Podcasts about Seafood

The Sweet 16 of Seafood with Skip Weber!- h4 full 1050 Mon, 15 Jun 2026 21:35:45 +0000 kgzofaSQpNDTIIfRi7dlkkpSO3M0Fosb comedy,religion & spirituality,society & culture,news,government The Dave Glover Show comedy,religion & spirituality,society & culture,news,government The Sweet 16 of Seafood with Skip Weber!- h4 The Dave Glover Show has been driving St. Louis home for over 20 years. Unafraid to discuss virtually any topic, you'll hear Dave and crew's unique perspective on current events, news and politics, and anything and everything in between. © 2025 Audacy, Inc. Comedy Religion & Spirituality Society & Culture News Government https://player.amperwavepodcasting.com?feed-link=h

Summer is peak tourist season for the Atlantic provinces, and many restaurants rely on revenue made during the season to get them through the rest of the year. But this summer, chefs and restaurateurs are facing a challenge: Staples tourists have come to expect, like scallops, haddock, and oysters, will be in short supply. Dakshana Bascaramurty is The Globe's food culture reporter. She'll explain what's causing these shortages, what it means for businesses and customers, and how chefs are adapting to the new landscape. Questions? Comments? Ideas? E-mail us at thedecibel@globeandmail.com Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Industrial agriculture accounts for a significant share of global emissions, but meat alternatives face real hurdles in becoming a mainstay of consumer diets. The hype around plant-based meat has cooled: hurt by price gaps, ultra-processed rhetoric, and culture-war politics around masculinity and food identity. Yet feeding a growing planet will require eating less beef, wasting less food, and producing more food with less land. Cultivated meat – made from animal cells and grown in a lab –  could offer a different path forward, especially in hybrid form combining plant and cultivated proteins. What might the future of meat look like?  Guests:  Robbie Lockie, CEO, Founder, foodfacts.org Michael Grunwald, Journalist and author, “We Are Eating the Earth” Claire Bomkamp, Senior Lead Scientist, Cultivated Meat & Seafood, Good Food Institute Highlights: 00:00 - Introduction 4:30 Robbie Lockie on changing his diet 11:54 Robbie Lockie on who is choosing plant based meat 17:55 Robbie Lockie on how plant based meat competes on taste 20:40 Robbie Lockie on the future of plant based meat 26:54 Michael Grunwald making more food with less land 30:16 Michael Grunwald on the efficiency of industrial agriculture 33:30 Michael Grunwald on rotational grazing 38:00 Ariana Brocious' cultivated salmon tasting 45:05 Claire Bomkamp on the state of cultivated meat 47:16 Claire Bomkamp on energy use of cultivated meat 52:23 Claire Bomkamp on what cuts cultivated meat can create 56:22 Claire Bomkamp on the price of cultivated meat For show notes and related links, visit ClimateOne.org. Join us for our induction cooking demonstration night on July 21, at 6 p.m. at the Commonwealth Club in San Francisco. Come enjoy delicious food and wine, and learn about why cooking with magnets beats cooking with gas. Tickets available at climateone.org/events  Learn more about your ad choices. Visit megaphone.fm/adchoices

Industrial agriculture accounts for a significant share of global emissions, but meat alternatives face real hurdles in becoming a mainstay of consumer diets. The hype around plant-based meat has cooled: hurt by price gaps, ultra-processed rhetoric, and culture-war politics around masculinity and food identity. Yet feeding a growing planet will require eating less beef, wasting less food, and producing more food with less land. Cultivated meat – made from animal cells and grown in a lab –  could offer a different path forward, especially in hybrid form combining plant and cultivated proteins. What might the future of meat look like?  Guests:  Robbie Lockie, CEO, Founder, foodfacts.org Michael Grunwald, Journalist and author, “We Are Eating the Earth” Claire Bomkamp, Senior Lead Scientist, Cultivated Meat & Seafood, Good Food Institute Highlights: 00:00 Introduction 4:30 Robbie Lockie on changing his diet 11:54 Robbie Lockie on who is choosing plant based meat 17:55 Robbie Lockie on how plant based meat competes on taste 20:40 Robbie Lockie on the future of plant based meat 26:54 Michael Grunwald making more food with less land 30:16 Michael Grunwald on the efficiency of industrial agriculture 33:30 Michael Grunwald on rotational grazing 38:00 Ariana Brocious' cultivated salmon tasting 45:05 Claire Bomkamp on the state of cultivated meat 47:16 Claire Bomkamp on energy use of cultivated meat 52:23 Claire Bomkamp on what cuts cultivated meat can create 56:22 Claire Bomkamp on the price of cultivated meat For show notes and related links, visit ClimateOne.org. Join us for our induction cooking demonstration night on July 21, at 6 p.m. at the Commonwealth Club in San Francisco. Come enjoy delicious food and wine, and learn about why cooking with magnets beats cooking with gas. Tickets available at climateone.org/events Learn more about your ad choices. Visit megaphone.fm/adchoices

The Break Room (Friday 6/12/26) 8am Hour An all-you-can-eat beef festival in Canandaigua last weekend raises the question: what all-you-can-eat buffet brings the best bang for your buck? Sushi? Seafood? Pizza? Or maybe as Tommy called it “cheapo fat food”? Well one things for sure: it's definitely not dessert.

Greg and Jenius continue KaiJune by heading into culinary territory by talking 2020's Monster Seafood War!

Seafood isn't usually top of mind at the Agriculture Department, but that's starting to change. A new Office of Seafood is meant to help grow domestic production and connect producers to markets using USDA's existing tools. Mike Illenberg is acting director of the office, and he's here to tell us how they're getting started.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

James Sibley, an aquaculture creator from New York, shares the realities of social media success, documentary storytelling, algorithms, and the personal cost of building an audience from scratch.Seafood Matters Podcast is available on all podcast networks and on YouTube. Alternatively, you can also listen on the dedicated website www.seafoodmatterspodcast.com.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.

Damon is out this week, but the show rolls on as Damo, Aaron, and CS1 Burns sit down for a wide-ranging conversation covering everything from Navy policy changes and leadership lessons to deployment experiences, career growth, and why Seafood Newburg somehow became part of the discussion. We discuss LTB reviews, Master Chief pay, recruiting concerns surrounding Genesis, the Murph, the new UFC event fitness requirements, PRT alternate cardio, bad day chits, the CNO's recent email on grooming standards, the absence of women selected for Admiral, the relief of an entire triad in Japan, the Warrior Toughness rollout, and changes to evaluations at terminal paygrades. CS1 Burns shares stories about growing up in Wilmington, North Carolina, dealing with the loss of a close friend in high school, his first deployment in Japan, how his views changed as he advanced in rank, and some of the most important leadership lessons he's learned throughout his career. The conversation wraps up with a discussion on radical candor, relationships between Chiefs and First Classes, why leaders should defer to expertise, why different doesn't mean wrong, why failure is sometimes necessary for growth, and this week's Do Better segment featuring a Sailor bypassing the process, a gas station "federal crime" investigation, and a few leadership lessons along the way. These and more topics are covered in this episode.       Resources & Links No Women Promoted to Admiral https://taskandpurpose.com/news/navy-women-promotion-2026/ Entire Triad Relieved in Japan https://www.navytimes.com/news/your-navy/2026/06/04/navy-fires-leadership-trio-of-ship-repair-facility-in-japan/ Warrior Toughness Rollout (NAVADMIN 134/26) https://www.mynavyhr.navy.mil/Portals/55/Messages/NAVADMIN/NAV2026/NAV26134.pdf Periodic Evaluation Changes / Terminal Paygrade (NAVADMIN 132/26) https://www.mynavyhr.navy.mil/Portals/55/Messages/NAVADMIN/NAV2026/NAV26132.pdf       Do you have a “Do Better” that you want us to review on a future episode? Reach out at ptsfpodcast@gmail.com       Stay connected with the PTSF Podcast: https://linktr.ee/Ptsfpodcast       Picks of the Week: The Checklist Manifesto – Atul Gawande https://a.co/d/07S3X6hL Leadership Strategy and Tactics – Jocko Willink https://echelonfront.com/leadership-books/leadership-strategy-and-tactics/       PTSF Theme Music: Produced by Lim0

News On The FlipSide great Jobs report economy growing inflation 3.3 % Zelensky Putin @ Iran tell Trump they want peace Fox News, CNN & MS NOW Latest Ratings Show Huge Swings NASA lifts order for International Space Station astronauts to shelter in Dragon spacecraft amid ongoing air leaks Disgraced ex-prince Andrew sublet royal cottages, UK auditors reveal The divisive new Gen Z dating dealbreaker that has the internet up in arms Why Google is seeking approval to release millions of mosquitoes in Florida and California World Cup: New York Mayor Zohran Mamdani wants answers from FIFA after 'concerning' water-bottle policy change Search continues for Auburn University student missing in Japan Good for the world:' Anthropic calls for global temporary pause in AI development Bot web traffic has overtaken human web traffic, data shows 10 Best Places to Visit in the U.S. for Seafood, According to Chefs and Restaurant Owners Massive ‘cannibal' solar storm headed towards Earth could make Northern Lights visible further south The Space EconomyIs Growing Fast.But a Hidden Bottleneck Could Decide Who Wins. The Dark Eagle deployment explained, why America's hypersonic silent killer is an unsolvable problem for China and Russia He claimed there were alien bases on the moon - then said they caught him watching, "They knew I was there The F-47 NGAD fighter may be the costliest weapon in history — and China says that's exactly why it won't matter CIA 'psychic spy' pinpoints four hidden alien bases he claims are operating on Earth Scientists looked again at 14 Venus photos and saw something had moved Secret Mayan megacity has been discovered Why stocks are cratering after a blowout jobs report Watch the military's secret UFO aircraft take to the sky The soldier who claimed to be a time traveler This strange space object may be from a dead civilization US forces drop the most powerful conventional bomb on Houthi positions The revolutionary engine that could reach Mars in just 10 days Fresh humiliation for Putin as he's warned of imminent coup after Russians suffer major defeats in Ukraine What We Know About The Mysterious Black Knight Satellite Intelligence analysis United Public Radio & UFO Paranormal Radio www.uprntalkradio.com

Every year up to 7,000 tons of seafood is caught on the Great Barrier Reef, while up to 190 tons of coral is collected for the international aquarium trade. But how sustainable are these fisheries? And as consumers, how can we make sure we're making Reef-friendly choices?In this episode of Word on the Reef, Simon Miller from the Australian Marine Conservation Society joins hosts Tanya Murphy and Brett Goodban for a deep dive into the world of commercial fishing on the Great Barrier Reef.Don't worry - you can still have an aquarium and eat seafood! But this episode will empower you to make sustainable choices to ensure we can all continue to enjoy seafood and coral for generations to come.Thumbnail Image: Comedian Kirsty Webeck (right) auctions off an 'Australian scoly' coral from the GBR in a performance raising awareness about the international coral trade.Sign the Petition: End coral harvesting on the Great Barrier Reef - support aquaculture.Support the showHelp Keep Word on the Reef Afloat!Please take 2 minutes to fill out our Word on the Reef Listener Survey to help us apply for funding for the show!PROTECT THE REEF - Sign these Petitions Now!Australian Marine Conservation Society: Australia, it's time to lead on Climate Action!Divers for Climate: Sign the 'I'm a Diver for Climate' National StatementAustralian Conservation Foundation: No New Coal and Gas!Queensland Conservation Council: Take Strong Climate Action and Build a Positive Renewable Future!Our Islands Our Home: Protect the Torres Strait Islands from Climate ChangeGreenpeace: Save the Great Barrier Reef!WWF Australia: Protect NatureRising Tide: ...

Today on The Peak Daily, we're breaking down Air Canada's big bet on premium flyers with a new fuel-sipping A321XLR — and what it signals about the future of air travel. Then, we head to Nova Scotia, where the province is launching a “seafood school” program to hook the next generation on fishery careers and shore up a key export industry.Plus, in The Big Picture: Ottawa rolls out a $2.3B national AI strategy, SpaceX tees up a record-setting IPO, and U.S. lawmakers move to rein in military action in Iran.The Peak Daily is produced in partnership with reframevid.com

A pair of parasitic diseases are wreaking havoc on Prince Edward Island's oyster industry, forcing farms across the province to throw out close to all of their supply. MSX and Dermo are to blame. They're fatal to the mollusk but not harmful to humans. Host Maria Kestane speaks to James Power, general manager of Raspberry Point Oysters in PEI to discuss what farmers are left to do with ambiguous government assistance programs, and what comes next for one of the province's most lucrative industries. We love feedback at The Big Story, as well as suggestions for future episodes. You can find us:Through email at hello@thebigstorypodcast.ca Or @thebigstory.bsky.social on Bluesky

After successful trials near Darwin, the plan now is to build a commercial tiger prawn farm near the remote community of Wurankuwu.

Seaweed pioneer Lorne Hammond, the Dulse Man, reveals the reality behind dulse, sustainability, nutrition, and whether this ancient coastal food can thrive in the modern world.Seafood Matters Podcast is available on all podcast networks and on YouTube. Alternatively, you can also listen on the dedicated website www.seafoodmatterspodcast.com.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.

Seafood dealers, commercial fisherman, and conservationists came together to stop the governor's reckless plan to extend the recreational red snapper fishing season.Independent local journalism is a pillar of democracy. American democracy has evaporated in conjunction with a rapid decline of local media sources in the past 25 years. One of those local media sources in Florida, The Gabber newspaper in south Pinellas County, needs your help to continue its 60-year tradition of local news.Join Craig Pittman, Chadd Charland, and Jason Garcia from the "Seeking Rents" podcast and Substack newsletter for our next in-person event Friday, June 12th, from 6:30-7:30 PM at Happy Medium Books and Cafe in Jacksonville/Riverside.Our guest for this episode is CD Davidson-Heirs who recently wrote a story chronicling the history of Gatorade for Flamingo magazine.

Seafood is one of the most important food systems on the planet—supporting livelihoods, feeding communities, and fueling a global industry. But it's also under growing pressure. Overfishing, climate change, and illegal fishing are putting many marine ecosystems at risk. So how can we meet global demand for seafood without pushing our oceans past their limits? And what role should companies play in building healthier, more resilient oceans? In this episode of Nature Breaking, host Seth Larson speaks with Dr. Sarah Glaser, head of the Blue Foods program and Oceans Futures platform at WWF, and Andrew Russell, Global Marine Sustainability Lead at Mars. They discuss the challenges—and opportunities—of making seafood more sustainable. And they explore how a long‑standing partnership between WWF and Mars is working to improve sourcing practices, increase transparency across complex supply chains, and support healthier fisheries over the long term. Links for More Info: Dr. Sarah Glaser bio Andrew Russell bio Mars & WWF – Protecting Ocean Ecosystems Chile Fisheries Improvement Project (FIP) Chapters: 0:00 Preview 0:32 Intro 2:09 Defining "sustainable seafood" 6:02 Are we too late to save certain fish stocks? 8:37 How Mars got involved with sustainable seafood 12:14 How WWF and Mars are working together 16:14 Driving change for the whole seafood industry 20:04 What do best practices actually look like on a fishing vessel? 24:24 Blue finance – funding change at scale 31:58 What single change would have the biggest impact on ocean health? 35:51 Outro

Broadway may be where Nashville turns the volume up, but The Gulch is where the city sharpens its edges. In this episode of Retire Southern, James Lewis sits down with the team behind one of Nashville's most compelling hospitality experiences: Executive Chef Brack May, Beverage Director Todd Johnston, and Executive Pastry Chef Natalie Moorer of The Thompson Nashville. From oysters sliding across the raw bar at Marsh House to espresso martinis climbing toward the rooftop at L.A. Jackson, this conversation explores what actually makes a hotel feel alive. Not just the food. Not just the cocktails. The feeling. Together, the group dives into: The ecosystem philosophy behind modern hospitality Seafood sourcing, raw bar culture, and caviar service at Marsh House Soft-shell crab yaka mein and elevated Southern seafood The rise of espresso martinis and rooftop culture at L.A. Jackson Building a pastry program that feels refined yet approachable Why locals genuinely spend time at The Thompson The team's version of the perfect Nashville weekend What Southern hospitality looks like when it is done correctly Chef Brack brings decades of experience from San Francisco to New Orleans, shaping Marsh House into one of Nashville's defining seafood destinations with an approach rooted in authenticity over performance. Todd has helped build both Marsh House and L.A. Jackson since opening day in 2016, creating spaces that feel elevated without ever becoming pretentious. And Chef Natalie quietly ties the entire experience together through desserts, pastries, brunch, and small details that guests remember long after checkout. What emerges is a conversation about hospitality, energy, rhythm, and the kind of places people return to because of how they feel when they are there. The Thompson Nashville is not trying to compete with Broadway. It is offering a different frequency altogether. A little calmer. A little sharper. A little more intentional. Read. Watch. Listen. Rooted in the South. Driven by Purpose. Built for Living.

Meet some tourists who've had The Fogo Island Inn on their bucket list + St. John's photographer Paddy Barry was drawn to Fogo Island 15 years ago + Pete Decker explains Trap Berth Day.

Ep 261 | True or false: most "fresh" fish has actually been frozen and the salmon at your grocery store isn't what the label says it is. This week, Natalie and Tara go behind the scenes of their trip to Florida for the Red Snapper episode of Discover Ag on the Road. They talk to a 30-year veteran and a Florida fishing captain about what most people don't know about the industry, from the quota system crushing American fishermen to the truth about frozen fish. Learn why most fishermen only make $2 on an $80 haul and how to spot mislabeled salmon at the grocery store. What We Discovered This Week

Episode Summary Queen conch have long been a cultural, ecological, and economic cornerstone throughout the Caribbean, but decades of overfishing, habitat degradation, and climate impacts have caused populations to decline dramatically. In this episode, Becky Holt and Dr. Megan Davis of the Florida Atlantic University Queen Conch Lab share how their team is working to reverse that trend through restoration aquaculture, community partnerships, and an innovative network of mobile hatcheries deployed throughout the Caribbean. The conversation explores how the Queen Conch Lab evolved from a single collaborative project in Puerto Rico into a growing regional initiative with mobile labs operating across multiple Caribbean nations. Becky and Megan discuss everything from the biology of queen conch and their role in maintaining healthy seagrass ecosystems to the logistics of raising larvae, training local communities, and building long-term conservation programs. They also reflect on winning the 2025 Responsible Seafood Summit Innovation Award and their vision of establishing a queen conch farm in every Caribbean country. Featured Guests Dr. Megan Davis - Research Professor and Director, Florida Atlantic University Queen Conch Lab Becky Holt - Assistant Director, Florida Atlantic University Queen Conch Lab Key Topics Covered Why queen conch are critical to Caribbean ecosystems and coastal communities How conch help maintain healthy seagrass beds and biodiversity The development of mobile queen conch hatcheries Community-based restoration and local workforce training The lifecycle and aquaculture process of queen conch “Conch ranching” and nursery release strategies Educational outreach through the “Conch in the Classroom” program Challenges facing queen conch populations, including climate change and overfishing The Queen Conch Lab's 2025 Responsible Seafood Summit Innovation Award win The future potential for commercial queen conch aquaculture Key Takeaways Queen conch play a major ecological role by naturally grazing and cleaning seagrass habitats. Successful restoration efforts depend heavily on local partnerships and community involvement. Mobile hatcheries allow restoration projects to operate in remote Caribbean regions without major infrastructure needs. Queen conch restoration creates both conservation benefits and economic opportunities for local communities. Education and hands-on engagement are helping inspire the next generation of ocean stewards throughout the Caribbean. The Queen Conch Lab's long-term vision is to establish restoration-focused conch farming initiatives throughout the Caribbean region. Links and Resources Mentioned Queen Conch Lab  Florida Atlantic University Harbor Branch Oceanographic Institute Instagram Queen Conch Lab Global Seafood Alliance Responsible Seafood Summit Follow us on social media! Facebook | LinkedIn | Instagram Share your sustainability tips with us podcast@globalseafood.org! Do you have a seafood innovation? Applications are now open for this years Responsible Seafood Innovation Awards. APPLY NOW 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.

In this episode of Decoding Seafood by Mowi, Dr. Philip Spiller shares groundbreaking insights on the role of seafood in pregnancy and early brain development. Drawing on decades of research, he explains how essential nutrients in fish support fetal neurodevelopment and why the benefits outweigh the risks.One of them, higher IQ for kids.With 35 years at the U.S. Food and Drug Administration — including serving as Director of the FDA Office of Seafood — Dr. Spiller helped shape modern seafood safety standards and led a landmark 10-year assessment on the effects of fish consumption during pregnancy, known as the FDA's “net impacts” analysis.He also discusses recent findings, including a 2023 study published in NeuroToxicology analyzing data from over 200,000 mother-child pairs, which reinforces the positive impact of seafood on children's cognitive development.Tune in to uncover the science behind seafood and why it matters for the next generation.

Stephen Grootes speaks to Oceana Group CEO, Neville Brink, about how diversification, debt reduction and strong performances from Lucky Star and its seafood business helped boost the group’s earnings despite softer global fish oil. The Money Show is a podcast hosted by well-known journalist and radio presenter, Stephen Grootes. He explores the latest economic trends, business developments, investment opportunities, and personal finance strategies. Each episode features engaging conversations with top newsmakers, industry experts, financial advisors, entrepreneurs, and politicians, offering you thought-provoking insights to navigate the ever-changing financial landscape.    Thank you for listening to a podcast from The Money Show Listen live Primedia+ weekdays from 18:00 and 20:00 (SA Time) to The Money Show with Stephen Grootes broadcast on 702 https://buff.ly/gk3y0Kj and CapeTalk https://buff.ly/NnFM3Nk For more from the show, go to https://buff.ly/7QpH0jY or find all the catch-up podcasts here https://buff.ly/PlhvUVe Subscribe to The Money Show Daily Newsletter and the Weekly Business Wrap here https://buff.ly/v5mfetc The Money Show is brought to you by Absa     Follow us on social media   702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/CapeTalk 702 on YouTube: https://www.youtube.com/@radio702   CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/Radio702 CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

I hadn't heard of Ethical Seafood Research until Wasseem Emam reached out to me, but I'm so grateful I know about it now! Drawing on his background in applied aquatic ecology, conservation, and sustainable aquaculture, Wasseem recognised a critical gap; aquatic animals are the most numerically exploited, and least protected animals in the food system.Wasseem started Ethical Seafood Research in 2021. He had an experience working on a fishing boat that fueled his need to work for the ethical fishing of aquatic animals- he tells the story better than I ever could, of course, so you'll have to listen. He talks about why it matters how fish are farmed, and we talked about the differences between wild caught and farmed fish. His goal is to improve the welfare of fish farms. Wasseem is bridging conservation and industry with practical, science based welfare improvements. The goal is not just to reduce suffering, but to demonstrate that fish welfare can — and should — be part of sustainable, resilient food systems worldwide.You can learn about Ethical Seafood Research here: https://ethicalseafoodresearch.org/Find Wasseem on Instagram here: https://www.instagram.com/ethicalseafoodresearch/Send me a message!Support the showLike this episode? Send me a message!Please follow the podcast on Instagram here YouTube channel Email me at amysgardenjam@gmail.com Amy's Garden Jam site (podcast has its own tab on this site!)Amy's email newsletter: How Do I Get There From Here by Jane Bolduc - hear more at https://www.janebolduc.com/Podcast cover by Becca Kofron- follow here on Instagram here https://www.instagram.com/skate_cute_but_loud/ and check out her awesome art projects. Grounded in Maine Podcast is hosted by Buzzsprout, the easiest podcast hosting platform with the BEST customer service! Learn more at https://www.buzzsprout.com/?referrer_id=1851361 You can support this podcast one time (or many) with the Buy me a coffee/Hot Chocolate link here: https://www.buymeacoffee.com/groundedinmaine Grounded in Maine Podcast is sponsored by ESG Review. Learn more about the good they're doing at https://esg...

This week on the HowToBBQRight Podcast, looking for the perfect tea for your next cookout? Luzianne Tea has you covered (00:00). It's been smelling like fresh popcorn around the office ever since Malcom got a brand-new popcorn machine (00:52). Last week, we held our inner-office "Retro Dessert" competition, and this Baked Alaska recipe won it all (06:01). We talked about pizza being the ultimate leftover food last week, and y'all shared some of your favorite leftovers (08:50). Malcom took me to The Parish for Mother's Day, and it might've been some of the best lobster we've ever had (13:40). What's the most popular fish served in restaurants today (17:55)? Malcom's been whipping up some killer shrimp cocktails lately, and if you want to recreate them at home, make sure to grab some Blue Plate Mayonnaise (22:23). We're heading back down to Venice, Louisiana, for the fishing tournament, so keep an eye out for us (36:11). If you're cooking snapper, never throw away the throats—they're too good to waste (38:14). Crawfish season is starting to wind down, but we're cooking a huge batch of crawfish this weekend in Arkansas (45:25). Restaurants love using sous vide for fish, but there are so many better ways to cook it (47:25). If you're cooking a Wagyu brisket, should you prepare it the night before or the morning of the event (53:00)? Finally, Malcom shares his method for cooking up some killer beef shanks (56:30).   

No one tells the story of Faidley's Seafood and Lexington Market better the legendary Nancy Devine, whose daughter Damye Hahn is opening Catonsville's newest upscale, exquisite dining experience The Fishmonger's Daughter on Frederick Road amidst spring Preakness and Crab Derby racing at the original location this week. The post Nancy Devine and Damye Hahn talk Faidley's Crab Derby history and future of The Fishmonger's Daughter in Catonsville first appeared on Baltimore Positive WNST.

Puerto Viejo's Caribbean seafood culture is rooted in Afro-Caribbean and indigenous traditions, offering signature dishes such as rondon stew, coconut rice and beans with seafood, ceviche, lobster, and whole fried fish. Learn more at https://www.wearegigi.com/ GigiO Restaurant Puerto Viejo City: Puerto Viejo de Talamanca Address: Stanford's Square Website: https://www.wearegigi.com/ Phone: +1 786 6517997 Email: Ckinay@marketingtreasure.com

In this conversation, Chef Jordan Rubin shares his journey into the world of sushi, discussing his early experiences, the importance of mentorship, and the evolution of his restaurant, Mr. Tuna, in Portland, Maine. He emphasizes the significance of local seafood, sustainability in sourcing, and the need for consumer education about seafood. The discussion highlights the challenges and rewards of running a restaurant in a competitive food scene, as well as the chef’s commitment to responsible sourcing and culinary excellence. In this engaging conversation, Chef Jordan Rubin discusses the complexities of seafood sustainability, the importance of consumer awareness, and the challenges of misinformation in the food industry. He shares insights into his restaurant concepts, the creative processes behind menu development, and the excitement surrounding his upcoming seasonal restaurant launch. The dialogue also touches on culinary collaborations and personal anecdotes, culminating in rapid-fire questions that reveal Chef Rubin’s culinary passions and pet peeves. What you’ll learn from Chef Jordan Rubin Responsibility as stewards of the ocean is crucial. Maturity and passion are key to culinary success. Simplicity in sushi highlights the importance of quality ingredients. The journey of Mr. Tuna was gradual and required patience. Portland’s food scene is competitive yet collaborative. Local seafood offers unique opportunities for chefs. Sustainability should focus on responsible sourcing. Consumer education is essential for seafood appreciation. Using all parts of the fish can reduce waste. Mentorship can significantly impact a chef’s career. Sustainability in seafood is often misunderstood. Not all farm-raised seafood is bad; it depends on the farming practices. Consumer awareness is crucial for responsible sourcing. Misinformation in the food industry can stem from corporate interests. Collaboration with other chefs can inspire creativity in the kitchen. Seasonal dining concepts can enhance the dining experience. The creative process for menu development starts with the main ingredient. Caring about food quality is essential for culinary success. Team dynamics are more important than individual skills in a kitchen. Humility is a key quality for leadership in the culinary world. Chapters 00:00 Introduction and First Impressions 03:57 The Journey into Sushi 06:35 Mentorship and Growth in the Culinary World 09:04 The Birth of Mr. Tuna 11:34 Transitioning from Cart to Restaurant 14:17 The Food Scene in Portland, Maine 16:37 Local Seafood and Its Significance 19:08 Sustainability in Sourcing Seafood 21:55 Consumer Education and Underestimated Seafood Parts 24:06 Understanding Seafood Sustainability 27:45 Consumer Awareness and Misinformation 29:20 Restaurant Concepts and Innovations 30:29 Creative Culinary Processes 33:46 Upcoming Restaurant Launch and Seasonal Concepts 36:11 Rapid Fire Questions with Chef Jordan Rubin Beyond the Mic: My Stories in Print A Taste of Madagascar: Culinary Riches of the Red Island invites readers to join me on his unforgettable journey across the island of Madagascar, where a vibrant culture and stunning ecosystem intertwine to create an extraordinary culinary experience. Explore the unique ingredients and traditions that define Madagascar and discover their profound impact on the global culinary landscape. Alongside the captivating stories, the book presents a collection of exciting recipes that showcase the incredible flavors and ingredients of Madagascar. Publication date: Tuesday, January 27, 2026 Pre-order the book here! “Conversations Behind the Kitchen Door” is my debut book, published in Fall 2022. It features insights from chefs and culinary leaders interviewed on the Flavors Unknown podcast, offering a behind-the-scenes look at creativity, culture, and the future of the hospitality industry. Get the book here! Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Nina Compton Chef Jacques Pepin Social media Chef Jordan Rubin Instagram Social media Mr. Tuna Instagram Facebook Links mentioned in this episode Mr. Tuna Restaurant SUBSCRIBE TO THE ‘FLAVORS UNKNOWN' NEWSLETTER

On this episode of the Dining at Disney Podcast, Kristen, Aljon, and Cat discuss exciting news about what is coming to Disney Springs and whether Toledo: Tapas, Steak, and Seafood at Disney's Coronado Springs Resort is worth a visit.Visit https://diningatdisney.com/Sign up for our newsletter! https://bit.ly/4rlOrDYSOCIAL MEDIA: Facebook | @diningatdisney) • Instagram | x.com/diningatdisneyBook your Disney, Universal Orlando, or ANY cruise line vacation today! Email: kristen@magicaljourneysvacations.com AFFILIATE LINKS: https://www.kingdomstrollers.com/?ref...| https://www.amazon.com/shop/diningatd... | https://idev.gardengrocer.com/idevaff... | https://bookingmagician.com/ (promo code DININGATDISNEY)

We're a long way from the sea, but luckily, we know a couple of good fishermen who frequent the waters around Stewart Island. We trade lamb or Swifty beer for fresh fish and the occasional cray, and when we do, this chowder is on the menu. It's one of Carlos' most requested dishes: rich and creamy, loaded with mussels, prawns, chunks of fresh fish (and cray if we're lucky enough). Simple, soul-warming, and perfect for colder weather, it brings a little taste of the coast to our alpine table. Serves 4–6 Prep time: 20 minutes Cook time: 30 minutes Ingredients 1kg fresh mussels in their shells, scrubbed and cleaned pinch of saffron threads 1 large leek, chopped 3–4 cloves garlic, chopped 1⁄2 teaspoon smoked paprika 50g butter, cubed 2 tablespoons plain flour 4 medium potatoes, peeled, diced 200–250g raw prawns, shelled 450g fresh white fish fillets and/or crayfish meat, cut into chunks Juice of 1⁄2 lemon A handful of finely chopped parsley and/or dill 1⁄2 cup sour cream or crème fraîche, to serve Method Place the mussels in a large pot and add enough cold water to just cover them. Add a lid and bring to a gentle simmer over medium heat. Cook for 4–5 minutes until the mussel shells open. Discard any that remain closed. Using tongs, transfer the mussels to a bowl. Strain the mussel stock through a fine sieve into a large bowl or pot. Stir in the saffron threads and let them infuse while you continue with the recipe. Return the pot to the stove and heat a drizzle of olive oil over medium heat. Add the chopped leek and garlic, and cook for 3–4 minutes until softened. Stir in the smoked paprika and cook for 30 seconds. Add the butter and once melted, stir in the flour and cook for 1 minute, stirring constantly to form a roux. Gradually add 1–2 ladles of the saffron-infused mussel stock while stirring to create a smooth base. Add about 1.25 litres (5 cups) of stock and the potatoes. Simmer for 10–15 minutes, or until the potatoes are tender. Add more stock if needed and stir occasionally to prevent the chowder from sticking to the bottom of the pot. Meanwhile, remove the mussel meat from the shells and roughly chop. Chop the prawns if large. Add the chopped mussels, prawns, fish and lemon juice. Stir gently and cook for 3–5 minutes, or until the seafood is just cooked through. Season to taste with salt and freshly ground black pepper, and more lemon if needed. Stir through the fresh herbs. Serve with a generous dollop of sour cream or crème fraîche. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Roxy & The Man, 17min., USA Directed by Joey Medina A terminally ill Vietnam veteran finds solace and purpose in rescuing an abused dog no one else wanted, rediscovering the meaning of life and the profound power of companionship. Get to know the filmmaker: 1. What motivated you to make this film? I wanted to make a film about two broken souls that together become whole. 2. From the idea to the finished product, how long did it take for you to make this film? From thinking about the project, to the finished product probably took two years. 3. How would you describe your film in two words!? Beautifully sad. 4. What was the biggest obstacle you faced in completing this film? Finding the right dog to play the lead. I never intended to use my own. 5. What were your initial reactions when watching the audience talking about your film in the feedback video? I know they got it. They understood the message. 6. When did you realize that you wanted to make films? In fifth grade after watching a super 8 film my teacher made with his class the period year. 7. What film have you seen the most in your life? Rocky. Best film ever made. 8. What other elements of the festival experience can we and other festivals implement to satisfy you and help you further your filmmaking career? Exposure and feedback are key. 9. You submitted to the festival via FilmFreeway. How has your experiences been working on the festival platform site? The platform is the easiest way to submit and keep track of submissions. 10. What is your favorite meal? Seafood of any kind 11. What is next for you? A new film? Yes , working on my first dramatic animation called, #SAY-HER-NAME. ——- Subscribe to the podcast: https://twitter.com/wildsoundpod https://www.instagram.com/wildsoundpod https://www.facebook.com/wildsoundpod

Welcome back to the British Food History Podcast. In this episode of the podcast, I am speaking with fish and seafood cookery expert CJ Jackson, author of The Great British Seafood Revival, published by Merlin Unwin We talk about cod alternatives like coley and hake; the loss of the street fishmonger; sustainability; fish farms, and whether they are a good thing; the future of Billingsgate Market; and my old fear of bivalves, amongst many other things.Those listening to the secret podcast get to hear about the popularity of seaweed and disco scallops!Great British Seafood Revival by CJ JacksonCJ's websiteFollow CJ on Instagram @cjkentseafoodSeason 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeFollow Billingsgate Seafood School on Instagram @theseafoodschoolLeith's Fish BibleThe Ration Book DietBillingsgate MarketPrevious pertinent podcast episodesC is for Cod, Cockles and Caviar Previous pertinent blog postsTo make KedgereeNeil's blogs and YouTube channel:‘British Food: a History' The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistory Mentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

Have you heard about the Italian Lugana region? It's a little-known area of Italy with exceptional white wines and delicious seafood. Sommelier Jacqueline Coleman just returned from there and tells us all about this exciting part of Italy and how we can enjoy some of their products. 

This week, we're sharing a special episode from Deep Dive: The SeafoodSource Podcast on the practical applications of AI in seafood. SeafoodSource speaks with Tony Chen, CEO and co-founder of Manolin, about where AI is already creating value in aquaculture and seafood, and how companies can separate useful tools from hype. We're excited to bring this conversation to our listeners!-----Practical Applications of AI in Seafood with Manolin CEO Tony ChenAs AI evolves at breakneck speed, seafood companies are left to determine which technologies are actually worth adopting and which are just noise.In today's episode, we tackle that question with Tony Chen, CEO and co-founder of aquaculture data analytics firm Manolin. We caught up with him at Seafood Expo Global/Seafood Processing Global to explore how the technology is being used within the industry today, Manolin's vision for AI in aquaculture, and what the future may hold.This episode was made possible by SeafoodSource Premium.Upgrade to a Premium Membership today using code DEEPDIVEBecome a SeafoodSource Premium Member | SeafoodSource Theme music: "Relaxed Podcast Beat" by Tunetank via pixabay.com Learn more at SeafoodSource.com or email astonge@divcom.com to share any show ideas or guest suggestions.

Send us Fan MailGlobetrotting chef Andrew Zimmern—a fearless voice at the intersection of food, culture, and curiosity—dives into what we eat, why it matters, and the stories that shape it all.Check out the website: www.drinkingonthejob.com for great past episodes. Everyone from Iron Chefs, winemakers, journalist and more. 

Ep 257 | The USDA just redefined American agriculture, Temple Grandin was honored by the Smithsonian, and Farmer Wants a Wife returned with more drama than ever. This week on Discover Ag, Natalie and Tara unpack what the new Office of Seafood could mean for fishermen, why the government is turning to goats for landscaping, and what happened in the Farmer Wants a Wife Season 4 premiere. Spoiler: they land on opposite sides of the drama. What We Discovered This Week

NOAA seafood safety affects more than most people realize. The seafood in your grocery store or on your restaurant plate may rely on NOAA science, inspections, fisheries data, and monitoring systems that help keep oceans productive and supply chains accountable. In this episode, we break down why this often-overlooked agency matters to everyday consumers. Seafood traceability is not just about labels. It is about knowing where fish comes from, whether it was caught legally, and whether marine ecosystems are being managed responsibly. If those systems weaken, consumers, honest fishers, and ocean wildlife all feel the impact. Ocean conservation often sounds distant, but this story is personal. One surprising truth: many people have never heard of NOAA, yet its work can influence the seafood they trust, the fisheries that survive, and the ocean protections that support future food security. Support Independent Podcasts: https://www.speakupforblue.com/patreon Help fund a new seagrass podcast: https://www.speakupforblue.com/seagrass 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  

Sandro Tarchini serves as Global Head of Business Development at Cardano Foundation. He has more than a decade of experience in digital financial services, fintech innovation, and strategic partnerships across blockchain and traditional finance sectors. Prior to joining the Foundation, he worked at PricewaterhouseCoopers, Saxo Bank, and most recently, Wyden. Sandro's latest work at the Foundation includes collaboration with Grant Thornton Switzerland to execute the first financial audit attestation on a blockchain. In this episode of Food Safety Matters, we speak with Sandro [38:28] about: What blockchain is, and how it can be applied to the food supply chain to improve traceability and transparency How blockchain's "immutable transparency" could help solve problems like food fraud and increase trust in food systems Hurdles to industry adoption of blockchain technology for traceability The Cardano Foundation's work with the Georgian National Wine Agency to establish the Georgian Wine Traceability Program, which uses blockchain to authenticate wine from vineyard to retail Educational resources offered by the Cardano Foundation to help industry understand and adopt blockchain solutions Trends driving blockchain momentum, such as regulatory changes, and near-term challenges to blockchain implementation Lessons and best practices for setting up the right ecosystem of partners and resources in Switzerland, where the Cardano Foundation is based. Before we speak to Sandro, listen to Adrienne's interview with Patrick Schneider [22:17], Vice President of Operations and Engineering at CDG Environmental LLC, about the importance of chlorine dioxide for comprehensive sanitation programs in food manufacturing facilities. Patrick also discusses what sets CDG's chlorine dioxide solutions apart from others on the market, as well as CDG's presence at the upcoming Food Safety Summit. News and Resources News FDA FY 2027 Budget Request Includes $57 Million for 'MAHA' [5:31] FDA Launches BRIDGE Project to Modernize Food Facility Inspections [8:23] FDA Finds Adulteration in 4 Percent of Honey Samples [13:19] Global Survey Highlights Gaps and Opportunities in Food Safety Training [15:06] Study Evaluates Pathogen Reductions on Microgreens Treated with UV-C [19:41] USDA Creates Office of Seafood [21:00] Resources Cardano Foundation Food Safety Summit Live Streaming Register for the Food Safety Summit, taking place May 11–14 in Rosemont, Illinois! Sponsored by: CDG Environmental Visit CDG–the Chlorine Dioxide Company at Booth #446 at the 2026 Food Safety Summit! We Want to Hear from You! Please send us your questions and suggestions to podcast@food-safety.com

Step into Episode 209 of On The Delo as Delo sits down with Chef Kyle, the James Beard Award finalist and Executive Chef behind Chula Seafood — one of Arizona's most celebrated seafood concepts. From bussing tables at a small-town steakhouse in Payson to earning the culinary industry's highest honor, Kyle's journey is equal parts discipline, humility, and an unwavering commitment to letting great fish speak for itself.This conversation goes deep on what it actually takes to build and sustain a people-first kitchen culture — from the early mentor who challenged Kyle to apply the same discipline to cooking that he had for golf, to nine years of growing with Chula across multiple locations. Kyle breaks down the daily realities of running a fresh seafood restaurant where the menu literally changes every day, the team collaborative approach to dish development, and why consistency and reliability are the two highest skill sets he looks for in anyone walking through the door. You'll also hear about Chula's wholesale seafood operation, the supply chain from their boat in San Diego to the Valley, and what's coming next with a brand-new Arizona Center location — and you heard it first, a possible Delo bowl.Chapter Guide (Timestamps):(0:00 - 1:41) Episode Intro: Music, Kitchen Vibes & Meeting Kyle(1:42 - 3:57) Growing Up in Payson: Small Town Roots, Family, and What Drives the Fire(3:58 - 6:01) From Golf Dreams to Busboy: How Hospitality Found Kyle(6:02 - 9:19) First Kitchen Mentor, Culinary School vs. Paid Experience, and Learning Discipline the Hard Way(9:20 - 11:43) Mentoring the Next Generation: Consistency, Reliability & Showing Up Right(11:44 - 15:17) Inside the Chula Kitchen: Communication, Line Checks & Building a People-First Team(15:18 - 17:10) Staff Growth, Retention & Teaching People to Run a Business, Not Just a Restaurant(17:11 - 22:25) Nine Years with Chula: How Kyle Joined, the Juan Connection & the James Beard Nomination(22:26 - 25:13) Food Philosophy: Letting the Fish Lead, Collaborative Menu Development & Fresh Seafood in the Desert(25:14 - 28:48) New Arizona Center Location, Seafood Events & Chula's Wholesale Supply Chain from San Diego(28:49 - 30:07) Transferable Skills, Margins & Kyle's Personal Non-Negotiables(30:08 - 35:55) Rapid Fire: Fishing vs. Golf, Desert Island Fish, Poke Origins, Bigfoot, Pizza & Sunday Happy Hour

To win you must choose wisely.

Episode Summary In this episode of Aquademia, hosts Justin Grant and Maddie Cassidy explore how aquaculture, entrepreneurship, and education intersect through the SeaMade Kelp Bar project at the University of New England. Guests Jaden Schoppee, student CEO of SeaMade, and Cameron Wake, Director of the Center for North Atlantic Studies, share how a kelp-based nutrition bar evolved into a fully student-led business and hands-on learning experience. The conversation dives into how students are actively involved in every stage of the process—from harvesting kelp off the coast of Maine to managing production, branding, and regulatory challenges. It's a real-world example of experiential learning in action, where students are solving complex business, sustainability, and food system challenges while building career-ready skills. Featured Guests Jaden Schoppee — Student Project Manager & CEO, SeaMade Kelp Bar, University of New England  Dr. Cameron Wake — Director, Center for North Atlantic Studies, University of New England  Hosts: Justin Grant & Maddie Cassidy  Key Topics Covered The origin story of SeaMade Kelp Bars  How kelp is harvested and turned into a nutrition bar  Student-led business structure and interdisciplinary collaboration  Challenges in food labeling, nutrition testing, and ingredient sourcing  University support vs. entrepreneurial flexibility  Real-world problem solving in experiential education  Sustainability and the future of kelp in food systems  Maine aquaculture and its connection to the lobster industry  Key Takeaways SeaMade Kelp Bars are both a product and a living classroom, integrating aquaculture, nutrition, marketing, and business education.  Students are not just observing—they are actively running production, solving operational challenges, and making strategic business decisions.  Small changes in ingredients or suppliers can significantly impact nutrition labeling, cost, and compliance.  Kelp offers a highly sustainable, nutrient-rich ingredient with strong potential for future food systems.  Real-world uncertainty (weather, infrastructure, regulations) is a constant part of aquaculture and food production.  Links & Resources Mentioned University of New England: SeaMade Kelp Bar Project: Information Seaweed Saturday Event — Gulf of Maine Research Institute (GMRI): https://gmri.org SeaMade Kelp Bar Instagram: @SeaMadeKelpBar Global Seafood Alliance: Check out our website!: https://www.globalseafood.org/podcast Follow us on social media: Facebook | LinkedIn | Instagram Share 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.

This week, we eat some doughnuts and seafood (sushi) before discussing Saw (2004). We all wanted to try an escape room after watching the film, but not as crappy as this. It seems like a story built around a big reveal that isn't exactly what we need to watch. With so many flashbacks and scenes outside of the room, it was hard to focus on what was important. We could envision a better movie in the end. Unfortunately, none of us feels the need to ever watch this movie again.

On this episode of the podcast, Amanda Head talks with John Minadakis, co-owner of Jimmy's Famous Seafood located in Baltimore, Maryland.The duo unpack the powerful story behind one of America's most iconic family-run restaurants. From his father's journey as a Greek immigrant with nothing but grit and determination, to building a nationally recognized destination restaurant, Minadakis shares what it really takes to sustain success across generations, and avoid the so-called “second generation curse.”Minadakis also reflects on being recognized at the national level, including a White House shoutout and a visit from the Small Business Administration, something his father could have only dreamed of decades ago. This is more than a business story — it's a conversation about the American Dream, what it takes to preserve it, and why it still matters today.You can visit Jimmy's Seafood in person, follow them on X (@JimmysSeafood), or shop their brand online by visiting: https://jimmysfamousseafood.com/shop/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What does a real vendor relationship actually look like?   In Episode 193, Mike Lombardi, third-generation seafood distributor behind a 65-year family business, joins Chef Stephen Hicks in studio for a conversation that goes far beyond product and price.   This episode dives into what really drives long-term success in the restaurant industry, trust, accountability, and understanding the pressure on both sides of the line.   From early mornings on the docks to high-pressure moments in the kitchen, Mike shares what it means to stay close to the source, build relationships with fishermen, and guide chefs with real-time market insight. Chef Hicks brings the operator perspective, breaking down how the right partners create confidence, consistency, and the ability to push beyond expectations.   This is a conversation about more than seafood.   It's about legacy, decision-making, and the kind of trust that only gets built over time.  

Choose wisely!

Is your food real or is it plastic? "Fake food" typically falls into three categories: incorrect labeling, adulteration, or manipulation. There are also products that simply fail to meet the legal standards of their category, such as certain "cheese foods" or frozen desserts. Recently, however, a more extreme conspiracy has emerged claiming that food is literally "plastic" or "unreal." Proponents point to bending, tasteless, or fizzing fruit as evidence. Yet, food science offers simple explanations for these phenomena, such as specific ripeness levels, preservation techniques, or natural fermentation. This confusion has peaked with viral videos of "plastic shrimp" being manufactured. In reality, these videos depict shokuhin sampuru, the traditional Japanese art of creating hyper-realistic food models for display. Distinguishing fact from fiction is difficult when even food labels are confusing and legitimate concerns—like the presence of microplastics—are mixed with "plastic food" myths. Ultimately, this wave of misinformation may be a strategic distraction. By fueling sensationalist conspiracies, biotechnology firms and major food corporations may be shifting the focus away from valid public backlash against genetic engineering and ultra-processed ingredients. In the case of Pepsi, Mountain Dew has emerged as the centerpiece of a conspiracy, too, though one that is nothing than mere marketing. *The is the FREE archive, which includes advertisements. If you want an ad-free experience, you can subscribe below underneath the show description.

Join this channel to get access to perks: https://www.youtube.com/channel/UCCuRS4Ujb-PV1Msz_ZwLt5A/join This story involves a father who went missing, leaving behind a family searching for answers. His workplace, an asian grocery store and seafood market, becomes a central point in this tale of missing people. Writing & Footage By ► Mr. Freaky Music By ► Myuu Mr.Freaky Discord server ► https://discord.com/invite/5SyDc2DFDJ © 2026 Freaky Attractions. All rights reserved. This Creepypasta is for Entertainment Purposes Only.

In “Virginia Has the Blue Catfish Blues,”Gravy reporter Anya Groner takes listeners to the Chesapeake Bay, where, over the past decade, invasive blue catfish have derailed the ecosystem in the East Coast's largest fish nursery. Native to the Mississippi, Missouri, and Ohio River basins, blue catfish were first stocked in the bay's tributary rivers in the 1970s to provide a new trophy fish for recreational anglers. At the time, no one predicted that a freshwater catfish could make its way into the brackish waters of the Chesapeake Bay, much less outcompete native crabs, oysters, and fish. The impact has been devastating for the environment and for the seafood industry. Generational watermen are going out of business, and most of the fishmongers who buy and process their catch have shut their doors. Yet, Dr. Michael Schwarz, associate director of Virginia Tech's Seafood and Agricultural Research & Extension Center, says there's a lucrative way to manage the population of this expanding apex predator and reinvigorate the seafood industry.  Blue catfish happen to be delicious. Studies show that managed correctly, a blue catfish fishery could have an economic impact of $1.1 billion and create 7,000 new jobs. “ The easiest solution for anything is to eat it,” says Kyle Rowley, the chief operating officer of Skrimp Shack, a fourteen-restaurant franchise in Virginia and North Carolina. As a topwater predator, blue catfish don't have the muddy flavor sometimes associated with farmed catfish. And Rowley says, they fry beautifully. Three years ago, he added blue catfish to Skrimp Shack's menu. “We're doing something right that is actually helping our fellow Virginians, and we enjoy that.” But building a market for an invasive species is an inherent conflict of interest, says Dr. Mary Fabrizio, a biologist at the Virginia Institute of Marine Science. “Basically you're starting the fishery to put itself out of business,” she says. If the fishery is as lucrative as some predict it can be, the goal could switch from shrinking the population to maintaining it. Fabrizio's computer models show that unless a very high number of catfish are pulled from the bay, culling catfish won't rejuvenate native fish. Join Groner as she travels from the docks of the Chesapeake Bay to marine labs and restaurants, asking watermen, fishmongers, scientists, and restaurateurs to ask what it will take to build a blue catfish market and whether it's possible to balance the needs of the seafood industry and the ecosystem. Learn more about your ad choices. Visit megaphone.fm/adchoices

Last year, in the midst of a political spat between China and Japan, China enacted a ban on importing Japanese seafood and warned Chinese citizens that visiting Japan was unsafe. But the impact of these policies hasn't been quite what China intended. This week Dan visits Tsukiji Market in Tokyo with reporter Kurumi Mori, then eats at one of Beijing's many sushi restaurants with local food experts Weihang Li and Jason Tang, to explore the surprising ways people in both countries are adapting. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, Jared O'Connell, India Rice, and Morgan Johnson. Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

It's just Ronna (& Bryan) this week for a Carriage House Catch-Up and two very different questions. Jenny Zigrino's episode garnered a LOT of fun comments, and we even got a follow-up from the author of "Washington's Gay General!" Then we shift our attention to two dilemmas, one involving a forced lockdown with a married fling and the other with a porch light that just won't quit. Learn more about your ad choices. Visit megaphone.fm/adchoices