Podcasts about Seafood

This episode, Keepers Bridgett & Evan welcome back Heinrich Moore to discuss collaborative RPG projects, such as scenarios and anthologies. Patreon Plug & Update Did you know that crowdfunding is a collaborative way to support your favorite podcast? We have a Patreon, through which you can support us! You can directly support the show, and our surrounding community, by becoming a Patron!  That's right! You can head over to patreon.com/MUP to subscribe. For as little as two bucks a month you can help us pay our editors, pay for web hosting, and pay for my therapy when I have to deal with technical issues on the web hosting.  And listen, if monetary support isn't possible, might I remind you that the black market rates for a gently used kidney are very attractive right now?  Evan, no. No, we are not having our listeners sell a kidney to support the show, because you know they would. I didn't say it had to be *their* kidney! But… fine. If we can't get some of that sweet, sweet black market organ money, I guess we'll have to sell space to advertisers, like this one! [Heinrich: Obed's Seafood thinks you shouldn't have to settle for soggy, bland fish sticks, fish filets and crab cakes. Your family deserves only the best, so why not give them the seafood that's harvested from our own hidden fishery in New England, reef-caught and fresh-frozen. How do we attract such fantastic fish? That's Obed's secret!  From our boats to your table, Obed's Seafood stays crispy and tasty. Ask for Obed's in your grocer's seafood aisle. – A division of Marsh Family Industries.] And if you would like to create a mythos or horror-related ad for us to read, please visit the Patreon Chat on our Discord.  The Discord Plug Yes, MUP has a Discord and we are all there! We invite all of our listeners to come and enjoy the community of horror gaming and cute pet pics. Link in the show notes: MU Discord server invite link: https://discord.gg/vNjEv9D  And thank you to our editor GENE for editing this episode.  Main Topic  Welcome everyone to the Main Topic! Tonight we are discussing collaborative RPG projects, such as scenarios and anthologies. And we have with us, fresh off masterminding the phenomenally successful Year of the Goat anthology… HEINRICH MOORE! Heinrich, you've been with us on MUP before, for a special episode where we played through your Guide to Character Creation. But for those few folks who don't know you yet, tell us who you are! [Heinrich does so] Year of the Goat was an anthology of 12 scenarios, by 12 different authors, and in bringing it to life, Heinrich and I learned a LOT. We want to pass those lessons on to the listeners, both to encourage you to try putting together your own collaborative projects, and to help you get over some of the barriers. Level-set: What is a Collaborative Project? Why do it? A written project where two or more people are contributing text, editing, art, or other skills and content. It can have one or two people leading the project, or be a collaboration of equals Some critical tools and tips for doing this well: Clear Concept Concept paper Topics – what's in scope and not Any content restrictions Clear format and requirements Templates Style guide Word Count Clear roles and responsibilities Writing Editing (different kinds) – who has final say over text? Art (including providing inspiration or public domain art) Marketing (including promos, submitting for nominations, making videos, sending to reviewers) Deadlines and contingencies Payment split – ideally, decide on this BEFORE ANYONE DOES WORK  Homework Dear listener, tell us – have you led a collaborative writing project for Call of Cthulhu or another system? Have you been part of one? How did it go, and how could it have gone better? Come to the Discord, channel ep-357, and share what you've learned!

────────────────────────────────────────[00:02:12]Flock's Own Patent Calls It a "Dynamic Surveillance Network" — Not a Camera, an Interstate SystemPatent abstract: a system for object-based query of archived video from unrelated sources; changed its name to Flock Safety for marketing but the purpose never changed.────────────────────────────────────────[00:07:40]Florida Police 3D-Printed a Fake Flock Camera as a Decoy — Then Charged a Man With Three Felonies for Destroying ItGrand theft and computer equipment charges for a piece of plastic with no electronics; like charging someone for poaching when they shot a decoy duck.────────────────────────────────────────[00:17:27]Savannah Georgia: Four Officers Arrested for Using Flock to Stalk Personal Acquaintances and Family MembersTwo employees already fired for the same conduct weeks earlier; second wave; now a poster child for police abuse of AI surveillance.────────────────────────────────────────[01:10:42]Nine Federal Circuit Courts Say the Public Can Film Police — but Cops Still Have ImmunityIn the same case the police got qualified immunity for violating rights; you must carry ID and hand it over on demand; Knight: net loss.────────────────────────────────────────[01:16:30]GTA6 Developer Subpoenas Microsoft and Discord to Find a Leaker — Exposing What They Keep on All of UsThey want every account ID, registration email, login IP, phone number, device identifiers, and OneDrive content associated with any server connected to the leak.────────────────────────────────────────[01:42:46]Pennsylvania's Two Measles Deaths Are a Lie — Lancaster Coroner Found No Measles Deaths; CDC Was Refused the DataCounty health commissioner and CDC both asked for data; state won't give it; coroner recorded one death with measles present but not as cause.────────────────────────────────────────[01:45:18]Dolly Parton Died Four Days After Entering a Cancer Center — Knight: That Is TurbocancerRapid-onset aggressive cancer is a known signature of mRNA vaccine damage; admitted Friday, died Tuesday; prominent vaccine promoter at Vanderbilt.────────────────────────────────────────[01:54:14]Canada Hits Back — 25% Tariff on American Fish and Seafood; Maine Lobster in the CrossfireCanadian aluminum, steel, and auto parts making American cars affordable are being cut off; Trump is destroying industry just like he's destroying farms.────────────────────────────────────────[01:01:04]Federal Reserve Meeting in Jackson Hole — Arteman: Interest Rates Are 100% Irrelevant in Five YearsMinutia while the system collapses; can't Volcker-shock out when the Iran war is driving inflation and the debt ceiling is raised $5 trillion.────────────────────────────────────────[00:51:47]Silver Suppression Trade Is Breaking Down — Once It Broke the All-Time High, All Bets Are OffGold to silver ratio hit over 100 to 1 when gold was $3,500; not based on reality; shorts are gone; silver has a lot of room to run. ──────────────────────────────────────── Money should have intrinsic value AND transactional privacy: Go to https://davidknight.gold/ for great deals on physical gold/silver For 10% off Gerald Celente's prescient Trends Journal, go to https://trendsjournal.com/ and enter the code “KNIGHT” For high quality made in America products go to HomeSteadProducts.shop and use promo code “Knight” for 10% off your purchases Find out more about the show and where you can watch it at TheDavidKnightShow.com If you would like to support the show and our family please consider subscribing monthly here: SubscribeStar https://www.subscribestar.com/the-david-knight-show Or you can send a donation throughMail: David Knight POB 994 Kodak, TN 37764Zelle: @DavidKnightShow@protonmail.comCash App at: $davidknightshowBTC to: bc1qkuec29hkuye4xse9unh7nptvu3y9qmv24vanh7Become a supporter of this podcast: https://www.spreaker.com/podcast/the-david-knight-show--2653468/support.

────────────────────────────────────────[00:02:12]Flock's Own Patent Calls It a "Dynamic Surveillance Network" — Not a Camera, an Interstate SystemPatent abstract: a system for object-based query of archived video from unrelated sources; changed its name to Flock Safety for marketing but the purpose never changed.────────────────────────────────────────[00:07:40]Florida Police 3D-Printed a Fake Flock Camera as a Decoy — Then Charged a Man With Three Felonies for Destroying ItGrand theft and computer equipment charges for a piece of plastic with no electronics; like charging someone for poaching when they shot a decoy duck.────────────────────────────────────────[00:17:27]Savannah Georgia: Four Officers Arrested for Using Flock to Stalk Personal Acquaintances and Family MembersTwo employees already fired for the same conduct weeks earlier; second wave; now a poster child for police abuse of AI surveillance.────────────────────────────────────────[01:10:42]Nine Federal Circuit Courts Say the Public Can Film Police — but Cops Still Have ImmunityIn the same case the police got qualified immunity for violating rights; you must carry ID and hand it over on demand; Knight: net loss.────────────────────────────────────────[01:16:30]GTA6 Developer Subpoenas Microsoft and Discord to Find a Leaker — Exposing What They Keep on All of UsThey want every account ID, registration email, login IP, phone number, device identifiers, and OneDrive content associated with any server connected to the leak.────────────────────────────────────────[01:42:46]Pennsylvania's Two Measles Deaths Are a Lie — Lancaster Coroner Found No Measles Deaths; CDC Was Refused the DataCounty health commissioner and CDC both asked for data; state won't give it; coroner recorded one death with measles present but not as cause.────────────────────────────────────────[01:45:18]Dolly Parton Died Four Days After Entering a Cancer Center — Knight: That Is TurbocancerRapid-onset aggressive cancer is a known signature of mRNA vaccine damage; admitted Friday, died Tuesday; prominent vaccine promoter at Vanderbilt.────────────────────────────────────────[01:54:14]Canada Hits Back — 25% Tariff on American Fish and Seafood; Maine Lobster in the CrossfireCanadian aluminum, steel, and auto parts making American cars affordable are being cut off; Trump is destroying industry just like he's destroying farms.────────────────────────────────────────[01:01:04]Federal Reserve Meeting in Jackson Hole — Arteman: Interest Rates Are 100% Irrelevant in Five YearsMinutia while the system collapses; can't Volcker-shock out when the Iran war is driving inflation and the debt ceiling is raised $5 trillion.────────────────────────────────────────[00:51:47]Silver Suppression Trade Is Breaking Down — Once It Broke the All-Time High, All Bets Are OffGold to silver ratio hit over 100 to 1 when gold was $3,500; not based on reality; shorts are gone; silver has a lot of room to run. ──────────────────────────────────────── Money should have intrinsic value AND transactional privacy: Go to https://davidknight.gold/ for great deals on physical gold/silver For 10% off Gerald Celente's prescient Trends Journal, go to https://trendsjournal.com/ and enter the code “KNIGHT” For high quality made in America products go to HomeSteadProducts.shop and use promo code “Knight” for 10% off your purchases Find out more about the show and where you can watch it at TheDavidKnightShow.com If you would like to support the show and our family please consider subscribing monthly here: SubscribeStar https://www.subscribestar.com/the-david-knight-show Or you can send a donation throughMail: David Knight POB 994 Kodak, TN 37764Zelle: @DavidKnightShow@protonmail.comCash App at: $davidknightshowBTC to: bc1qkuec29hkuye4xse9unh7nptvu3y9qmv24vanh7Become a supporter of this podcast: https://www.spreaker.com/podcast/the-real-david-knight-show--5282736/support.

Between a fishing vessel out on the water and a can of tuna in your grocery cart, there is a whole hidden system deciding whether you should trust what is on the label. In this episode of the How to Protect the Ocean Podcast, host Andrew Lewin breaks down how that system actually works, and why the blue check mark on your seafood means something real. Andrew starts with the RFMO, a regional fisheries management organization: a treaty-based body where countries with a stake in a fishery legally bind themselves to cooperate on how it is managed. He walks through where these bodies actually meet, how governance decisions travel from those rooms to your dinner table through the International Seafood Sustainability Foundation's transparency and accountability model (audited companies, public compliance reports, vessels scored on public lists), and how the Marine Stewardship Council's certification functions as an eco-label with real financial weight behind it, including why MSC pulled its certification of the Maine lobster fishery twice, in August 2020 and again in December 2022. The throughline is that no single piece of this system works alone. ISSF does the unglamorous, ongoing work of auditing companies and tracking vessels. MSC turns that evidence into the single label a shopper actually sees in the seafood aisle. This episode sets up tomorrow's interview with an ISSF representative who has spent decades inside these negotiations and will walk through what that cooperation actually looks like in the room. Takeaways: A regional fisheries management organization (RFMO) is a treaty-based body that turns "we should manage this fishery responsibly" into an enforceable, multi-country agreement. Eco-labels like MSC certification carry real financial weight. Losing one can force a fishery to change its practices, even when the science on the underlying risk is still ambiguous. The International Seafood Sustainability Foundation (ISSF) does not certify fisheries. It builds the audited evidence trail, including annual compliance reports and the ProActive Vessel Register, that the Marine Stewardship Council draws on to certify them. As of ISSF's November 2024 compliance report, participating companies scored 99.1% compliance across 33 conservation measures, while PVR-registered vessels scored 76% compliance across 12 vessel-specific measures as of December 31, 2023, a gap worth naming. Transparency at the vessel level is what lets retailers like Costco and Walmart hold to their own sustainability commitments, and what lets consumers trust a label instead of just a company's own claim.  

WBS: A Bag of Tricks #376 -- The gang is at it again. Brimstone is joined by his wing-man Alex DaPonte, his wife Danielle as they chat about Alex not calling Brim on his birthday, Alex at the Seafood Festival, and how Creation Entertainment's Supernatural event was very well done. They chat about how the iconic Dolly Parton passed away, Georgia law and a $30 find that became a hot topic. They discuss the Target Halloween disaster, Ulta pulling out of the partnership with the retailer, and they bring back a discussion about the Bath & Body Works incident. Brim explains what gets Within Brim's Skin.

Chris and Amy preview the annual 'Festival of Nations' at Tower Grove Park this weekend; is August like the Back to School 'Sunday Scaries?'; Matt Pauley recaps the Cards lost weekend; Chris is concerned his scallops are spoiled.

This episode is sponsored by WildTechDNA: https://wildtechdna.com Episode Summary As aquaculture continues to expand its role in global food production, public understanding of farmed seafood often struggles to keep pace. Misconceptions, outdated narratives, and the rapid spread of information across social media have created new challenges for producers, researchers, and seafood organizations seeking to build trust with consumers. Effective communication has become an essential part of responsible seafood production, requiring more than facts alone—it requires stories that connect people with the individuals and communities behind the industry. James Sibley has built one of the world's largest aquaculture-focused audiences by documenting seafood production firsthand across multiple continents. Drawing from experiences on more than 150 farms, he discusses why authentic storytelling resonates across diverse audiences, how transparency strengthens social license, and why seafood producers have an opportunity to become their own advocates online. The conversation also examines the growing influence of AI-generated content, the importance of consistency in digital communication, and practical ways the seafood industry can better engage consumers through genuine human stories. Featured Guests James Sibley Founder, Content Creator SibleyAqua Key Topics Covered Building a global career in aquaculture media and digital storytelling Why social media now shapes public perception of farmed seafood Communicating complex aquaculture topics without technical jargon The value of authentic, on-farm storytelling for consumer education How misinformation influences social license and industry reputation Lessons learned from filming aquaculture operations in 14 countries The opportunities and risks of AI-generated content in seafood communications Why seafood producers should invest in consistent digital storytelling Connecting consumers with the people behind seafood production Creating educational content that serves both industry professionals and newcomers Key Takeaways Authentic storytelling creates stronger public trust than polished marketing alone. Social media has become one of the seafood industry's most influential communication channels. Showing real people and real production practices helps close the knowledge gap around aquaculture. Consistency matters more than perfection when building an online audience. Transparency and curiosity encourage constructive conversations instead of confrontation. Human stories often resonate more deeply than technical explanations. Investing in communication is increasingly important for maintaining social license. Links and Resources Mentioned Follow James Sibley:  Website | Instagram | Facebook | YouTube | LinkedIn | TikTok Follow Global Seafood Alliance: Facebook | LinkedIn | Instagram | YouTube | Website Email 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.

Gabriela Cámara is the chef and owner of Contramar, the Mexico City seafood restaurant she opened in 1998 in Colonia Roma, known for its tuna tostadas and pescado a la talla. She was born in Chihuahua, and raised in Mexico City. In 2015, Cámara opened Cala in San Francisco, a restaurant known for employing formerly incarcerated people, and since that, she has opened more than 20 restaurants. In her podcast, Gabriela Cámara shares her journey building a Mexico City institution, her thoughts on sourcing great Mexican produce, hospitality, and of course she will reveal her favorite taquerias and other restaurants in Mexico City. All the recommendations mentioned in this podcast and thousands more are available in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Kgomotso Modise (standing in for Relebogile Mabotja) speaks to Adrian Sechele a Sous Chef at Sebule and Sharon Sikhosana the Sebule Restaurant Manageress a restaurant located on the ground floor of The African Pride Hotel in Melrose Arch, Sebule is a premium dining destination specializing in contemporary open-flame cuisine. its name from the Swahili word for "Living Room," the restaurant pairs perfectly aged steaks, pristine seafood, and an exceptional wine list with an atmosphere of effortless warmth and sophistication. 702 Afternoons with Relebogile Mabotja is broadcast live on Johannesburg based talk radio station 702 every weekday afternoon. Relebogile brings a lighter touch to some of the issues of the day as well as a mix of lifestyle topics and a peak into the worlds of entertainment and leisure. Thank you for listening to a 702 Afternoons with Relebogile Mabotja podcast. Listen live on Primedia+ weekdays from 13:00 to 15:00 (SA Time) to Afternoons with Relebogile Mabotja broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/2qKsEfu or find all the catch-up podcasts here https://buff.ly/DTykncj Subscribe to the 702 Daily and Weekly Newsletters https://buff.ly/v5mfetc 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/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

Play The Mighty Challenge, Wednesday August 12 edition to see if you have the answer!

Ireland has one of the largest economic zones in the EU because of our surrounding seas and oceans but only 9% of the fish caught there is by Irish fishermen. John Shine was a fisherman in Killybegs but now he sells tinned salmon, mackerel, sardines and tuna. John Shine Founder Shine's Seafood spoke to Joe on the show this morning.

Fish are the most numerous animals farmed for food—yet their welfare is often overlooked.In this episode we are joined by Wasseem Emam, Founder and Director of Ethical Seafood Research, an applied researchorganisation dedicated to improving the welfare of animals in aquatic food systems, particularly in low- and middle-income countries.Together, we explore what animal welfare means beneath the water's surface, why fish deserve greater attention in welfare discussions, and how research can help improve aquaculturepractices around the world. From species-specific needs and welfare assessment to the ethical questions surrounding seafood production, this episode highlights both the challenges and the opportunities for creating more compassionate aquatic food systems.Can seafood ever truly be ethical? Tune in as we dive into one of the most overlooked areas of animal welfare.Learn more about Ethical Seafood Research: https://ethicalseafoodresearch.org/ We are always happy about feedback!If you have any comments, suggestions or questions, please email: podcast.daretocare@gmail.com FOLLOW US ON SOCIALS - Instagram: @daretocare_podcast

Pippa Hudson speaks to Simele Shange, who was eliminated again from the show, as part of the Top 3. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: 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/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Heavy rain falls across parts of SA over the weekend, cutting off outback roads and stations, we broadcast live from Port Lincoln and meet local women leading the seafood sector, and a major Indonesian Investment company to take a 25% share in JBS Australia's operations.

The vaquita is the world’s smallest and most endangered cetacean, but the handful still living in Mexico’s Upper Gulf of California may be more resilient than recent headlines suggest. In 2025, researchers concluded that there was a 67 percent probability that seven to ten distinct vaquitas had been observed in the study area. That was a count of animals seen, not an estimate of the species’ total remaining population. Researchers also found evidence that vaquitas are continuing to reproduce. Dr. Lorenzo Rojas-Bracho, one of the world’s leading vaquita experts and chair of the International Committee for the Recovery of the Vaquita, joins Chris Clarke to explain why the species is not necessarily doomed by its small population. Surviving vaquitas appear healthy, continue to produce calves, and retain the genetic capacity to recover—if people stop killing them in gillnets. The vaquita is also a desert porpoise. Its only habitat lies in a marine ecosystem made exceptionally productive by its desert setting. Evaporation, concentrated saltwater, tides, wind, and upwelling continually move nutrients through the Upper Gulf. Although the loss of Colorado River flow has profoundly changed the delta and harmed some species, Rojas-Bracho says there is no evidence that food scarcity or habitat degradation is driving the vaquita’s decline. The principal threat is bycatch in gillnets used for shrimp, fish, sharks, and especially totoaba. Totoaba swim bladders command extraordinary prices in an illegal international market, bringing organized crime into a conservation problem already complicated by government resistance and the legitimate needs of fishing communities. Saving the vaquita requires eliminating gillnet deaths while developing fishing gear and markets that allow Upper Gulf communities to make a living without driving another species to extinction. About the Guest Dr. Lorenzo Rojas-Bracho has studied the vaquita for decades and helped establish the International Committee for the Recovery of the Vaquita, known as CIRVA, which he has chaired since its creation. His research has addressed vaquita abundance, bycatch, genetics, habitat, fisheries policy, and the species’ prospects for recovery. He is affiliated with the National Marine Mammal Foundation and has worked extensively with Mexican and international scientists, conservation organizations, fishing communities, and government agencies. Quotable Moments “Vaquitas are strong animals. If you stop killing them, they will recover. It’s amazing how resilient they are.” “I would be satisfied if I see the population trend being positive, or at least not declining. I can die peacefully if I see that.” “We cannot be stupidly optimistic, but we are optimistic because the data shows that we can be optimistic.” “I don’t want Mexico to be the country that loses the vaquita.” “Don’t give up. That’s the worst thing.” In This Episode Why seven to ten vaquitas observed does not mean only seven to ten exist How the vaquita became adapted to natural rarity Why genetic evidence shows that inbreeding does not necessarily doom the species How a desert evaporation basin creates an exceptionally productive marine ecosystem What ending Colorado River flow has—and has not—done to vaquita habitat How fisheries authorities used habitat degradation to deflect attention from bycatch Why totoaba gillnets are particularly deadly How the illegal swim-bladder trade brought organized crime into the Upper Gulf Why protecting vaquitas cannot mean abandoning fishing communities The need for effective vaquita-safe fishing gear and better markets for safely caught seafood What listeners can do to help Resources Viva Vaquita — Background on the species, its habitat, the totoaba trade, conservation work, and current developments. Act Now for the Vaquita — Suggested actions include writing Mexican officials, supporting conservation work, making sustainable seafood choices, and avoiding shrimp and fish caught with gillnets. 2025 Vaquita Research Campaign report — The complete acoustic and visual survey report, including the seven-to-ten observation range, its statistical limitations, and evidence of continued reproduction. IUCN Cetacean Specialist Group: Vaquita — Scientific background, distribution, conservation status, and updates from cetacean specialists. CIRVA reports and archive — Reports from the International Committee for the Recovery of the Vaquita, including recommendations on eliminating gillnet mortality and developing viable fishing alternatives. The critically endangered vaquita is not doomed to extinction by inbreeding depression — The 2022 genomic study discussed in the episode. Researchers concluded that the vaquita’s longstanding natural rarity has reduced its burden of damaging genetic variation and that recovery remains possible if bycatch stops. Mexico must save the vaquita from gill nets — A 2024 Science commentary coauthored by Rojas-Bracho and other vaquita researchers. Bycatch in gillnet fisheries threatens Critically Endangered small cetaceans and other aquatic megafauna — A study coauthored by Rojas-Bracho placing the vaquita crisis within the worldwide threat that gillnets pose to small cetaceans and other marine animals. Take Action Visit Viva Vaquita’s action page for sample letters to Mexican officials and other ways to help. Seafood buyers can also ask where shrimp and fish were caught and whether gillnets were used. Public attention matters: it gives officials who want to protect the vaquita political support to act and makes continued inaction harder to ignore. The vaquita’s situation is desperate, but extinction is not yet inevitable. The animals are still feeding, reproducing, and surviving. The remaining question is whether people will give them the opportunity to recover.Become a desert defender!: https://90milesfromneedles.com/donateSee omnystudio.com/listener for privacy information.

the show OPEN... clams... avocados... and Taylor Farms!

(00:00-20:07) The Brothers Time have an invitation for Tim & Jackson. Skull poundings in Austin. Steve Winwood. High heeled girls in red boots. They're not happy in Pittsburgh and someone called into sports talk radio from the Wendy's drive thru. Boring heteros. Seafood from White Castles. Chicken rings and pressed rib meat. Bottomless mimosas. Papers is anti biscuits.(20:15-38:16) Zaxby's coming to STL? Giant biscuits. Tim's a little boy pig. The Cat ran into Doug Vaughn and tweeted about it. Choose your airplane seat: TMA edition. Doug's bragging about his bladder. Prod Joe's boxing career. The Instant Lesbian. Interesting little thought experiment. You like spine tattoos?(38:26-1:00:01) People still giving their thoughts on the Choose Your Seat post. Doug with his pocket constitution. Audio of Lance Lynn saying other teams should follow the Dodgers' playbook. Lot of debate on the topic. Jeff Passan on The Rich Eisen Show talking about the inevitable work stoppage in 2027. Players don't wanna be the group that goes back on the salary cap thing. Are the owners prepared for two years without baseball?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nice call on the over yesterday, Doug. Five star lock on the strikeout. We're plugged in and this is where the newsmakers make news. Jackson's Gordon Gecko look. Jackson's tone. FiDi. Papers is no longer entertaining DMs. Doug is suspending Jackson for his poor attitude.Boys Club. It's been remedied. Sittin' over here with the Texas Red Ass. People do DM radio producers. We need to get Doug dancing naughty on TikTok. Sneaky links. Chairman dropped a foot emoji on Snapchat last night. Doug's Quarter Zip chimes in and wants to talk Snapchat and dating apps. Snap streaks. DQZ met his wife on a dating app. Pork drunk. Doug's less about length and more about girth. Workshopping a new chant. Trying to figure out this Snapchat foot emoji thing. Stop driving to drive a wedge between Papers & Chairman. Sybians.Peaky Blinders. Favorite Tom Hardy role? Rain in the forecast for the round with McGreevy tomorrow? Lose em in the 10th guy. Are we right in the middle of a war between Joe Buck & Oli Marmol? Audio of Marmol talking about Joe Buck's comments from the night before. When was the last time Doug took a bath? Only 4% of Americans take baths over showers.The Brothers Time have an invitation for Tim & Jackson. Skull poundings in Austin. Steve Winwood. High heeled girls in red boots. They're not happy in Pittsburgh and someone called into sports talk radio from the Wendy's drive thru. Boring heteros. Seafood from White Castles. Chicken rings and pressed rib meat. Bottomless mimosas. Papers is anti biscuits.Zaxby's coming to STL? Giant biscuits. Tim's a little boy pig. The Cat ran into Doug Vaughn and tweeted about it. Choose your airplane seat: TMA edition. Doug's bragging about his bladder. Prod Joe's boxing career. The Instant Lesbian. Interesting little thought experiment. You like spine tattoos?People still giving their thoughts on the Choose Your Seat post. Doug with his pocket constitution. Audio of Lance Lynn saying other teams should follow the Dodgers' playbook. Lot of debate on the topic. Jeff Passan on The Rich Eisen Show talking about the inevitable work stoppage in 2027. Players don't wanna be the group that goes back on the salary cap thing. Are the owners prepared for two years without baseball?Lots of votes coming in for the TMA Flight. Doug and the Mile High Club. Doug brings whores on flights (Tinsel & Dora). Congrats to our July Listener of the Month: Big Al. Martin Landau. Ivan Herrera on the MLB Network right now in-studio.Sam Cooke, brother. Spike Lee at his best is as good as anybody. Design Aire Heating & Cooling EMOTD.Waymo. Are they in STL yet? Took people a bit to come around on Uber. People like Tim head to South Beach. Pincer Haven. A Gambling Dark Knight.Peter, Paul, & Mary. Were they a throuple? You just hate to see the Doggies lose their top goal scorer. Ben Boy is critical of the presentation. Martin left and the knowledge went with him.Here's some good news, Doug. Leonardo Bernal 4-4 with an RBI and a walk. Tools of ignorance.And the winner of the EMOTD is...See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In today's news… Thailand moves to tighten deportation rules for foreigners, a British tourist is found dead in a Phuket hotel, Bangkok disputes UN claims over the Cambodia conflict. A man nearly dies after a severe infection linked to raw seafood, and a 130-million-year-old dinosaur fossil is discovered in Chaiyaphum.”

The next U.S. presidential election is a year away, so why not start thinking about candidates outside typical power structures — maybe the first female president could be Lynda Barry! Or Queen Latifah! Or Cindy Crawford even! Then again, if this month's What He Said is anything to go by, the (good) guys Sassy talks to would TOTALLY vote for a woman but don't think other hypothetical (bad) guys would, so: better put a pin in this for the next 30 to 60 years. The issue also gets into real girls' stories of their parents' terrible divorces; how to get into college even if your SAT scores stink; Karen's recently deceased friend Aaron; and why you should be at least a little scared of eating fish. You don't need to be scared of our latest episode, though — come on in, the water's fine!QUICK LINKS

Amazon faces a class-action lawsuit over seafood, C-stores discount for the obvious reasons, and Ahold Delhaize is shutting down a Pennsylvania warehouse. 

It's time for the now traditional end-of-season postbag episode of The British Food History Podcast, where I (attempt to) answer your questions, read out your comments and mull over your queries. Several photos and illustrations are mentioned in this episode: to see them, visit the accompanying blog post on British Food: A History: www.britishfoodhistory.com I'll be disappearing for a few months, unless of course, you are a monthly subscriber, where there will be a bonus episode coming up for you to listen to via the secret podcast.Season 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 episodeLudlow Food Festival 2026Serve it Forth mailing listServe it Forth Eventbrite pageBrecon Agricultural ShowMamgu Welsh cakesEnglish Food by Jane GrigsonCafé ErolIvor Cutler's Life in a Scotch Sitting Room Vol.2 ep.6Ivor's obituaryThe Feasts of Autolycus, by Elizabeth Robins PennellComfortably Hungry: Bleeding Cows & Black PuddingsThe Great Cream Tea Debate on my YouTube channelThe English Housewife by Gervase MarkhamDelia Smith's famous rallying cryPrevious pertinent blog postsTo Make Welsh Cakes (Pice ar y maen)Singin' HinniesBlood ice creamScones: A brief historyFour Scone RecipesCornish SplitsPease BreadSyllabubsPrevious pertinent podcast episodesGriddle & Bakestone Cookery with Peter Gilchrist & Ross ClarkeEating Out in Georgian London with Peter RossRetro Foods with Briony May Williams Hogmanay & Hamely Kitchen with Paula McIntyreBritish Fish & Seafood with CJ JacksonThe History of Food Waste & Preservation with Eleanor BarnettBlack & White Pudding with Matthew Cockin & Grant HarperA History of Baking with Sam Bilton & Neil ButterySpices with Ian AndersonHistorical Cookery with Jay Reifel50 years of ‘English Food' by Jane Grigson with Sam Bilton, Ivan Day, Annie Gray & Jill NormanBreakfast with Felicity CloakeSpecial Postbag Edition #618th Century Dining with Ivan DayEel Special 1: Elvers with ‘Elver' DaveMedieval Meals & Manners with Danielle CybulskieShakespearean Food & Drink with Sam BiltonLent episode 1: Preparing for LentC is for Caudle, Cider & Cappuccino Neil'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...

Podcast: Bites and Bytes Podcast (LS 27 · TOP 10% what is this?)Episode: Seafood Isn't Scary: Myths, Fraud, and the Future with Emily De SousaPub date: 2026-07-31Get Podcast Transcript →powered by Listen411 - fast audio-to-text and summarizationOn this episode of the Bites and Bytes Podcast, your host, Kristin King, is back with the second installment of the Seafood Summer Series, sitting down with Emily De Sousa, a fisheries scientist who turned into a seafood educator and founder of Seaside with Emily. As you know, this podcast sits at the intersection of food systems and cybersecurity, examining what it takes to keep the systems that feed us running and secure. This episode looks at a different kind of vulnerability: trust. Emily has spent her career studying what happens when the seafood supply chain breaks down, from mislabeling and fraud to the myths that keep people confused at the fish counter, and turning that research into education people can use!We get into seafood fraud, the myths around farmed versus wild seafood, and what it takes to buy, cook, and trust seafood again. It's a bit of a look behind the curtain and some of your more burning seafood questions.  If you missed the first installment of the Seafood Summer Series, please go back and listen to James Sibley, the “Fish Fluencer”, break down aquaculture.Find Emily De Sousa:Newsletter: https://www.seasidewithemily.com/newsletter-signupWebsite: https://www.seasidewithemily.com/LinkedIn: https://www.linkedin.com/in/emilycdesousa/Instagram: https://www.instagram.com/seasidewithemilyTikTok: https://www.tiktok.com/@seasidewithemilyYouTube: https://www.youtube.com/@seasidewithemilyThought Leader Product Safety Innovation Summit 2026August 14, 2026 – Virtual – FreeSign up here: https://sangha.controlpointholdings.com/c/tlpsi-summit-2026---------------Episode Key Highlights00:00:21 — Why Seafood Confusion Costs Consumers and the Industry00:12:20 — The Secret to Crispy Fish Skin00:17:26 — The Biggest Seafood Misconceptions00:22:19 — Why Wild-Caught Seafood Alone Cannot Meet Global Demand00:29:31 — The Truth About Salmon Color00:35:32 — How Seafood Fraud Happens00:44:10 — Why Tinned Fish Is Having a Moment00:54:42 — The Future of Seafood and Whole-Fish Use00:58:24 — Understanding Food Systems Before Securing Them---------------

Episode Summary The Responsible Seafood Summit returns to Bangkok, Thailand, bringing together seafood professionals from across the global value chain for four days of learning, collaboration, and meaningful industry connections. Hosted by the Global Seafood Alliance, the Summit creates an environment where producers, retailers, suppliers, researchers, NGOs, policymakers, and seafood leaders can exchange ideas, explore emerging challenges, and work toward practical solutions that strengthen the future of responsible seafood. This year's program highlights major industry priorities including global seafood markets, aquaculture production, fisheries, animal health and welfare, feed innovation, labor practices, and seafood supply chains. With a new program structure that combines broad industry discussions with focused deep-dive sessions, attendees will have opportunities to gain valuable insights, build new partnerships, and help shape the conversations driving seafood sustainability and innovation worldwide. Episode Sponsor Thank you to Veramaris for sponsoring this episode of the Aquademia podcast Their vision is bold: reshaping how the world is nourished with Omega-3. By pioneering new ways to deliver essential nutrition, Veramaris supports the aquaculture industry in closing the Omega-3 supply gap. Through resilient innovation, they produce high quality EPA and DHA directly from natural marine algae, providing farmers with a secure, reliable supply to raise healthier fish. Earning trust in every drop of algal oil, Veramaris makes sustainable growth possible today, and tomorrow. Learn more at Veramaris.com and give them a follow on LinkedIN. Featured Guests Steve Hart Senior Vice President of Market Development Global Seafood Alliance Key Topics Covered Why Bangkok was selected to host the 2026 Responsible Seafood Summit The importance of returning the Summit to Asia The 2026 theme: Connect, Collaborate, Commit New program structure featuring plenary sessions and focused deep-dive discussions Global seafood market trends and changing consumer preferences Aquaculture production, feed innovation, and animal health Tuna sustainability, labor practices, and vessel connectivity Networking opportunities designed to encourage meaningful industry relationships Industry field trips showcasing Thai aquaculture, fisheries, feed production, and culinary experiences Executive keynote conversations with leaders from Binhuan, Umios, and Thai Union Key Takeaways The Responsible Seafood Summit emphasizes collaboration that leads to real industry action. Returning to Thailand places the event at the center of one of the world's most important seafood regions. New programming combines high-level industry perspectives with practical, solution-focused discussions. Networking is intentionally built into every aspect of the event through meals, receptions, tours, and the attendee app. Field trips provide firsthand experiences across aquaculture, fisheries, seafood production, and Thai culture. Industry leaders from across the seafood supply chain will share insights on navigating today's rapidly changing marketplace. The Summit offers valuable opportunities for professionals at every stage of their careers to build lasting relationships. Links and Resources Mentioned Responsible Seafood Summit (REGISTER) Seafood Nutrition Partnership - Summer Seafood Challenge 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.

Ryan from Meriden went on a great first date, and he has no idea why he's being ghosted. He thought they made a great connection, but he hasn't heard from her since. He wants to know why he's being ghosted. 

In this week's episode, we spotlight the extremely rare and endangered Derbyshire Redcap Chicken. The Livestock Conservancy's Jeanette Beringer and Brian Larson join us to discuss the new Redcap Conservation Breeding Project and how, after a rocky start, things look promising. We share our recipe for Maryland Summer Seafood Macaroni Salad, and find some retail therapy with all around useful aprons.Pre-order our book! The Chicken Ladies' Guide to Life with ChickensDerbyshire Redcap Conservation Project Facebook Group - https://www.facebook.com/profile.php?id=61591393006758The Livestock ConservancyGrubbly Farms - click here for our affiliate link.https://www.anrdoezrs.net/click-100963304-15546963Pre and Probiotic and Vitamin and Electrolyte Powders!Omlet Coops- Use Our Affiliate Link and COFFEE10 code for 10% off!https://tidd.ly/3Uwt8BfBreed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Metzer Farms Waterfowlhttps://www.metzerfarms.com/Eaton Pet and Pasture - Use code COFFEE for a discount on first-time purchases.Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchaseMaryland Summer Seafood Macaroni Salad - https://coffeewiththechickenladies.com/farm-fresh-egg-recipes/maryland-summer-seafood-macaroni-salad/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesAs Amazon Influencers, we may receive a small commission from the sale of some items at no additional cost to consumers.CWTCL Amazon Recommendationshttps://www.amazon.com/shop/coffeewiththechickenladiesSupport the show

Fluent Fiction - Norwegian: Sunshine, Seafood, and Savvy Deals at Bergen's Fish Market Find the full episode transcript, vocabulary words, and more:fluentfiction.com/no/episode/2026-07-28-22-34-02-no Story Transcript:No: Det var en solfylt dag på Bryggen i Bergen, der sjøluften var fylt med den salte duften av fersk fisk.En: It was a sunny day at Bryggen in Bergen, where the sea air was filled with the salty scent of fresh fish.No: Elin sto bak sitt fargerike bod på fisketorget, omgitt av glinsende fisk i alle størrelser.En: Elin stood behind her colorful stall at the fish market, surrounded by glistening fish of all sizes.No: Hun var stolt av fangsten fra tidligere den morgenen.En: She was proud of the catch from earlier that morning.No: Med et mål om å sikre en god handel, så hun på folkemengden som beveget seg gjennom markedet.En: With the goal of securing a good trade, she looked at the crowd moving through the market.No: Sverre, en lokal restauratør, gikk målrettet mellom bodene.En: Sverre, a local restaurateur, walked purposefully between the stalls.No: Han søkte den beste fisken for restaurantens meny.En: He was searching for the best fish for the restaurant's menu.No: Kjent for å være både ambisiøs og nøye med kvalitet, visste han at dagens valg kunne gi restauranten en fordel.En: Known for being both ambitious and particular about quality, he knew that today's choice could give the restaurant an advantage.No: Doften av havet og ropene fra fiskeselgerne fylte luften da han endelig stanset ved Elins bod.En: The scent of the sea and the shouts of the fish sellers filled the air as he finally stopped at Elin's stall.No: "God dag, Elin," sa Sverre, mens han kastet et ekspertblikk over hennes utvalg av fisk.En: "Good day, Elin," said Sverre, as he cast an expert eye over her selection of fish.No: "Jeg ser du har kvalitet i dag.En: "I see you have quality today."No: "Elin smilte vennlig.En: Elin smiled kindly.No: "Ja, Sverre.En: "Yes, Sverre.No: Dette er det beste fangsten fra denne morgenen.En: This is the best of the catch from this morning.No: Spesielt denne torsken, den er glitrende.En: Especially this cod, it's sparkling."No: "Sverre nikket tankefullt.En: Sverre nodded thoughtfully.No: Han var klar over verdien av fersk sjømat, men han hadde også et budsjett å tenke på.En: He was aware of the value of fresh seafood, but he also had a budget to think about.No: "Hva tenker du om prisen i dag, Elin?En: "What are you thinking about the price today, Elin?"No: "Elin visste at hun måtte stå fast, men også være åpen for en avtale.En: Elin knew she had to stand firm, but also be open to a deal.No: "Jeg kan gi deg en god pris på torsken hvis du tar en større mengde," foreslo hun, med blikket festet på Sverre som vurderte tilbudet.En: "I can give you a good price on the cod if you take a larger quantity," she suggested, with her gaze fixed on Sverre as he considered the offer.No: Sverre tenkte seg om, veide mulighetene.En: Sverre thought it over, weighing the possibilities.No: "Jeg trenger fersk fisk for hele uka.En: "I need fresh fish for the whole week.No: Hvis du kan gi meg en god pris på hele leveransen, kan vi bli enige.En: If you can give me a good price on the entire delivery, we can come to an agreement."No: "Dialogen fortsatte mens solen steg høyere over markedet.En: The dialogue continued as the sun rose higher over the market.No: Det var nesten som en dans, en balanseakt mellom Elins behov for en god pris og Sverres ønske om et kupp.En: It was almost like a dance, a balancing act between Elin's need for a good price and Sverre's desire for a bargain.No: Etter hvert smilte Sverre bredt.En: Eventually, Sverre smiled broadly.No: "Elin, du er hard som en stein, men rettferdig.En: "Elin, you are as hard as a rock, but fair.No: Jeg tilbyr denne prisen for hele partiet.En: I offer this price for the whole lot."No: "Elin kunne føle lettelsen skylde over seg.En: Elin could feel relief wash over her.No: Selv om hun ga en liten rabatt, var volumet Sverre ønsket ideelt.En: Although she gave a small discount, the volume Sverre wanted was ideal.No: Hun rakte ut hånden.En: She extended her hand.No: "Avtale, Sverre.En: "Deal, Sverre.No: Jeg setter pris på samarbeidet.En: I appreciate the collaboration."No: "Med et fast håndtrykk ble avtalen forseglet.En: With a firm handshake, the deal was sealed.No: De skilles som forretningsvenner, hver med en følelse av tilfredshet.En: They parted as business friends, each with a sense of satisfaction.No: Elin innså verdien av fleksibilitet og viktigheten av kundelojalitet.En: Elin realized the value of flexibility and the importance of customer loyalty.No: Samtidig så Sverre den harde innsatsen bak Elins arbeid og satte pris på tradisjonen det bragte med seg.En: At the same time, Sverre saw the hard effort behind Elin's work and appreciated the tradition it carried with it.No: Mens sollyset reflekterte fra den glatte overflaten til fjorden, gikk begge videre med en nyvunnen respekt for hverandres håndverk.En: As the sunlight reflected off the smooth surface of the fjord, they both moved on with a newfound respect for each other's craft.No: Markedet summet rundt dem, fullt av liv, tradisjon og nye muligheter.En: The market buzzed around them, full of life, tradition, and new opportunities. Vocabulary Words:salty: salteglistening: glinsendecatch: fangstenpurposefully: målrettetparticular: nøyeadvantage: fordelquestioned: vurdertebudget: budsjettquantity: mengdebalancing act: balanseaktbargain: kuppbroadly: bredtshake: håndtrykkcollaboration: samarbeidetrealized: innsåloyalty: lojaliteteffort: innsatsentradition: tradisjonreflection: reflektertecraft: håndverkbuzzed: summetopportunities: muligheterselection: utvalgsecure: sikreambitious: ambisiøsparted: skillesfierce: hardrecognised: satte pris påhandshake: avtalerespect: respekt

Send us Fan MailThis week on the Montana Outdoor Podcast our friend Ross Tate, The Whitefish Whisperer, is back and you know what that means don't you? The Whitefish are biting again up on Flathead Lake in Western Montana. These amazing fish are known to be, pound for pound the hardest fighting fish in Montana. And with this heat wave they have showed up just in time for those of you that can't fish many of Montana's rivers due to high water temps. So, this would be the time to, first, watch or listen to this podcast and then head up to Flathead Lake and test what you learned from Ross. Ross is one of the best Whitefish anglers in Montana. He has been doin it for a long time and has some great tips even for you experienced Whitefish anglers. Another good reason to go fish for these fish is that they are also one of the best tasting fish that you will ever eat. As your host Rigger put it; “Your odds of catching a bunch of really nice Whitefish are fantastic if you watch this podcast. That's cause Ross shows you right there on the podcast what are the best lures to you use, how to use the best jig technique and he even tells you where all the best spots are on Flathead to go find them. What more do you need?!”. Well, nothing probably but there is one more thing and it is an important one. If you watch or listen, you just might feel some wonder and wonder is always the best…because it always will lead you to something you did not know but wanted to learn and that our dear friends works for everyone whether they have or ever will fish. So, what are you waiting for?! Mash that play button! Links:We talked about Zimmer Tackle and Kits Tackle so just click those names and you can learn more about them.As promised here are the top websites for Great Lakes whitefish recipes:Monahan's Seafood for simple baking. Maureen Abood for a classic mayo-parmesan crust.Freshwater Feasts for blackened pan-searing.Questions for Ross the Whitefish Whisperer? Click here to email him.Be sure and let your old buddy Downrigger Dale know what you thought of this week's episode and let him know what your ideas are for new podcast topics. Just click here to email Rigger.Support the showRemember to tune in to The Montana Outdoor Radio Show, live every Saturday from 6:00AM to 8:00AM MT. The show airs on 30 radio stations across the State of Montana. You can get a list of our affiliated radio stations on our website. You can also listen to recordings of past shows, get fishing and and hunting information and much more at that website or on our Facebook page. You can also watch our radio show there as well.

**Episode #1261 – The Clay Edwards Show with Creston Berch** More testosterone for your morning drive. Clay and Creston Berch open with steak talk (patio cuts vs. ribeye, air-fryer cubes, meal prep, and a shout-out to Grills of Mississippi for getting the pellet smoker fixed), then hit the 39th annual Mississippi Wildlife Extravaganza in Pearl this weekend—kids free, adults $10 throwback pricing—while noting the competing event at the fairgrounds and the old backwater/pump rift that caused the split. They dig into the data-center push around Jackson and Lake Hico: the deal is done, the six-month “moratorium” is about minority set-asides and political cutouts, electrical and HVAC trades are about to cash in for years, and Fred Shanks nails the real choice—American control of the AI race or Chinese control. No conspiracy required. Main segment: Sophie Cunningham's ESPN interview standing up for biological women and girls in sports, the quiet history of a female-to-male player already in the WNBA, Brittney Griner speculation, Magic Johnson's son as the ultimate “what if,” and why Clay thinks the league that pushed every social-justice fad deserves the FAFO of actual men taking roster spots. Bonus: the USA Today columnist who dragged Emmett Till into a Caitlin Clark complaint and had to walk it back. Derek calls in on the Nolan Wells case—boat culture, bilge pumps, planing out, and why people who've never been on a small pleasure boat keep spreading nonsense. Quick recommendation for Chris Williamson's interview with Annie Jacobsen on the first six days of a bioweapon outbreak. Berry's Seafood ends its free birthday buffet (culture and tipping are the reason). Closing open-mic on Black Lives Matter's “Black people are tired” post—wrong answers only—plus the usual culture-rot notes on public-space respect, speaker-phone etiquette, and why claiming everything is racism means nothing is.

7-Eleven has a new CEO, janitors file class-action lawsuit against WinCo Foods, and Seafood City is set to make its Arizona debut.

Spend 30 minutes with a man of wisdom named Terry Conway. His simplicification of complex business issues is mesmerizing. You learn how to lead your company into multigenerational levels with Terry's "collective advice." Listen to his experience at establishing trusting relationships, structuring your enterprise around continuous innovation and constantly improving process efficiencies. You will also garner invaluable lessons of how to work with different cultures and religions that all bound together by basic economics. Summarizing this conversation as "brackish waters," life is full of intersections like fresh and salt water where certain species of fish thrive. Where are the other intersections of life that we should watch for, including the simple notion that a 25 year old may have the potential to become a chief financial officer and change the world. Buy Business is Simple whereever books are sold. Become a supporter of this podcast: https://www.spreaker.com/podcast/success-made-to-last-legends--4302039/support.

Send us Fan MailIt's Colby's favorite time of the year... SHARKS!!!!!Today were talking about:A fluorescent-lit purgatory.A rising tide that doesn't care about your 2-for-1 specials.And somewhere between aisle five and existential dread… something with teeth.Bait (2013) asks the question no one was brave enough to: What if capitalism… but wet?As strangers drift between canned goods and their own unresolved trauma, a silent predator circles—reminding us that survival isn't about who you were before the flood… it's about who you're willing to eat after.It's grief. It's hunger. It's a shark in a grocery store.

What's up bros?? We're still stuck here with the Valley and still stuck on discussing the birthday boy and his bad drinking or whatever. We get a minor move in the right direction again because of Lala pointing the finger at Kristen basically saying "hey, if you can figure this out with Danny we'll be ok" and "hey, if you can figure this out with Janet we'll be ok". The whole show might need to be thrown out but we've said that at least 50x this season alone so what do we know? Learn more about your ad choices. Visit megaphone.fm/adchoices

Allyson was in for a treat with the Royal Boil.See omnystudio.com/listener for privacy information.

For early San Franciscans, seafood was an important source of nutrition and a feature of social life, inspiring culinary developments that remain components in California cuisine more than a century later. Consumers interested in flavorful alternatives to meat and associated health benefits could follow recipes for nearly fifty types of marine life from state waters, such as salmon, flounder, and oysters. Others are no longer available, out-of-vogue, or simply forgotten. Further, overfishing and environmental damage decimated many local seafood stocks, providing a cautionary tale with global significance. In San Francisco Seafood: A History from Ocean to Table (Bloomsbury, 2026), Dr. Paul Stangl traces the development of San Francisco's fisheries, seafood markets, cookery, and dining culture from the Gold Rush to the 1920s. Migrants from around the world imported fishing techniques and cuisines, then slowly adapted as they came to understand local resources and each other. Newcomers found the tastiest fish through trial and error and assimilated the “best” into a new cuisine. Different ethnic and occupational groups collaborated, fought, and learned from one another as they irreversibly altered the natural world around them. By the end of the First World War, San Francisco's seafood cuisine scarcely resembled that of the 1850s, due to cultural adaptation, technological advancements, and changes to the natural environment. It was no longer derivative of New England and France, but included influences from the Southern states, Asia, and South America.San Francisco Seafood chronicles the city's transformation from a fish-barren town-where restaurants served canned, pickled, and dried fish from the East Coast-to a seafood-rich metropolis that harvested seafood from Mexico to Alaska. He emphasizes how the impacts on nature and local labor serve as a necessary cautionary tale for today's global seafood trade. This is a thorough and insightful history of a once emerging, and now essential, cuisine for food and history buffs alike. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

For early San Franciscans, seafood was an important source of nutrition and a feature of social life, inspiring culinary developments that remain components in California cuisine more than a century later. Consumers interested in flavorful alternatives to meat and associated health benefits could follow recipes for nearly fifty types of marine life from state waters, such as salmon, flounder, and oysters. Others are no longer available, out-of-vogue, or simply forgotten. Further, overfishing and environmental damage decimated many local seafood stocks, providing a cautionary tale with global significance. In San Francisco Seafood: A History from Ocean to Table (Bloomsbury, 2026), Dr. Paul Stangl traces the development of San Francisco's fisheries, seafood markets, cookery, and dining culture from the Gold Rush to the 1920s. Migrants from around the world imported fishing techniques and cuisines, then slowly adapted as they came to understand local resources and each other. Newcomers found the tastiest fish through trial and error and assimilated the “best” into a new cuisine. Different ethnic and occupational groups collaborated, fought, and learned from one another as they irreversibly altered the natural world around them. By the end of the First World War, San Francisco's seafood cuisine scarcely resembled that of the 1850s, due to cultural adaptation, technological advancements, and changes to the natural environment. It was no longer derivative of New England and France, but included influences from the Southern states, Asia, and South America.San Francisco Seafood chronicles the city's transformation from a fish-barren town-where restaurants served canned, pickled, and dried fish from the East Coast-to a seafood-rich metropolis that harvested seafood from Mexico to Alaska. He emphasizes how the impacts on nature and local labor serve as a necessary cautionary tale for today's global seafood trade. This is a thorough and insightful history of a once emerging, and now essential, cuisine for food and history buffs alike. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

For early San Franciscans, seafood was an important source of nutrition and a feature of social life, inspiring culinary developments that remain components in California cuisine more than a century later. Consumers interested in flavorful alternatives to meat and associated health benefits could follow recipes for nearly fifty types of marine life from state waters, such as salmon, flounder, and oysters. Others are no longer available, out-of-vogue, or simply forgotten. Further, overfishing and environmental damage decimated many local seafood stocks, providing a cautionary tale with global significance. In San Francisco Seafood: A History from Ocean to Table (Bloomsbury, 2026), Dr. Paul Stangl traces the development of San Francisco's fisheries, seafood markets, cookery, and dining culture from the Gold Rush to the 1920s. Migrants from around the world imported fishing techniques and cuisines, then slowly adapted as they came to understand local resources and each other. Newcomers found the tastiest fish through trial and error and assimilated the “best” into a new cuisine. Different ethnic and occupational groups collaborated, fought, and learned from one another as they irreversibly altered the natural world around them. By the end of the First World War, San Francisco's seafood cuisine scarcely resembled that of the 1850s, due to cultural adaptation, technological advancements, and changes to the natural environment. It was no longer derivative of New England and France, but included influences from the Southern states, Asia, and South America.San Francisco Seafood chronicles the city's transformation from a fish-barren town-where restaurants served canned, pickled, and dried fish from the East Coast-to a seafood-rich metropolis that harvested seafood from Mexico to Alaska. He emphasizes how the impacts on nature and local labor serve as a necessary cautionary tale for today's global seafood trade. This is a thorough and insightful history of a once emerging, and now essential, cuisine for food and history buffs alike. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-west

For early San Franciscans, seafood was an important source of nutrition and a feature of social life, inspiring culinary developments that remain components in California cuisine more than a century later. Consumers interested in flavorful alternatives to meat and associated health benefits could follow recipes for nearly fifty types of marine life from state waters, such as salmon, flounder, and oysters. Others are no longer available, out-of-vogue, or simply forgotten. Further, overfishing and environmental damage decimated many local seafood stocks, providing a cautionary tale with global significance. In San Francisco Seafood: A History from Ocean to Table (Bloomsbury, 2026), Dr. Paul Stangl traces the development of San Francisco's fisheries, seafood markets, cookery, and dining culture from the Gold Rush to the 1920s. Migrants from around the world imported fishing techniques and cuisines, then slowly adapted as they came to understand local resources and each other. Newcomers found the tastiest fish through trial and error and assimilated the “best” into a new cuisine. Different ethnic and occupational groups collaborated, fought, and learned from one another as they irreversibly altered the natural world around them. By the end of the First World War, San Francisco's seafood cuisine scarcely resembled that of the 1850s, due to cultural adaptation, technological advancements, and changes to the natural environment. It was no longer derivative of New England and France, but included influences from the Southern states, Asia, and South America.San Francisco Seafood chronicles the city's transformation from a fish-barren town-where restaurants served canned, pickled, and dried fish from the East Coast-to a seafood-rich metropolis that harvested seafood from Mexico to Alaska. He emphasizes how the impacts on nature and local labor serve as a necessary cautionary tale for today's global seafood trade. This is a thorough and insightful history of a once emerging, and now essential, cuisine for food and history buffs alike. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

For early San Franciscans, seafood was an important source of nutrition and a feature of social life, inspiring culinary developments that remain components in California cuisine more than a century later. Consumers interested in flavorful alternatives to meat and associated health benefits could follow recipes for nearly fifty types of marine life from state waters, such as salmon, flounder, and oysters. Others are no longer available, out-of-vogue, or simply forgotten. Further, overfishing and environmental damage decimated many local seafood stocks, providing a cautionary tale with global significance. In San Francisco Seafood: A History from Ocean to Table (Bloomsbury, 2026), Dr. Paul Stangl traces the development of San Francisco's fisheries, seafood markets, cookery, and dining culture from the Gold Rush to the 1920s. Migrants from around the world imported fishing techniques and cuisines, then slowly adapted as they came to understand local resources and each other. Newcomers found the tastiest fish through trial and error and assimilated the “best” into a new cuisine. Different ethnic and occupational groups collaborated, fought, and learned from one another as they irreversibly altered the natural world around them. By the end of the First World War, San Francisco's seafood cuisine scarcely resembled that of the 1850s, due to cultural adaptation, technological advancements, and changes to the natural environment. It was no longer derivative of New England and France, but included influences from the Southern states, Asia, and South America.San Francisco Seafood chronicles the city's transformation from a fish-barren town-where restaurants served canned, pickled, and dried fish from the East Coast-to a seafood-rich metropolis that harvested seafood from Mexico to Alaska. He emphasizes how the impacts on nature and local labor serve as a necessary cautionary tale for today's global seafood trade. This is a thorough and insightful history of a once emerging, and now essential, cuisine for food and history buffs alike. This interview was conducted by Dr. Miranda Melcher whose book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. You can find Miranda's interviews on New Books with Miranda Melcher, wherever you get your podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

With Luke Jones headed for vacation and Nestor headed for Philadelphia to cover the Major League Baseball All Star Game, they convene at Faidley's Seafood at Lexington Market for an All Star sendoff and Baltimore dreams for a 2030 Midsummer Classic in a freshly coifed Camden Yards. Plenty of fun show and tell in this one and tales of the road. The post Luke Jones joins Nestor at Faidley's for an All Star Game sendoff to Philadelphia and Baltimore dreams for 2030 first appeared on Baltimore Positive WNST.

**Black Culture Projects Their Own Violence onto Nolan Wells – Another Race Hoax Exposed | Clay Edwards Show** On this episode of The Clay Edwards Show, Clay unloads on the Nolan Wells tragedy and the disgusting race-baiting narrative being pushed by Ben Crump, Al Sharpton, and the usual suspects. While all evidence points to a tragic accidental drowning on Horn Island, the mob insists his white friends “lynched” him — revealing far more about **black culture's lack of impulse control and conflict resolution skills** than anything else.  Clay explains how they're holding up a mirror to their own communities, where fights routinely end in murder, and projecting that reality onto normal people who don't operate that way. From Karmelo Anthony to Kohen Wiley to Nolan Wells — the pattern is clear: rush to “racism” first, facts later. Also in this episode: - Berry Seafood ending free birthday buffets because the culture ruined it with entitlement and zero tipping - UFC 329 recap: McGregor's brutal knee injury, Gable Stevenson's dominant debut, and the torch passing to Paddy Pimblett - Facebook suspension drama and why Clay is rethinking the platform Raw, unfiltered reality radio at its best.

Episode Summary What if the future of seafood sustainability starts with everything we leave behind? Across global seafood systems, fish skins, heads, frames, roe, and other processing leftovers are often treated as low-value material or discarded entirely. Yet growing interest in full utilization is challenging long-held assumptions about seafood waste and creating opportunities that extend well beyond the plate. Dallas Abel's work sits at the intersection of fisheries, circular economy thinking, conservation, and product innovation. Drawing from experience as a fisheries observer and later through New Zealand's Kai Ika initiative, his work explores how overlooked parts of the fish can become valuable resources for communities, education, and entirely new product categories—including fish leather. The conversation highlights how greater utilization can strengthen seafood system resilience, reduce waste, create economic opportunity, and encourage a broader cultural shift toward valuing the whole fish. Featured Guests Dallas Abel — Founder, Ofishal Leather Key Topics Covered Fisheries observation and insights into seafood processing practices Seafood waste and opportunities for full fish utilization The origins and growth of the Kai Ika community redistribution model Cultural perspectives on consuming different parts of the fish Fish leather production and the tanning process Comparing traditional and vegetable tanning approaches Selecting fish species based on leather performance and aesthetics Circular economy innovation within seafood systems Consumer perceptions of seafood byproducts and waste Conservation through value creation and resource efficiency Key Takeaways Significant portions of harvested fish remain underutilized across seafood supply chains. Whole fish utilization can create environmental, social, and economic benefits simultaneously. Fish skins can become durable premium materials through established leather-making techniques. Cultural food traditions offer valuable lessons in reducing seafood waste. Innovation in seafood often begins by rethinking existing resources rather than harvesting more. Creating more value per fish may help reduce pressure on fisheries over time. Education and storytelling play an important role in changing consumer behavior. Links and Resources Mentioned Ofishal Leather: Instagram: @ofishal_leather LinkedIn Facebook Global Seafood Alliance: Website!: https://www.globalseafood.org/podcast Follow us on social media! Twitter | 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.

From a brand-new roller skating rink to exciting restaurant openings, Issaquah's business scene is buzzing! In Episode 41 of Issaquah Buzz, Adam Monahan and Alexis Fitzsimmons share the latest business news from around town, including Rock N Roll Rink, Pier 88 Seafood, Cloud Nine Foot Spa, Glow30, Frontier Dermatology, and the arrival of Quintana Roo USA's North American headquarters. They also discuss Costco's expanded gas station, updates on Uniqlo and J.Crew Factory, Tutta Bella's remodel, and the latest community happenings. Businesses Episode 41 Rock N Roll Rink - 5700 E Lake Sammamish Pkwy SE, Issaquah, WA 98029 Pier 88 Boiling Seafood & Bar 1620 NW Sammamish Rd, Issaquah, WA 98027 Cloud 9 Foot Spa 7 55 NW Gilman Blvd, Suite C, Issaquah, WA 98027 Glow 30 Issaquah 1520 Highlands Dr NE, Suite 110, Issaquah, WA 98029 Quintana Roo USA (North American HQ & Showroom) 1950 NW Poplar Way, Suite 115, Issaquah, WA 98027 Frontier Dermatology 6520 E Lake Sammamish Pkwy SE, Suite 100, Issaquah, WA 98029 Boehm's Candies 255 NE Gilman Blvd, Issaquah, WA 98027 Trailhead Taps & Bottles 2067 NW Talus Dr, Issaquah, WA 98027 Burgermaster 98 NE Gilman Blvd, Issaquah, WA 98027 JoJo's Coffee 195 Front St N, Issaquah, WA 98027 Adventure Kids Playcare 775 NW Gilman Blvd, Issaquah, WA 98027 Uniqlo (coming soon) 6170 E Lake Sammamish Pkwy SE, Issaquah, WA 98029 (Commons Shopping Center) J.Crew Factory (coming soon) 6170 E Lake Sammamish Pkwy SE, Issaquah, WA 98029 (Commons Shopping Center) Tutta Bella Neapolitan Pizzeria 715 NW Gilman Blvd, Issaquah, WA 98027

Jim McDonald takes the Identity at the Center podcast on the road to Rome, Italy, for a special two-part episode. The first segment is an IdentiBeer roundup where Jim gathers quick-fire takes from practitioners in the Italian IAM community, including Andrea Rossi and Alessandro Piscopo of IAMONES and Marco Venuti of Thales on the biggest trends shaping identity today. The second segment is a three-course meal where Jim sits down with Alessandro Piscopo, Head of AI and Co-founder at IAMONES, to discuss AI and identity over food and wine.Across a seafood starter, scialatielli alla pescatora, and tiramisu, the conversation covers the history of AI in identity, why LLMs represent a revolution rather than an evolution, the AI-first product philosophy versus retrofitting AI onto legacy systems, compute and architecture constraints facing large language models, and what life looks like for the IAM practitioner in 2030. Alessandro envisions an identity equivalent of Claude Code, a specialized AI tool that democratizes identity expertise the way coding assistants have transformed software development.0:00 Intro and IdentiBeer Rome roundup7:01 Alessandro on AI for IAM vs. IAM for AI12:00 Three-course dinner begins - Course 1: Seafood starter14:09 History of AI in identity, from ML models to LLMs17:51 Course 2: Scialatielli alla pescatora and Falanghina wine19:56 AI-first products vs. AI layered onto legacy systems22:00 Transition period and the new world of identity24:04 The ChatGPT moment vs. the iPhone moment27:05 Compute constraints, energy costs, and architecture breakthroughs30:46 Smaller models and cost-efficiency tradeoffs32:35 Course 3: Tiramisu, baba, and espresso33:00 Life as an IAM practitioner in 203035:19 Claude Code for IAM and democratizing identity tools37:24 App store ecosystem analogy for AI platforms43:07 Closing thoughtsKeywords: IAM, identity and access management, AI for IAM, IAM for AI, agentic AI, non-human identity, IGA, LLMs, large language models, AI-first, machine learning, Alessandro Piscopo, IAMONES, Jim McDonald, Jeff Steadman, Identity at the Center, IDAC, IdentiBeer, Rome, Italy, Marco Venuti, Thales, Andrea Rossi, agentic identity, transformer architecture, compute efficiency, identity practitioner 2030, Claude Code for IAM, identity democratization, Identiverse, European Identity Conference

Chef and Owner of the Seafood Café and CEO of Sustainable Seafood Ireland, Niall Sabongi, tells Brendan how to get the best out of crabs, lobster, clams and mussels. He shares his recipes for Dublin Bay prawns with a homemade lemon mayo, oysters and a classic moules marinière.

Episode Summary Bivalve aquaculture is increasingly being explored not only as a source of sustainable seafood, but also as part of a broader conversation about ecosystem services and coastal resilience. Emerging research in the United Kingdom is helping quantify how shellfish species such as mussels, oysters and clams remove nutrients from marine environments through natural biological processes, creating opportunities to better understand aquaculture's role in supporting water quality and environmental management. At the same time, this work emphasizes the importance of realism and balance. Nutrient removal through shellfish farming is not a replacement for traditional water treatment or a universal solution to eutrophication, but it may become one tool within a larger portfolio of approaches. The discussion explores how science, industry, policymakers and growers can collaborate to better measure environmental outcomes while continuing to strengthen seafood production, ecosystem health and long-term resilience. Featured Guest Konstancja Woźniacka — Policy Advisor (Bivalves), Seafish Key Topics Covered Understanding ecosystem services in seafood production How bivalves naturally remove nutrients from coastal waters The relationship between eutrophication and marine ecosystem health Quantifying environmental benefits in shellfish aquaculture Differences in nutrient removal across species and farming methods Environmental and economic approaches to valuing nutrient removal Lessons from nutrient credit and ecosystem service programs Challenges to scaling environmental outcomes in shellfish farming The importance of localized research and environmental conditions Building public awareness around the broader value of seafood systems Key Takeaways Shellfish aquaculture can provide benefits beyond food production. Bivalves improve water quality through natural filter-feeding processes. Nutrient removal performance varies by species, location and cultivation method. Ecosystem services require careful measurement to avoid oversimplification. Environmental value and commercial viability must remain aligned. Collaboration across industry, science and policy is essential. Incremental solutions can still make meaningful contributions to marine health. Links and Resources Mentioned Seafish Website Chesapeake Bay nutrient management and oyster restoration initiatives Check out our website!: https://www.globalseafood.org/podcast Follow us on social media! Twitter | Facebook | LinkedIn | Instagram 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.

On today's episode Eric is joined by Fred McBride of Captain Mc's Seafood. Fred speaks with Eric about how went from being a music teacher to pursuing a career in culinary, learning about commercial fishing, how he made connections with restaurants, getting his foot in the door with Chris Williams, why he decided to create a restaurant, wanting to go with more of a fast casual concept rather than something more elevated, how chefs have helped him through this process, developing the menu, the importance of supporting local fisheries, how the first month has gone for them since opening, building up the commercial fishing side of the business at the same time, and more! Got a question for Eric? Email him at eric@culturemap.com. Follow Eric on Instagram @ericsandler and check out some of Eric's latest articles online at Culturemap.com: Houston's Space-Themed Bar will Shutter After 3 Years in Montrose Ronnie Killen Sets Closing Date for His Michelin-Rated Comfort Food Eatery Shuttered Houston Restaurant Revived for 1 Night Only at Canada Day Pop-Up Cherished Houston Indo-Pak Restaurant Opens To-Go Only Location in Katy A Highly Opinionated Take on Houston's Venture-Backed New Bagel Shop

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

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