Podcasts about Seafood

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

(0:00) Intro(0:13) Mufti sb nikah parhtay huay(3:10) Shadi, biwi, bachay — tension hain ya sukoon?(24:00) Roz-e-Qayamat, ehl-e-iman se sawal?(24:31) Soodi qarz se sadqa?(25:18) Behen ki virasat khanay wala bhai?(26:00) Easy-peasy ka loan?(27:41) Mobile phone ka insurance karwana?(28:06) Deen par chalna?(28:21) Nabi ﷺ ke dil par Qur'an ka nazool?(28:40) Nabi ﷺ ki kitni baitiyan thein?(29:31) Pants shirt pehnna?(30:03) Dead dost khwab mein aaye?(30:30) Mazaar par jana?(33:58) Baghair bulaye shadi par jana?(34:54) Makkah mein aurton ka namaz-e-janaza parhna?(35:01) Masjid ke samne gutter?(35:38) Karachi mein daku?(36:18) Ghair Muslim se hisaab kitaab?(36:46) Aurton ka qabrustan jana?(37:16) Seafood: jheenga, kekra khana?(51:57) Agar shohar gum ho jaye to?(54:09) Magarmach, jheenga, kekra, fish khanay mein farq?(57:03) Jheenga ka business? Hosted on Acast. See acast.com/privacy for more information.

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)

As the Orioles remain on a pace to lose 100 games, Luke Jones joined Nestor at Faidley's Seafood at Lexington Market in downtown Baltimore to discuss the lack of success against left-handed pitching, continued losing and wonder if Colton Cowser and Jordan Westburg can create a June spark to lift a last-place team toward .500 before the end of summer. The post Luke Jones and Nestor wonder if returning Orioles will boost team toward All Star break first appeared on Baltimore Positive WNST.

learn 10 high-frequency expressions, including food-related vocabulary

Former Mississippi Governor Haley Barbour shares remarks on the 20th anniversary of Hurricane Katrina.Then, a summit in Jackson brings together law enforcement agencies from across the state.Plus, a new law is expected to regulate the seafood industry in Mississippi, prioritizing local products.And ahead, the blockbuster horror film 'Sinners' has become popular because of the range of Mississippi Delta cultures it represents. Hosted on Acast. See acast.com/privacy for more information.

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.

What's it like to work in an oyster hatchery, researching oysters as a job? We'll talk with Elizabeth Robinson, the Director of the Louisiana Sea Grant Oyster Research Laboratory, about the work she does and about off-bottom oysters.

TV presenter and author Fern Britton joins Spooning with Mark Wogan this week.Fern opens up about her time in the newsrooms, her tv career on morning television,Ready Steady Cook and This Morning. Plus, Fern talks about why she gave up smoking and why swapped broadcasting for writing.Foods Served:Guilty Pleasure: Bacon sandwich and seafood saladSpoon One: Tagine with sour lime yoghurt with corianderSpoon Two: Baked beans on toast with hot honeyFern's new book, A Cornish legacy is out to buy now You can see Fern on, Fern Britton: Inside The Vet on ITV and ITVX from Saturday 5th July 2025.For 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 SeifertSocial Media: Chris JacobsAssistant camera operator: Cami Lamont-BrownThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Episode Guide 00:04 Julie and Cameron from SAGE and Crystal from Seaworthy continue the recap of  five seasons of The Conch podcast! Here's your season four recap 03:16 SAGE's own Cameron and Becca are in the hot seat this season! 03:41 In this season, we touch on aquatic animal welfare - not a totally new topic in seafood 07:09  Where do we draw the line at sentience? 07:27 In season four, we heard from amazing women in seafood, like Tia Clark, Libby Davis, and Anoushka Conception, who introduced seaweed farming to our podcast 12:27 With the release of two papers, guest Katrina Nakamura offers a critical look at the Marine Stewardship Council's eco-labeling of tuna and shrimp farming in India  20:19 Final message: EAT SEAFOOD!  Transcript Resources:  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.  

Niall Sabongi is on a mission to change how we eat, and think about, seafood in Ireland. A chef and seafood entrepreneur, Niall was frustrated by stuffy restaurants and a broken fishing system, and he set out to do things differently. He opened a string of relaxed, seafood-focused eateries and later launched Sustainable Seafood Ireland, a wholesale business dedicated to sourcing the best wild Irish catch while supporting responsible fishing practices.  In this episode of Food Matters, Niall talks to Mick Kelly of GIY about the deep cultural roots of Ireland's uneasy relationship with seafood, why seasonality and quotas matter, and how good food can also be good for the planet. 

The Orioles closed out an overall successful west coast road trip in disappointing fashion dropping two of three games to The Athletics. Jake and Eric are here to recap the action that featured two fairly eventful games, and a third one that was a bit of a snoozer, and put a bitter cap on what could've been a series victory. The guys get into all the action, and look ahead to The Tigers series on today's podcast. 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)

THREAT ANALYSIS - TRACE VECTOR Threat level: Somewhere under C - Genetically and cybernetically altered cetacean - Appears to originate from an EIDOLON Corporation project. Flip was unable to locate any records of the project itself, but the company has retained the following invoice from DustCause Industrial Cleaning Solutions: "12x Human Corpse (Employee) 5x Human Corpse (Outside Contractor) 7x Seafood (> 1m) 6 hours junk removal 31 hours deep clean (total, between 2 rooms & 1 aquarium; water reclamation included)" - Eidolon power: Amplified sonar(?), remote control of own severed flesh - Cybernetic enhancements: Integrated computer, aerial propulsion system - Also: Can turn sparkly or something? - Known desires: Vengeance on EIDOLON Corporation, feeling intellectually superior - Defects: Trauma/guilt complex centered on researchers that augmented her. Anger issues, disrespect for authority. No legs, no gills, no style, no life. CREDITS: Tyberius Wilson as Bridgerton Larch Zoe Tunnell as St. Genevieve Crystal Zaslavchik as Leila Marino Iris Christianson as Trace Vector Luke Varner as The GM Additional Voices by Max Knightley and Molly Rhinebeck MUSIC BY MAX KNIGHTLEY EDITED BY LUKE VARNER CONTENT WARNING: This episode contains extensive body horror.

Former fish farmer, turned author John Goodlad has a launched a new book, "Food from the Sea: The future of seafood." The book takes the reader around the world, telling stories about the last of the ocean hunters and the first of the ocean farmers. John shares about his early career in fisheries, aquaculture, and seafood, and how it inspired him to write down the untold history of those who work in the ocean.

Another series, another sweep as- wait a minute, did I just type that? That's right, I did... the Baltimore Orioles have completed their second series sweep of the season (and second in a row) as they went out to Seattle and took three vs. the Mariners. Jake and Eric are here to break down what's definitely starting to look like a different ball club thanks in part to continued good pitching, the return of Colton Cowser, a resurgent Adley Rutschman, and more. 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)

In this deeply personal and unapologetically real episode, Aimee shares the habits she has implemented in her 40's to thrive through midlife and beyond. She shares the health habits and changes she has made to stay fit and unpacks why mindset is everything when it comes to aging well. With candid stories, an explanation of the why these habits matter and reflections on the power of our thoughts and beliefsm Aimee challenges the trap of being a victim to aging or chasing after social media's empty promises, showing us how sticking to the fundamentals and shifting one's thought patterns is the ultimate act of rebellion and survival.You'll hear about how embracing what you can control — your mindset, your perspective, your daily habits — can transform your health, relationships, and overall endurance to thrive into your elder years, even in the face of uncertainty and setbacks.Find Research Citations and Transcript at Blasphemous Nutrition on SubstackResources:Work with AimeeAimee's Pandemic Seafood DipConcerned About Mercury in Seafood?Man's Search for MeaningThe Power of NowPhotography by: Dai Ross PhotographyPodcast Cover Art: Lilly Kate CreativeCHAT ME UP: let me know what's on your mind by texting here! How to Leave a Review on Apple Podcasts Via iOS Device1. Open Apple Podcast App (purple app icon that says Podcasts).2. Go to the icons at the bottom of the screen and choose “search”3. Search for “Blasphemous Nutrition”4. Click on the SHOW, not the episode.5. Scroll all the way down to “Ratings and Reviews” section6. Click on “Write a Review” (if you don't see that option, click on “See All” first)7. Rate the show on a five-star scale (5 is highest rating) and write a review!8. Bask in the glow of doing a good deed that makes a difference!

In “Oh, Snapper! Mislabeled Mississippi Seafood,” Gravy producer Boyce Upholt takes listeners to Biloxi, Mississippi—a town that has long called itself the Seafood Capital of the World. But in May 2024, shocking news hit the community: Mary Mahoney's Old French House, an iconic restaurant, pleaded guilty to conspiracy to misbrand fish and wire fraud. For years, the iconic 60-year-old establishment had been selling cheap imported fish as premium local Gulf seafood, defrauding more than 55,000 customers. What makes this story particularly fascinating is the public's reaction, or lack thereof. Despite learning they'd been deceived, loyal diners packed Mary Mahoney's after the guilty plea, with customers posting on Facebook about their continued support for “their favorite restaurant.” This unexpected response reveals the complexities of the local identity in a place that is grappling with economic and environmental change. Biloxi's seafood industry once thrived on genuine abundance. Indigenous peoples had harvested oysters here for thousands of years, and by 1904, the town earned its “seafood capital” moniker through a booming cannery industry that shipped Gulf oysters nationally and internationally. But the same forces that built Biloxi's reputation—industrialization and globalization—eventually undermined it. Imported seafood began dragging down local prices in the 1980s, and disasters like Hurricane Katrina and the Deepwater Horizon oil spill further devastated the fishing fleet. Mary Mahoney's fraud, meanwhile, turned out to be just the tip of an iceberg. A consulting group used genetic testing and found that out of 44 area restaurants, only 8 were properly labeling their shrimp. Yet Biloxi's dining scene is also experiencing a renaissance. Chefs like Alex Perry at Vestige and Austin Sumrall at White Pillars have earned James Beard nominations while championing local ingredients and sustainable sourcing. Even at more casual spots like Bradley's—located inside a gas station—proprietors prove that serving authentic Gulf seafood can be both affordable and profitable. What parts of Biloxi's identity matter? What does it mean, really, to be local? As Biloxi transforms from a working fishing port into a tourist destination dotted with casinos and chain restaurants, the town faces a choice about what parts of its heritage to preserve. The seafood fraud scandal serves as a mirror, reflecting not just economic pressures but cultural ones—revealing how a community that built its identity on the ocean's bounty must now decide whether that connection still matters. Learn more about your ad choices. Visit megaphone.fm/adchoices

From America's bestselling grilling authority, an essential guide to Griddles, including delicious recipes and the do's and don'ts of grilling. Prized for their accessibility and versatility—and because they're so much fun to use—griddles (also known as planchas and flat-tops) are soaring in popularity. Project Griddle features the trademark Raichlen approach, with plenty of practical cooking techniques and nearly 80 hunger-inducing recipes. Project Griddle traces the history and geography of griddling, from the teppan of Japan to the plancha of Spain to champa grilling in South America. Steven knows about gear!  A whole chapter showcases the various types of stand-up and portable flattops and planchas, plus the requisite accessories, how to season and maintain a griddle, how to oil and cook on it, with chefs' shortcuts, and some pitfalls to watch out for. And then there are the recipes—each one as outrageously delicious and foolproof as the last, for classics like the crispiest smash burgers and tapas bar shrimp to an entire suite of heretofore un-grillable foods—egg-and-bacon breakfast feasts, potato latkes, crepes, French toast, and smoky fried rice. The book is divided into these chapters: Breakfast; Tapas; Sandwiches; Burgers & Sausages; Flatbreads & Tortilla Dishes; Meat; Poultry; Seafood; Vegetables, Rice, and Tofu; Desserts.Become a supporter of this podcast: https://www.spreaker.com/podcast/arroe-collins-unplugged-totally-uncut--994165/support.

Zack and Silvana Walters are the Owners/Partners at Sedalia's Oysters & Seafood located in Oklahoma City. Zack and Silvana are married and met in 2017. Prior to 2017, Zack went to culinary school and eventually opened his own butcher shop/deli in LA in 2010 with a partner which was very successful. He left that venture in 2016 to work in another restaurant where he met Silvana who worked FOH there. Silvana lived in NYC and worked FOH in various restaurants before loving to LA to work in an art museum and work restaurants. Silvana worked under Will Guidara before she met Zack. After meeting, the two left LA for OKC in 2020 and in 2022 they opened Sedalia's. Check out Grills by Demant (past guest on the show) as recommended by today's guest! Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Franchise Law Solutions - Thinking about franchising your restaurant? Success doesn't have to mean 100 units overnight. With the right plan, you can build a profitable, local or regional franchise brand. The team at Internicola Law Firm — franchise lawyers and franchise development experts — will show you how.  Visit www.franchiselawsolutions.com. US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Today's guest recommends:  Grills by Demant Guest contact info:  Website: https://www.sedaliasokc.com Instagram: @sedaliasokc Email: info@sedaliasokc.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Send us a textFrom baby river ducks to self-driving taxis and forgotten E.T. subplots, this episode takes more twists than the Nile.Join the lads as they dive into:Ancestry.com rabbit holes (spoiler: everyone was a farmer)Tiki Room bathrooms Groucho Marx's swingin' grave neighborThe lost subplot where E.T. tries to date Elliot's mom (no, really)Disney break room mis-hapsA Disney movie ending that no social worker signed off onPhilosophical musings on the Cars universe And so much more

At long last, the Baltimore Orioles have swept a series in the year of our Lord, 2025. Jake and Eric are here to break down tis weekend's action where the O's held home serve against the struggling Southsiders. Is this a sign of things to come? Simply a blip on the radar where they took advantage of lesser competition? What is there to make of improved performances from guys like Charlie Morton, and the continued breakout of Jackson Holliday and Ryan O'Hearn? They get into all that and more as we close out the weekend in style. 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)

Mo's seafood - food review tourist Newport, Oregon

From the BBC World Service: China has agreed to start lifting its ban on Japanese fish, almost two years after it blocked imports over the release of treated wastewater from the Fukushima nuclear plant. Russia made more than $25 billion last year exporting fossil fuels to the European Union; that's $4.5 billion more than the E.U. gave Kyiv in aid. The Super Bowl halftime show is iconic, but in soccer, it's a different picture. European leagues and FIFA are spending big on pre-match entertainment, with halftime shows planned for the next World Cup. But do fans even want it?

From the BBC World Service: China has agreed to start lifting its ban on Japanese fish, almost two years after it blocked imports over the release of treated wastewater from the Fukushima nuclear plant. Russia made more than $25 billion last year exporting fossil fuels to the European Union; that's $4.5 billion more than the E.U. gave Kyiv in aid. The Super Bowl halftime show is iconic, but in soccer, it's a different picture. European leagues and FIFA are spending big on pre-match entertainment, with halftime shows planned for the next World Cup. But do fans even want it?

The show is back for another series as the Orioles failed to capitalize on the momentum of their first winning streak of the season, dropping a home series to the St. Louis Cardinals. Jake and Eric discuss the promising start to this three game set, whether this team is steadily becoming more watchable, how much that even matters at this point, 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)

On today's episode we recap the long weekend. Discuss seafood preferences, mushroom environments & just catch up. Been too long since the boys could just chat. Thanks to our sponsors Flower Union & Meraki Cannabis for the primo products, it really had our brains firing on cylinders for this one.Become a supporter of this podcast: https://www.spreaker.com/podcast/stoned-appetit--3077842/support.

This week on The Grill Coach Podcast, we're diving into the fundamentals of seasoning meat for the grill! Whether you're cooking pork, beef, chicken, or seafood, we break down the best dry rub tips and flavor profiles to elevate your BBQ game.

The guys talk about sleepwalking, Go-Gurt, and almost getting arrested. They also power rank sharks and remember Harambe on the 9th anniversary of his death.Follow the show on X/Twitter: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarbosa03

This week in Season 6, Episode 3 of The Conch podcast, we're revisiting Season 3 in our ongoing recap series with Julie, Cameron, and Crystal from Seaworthy! From the rise of tinned fish queens to the grit of seafood entrepreneurs, we reflect on the stories and themes that made our third season unforgettable.  What stood out? Women leading the tinned fish trend The power (and challenge) of family-founded businesses Why people stay committed to seafood despite the obstacles  Plus, catch up on where some of our guests are now! Episode Transcript Episode Guide 00:05 Julie and Cameron from SAGE and Crystal from Seaworthy continue the recap of  five seasons of The Conch podcast! Here's your season three recap 01:22 Women are leading the tinned fish craze 07:57 Another trend from this season - entrepreneurship! 09:59  Why our guests stay in the seafood sector 13:06  A missed opportunity? We didn't interview one person working on traceability in the seafood sector 15:04 Another interesting trend - a good portion of seafood businesses are  family-founded, bringing its own set of challenges when trying to foster change in the industry 21:06 Updates on some of our fantastic guests from season three! Resources:  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.  

A recent US Food and Drug Administration decision updates the rule for "healthy" claims for seafood, allowing seafood products that meet the new FDA criteria to voluntarily make "healthy" claims on their packaging and other marketing materials. Under the final rule, the FDA notes that seafood without added ingredients except for water automatically qualifies for use of the “healthy” claim due to its nutritional attributes and role in healthy diets as recommended by the Dietary Guidelines for Americans.In this interview, Anna Benevente, director of regulatory affairs for Registrar Corp, discusses the impact this change will have on the seafood industry, including:FDA's new "healthy" claim regulation shifts focus from individual nutrients to overall dietary patterns, benefiting seafood marketersSeafood (including high-fat fish like salmon) now automatically qualifies for the "healthy" claim if single-ingredient or water-packed.

Celebrate Memorial Day with this mouthwatering shrimp recipe, featuring a two-step garlic process for bold, layered flavor. Learn how to prep and cook shrimp perfectly, plus get tips for freezing, thawing, and choosing the right kind of shrimp. Recipe: Extra-Garlicky Garlic Butter Shrimp from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #adLarge SkilletMixing BowlChef's KnifeMeasuring SpoonsServing PlatterSpatulaHow To Thaw ShrimpHow To Cook Royal Red ShrimpGarlic Butter Argentine Red Shrimp RecipeThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD Facebook GroupBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

The 2025 season continues into the unofficial start of Summer, and the Orioles continue to try and piece together that they can of a competitive season. Their latest efforts came at Fenway Park, where the O's battled the Red Sox in a four game set, dropping the first two in embarrassing fashion, before battling back for a few signature wins to close out this road trip. Jake and Eric discuss this Memorial Day weekend slate in detail, and look ahead to the upcoming home stand against the Cardinals at Camden Yards. 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)

Diane Mina, the founder of Diane's Bloody Mary, is hosting a Bloody Mary brunch this weekend at her husband Michael Mina's Aria restaurant, Bardot Brasserie. She talks to Al about convincing Michael to invest in her mix. Also: Chris Clifford talks about his efforts to bring a new, restaurant-heavy development to Henderson, and the challenges he's facing from both the city and a few of his neighbors. Our restaurant visits include the Oyster Bar at Sunset Station, Suzuya Japanese Pastry, All'Antico Vinaio in Uncommons, Nomikai sushi and PastaRamen. 

The small Minnesota town of Motley, despite being so far from the ocean, is home to seafood plants that process millions of pounds of imitation crab. More than 500 people work in the seafood business there. It all began with a business called Morey's Seafood. Reporter Brooks Johnson joined host Erica Pearson to share Morey's fascinating origin story and the current state of the industry in Motley today. LINKS: Why are there two seafood plants in the small Minnesota town of Motley?

Get in touch with MarinTrust: https://www.marin-trust.comCheck 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.

After an extremely eventful few days in which Brandon Hyde was fired, and Tony Mansolino assumed the role of interim coach for the Orioles, it shouldn't be any surprise that things are feeling as rocky as they ever have in Birdland. After losing eight straight games, today was a brief respite from the misery, as the Birds sacked up, and took the final game against the Brewers in extra innings to avoid a ninth. The guys get into the good vibes from today's win (in contrast to the awful vibes of pretty much the entire month of May), where the club goes from here as they head to Boston for an AL East series, and much more. 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)

In this episode of Iron Radio, hosts Phil Stevens, Dr. Mikey Nelson, and Lonnie Lowry delve into a variety of topics. They discuss the benefits of seafood for neurocognitive development according to recent studies, the latest craze of the sugar diet pushed by Mark Bell, the alarming trend of quick-changing diets and extreme PED usage among young athletes, and the potential overwhelming influence of AI on the future of information quality and validity. Plus, they touch on Mark Felippe's recent hiring by the Chicago Bears as a strength coach. Finally, the hosts reflect on the changing landscape of strength coaching, social media influence, and the misleading nature of some popular fitness trends.00:00 Introduction and Host Introductions01:21 Seafood and Brain Health: A Deep Dive07:13 Personal Seafood Consumption Habits14:40 Strength Coach News: Mark Felippe Joins the Chicago Bears16:58 Iron Radio Updates and Announcements19:24 The Controversial Sugar Diet Craze21:13 Debunking Diet Trends21:33 The Responsibility of Influencers22:57 The Impact of Social Media on Fitness27:32 The Dangers of Performance Enhancing Drugs31:57 The Future of AI in Fitness  Donate to the show via PayPal HERE.You can also join Dr Mike's Insider Newsletter for more info on how to add muscle, improve your performance and body comp - all without destroying your health, go to www.ironradiodrmike.com Thank you!Phil, Jerrell, Mike T, and Lonnie

Seafood is delicate and can easily dry out if overcooked. Good quality seafood can be expensive, which may add to the list of reasons not to try it at home. 

In this flavorful episode, we're joined by two Martha's Vineyard legends—Johnny Graham, celebrity chef and owner of Revel Catering & Events, and Brett Stearns, Director of the Natural Resources Department for the Wampanoag Tribe of Gay Head (Aquinnah). Together, they take us on a journey through the island's rich culture, stunning landscapes, and world-class food and fishing traditions.We dive into Brandon Butler's ambitious “50 in 50 by 50” challenge—harvesting an animal in all 50 states before his 50th birthday—and hear the story behind his recent wild turkey hunt on the Vineyard with Johnny and Brett.From ocean-to-table cuisine and sustainable farming to tribal stewardship of the land and sea, this conversation is packed with passion, tradition, and a deep love for community and nature. And of course, don't miss the always-unpredictable Mystery Bait Bucket segment!Whether you're a foodie, a hunter, or just someone who appreciates the beauty of a tight-knit island community, this episode has something for you.For more info: Revel WebsiteRevel Galley InstagramRevel Catering InstagramJohnny's InstagramWampanoag Tribe of Gay Head (Aquinnah)Special thanks to:Living The Dream Outdoor PropertiesSuperior Foam Insulation LLCDoolittle TrailersScenic Rivers TaxidermyConnect with Driftwood Outdoors:FacebookInstagramYouTubeEmail:info@driftwoodoutdoors.com

The West Coast seafood industry is caught in the crosshairs of tariff uncertainty. International orders have been canceled, which impacts Oregon workers. Industry leaders and Oregon’s Democratic Congressional delegation have asked the US Department of Agriculture to step in. Lori Steele is the executive director of the West Coast Seafood Processors Association. She joins us with details of the challenges facing the industry.

In four months, this is our second Toledo dining review at Disney's Coronado Springs Resort. Did it disappoint this time? Tune in to find out as we review Toledo - Tapas, Steak & Seafood and talk about the 40% discount on select Disney restaurants for Annual Passholders. Thanks for listening. 0:00 Introduction 6:41 Toledo - Tapas, Steak & Seafood Offerings 13:52 Toledo - Tapas, Steak & Seafood Dining Review 30:44 40% Discount for AP Holders Participating Restaurants 38:09 Wrap-Up   Support the Show: Luxury Travel Advisors LLC - Book your next Disney World vacation with Mike....His services are completely free and you will support a small business. (luxurytraveladvisorsllc.com) Magic Candle Company - Bringing the Vacation to you...On your next purchase use discount code (wdwbtg) at check-out to receive 15% off your purchase. (www.magiccandlecompany.com)   Helpful Links: Check out our YouTube Channel (@wdwbtg) Social media (@wdwbtg)

So Lux Life Podcast Ep. 91 ft. Kash, owner of Jubilee Joe's  

As a difficult season rolls on for the Orioles, so too do the opportunities to relish in what's been a rare occurrence this far: a series win for the fanbase to enjoy. Jake and Eric hop on the live show to discuss a weekend that featured a few late nights, a new home run prop, more consistent offense, and most importantly, two wins over the Angels. The guys discuss what they liked, what's still ripe for improvement from a squad that has a lot of ground to make up before the All Star Break, 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 BanterThe Guys provide suggestions on what restaurants should do if they don't have a pastry chef. Mark points out why you should not take dieting tips from Francis.The ConversationThe Restaurant Guys are *on location* with chef James London of Chubby Fish. They talk about the operations and dining experience of his jewel-box restaurant and how dock-to-table benefits everyone…except the fish.The Inside TrackThe Guys dined at James' place the night before this podcast and were blown away by the meal! They also marveled at the wonderful blend of southern hospitality and northern hustle. “ When you go in and you see a service at Chubby Fish, it's almost like watching ballet. It is the way that they spin and they dance and work with each other seamlessly,” James London on The Restaurant Guys Podcast 2025BioJames London, a Charleston native, came up cooking in barbecue and Southern restaurants in South Carolina. Once he graduated College of Charleston he made the leap to New York City where he enrolled at The French Culinary Institute. After graduation James worked with Chef Josh Dechellis before becoming the Executive Chef at Niko in Soho.After his time in New York, James went west to San Francisco where he led the kitchen at The Elite Café, a Creole restaurant in Pacific Heights.James eventually returned to Charleston where he and his wife, Yoanna, opened Chubby Fish, a dock to table seafood concept. Chubby Fish has garnered a Best New Restaurant nod from Bon Appetit, was ranked #7 Restaurant in the US from Food and Wine Magazine, and a James Beard finalist for Best Chef Southeast 2024.InfoChubby Fish, Charleston, SChttps://www.chubbyfishcharleston.com/Life Raft Treats “Not Fried Chicken” Ice Cream on Goldbellyhttps://www.goldbelly.com/On Friday, June 27 Come see The Restaurant Guys LIVE with Chef Andrew Zimmern at the New Brunswick Performing Arts Center in New Brunswick, NJ. VIP tickets include a Meet & Greet After-Party with Andrew. Restaurant Guys Regulars get a discount so subscribe https://www.buzzsprout.com/2401692/subscribe Tickets https://www.restaurantguyspodcast.com/ Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

One of our least favorite game coverage schticks is pretending that a game's concept is so wacky that you can't understand it. You play as a mosquito who's tormenting a family, and it's a flight sim? Okay, cool, I get it. A domino wants to run little courses? Sure, why would I try to stop him? A studio's whole deal is putting aquatic life in strange situations? This can totally fit in my brain and it would diminish us all to pretend that's not the case.

It's Mother's Day weekend and we head to the sea Sarah Ahn's viral food videos of her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational life Environmental photographer Arati Kumar-Rao goes night fishing alongside dolphins on the Brahmaputra River Tyler Harper dons a wetsuit, often during storms, and heads out into the turbulent surf to fish for striped bass in the secretive and dangerous sport known as "wetsuiting" Ari Kolender of Found Oyster and Queen St. Raw Bar & Grill has tips for cooking fish and shellfish with confidence The Santa Monica Farmers Market says goodbye to longtime vendor Kandarian Organic Farms Don't forget to sign up for our newsletter.