Podcasts about Seafood

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.

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”

Dr. Bryce Stewart explains why the South West's octopus “bloom” is unlike anything seen in modern UK fishing history.Seafood Matters Podcast is available on all podcast networks and on YouTube. Alternatively, you can also listen on the dedicated website www.seafoodmatterspodcast.com.Contact Jim Cowie:Email: jim@seafoodmatterspodcast.comSocials: @seafoodmatterspodcastWebsite: seafoodmatterspodcast.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/seafood-matters-podcast--6102841/support.

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.

After serving up this soup to a group of friends one of the diners wanted to marry me because it's that good haha. The recipe mimics a bouillabaisse but I've pared it back to create an unfussy dish that's quick and easy to prepare. Serves 2 as a main course Ingredients: 4 tbsp olive oil 2 cloves garlic, crushed 400g crushed tomatoes ½ cup white wine 300g white fish such as snapper, gurnard or hapuka, cut into large bite-sized pieces 6-8 mussels, scrubbed and de-bearded 6-8 cockles, scrubbed 2-4 large prawns, peeled and deveined ¼ cup mayonnaise ¼-1 tsp (depending how hot you like it) fresh minced chilli 1 T parsley, chopped fine Method: Heat oil in a heavy based pot. Add garlic and cook for 1-2 minutes until it softens but isn't coloured. Add tomatoes and simmer for 2-3 minutes. Add the wine and cook for 1 minute. The sauce can be left at this stage until you are ready to serve. Just before serving, add the fish pieces, mussels and cockles, cover and cook on medium to high for about 2 minutes or until some of the shellfish have sprung open. Immediately add the prawns and cook for 1-2 minutes more, by which time the prawns ought to be cooked through and all the shellfish is open. To serve, use a slotted spoon to transfer the seafood to two deep bowls. Whisk in the mayonnaise and chilli to the remaining tomato base in the saucepan before pouring it over the seafood in the bowls. Garnish with parsley and serve with crusty bread. Nici's note: Use 100% mussels in this recipe for an economical dish that's packed with iodine and iron.See omnystudio.com/listener for privacy information.

Hundreds of Louisiana restaurants have been cited for selling foreign shrimp without disclosing it. We'll talk with Samantha Carroll, the Director of the Louisiana Seafood Promotion and Marketing Board, about the problem and the importance of buying local seafood.

* We'll check in with Arthur Hardy and get all the details for the Wednesday parades. * Hundreds of Louisiana restaurants have been cited for selling foreign shrimp without disclosing it * We'll go live to Milan, Italy for an update on the Winter Olympics

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.

Serving thousands of students throughout the region by activating the love of the arts, Dr. Dermell Brunson of Leaders of Tomorrow Youth Center (LTYC) brings Nestor the music and gospel of community at Faidley's Seafood in Lexington Market to kick off A Cup Of Soup Or Bowl Week. The post Dr. Dermell Brunson brings Nestor the art of the love at LTYC and awakening the arts in Baltimore first appeared on Baltimore Positive WNST.

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

Our "A Cup Of Soup Or Bowl" week is always best when we're talking about meeting basic human needs on the streets of Baltimore and Omar Tarabishi of Leftover Love joined Nestor at Faidley's Seafood in Lexington Market to discuss nourishing the soul with food for the people in rescuing neighborhood food for the less fortunate. The post Omar Tarabishi of Leftover Love tells Nestor about nourishing the soul with food for the people in rescuing neighborhood food first appeared on Baltimore Positive WNST.

KGMI's Adam Smith and Dianna Hawryluk chat about Super Bowl weekend, That's What She Said at Bellingham Commons, Bellingham Dockside Market, birding at Lake Padden, a Mardi Gras concert in Fairhaven and Inpathos performing at Shakedown.

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.

On today's show, Jase wants an E bike, Mike's deep in sport chat, and Keyzie wants to try something new. DOWN TIME:(00:00) Intro: Swagged out(03:34) Humidity Chat(08:24) REURGYER(11:53) Jase gets offered an E Bike(15:36) TV TIME(21:07) Intro: How to say Burger(23:08) Seafood keyzie(28:31) Grammy News(33:00) BACKBONING VIA BENCH(34:51) Intro: Keyzie has an affair(37:00) Sports Chat(42:33) Synthony(44:57) MEATPATTYNIPS69 (49:11) CYA Follow The Big Show on Instagram Subscribe to the podcast now on iHeartRadio, YouTube, or wherever you get your podcasts!Featuring Jason Hoyte, Mike Minogue, and Keyzie, "The Big Show" drive you home weekdays from 4pm on Radio Hauraki.Providing a hilarious escape from reality for those ‘backbone’ New Zealanders with plenty of laughs and out-the-gate yarns.Download the full podcast here:iHeartRadioAppleSpotify Follow The Big Show on InstagramSee omnystudio.com/listener for privacy information.

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)

Time to play pick one.

(00:00) Zolak & Bertrand open up Wednesday's show discussing whether or not Jarrett Stidham is actually any good. Where is all the Stidham love coming from? (12:01:) The guys go through ESPN's backup QB preseason rankings. Where does Jarrett Stidham fall? (24:40) Zo and Beetle talk about how WBZ's Steve Burton takes home old seafood from the media workroom at Patriots games. Would you eat old seafood? (34:16) Zo and Beetle discuss QB guru Jordan Palmer's take on Stidham and whether or not he's trying to protect Stidham. Taking your calls. Please note: Timecodes may shift by a few minutes due to inserted ads. Because of copyright restrictions, portions—or entire segments—may not be included in the podcast.For the latest updates, visit the show page on 985thesportshub.com. Follow 98.5 The Sports Hub on Twitter, Facebook and Instagram. Watch the show every morning on YouTube, and subscribe to stay up-to-date with all the best moments from Boston's home for sports!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're doing something a little different this week, heading down to record on location at Wulf's Fish in the Seaport. Richard Taylor and Desiree Antczak (Wulf's) and Bill Mantia (John Mantia & Sons) share their insights on Boston's seafood industry — how it has evolved, what it means to the city, and how it endures next to some of the priciest real estate in the country. With special guest Dylan Gottlieb! Snapper Soup is a Philly tradition. Sad baseball corner.  Have feedback on this episode or ideas for upcoming topics? DM me on Instagram, email me, or send a voice memo. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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.

This week's guest is Rosemary Waldmeier, a true hospitality lifer -- raised in downtown Chicago in the orbit of the Drake Hotel, then pulled (inevitably) toward the dining room's gravity. After two summers hosting at Gibson's and a formative management internship at Shaw's, she found her long-term home at Lettuce Entertain You, rising through Shaw's and onto the opening team at Oyster Bah before stepping into her current role as Partner and General Manager at Joe's Seafood, Prime Steak & Stone Crab. This episode, we talk about the long arc of a hospitality career -- how you grow from “working the door” to building culture, setting a service philosophy, and finding the next frontier. Also: her Swiss-German executive-chef dad's old-school standards, the lost art of the clipboard (and the economics of a “secret table”), a recent pilgrimage to Florida to visit the original Joe's -- and so much more. -- As mentioned on the show, we're hosting a limited run of Chef's Table dinners at the Stock showroom in Logan Square -- 12 seats, chefs cooking in the room, stories included. February - Dear Margaret (Two Nights) - French-Canadian cooking from Chef Ryan Brosseau, presented as a rare pop-up while Dear Margaret rebuilds. March - Umami Q - Pitmaster Charles Wong blends Texas barbecue with umami-forward technique. April - Diego / Entre Sueños / Trino - Chef Steven Sandoval leads a borderless Baja-inspired dinner with Mediterranean influence. Tickets range from $175–$250 per person (beverages included). Only 12 seats per dinner. Tickets go fast, so get them while you can.

Step into Episode 195 of On The Delo as Delo sits down with Chris Nelson, founder of Nelson's Meat + Fish, for an intimate conversation about the ocean, sobriety, and what it really takes to build a specialty food market that refuses to cut corners. From growing up on the Connecticut coast and falling in love with the water to navigating decades in hospitality while battling addiction, Chris opens up about the mentors, mistakes, and moments that shaped both his recovery and his business philosophy. If you're in hospitality, love high-quality food, or are building something that requires patience and integrity, this episode delivers real-world wisdom you can use right now.Hear how Chris went from pot scrubber at a Virginia bed-and-breakfast to opening two Arizona locations that source day-boat scallops from Nantucket, Faroe Island salmon, and Family Roots Wagyu from Eloy—all while working with a team that's been with him for years and treating every guest interaction like family. He breaks down why Nelson's isn't a restaurant, how to shop like you're at a farmer's market, the importance of air-chilling seafood at home, and why Americans need to start eating more underrated fish like bluefish, pollock, and mackerel. The conversation also dives into Chris's 13 years of sobriety, meeting his wife Danielle at the one-year mark, and how the discipline of recovery translates directly into the discipline of running a business built on relationships, not transactions.You'll also get the story behind the Nelly Slaw, how Nelson's landed exclusive Pocomo Meadow oysters from Nantucket, and why Chris never wants to own a restaurant again. From mentorship and music (Metallica, Depeche Mode, and punk rock) to the spiritual connection he feels with the ocean, Chris's journey is a testament to how passion, presence, and purpose can turn a love of food into a thriving community hub. Whether you're a chef, home cook, entrepreneur, or someone navigating your own recovery, this episode is packed with honest, relatable insight that goes far beyond fish and meat.Chapter Guide: Timestamps0:00 – 2:08 – Episode 195 Intro, Built Different Community, and Meeting Chris Nelson2:09 – 5:04 – The Power of Relationship, Connection, and Real Service in Business5:05 – 11:49 – Meet the Team: Phoenix and Scottsdale Staff Who Make Nelson's Special11:50 – 16:16 – Nelly Slaw Origin Story, Mentorship from Ann Cashin, and Austin Grill Days16:17 – 20:55 – Chris's Origin Story: Connecticut Coast, Miami, Northern Virginia, and First Taste of Hospitality20:56 – 23:27 – University of Florida, Finding His Tribe, and the Importance of Friendship23:28 – 30:02 – Meeting Danielle: A Chance Dinner in Arizona and 13 Years Together30:03 – 34:44 – Sobriety Journey: Owning It, Feeling Everything, and the Blessing of Recovery34:45 – 39:09 – The Nelson's Customer Experience: Shop Like a Farmer's Market, Not a Grocery Store39:10 – 46:45 – Chasing Seasonality: Nantucket Scallops, Hawaiian Auction, and Day-Boat Quality46:46 – 50:15 – Family Roots Farms Wagyu, Bagelfeld's Bagels, and Working with Local Diamonds50:16 – 53:05 – Food Memories, Claudio's Olive Oil Lesson, and Eating Simple, Good Things53:06 – 55:17 – Fresh Forecast Email, No Pre-Orders, and How to Stay Connected with Nelson's55:18 – 58:50 – Rapid Fire: Salmon vs. Tuna, Metallica, Depeche Mode, East Coast vs. Desert Sunsets58:51 – 1:00:10 – Most Underrated Fish (Bluefish!), Closing Gratitude, and Supporting LocalIf this conversation about the ocean, recovery, and building a business with integrity resonated with you, hit Subscribe for more deep dives on hospitality, food, and real-life resilience. Drop a comment with your biggest takeaway, and share this episode with someone who loves great food or is navigating their own journey of sobriety and entrepreneurship. And be sure to check out Nelson's Meat + Fish at both Phoenix and Scottsdale locations or online at www.meat.fish.

In this episode, Dr. Will Cole sits down with Seatopia co-founder James Arthur to explore the hidden truth about seafood, omega-3s, and what most people don't realize about the fish they're eating. They discuss mercury, microplastics, fish fraud, misleading labels, and why sourcing matters more than “wild-caught.” James explains how regenerative fishing can support both human health and ocean ecosystems, and why clean protein choices are foundational for inflammation, longevity, and sustainability. For all links mentioned in this episode, visit www.drwillcole.com/podcast.Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Sponsors:Visit Seatopia.fish/tabw and receive FREE Caviar with your first purchase. Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.