Podcasts about Seafood

Seafood is one of the most globalized food systems in the world, but that complexity comes at a cost: traceability. In this episode of How to Protect the Ocean, we break down why it is so difficult to track seafood from the moment it is caught to the moment it reaches your plate. With supply chains spanning multiple countries, processing steps that remove identifying features, and practices like transshipment happening far from oversight, even well-intentioned systems struggle to keep up. We explore how seafood moves through a complex network of fishing vessels, cargo ships, processing plants, and distributors, and why information is often lost along the way. You will also learn about the tools scientists and regulators are developing to solve this problem, including DNA barcoding, satellite monitoring, and digital catch documentation systems. If you have ever wondered whether the seafood you are eating is what it claims to be, this episode will give you the clarity you need to understand the system and its challenges. 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  

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

What if the fish on your plate isn't the fish you think it is? Scientists around the world have been testing seafood from grocery stores, markets, and restaurants using DNA. The results are often surprising. Studies have found that anywhere from 10 percent to more than 30 percent of seafood products are mislabeled. In some cases, cheaper fish are sold as expensive species. In other cases, endangered fish or illegally caught seafood can enter the market under completely different names. Seafood mislabeling is not just a consumer problem. It can hide illegal fishing, undermine sustainable fisheries, and make it harder for regulators to protect ocean ecosystems. In this episode, we break down how common seafood fraud really is and why it matters for the future of ocean conservation. Follow How to Protect the Ocean for weekday ocean science updates. 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  

After learning how much of our seafood is imported, Howie welcomes Chip Bishop, Chief Counsel of the SBA Office of Advocacy to discuss how to restore seafood competitiveness in the U.S and import less of it.  Visit the Howie Carr Radio Network website to access columns, podcasts, and other exclusive content.

Most seafood labels look simple, but they often hide more than they reveal.   When you buy fish at a grocery store, the package might say salmon, tuna, or cod. But those market names can represent dozens of different species, and the label rarely tells you exactly which one you are eating. In many cases, key details like the fishing location, the vessel that caught the fish, or the specific species are missing. In this episode of How to Protect the Ocean, we explore the seafood labeling gap and why it matters. When multiple species are grouped under the same market name, it becomes harder to detect seafood fraud, track fisheries, and ensure sustainable seafood choices. Understanding what labels do and do not tell us is an important step toward improving transparency in the global seafood supply chain. Follow How to Protect the Ocean for weekday ocean science updates.

On this episode of the Aquademia Podcast, Justin and Maddie sit down with Jorge Torres, Business Development Director for the Americas at Veramaris. Jorge shares the story of his career pathway—from growing up in Chile and discovering aquaculture as a young student, to studying aquaculture engineering, gaining international experience, and ultimately working in leadership roles across the global seafood industry. Along the way, he discusses the importance of hands-on experience, learning new skills like English to work in an international industry, navigating career challenges, and building relationships across the aquaculture value chain. This episode offers valuable insight for anyone interested in aquaculture careers, workforce development, and the evolving global seafood industry. Episode Links: Veramaris Website 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.

Sea Change travels to the Walter Anderson Museum of Art in Ocean Springs, Mississippi, for a lively live panel discussion about the future of seafood. For more than a century, the Gulf seafood industry has shaped towns, cultures, and identities along the coast. Yet, if you talk to almost anyone who works on the water, they'll tell you the Gulf seafood story has changed more in the last 30 years than the hundred years before that. If you care about what's on your plate, what happens to this coast, or what kind of future we're leaving to the next generation of fishers and eaters, you're in the right place. CREDITSThis episode of Sea Change Live was hosted by Executive Producer Carlyle Calhoun. Eva Tesfaye edited the episode. Sound design by Kurt Kohnen. Live music performed by Grits and Greens.We'd like to thank the Walter Anderson Museum of Art, Eagle Point Oyster Company, Holy Ground Oyster Company, Grits and Greens, and the panelists Ryan Bradley, Matthew Mayfield, Boyce Upholt, and Alex Perry. Sea Change is a WWNO and WRKF production. We are part of the NPR Podcast Network and distributed by PRX. Sea Change is made possible with major support from the Gulf Research Program of the National Academy of Sciences, Engineering, and Medicine. WWNO's Coastal Desk is supported by the Walton Family Foundation, the Meraux Foundation, and the Greater New Orleans Foundation. 

Trump takes both sides on whether the Iran war will end soon; South Dakota now allows voters to challenge other voters' citizenship; Seafood groups question Trump administration's repeal of mercury emissions standards; and AARP Wyoming's growing slate of healthy fun now includes birdwatching.

Trump takes both sides on whether the Iran war will end soon; SD now allows voters to challenge other voters' citizenship.' Seafood groups question the Trump repeal of mercury emissions standards; AARP WY's growing slate of healthy fun now includes birdwatching.

It's almost spring. Finally. Winter has certainly made the most of itself, and we are jumping into the opportunity to welcome this season of renewal the best way we know how – with a whole bunch of new Trader Joe's products! While delicious new snacks and sweets lead the way – we're talking Salted Caramel Mochi and Sweet Onion Pretzel Sticks – we also have a chance to chat about new Meat and Seafood offerings, and talk Tulips with our resident experts. And unlike some episodes of ITJ that feature predominantly limited availability items, this one is jam-packed with great stuff we're planning to offer every day, in every Trader Joe's store. Listen in, then make your own list and visit your neighborhood store to get the goods. Transcript (PDF)

On this week's delicious deep dive, Tarik and Ann start at Agency's theatrical Filipino pop-up Sinta, which has become a permanent part of the James Beard-nominated bar's offerings at 817 N. Marshall St. Chefs Zach and Katrina Panoski are serving up a creative collection of small plates and snacks ranging from "celestial" eggplant dip to crab lumpia topped with Pop Rocks.Then, Ann shares her guide to finding exceptional seafood in the city, plus a scoop on the upcoming Freshwater Food and Wine Festival. She also gives us a peek at her recent interviews with two of Milwaukee's top chefs: Dan Jacobs, who discussed the high-stakes "randomizer" wheel on Food Network's Tournament of Champions; and Adam Pawlak, who shared his philosophy on culinary consistency and his new 15-pound wiener dog, Alfredo.

Tommy and Ian McNulty, who covers food and dining culture for The Times Picayune | New Orleans Advocate, go over some places to try around the area.

Full Show 3-6-26: Seafood to try, picky eaters, and more full 5397 Fri, 06 Mar 2026 16:00:00 +0000 y7GVo3yFBYdrdymQGHMig9Ex86GFqqTa new orleans,politics,food and drink,lsu sports,oil and gas,fortified roofs,news WWL First News with Tommy Tucker new orleans,politics,food and drink,lsu sports,oil and gas,fortified roofs,news Full Show 3-6-26: Seafood to try, picky eaters, and more Tommy Tucker takes on the days' breaking headlines, plus weather, sports, traffic and more   2024 © 2021 Audacy, Inc. News False https://player.amperwavepodcasting.c

This week on the Local Food Report, a chef in New Bedford teaches students to cook with local seafood.

Welcome to First Principles! This is part 2 of episode 52, the full conversation.Rohin met Utham Gowda at Spacebot Studio in Indiranagar on a Tuesday afternoon. Utham was compact, measured, and precise in the way he spoke, like someone who has spent years learning when to talk and when to listen. What's striking was how quickly he opened up. Within the first half hour of the conversation, you got the sense that this is someone who has thought very deeply about his own life, his choices, and what drives him. It makes for one of the best examples on this podcast of a guest easing into a conversation and then, almost without noticing, going places you didn't expect.The story itself is hard to believe. A kid from landlocked Mysore, with no connection to the sea, no family background in business, builds a billion-dollar global seafood company. He took salary cuts at every job change, even after getting married. He has never owned a car and the highest tax he paid was in 2015. And his eight-year-old son, unable to get his father's attention any other way, started a fake company called Blackfish and would set up a little boardroom at home, just to have something to talk to his dad about.This episode covers what seafood as an industry actually looks like, why the last 1000 years haven't changed it, what it really means to build a global company from India, and what happens when a founder finally stops chasing money and has to sit with the question of what he actually wants from all of it.**********This episode was produced by Uddantika Kashyap and mixed and mastered by Rajiv CN.Write to us at fp@the-ken.com with your feedback, suggestions, and guests you would want to see on First Principles.If you enjoyed this episode, please help us spread the word by sharing and gifting it to your friends and family.

Seafood is central to life on Vancouver Island. It shapes our identity, supports livelihoods, drives tourism, and connects us to generations of culinary tradition. From wild Pacific salmon and halibut to spot prawns and shellfish, the ocean plays a defining role in our region's cuisine. In this episode of the Edible Valley Podcast, we explore the choices behind the seafood we serve and consume, and what it truly means to make sustainable decisions https://youtu.be/D434Lmwy8I8  During a trip to the San Francisco Bay Area to cover Super Bowl 60 for their other show, The F3 Podcast, which focuses on football, fantasy football, and food, hosts Erin and Jonathan had the opportunity to visit the Monterey Bay Aquarium. The visit followed an introduction made at the BC Chefs Table Cook Camp featured in Episode 255, Cooks Camp 2025, the previous September. It provided the perfect opportunity to bring an important seafood sustainability conversation back to the Edible Valley audience. The episode features an interview with Shawn Cronin from the Monterey Bay Aquarium. Listeners learn how the Aquarium's Seafood Watch program began, how it evaluates fisheries and aquaculture operations, what ratings such as Best Choice, Good Alternative, and Avoid mean, and why science based recommendations matter for chefs, retailers, and consumers alike. For the Comox Valley community, these issues are real. The health of Pacific waters directly impacts the local economy, culinary scene, and coastal way of life. By making informed choices, every chef, diner, and home cook can contribute to the long term sustainability of our oceans. Responsible seafood is not just a menu decision. It is an investment in the future of our oceans and our culinary heritage.   Learn More About Sustainable Seafood

In the 7 AM Hour: Larry O’Connor and Patrice Onwuka discussed: Former Secretary of State Hillary Clinton on Thursday denied ever meeting Jeffrey Epstein or knowing anything about his crimes during a more than six-hour, closed-door deposition in front of the House Oversight Committee. Manhattan DA ditches assault charge in case against NYPD snowball-pelting miscreant, Zohran Mamdani doubles down on calling assault on NYPD a “snowball fight.” JIMMY’S FAMOUS SEAFOOD IN BALTIMORE RESPONDS TO CRITICISM FROM BALTIMORE SUN. THE RESTAURANT IS ALSO THANKING PEOPLE WHO ARE CONTACTING THEM AND SHARING THEIR SUPPORT FOR THE USA HOCKEY TEAM. Where to find more about WMAL's morning show: Follow the Show Podcasts on Apple podcasts, Audible and Spotify. Follow WMAL's "O'Connor and Company" on X: @WMALDC, @LarryOConnor, @Jgunlock, @patricepinkfile and @heatherhunterdc. Facebook: WMALDC and Larry O'Connor Instagram: WMALDC Show Website: https://www.wmal.com/oconnor-company/ How to listen live weekdays from 5 to 9 AM: https://www.wmal.com/listenlive/ Episode: Friday, February 27, 2026 / 7 AM Hour See omnystudio.com/listener for privacy information.

Bill Horan and Riya Pantel talk with Peter Hewitson, the owner of Uncle Bacala's Italian Seafood and More, on Jericho Turnpike in Garden City Park, about what makes his restaurant stand the test of time, being open since 2004.  

JET Setting Divas Jeanette, Evette, and Tina tackle the big question: Is travel still safe? They chat about Canada quietly cutting back on U.S. travel and what it means for travelers. Plus, Evette drops a tasty fun fact about her delicious seafood boil at Conrad's Seafood and Oyster Bar that has her ready to go back for more!

Dr. Bill Schindler joins Airey Bros Radio (ABR 438) for a deep-dive conversation that connects Jersey Shore wrestling culture to ancestral nutrition, anthropology, and real-world health.Bill is Jersey Shore bred — a Red Bank Regional wrestler who went on to compete at Ohio State and The College of New Jersey (TCNJ) — before becoming a leading voice in ancestral food systems. He's the author of Eat Like a Human, founder of The Modern Stone Age Kitchen, and a researcher/educator helping families, athletes, and coaches rethink what “healthy eating” actually means.We talk wrestling weight cuts, the mental side of food, why modern diets wreck digestion, and Bill's core idea: humans aren't omnivores by biology — we're omnivores by technology (fire, fermentation, traditional preparation, and bioavailability). Bill also shares practical takeaways for wrestlers, endurance athletes, parents, and coaches, including why he'd consider keto for wrestling and how to start small with changes that compound.In this episode:Jersey Shore wrestling roots (Red Bank Regional, Ohio State, TCNJ)Weight cuts, food fear, binge cycles, and athlete nutrition mistakes“Eat Like a Human” fundamentals: fermentation, bioavailability, real foodSimple family changes that actually last (start with the foods you eat most)Keto, carnivore, and why context + culture matter in nutritionInsects, organ meats, and pushing comfort zones the smart wayWine additives, traditional fermentation, and “food as a system”

If you love seafood, you're not alone — but every bite comes from a complex and fragile marine ecosystem. To keep our ocean ecosystems thriving and our seafood resources abundant, we need a deeper scientific understanding of how they function. Colleen Petrik, a professor of oceanography at UC San Diego's Scripps Institution of Oceanography, talks about her work studying the changing ecosystem of the ocean from fishing to coastal development. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Science] [Show ID: 41301]

Welcome to First Principles! This is part 1 of episode 52, the full conversation.Rohin met Utham Gowda at Spacebot Studio in Indiranagar on a Tuesday afternoon. Utham was compact, measured, and precise in the way he spoke, like someone who has spent years learning when to talk and when to listen. What's striking was how quickly he opened up. Within the first half hour of the conversation, you got the sense that this is someone who has thought very deeply about his own life, his choices, and what drives him. It makes for one of the best examples on this podcast of a guest easing into a conversation and then, almost without noticing, going places you didn't expect.The story itself is hard to believe. A vegetarian kid from landlocked Mysore, with no connection to the sea, no family background in business, builds a billion-dollar global seafood company. He took salary cuts at every job change, even after getting married. He has never owned a car and the highest tax he paid was in 2015. And his eight-year-old son, unable to get his father's attention any other way, started a fake company called Blackfish and would set up a little boardroom at home, just to have something to talk to his dad about.This episode covers what seafood as an industry actually looks like, why the last 1000 years haven't changed it, what it really means to build a global company from India, and what happens when a founder finally stops chasing money and has to sit with the question of what he actually wants from all of it.**********This episode was produced by Uddantika Kashyap and mixed and mastered by Rajiv CN.Write to us at fp@the-ken.com with your feedback, suggestions, and guests you would want to see on First Principles.If you enjoyed this episode, please help us spread the word by sharing and gifting it to your friends and family.

If you love seafood, you're not alone — but every bite comes from a complex and fragile marine ecosystem. To keep our ocean ecosystems thriving and our seafood resources abundant, we need a deeper scientific understanding of how they function. Colleen Petrik, a professor of oceanography at UC San Diego's Scripps Institution of Oceanography, talks about her work studying the changing ecosystem of the ocean from fishing to coastal development. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Science] [Show ID: 41301]

If you love seafood, you're not alone — but every bite comes from a complex and fragile marine ecosystem. To keep our ocean ecosystems thriving and our seafood resources abundant, we need a deeper scientific understanding of how they function. Colleen Petrik, a professor of oceanography at UC San Diego's Scripps Institution of Oceanography, talks about her work studying the changing ecosystem of the ocean from fishing to coastal development. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Science] [Show ID: 41301]

If you love seafood, you're not alone — but every bite comes from a complex and fragile marine ecosystem. To keep our ocean ecosystems thriving and our seafood resources abundant, we need a deeper scientific understanding of how they function. Colleen Petrik, a professor of oceanography at UC San Diego's Scripps Institution of Oceanography, talks about her work studying the changing ecosystem of the ocean from fishing to coastal development. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Science] [Show ID: 41301]

If you love seafood, you're not alone — but every bite comes from a complex and fragile marine ecosystem. To keep our ocean ecosystems thriving and our seafood resources abundant, we need a deeper scientific understanding of how they function. Colleen Petrik, a professor of oceanography at UC San Diego's Scripps Institution of Oceanography, talks about her work studying the changing ecosystem of the ocean from fishing to coastal development. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Science] [Show ID: 41301]

If you love seafood, you're not alone — but every bite comes from a complex and fragile marine ecosystem. To keep our ocean ecosystems thriving and our seafood resources abundant, we need a deeper scientific understanding of how they function. Colleen Petrik, a professor of oceanography at UC San Diego's Scripps Institution of Oceanography, talks about her work studying the changing ecosystem of the ocean from fishing to coastal development. Series: "Jeffrey B. Graham Perspectives on Ocean Science Lecture Series" [Science] [Show ID: 41301]

Hosted by David and Nycci Nellis. On today's show:· Celebrated for its mouth-watering, slow-smoked meats, Latin-inspired sides, and a no-shortcuts approach to craft, 2Fifty Barbecue is touted by many as the DMV's best, including Washingtonian's Top 100 Very Best Restaurants, where it comes in ranked at #22 overall. Not too shabby – so we invited chef/co-owner Fernando Gonzalez in to make him give up all his best-kept culinary secrets; · Speaking of mouth-watering, we also brought in Washington Ramirez,, opening manager of Terra Gaucha Restaurant in Rockville. Terra Gaucha is an authentic, churrasco-style restaurant showcasing traditional flavors from southern Brazil; · Formerly with PepsiCo, Liat Kaplan is the co-founder and CEO of WiSP, a cutting-edge wellness and safety platform using new technology to analyze drink contents in real time. Liat's mission is to support patron safety and personal wellness, empowering people to enjoy food and drink experiences confidently, while minimizing risks like drink-spiking, allergens, and unsafe levels of alcohol consumption; · Kevin Bratt is a partner and the national wine and spirits director for Joe's Seafood, Prime Steak & Snow Crab. He's in with tastes and talk of Joe's wine and spirits programs.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Most people think the restaurant industry starts in the kitchen. It doesn't. It starts with sourcing. With buying decisions. With what shows up at the back door. This week, Carl sits down with Tony Cuba, Buyer for Halpern's Steak and Seafood in Orlando, alongside Chef Cody Tiner, chef-owner of District South. Tony brings nearly 21 years of distribution experience to the table. From packing product on the warehouse floor to working in outside sales and eventually stepping into buying, he understands sourcing from both sides of the equation. Chef Cody Tiner brings 17 years of scratch-kitchen experience, classical training, Southern roots, and a deep commitment to community-driven hospitality. At District South, he leads a young team, breaks down whole fish and steaks in-house, and builds a neighborhood restaurant centered on quality without pretension. Together, this conversation explores: • How food actually moves from warehouse to dish • What buyers look for before product hits the floor • Why trust between distributor and chef is everything • How sourcing decisions shape menus more than people realize • What the next generation of chefs needs to understand about supply chain This is an inside look at the invisible system that supports every great plate. Because without distribution, there is no industry. And without trust, there is no distribution. Key Takeaways • Distribution is not transactional — it's relational • Great buyers understand kitchen pressure • Scratch kitchens depend heavily on sourcing consistency • Pricing, availability, and quality are constant tension points • Mentorship and next-gen leadership matter at every level of the industry • The supply chain shapes creativity more than most people realize Featured Guests Tony Cuba Buyer – Halpern's Steak and Seafood, Orlando Chef Cody Tiner Chef-Owner – District South Partner Mentions & Links RAK Porcelain USA – Professional tableware used in studio https://www.rakporcelain.com Metro Foodservice Solutions – Workflow and kitchen support partner https://www.metro.com Crab Island Seafood https://crabislandseafood.com Sustainable Supperclub https://sustainablesupper.org/ Operation BBQ Relief https://operationbbqrelief.org/ The Burnt Chef Project https://www.theburntchefproject.com/ Citrus America Citrus America: Perfect Juicers for Any Location Official Trade Show & Competition Partners

We'll spend some time talking with Lt. Governor Billy Nungesser about the importance of getting Louisiana seafood during Lent and fighting litter to Keep Louisiana Beautiful

* We'll spend some time talking with Lt. Governor Billy Nungesser about the importance of getting Louisiana seafood during Lent and fighting litter to Keep Louisiana Beautiful * We'll preview LSU baseball's weekend series and get the rundown on where the Lady Tigers are sitting with three games left in the regular season

Full Show 2-20-26: Louisiana seafood, Pope Leo, and more full 5115 Fri, 20 Feb 2026 16:00:00 +0000 z4ABefdaA6qRZhDq3qKryGE5yPFYVhCf new orleans,politics,food and drink,mardi gras,louisiana,news WWL First News with Tommy Tucker new orleans,politics,food and drink,mardi gras,louisiana,news Full Show 2-20-26: Louisiana seafood, Pope Leo, and more Tommy Tucker takes on the days' breaking headlines, plus weather, sports, traffic and more   2024 © 2021 Audacy, Inc. News False https://player.amperwavepodcasting.c

Episode Links:Rhode Island Sea Grant Aquaculture Training CourseAzure Cygler – Rhode Island Sea Grant Staff ProfileAzure Cygler – Coastal Resources Center ProfileRoger Williams University: Shellfish and Aquaculture ProgramNOAA Sea Grant NetworkCheck 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.

See omnystudio.com/listener for privacy information.

When you buy seafood, are you aware of what's in it? What about mercury levels? How is the seafood caught, and does it make a difference? Kevin McCay is the chief operating officer for Safe Catch. They test seafood for mercury. He has answers for us. Jacqueline Coleman has wine news.

The Decoding Seafood Symposium Series launches with Linda Cornish, Founder and President of the Seafood Nutrition Partnership exploring how food impacts personal and family health. In this episode, we unpack: How everyday food choices influence long-term wellbeingWhy what we put on the table truly mattersHow leaders like Linda are working to make healthy eating easier for everyone Join the conversation—and start making choices that support better health for the whole family.#DecodingSeafood #HealthyEating #FamilyHealth #Seafood #Nutrition

In this episode of the Cookbook, host Iris Goldfeder interviews Sena Wheeler, a company specializing in wild-caught Alaskan seafood. The conversation explores the journey of entrepreneurship in the fishing industry, the challenges of shipping frozen seafood, and the importance of sustainability. Sena Wheeler's origin story is rooted in a family legacy of fishing, and the business has evolved to meet the demands of online consumers, especially during the COVID-19 pandemic. The episode highlights the significance of customer feedback and connection, as well as innovative product offerings like dog treats made from fish. Overall, the discussion emphasizes the unique aspects of running a seafood business and the passion behind it. Chapters 00:00 Welcome to the Cookbook 03:02 Sena Wheeler: The Journey of Wild-Caught Seafood 06:09 The Business of Seafood: From Catch to Customer 08:54 The Origin Story: A Family Legacy in Fishing 12:01 Navigating the Challenges of Fishing and Business 14:49 The Impact of COVID-19 on Seafood Delivery 17:58 Marketing and Selling Seafood Online 20:54 The Importance of Customer Connection 23:48 Sustainability in Seafood: A Responsible Choice 27:10 Innovations in Seafood Products 29:56 The Future of Seafood and Customer Engagement

In the Chatham Islands an award winning fishing company is making waves with its blue cod, kina and other products. Waitangi Seafoods is also celebrated for its sustainability practices - it shuts down in the off-season to prevent overconsumtion of kaimoana. The company is run by Pita Thomas and last year they won Seafood Champion in the Outstanding Food Producer Awards for their blue cod fillets, and minced paua. Laura Marks, general manager at Waitangi Seafoods, and the company owner and founder Pita Thomas speak to Kathryn.

Wild Child Wines is one of those rare downtown spots that feels instantly like a neighborhood living room—warm, inviting, and full of discovery. In this episode of Discover Lafayette, we sit down with Katie and Denny Culbert, the couple behind Lafayette's signature natural wine shop and wine bar, to talk about how Wild Child began, how it grew, and why it's become a destination for locals and visitors alike. Along the way, we also explore their other creative ventures—Katie's long-running boutique, Kiki, and Denny's career as a professional photographer whose work has taken him deep into food, place, and storytelling. Their vision and dedication to hospitality and curated wine culture earned Wild Child Wines a 2026 James Beard Award semifinalist nomination in the Outstanding Bar category, one of the highest honors in the American culinary and beverage world. This is really a major moment for Lafayette’s food and drink scene. Katie and Denny's story starts, fittingly, in Lafayette's community orbit. Denny was photographing an event for the newspaper. “It happened to be Palates and Pate. A big fundraiser,”when their paths crossed. Katie remembers she was in her late 20s, and after a mutual friend introduced them, they “found the same friend group at the same time.” Denny wasn't from Lafayette originally; he moved to South Louisiana for journalism, explaining, “I grew up in northeastern Ohio, but I moved to Baton Rouge in 2008 to intern for the Advocate” before landing a job at The Daily Advertiser. Working for the paper, he says, became the fastest way to understand Acadiana: “I’ve been to every single high school gymnasium, every festival, every school board meeting.” He even created a column called Dishing It Out, where he'd spend time inside local restaurants and build photo essays from the same set of questions he asked each owner, every time. Katie's background is equally rooted in local business and community. She has spent years helping operate Kiki, the boutique founded by her mother, Kiki Frayard, and describes how she stepped in to help make the business viable beyond its early stage: “Not so much with the creative side of it, more with the bookkeeping, looking at numbers and keep making it a viable business.” That blend: Katie's retail and business instincts and Denny's creative storytelling, formed a foundation for what became Wild Child Wines. Runaway Dish – “Their former life” “We used to have a magazine when we were doing Runaway Dish, a physical magazine that went along with each dinner. We’d do a chef interview and then farmer interviews for all the products that we were using. That also influenced Wild Child Wines, being in that world. It’s definitely how we ended up here because we met so many chefs. Denny was photographing chefs in their kitchens for the paper. And then beyond that, chefs really didn’t know one another. There was not a tight knit chef community. The goal was to bridge that and start these dinners where we’d get two chefs together, they come up with a menu, we pay for everything, and then any sous chefs could come and hang out and help, or just watch. It brought all these cool gangs of people together that we didn’t really know and they didn’t know each other. We’d get together every few months.” The idea for Wild Child Wines grew out of lived experience, not a business plan on paper. The couple traveled frequently for work, ate in great restaurants, met chefs, and kept discovering wines that simply weren't available in Lafayette. Katie describes how a shift happened while traveling: “It changed my thinking and perspective on what wine was and could be. It opened my eyes.” She remembers thinking, “Instead of driving to New Orleans and getting cases of wine every time we go, maybe we could just open a tiny wine shop.” They already had a downtown space; Denny had been renting it since 2016 as studio and workspace, so the “tiny wine shop” idea became real. Wild Child Wines opened in January 2020, just weeks before the world changed. “Right before Covid,” they say, an unexpected test for any new business. But their concept proved resilient. “Everyone still needed wine,” Katie says, and the shop pivoted fast. “We made a website overnight,” they recalled, creating pickup windows where they'd be “boxing wine, drinking wine, handing wine to people.” Looking back, they describe it as a strange but workable season: “For us personally, it was okay… the right concept.” A big part of the Wild Child experience is how they talk about wine, without intimidation, and with a deep respect for where it comes from. Katie explains that wine is, at its core, agriculture: “Wine is an agricultural product. It’s grapes.” Over time, she says, wine became commercialized and manipulated: “When you look at what wine has become, it’s become this process where lots of things are added to preserve it” For them, the appeal of low-intervention or “natural” wine is both philosophical and physical. “It should just be grapes,” she says, and she describes the feeling of these wines as having “a liveliness.” Denny offers a simple comparison: “Think of it more as like the farmers market of wine, rather than this mass produced grocery store wine.” They focus on small producers, sometimes only “300 to 600 cases of wine a year”, and still marvel that a tiny shop in Lafayette can receive a case from a winemaker in Umbria, Italy: “That's incredible.” Inside the shop, the goal is to help people try and learn in real time. They rotate “6 to 8 wines by the glass,” and if something is open, they're generous with tastes: “We'll give you a taste, as much as you want.” Customers can shop with a glass in hand, explore without pressure, and let curiosity lead. Katie laughs that they still see themselves as learners: “We're wine babies too. I still don't know a lot about wine,” Katie says. Yet the shop's culture and hospitality, powered by a staff they praise repeatedly, creates a place where people want to linger, meet, and return. Over time, Wild Child also expanded through food, always in service of the wine, but now very much part of the experience. Katie admits the shop was originally meant to be only “a tiny wine shop with a little tasting bar, 600 square feet,” but after lockdown, food grew naturally. She began working on pizza recipes during lockdown, hosting backyard pizza parties, then bringing that idea to the shop as a low-barrier entry point: “The barrier to entry for pizza is much lower than this new wine that they haven’t seen.” She describes the strategy plainly: “Everything that we’ve added is just to get more people in the door to sell more wine. That’s the goal.” Today, Wild Child offers a popular Friday lunch, making bread in-house and building a menu around sandwiches, salads, and “snacks”—including tinned fish, olives, and small plates. Food, for them, is also about local connection. Katie talks about sourcing flour from a local mill—“the flour we’re getting is milled right down the road at Straw Cove”—and finding produce at markets: “I'll go to Moncus Park mostly…” Their approach mirrors their wine philosophy: ingredients matter, and good inputs create good outcomes. “It goes back to the wine,” Denny says, emphasizing that they want products that are “clean” and made with care. Seafood is another growing part of the Wild Child story, especially oysters. They highlight a favorite oyster farmer: “Albert “Buzzy” Besson, Grand Isle native… he’s now farming oysters there.” Besson delivers directly to the shop every Thursday, and the relationship embodies what they love about downtown: small-business networks, familiar faces, and a Main Street feeling. They describe field trips with other downtown restaurants to learn oyster farming firsthand and reflect on the changing coastal reality that is shaping new oyster traditions. Katie and Denny Culbert in 2024 at Wild Child Wines. Photo by Brad Kemp of the Advocate. One of the most delightful segments of the interview is their passion for tinned fish, which has become a signature part of the shop's identity. Katie traces her “aha moment” to a Grand Canyon trip where canned smoked oysters became the perfect camp appetizer: “We're just on a sandy beach in the middle of the Grand Canyon eating smoked oysters out of a can.” What started as a personal love turned into a curated selection that grew so big it demanded its own wall, “floor to ceiling tin fish.” They'll even plate it for guests with pickles and fresh bread: “If you come in, we'll do tinned fish plate and set it up for you.” They love that it bridges cultures too—both the adventurous foodie and “the guy who’s been eating sardines in the duck blinds” can appreciate it. The episode also includes a meaningful reflection on Lafayette hospitality, prompted by the recent passing of Charlie Goodson of Charlie G's. Katie describes growing up around Charlie G's and remembers him as “such a mentor for so many people.” They recount seeing him in recent years, coming in for lunch and wine at Wild Child Wines with his wife. and how much it meant that he supported what they were building: “We felt like we were doing something right… knowing that he loved the place and supported it.” For them, Charlie's example is part of the inspiration behind the kind of welcome they want to offer. We close with practical details, such as where to find them and when to visit, and a brief, fun photography “nerd-out” with Denny. He shares his camera choice (a Nikon Z9), his photojournalism background at Ohio University, and a simple tip that applies to everyone, even iPhone shooters: “Not mixing light sources… if you’ve got a big window… turn off all the other lights in the room and use that.” The conversation ends with a glimpse into their personal lives and how their passions have become their work. As Katie puts it with a laugh, “Our hobby is the wine shop. It’s our house.” Wild Child Wines is located at 210 Vermilion Street, directly across from Parc Sans Souci. Their hours: Tuesday–Thursday, noon–8 PM, and Friday–Saturday, 11 AM–9 PM. Visit https://wildchildwines.com/ for more information.

For decades now, we've been hearing about the broken nature of our New England seafood industry fisherman Brett Tolley of Harwich explains.

What is ethical seafood, and why does it matter if fish can suffer in the systems designed to feed the world? As seafood consumption rises globally, most people never see what happens on fish farms or how ethical decisions are made behind closed doors. This episode asks a simple but uncomfortable question: if fish feel pain and stress, what responsibility do we have when we farm and eat them? Fish welfare in aquaculture is rarely discussed in public, yet it affects hundreds of millions of animals every year. In this conversation, we unpack how fish are raised, handled, and harvested, why welfare is often overlooked, and how improving conditions can actually benefit farmers, ecosystems, and consumers at the same time. You will learn how science is being used to measure fish stress, what ethical treatment really looks like in practice, and why welfare is not just an animal rights issue but a sustainability issue. Ethical seafood choices can feel overwhelming, especially when labels, certifications, and marketing claims all compete for attention. One of the most surprising insights from this episode is that small, practical changes in fish handling can dramatically reduce suffering without increasing costs, and in some cases even improve productivity. This challenges the idea that ethics and food production are always in conflict. 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    

On the latest episode of Rising Tide, hosts David Helvarg and Vicki Nichols Goldstein sit down with Erin Hudson, Director of the Seafood Watch program at the world-renowned Monterey Bay Aquarium.With more than 15 years dedicated to advancing sustainable seafood, Hudson brings deep insight into how consumer choices ripple through ocean ecosystems and fishing communities. The conversation traces the origins of Seafood Watch's iconic red, yellow, and green pocket guides—a simple, powerful tool that helps people understand which seafood choices are environmentally responsible, risky, or best avoided. To date, more than 65 million of these guides have been distributed worldwide.The episode also explores Hudson's collaborative work with the fishing industry and retailers, and why meaningful change can sometimes start with asking one clear, straightforward question.It's a smart, accessible, and surprisingly delicious listen—proof that informed choices can be good for both people and the planet. ** Additional Resources **Monterey Bay Aquarium — An aquarium unlike any other. From sea otters to seaweeds, our unique oceanfront location and timeless galleries bring the wonders of the ocean to life for our visitors. But beyond our exhibits, we are transforming what it means to be an aquarium. The mission of the Monterey Bay Aquarium is to inspire conservation of the ocean.Blue Frontier / Substack — Building the solution-based citizen movement needed to protect our ocean, coasts and communities, both human and wild.Inland Ocean Coalition — Building land-to-sea stewardship - the inland voice for ocean protectionFluid Studios — Thinking radically different about the collective good, our planet, & the future.

Jim McTague notes steady but quiet business activity in Lancaster, describes local approval for a new data center, and reports on overlooked global cod shortages affecting seafood markets.1910 SCRANTON

Check 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/Thank you to our episode sponsor: F3 (Future of Fish Feed)Curious how your company can compete for $200,000 in cash prizes in the F3 Fish Farm Challenge? Visit the F3 – Future of Fish Feed contest website to review the rules and learn how to participate—whether as an individual company or as part of a team.Learn more at f3challenge.org and take the first step toward feed innovation—and your share of $200,000 in prizes. 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.

While there's still a bit of winter left to get through, better weather and baseball season are right around the corner. What better way to celebrate that than with a special episode where we're joined by rising star second baseman for the Baltimore Orioles, Jackson Holliday? Jake and Eric sit down with Jackson to look back on the last few years of his major league career, including a very difficult start for him personally, and how he mentally balanced his own improvements vs. the team's struggles in 2025. Jackson also dishes on his excitement for 2026, including developing his relationship with new manager Craig Albernaz, his excitement to have Pete Alonso join the team (and their hilarious first text exchange), and much more. Thanks as always for tuning in, and we'll be back at you very soon! Hosts: Jake Louque, Eric Arditti Guest: Jackson Holliday Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Morning Mugs Coffee Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

After a long process to select their new head coach, and an ensuing snowstorm that delayed his arrival by a few days, the Baltimore Ravens officially welcomed Jesse Minter to their facility in Owings Mills for his first day on the job. Jake and Spenny are here to discuss Minter's introduction to the fanbase, specifically focusing on his press conference that featured him taking questions from Baltimore media for the first time. The guys discuss their first impressions of Minter, what he had to say, what they think hit will take to execute his vision, and much more. Thanks as always for tuning in, and we'll be back at you very soon! Hosts: Jake Louque, Spencer Schultz Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Morning Mugs Coffee Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

 A 2022 study from the Oregon Coast Visitors Association found that 90% of seafood sold on the Oregon coast wasn’t locally caught. In fact, much of the seafood caught in Oregon is exported to other countries. The OCVA estimates that Oregon's coastal communities lose roughly $252 million a year because of seafood exportation. There are many challenges with trying to keep Oregon seafood in Oregon, including a lack of workforce and existing infrastructure. The OCVA and the Oregon Ocean Cluster are working to address this. This weekend, the group will be hosting its 2nd annual Blue Food Forum where consumers, researchers and industry professionals can get a taste of local products and learn more on the latest challenges facing the industry today. Marcus Hinz, director of the OCVA, joins us to share more.

Over the last few months, the hottest night out can be had at a Filipino supermarket. If you’re lucky enough to live near a Seafood City, you might have seen or experienced the multi-generational viral dance party conceptualized by JP Breganza back in August 2025. What is this phenomenon all about? Why does it attract...

After the Ravens conducted 20+ total interviews for their recent head coach vacancy, they've finally made a decision. The fellas hop in the studio to discuss the Baltimore Ravens hiring former Chargers and Michigan Wolverines Defensive Coordinator Jesse Minter to become their fourth head coach in team history. Hosts: Jake Louque, Spencer Schultz Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Morning Mugs Coffee Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

Cocaine Oysters, anyone?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.