentee who was on the program last week, which you can hear in the episode titled, “Is Organic Still Worth It?” Next up, the discussion shifts to how fishermen are battling changing oceans after President Trump's deregulation of fishing, and persistent fears of overfishing. Will these fish docks be available for future generations to make a living? They discuss that, too. Website: AmericanFamilyFarmerShow.comSocial Media: @GoodDayNetworks

Vont, Chap and Justis kick off the show discussing Red Lobster's new seafood boils (5:10) and a woman overreacting in Pop the Balloon and if men are allowed to have standards (9:26). Plus Cardi B FINALLY announced her second album (15:53), B Simone cries over having to shop at H&M (25:00). Pick Your Poison! (33:52) and the guys have a PSA about showering and the proper amount of cologne sprays (40:02) and more.Subscribe to Morning Commute Podcast and leave a review!Morning Commute Podcasthttps://www.instagram.com/morningcommutepod/https://www.youtube.com/@SuperVillainStudios_ VONThttps://www.instagram.com/vontleak/ https://www.iheart.com/podcast/467-the-dave-ryan-show-26584068/ CHAPhttps://www.instagram.com/justynchap/ https://www.instagram.com/jusmusicent/ JUSTIShttps://www.instagram.com/_injustis/ https://www.supervillainstudios.net/

The guys are back with another midweek show, this time breaking down the action between the Orioles and Rangers at Camden Yards. Jake and Eric get into all the hype of the first game in which Trevor Rogers threw one of the most unexpected gems of an eight inning start in recent memory, which was then squashed by an equally maddening game 2 and 3. Three home runs in a row to break a no-hitter weren't enough to power the O's to a win in Game 2, and the offensive malaise continued into Game 3 as Jacob DeGrom shut them down to the tune of a complete game for much of the action. As the All-Star Break and trade deadline approach, it's starting to become clear that this team has all the makings of a seller, rather than one that would buy or even hold. The only question is, how much of a seller will they be? Thanks as always for listening, and we'll be back at you very soon. Hosts: Jake Louque, Eric Arditti Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

Join in on the conversation as we dish out the hottest entertainment updates and global news from our unique perspective. From the latest trends to what's happening worldwide, we've got you covered.To unlock access to our full episodes, ride with us by becoming a supporter at www.patreon.com/theafacts. Let's keep it real and stay connected! ★ Support this podcast on Patreon ★

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At the request of a listener, Justin makes the fun trip down Highway 12 to 57162 Altona Lane in Hatteras Village, the home of Hatteras Seafoods. There he speaks with owners Kelsey and Kelly Aiken about the history of Jeffrey's Seafood, the NEW Hatteras Seafoods and a little about the impact the shrimp fishery has on the Outer Banks and eastern North Carolina. To learn more about them and their products, go to https://hatteras-seafoods.com/Outer Banks This Week Podcast Presented by:Kelly's AutomotivePowered by:Outer Banks Pest ControlSponsored by:Outer Banks Pest ControlRigged Up SportfishingNorthern Outer BanksTeach's Lair MarinaWanchese Off RoadBack Beach Horse Tours

The Lieutenant Governor stops by to promote the 18th Annual Louisiana Seafood Cook-Off - and then wonders why the Governor would veto a bill banning balloon releases that sailed through the legislature with bipartisan support

Over 60 million people make a living catching, farming and processing seafood. What are the predominant challenges they face? IHRB's Francesca Fairbairn explores human rights abuses in the global seafood industry with Pulitzer Prize winning journalist Ian Urbina, who has just released the second series of The Outlaw Ocean Podcast.

On Season 6, Episode 5 of The Conch we're sharing the highlights from Season 5 with Julie, Cameron, and Crystal from Seaworthy!  So what made this final season unforgettable? Women leading the charge in ocean tech, AI, and machine learning to tackle ghost gear and climate change Big conversations on climate justice in fisheries and social justice in seafood OYSTERS. Always oysters. A look at the green crab—one of the most infamous invasive species in the ocean And through it all, The Conch continued doing what it does best: sparking real connections across the seafood world Transcript Episode Guide 00:05 Julie and Cameron from SAGE and Crystal from Seaworthy continue the recap of  five seasons of The Conch podcast! The fifth and final season of The Conch is featured in this episode 01:32 Women are leading the way in ocean tech, AI, and machine learning to address ghost gear and climate change 04:21 Climate justice in fisheries and social justice in food and seafood - trending discussions on this season of the podcast  08:54  This podcast is about growing existing and creating new connections, which we did with aplomb! 09:26 Oysters - yet another overarching theme of this season 10:24 The worst invasive species on the planet - green crabs 12:38 We're reeling in this podcast, but It's not goodbye, just goodbye for now. We learned a lot on this journey, so go check out In Hot Water, a Climate and Seafood podcast, to see how we bring what we've learned to our newest podcast venture Resources:  A HUGE thank you to all the people who joined us in conversation on The Conch throughout the years. To the listeners, THANK YOU for tuning in. Never stop spreading the word - EAT SEAFOOD! Check out In Hot Water, a Climate and Seafood podcast to hear more from Julie, Cameron, and Crystal as we hit the road to explore key seafood producing regions across the U.S. and hear from people working at the intersections of fisheries, aquaculture, seafood, and conservation while grappling with the effects of the global climate crisis. Recommend this episode to one person who is curious about seafood and the ocean.

Seafood chat; new hair; Italian love; the noises from upstairs; international relations; so much more. Climb into this electronic bed with the girls and get to the bottom of it all while Corinne puts on concealer. Now everybody say, “thank you Source!” Subscribe to our Youtube channel: https://www.youtube.com/@DeeplyUnwell

The podcast is back for an early Sunday recording, as Jake and Eric have plenty of thoughts on the 3-4 week of Orioles baseball we just saw, including a disappointing effort against New York in today's loss. Do the O's stack up well against the AL East after a few blown leads in several days? Can they continue their winning pace under Tony Mansolino with injuries once again proving to be an issue? There's a lot to chew on, and not much time to find answers as the trade deadline approaches. Thanks as always for listening, and we'll be back at you very soon! Hosts: Jake Louque, Eris Arditti Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

The Jumbo Set is back as we approach the Summer Solstice, and Jake and Spenny are here to break down all the latest and greatest in Ravens news that we've gotten in the last month or so. Today was a big one in the news department, as the Ravens officially inked cornerback Jaire Alexander to a 1 year, $4 million dollar deal, worth up to $6 million in incentives. The guys get into the sudden nature of the signing, Alexander taking less to come to Baltimore and play with his former teammate in Lamar Jackson, what to expect from him on the field, and more. The guys also get into all that's gone on, and continues to go on, as OTAs and minicamps play out, including some thoughts on Deandre Hopkins, a candid press conference from Lamar, the defense taking shape under the tutelage of some new coaching, and much more. Thanks as always for tuning in, and we'll be back at you very soon! Hosts: Jake Louque, Spencer Schultz, Brian Black, Eric Arditti, Taylor Smyth Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast

Have a question? Click here. In this toxic fish tale episode, I share my personal experience with ciguatera poisoning - a rare form of food poisoning that landed me on the bathroom floor of a Bahamas resort and changed how I think about seafood forever. While this isn't our typical "age with grace and strength" content, it's an important story about advocacy, awareness, and making informed choices about the fish we eat.What HappenedDuring a 2019 family vacation in the Bahamas, I ordered the "fish of the day" at a resort steakhouse while my family had steak. That night, I became violently ill with what would later be diagnosed as ciguatera poisoning - a rare condition listed on rarediseases.org.Key Points Discussed:What is Ciguatera Poisoning?High-Risk Fish SpeciesHigh-Risk RegionsMy Symptoms Recovery Protocol Links Mentioned:Ciguatera Poisoning: How I Manage my Symptoms with Food, Supplements, and Exercise (YouTube)Ciguatera Experience: Updates and Encouragement After Six Years (YouTube)Article from Cleveland Clinic about ciguateraMonterey Bay Aquarium Seafood Watch GuideJoin The Stronger Collective Nourished Notes Bi-Weekly Newsletter 30+ Non-Gym Ways to Improve Your Health (free download)Connect with Amy: GracedHealth.com Instagram: @GracedHealthYouTube: @AmyConnell

The show is back on this Father's Day Sunday, as the Orioles rebounded from a disappointing Detroit series by sweeping the Angels at Camden Yards. Jake and Eric are here to discuss a promising effort from an offense that appears to be on the rebound, some extremely encouraging returns to the lineup from guys like Jordan Westburg and Gary Sanchez, a more aggressive mindset under Tony Mansolino, and much more. Thanks as always for tuning in, and we'll be back at you very soon! Hosts: Jake Louque, Eric Arditti Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

The chef and author of How to Cook the Finest Things in the Sea talks to Mark and Kate about what to look for when you walk into a fish market—and what to avoid; the myth of "sushi grade" fish; the importance of fish farming; and how to get the crispiest, most delicious fish skin.The Bittman Project is featuring three recipes from Ari Kolender's new book, How to Cook the Finest Things in the Sea: Poached Leeks with Gribiche and Smoked Trout Roe: https://bittmanproject.com/recipe/poached-leeks-with-gribiche-and-smoked-trout-roe/Five-Layer Crab Dip: https://bittmanproject.com/recipe/five-layer-crab-dip/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.