Podcasts about Seafood

The what, how, and why when thinking about clean and unclean meat laws.

Responsible Seafood Summit - REGISTER NOW Responsible Seafood Summit - AGENDAEmail the Summit team - summit@globalseafood.org* Episode Clarification: Oceanariums are not always located directly in the ocean. While many oceanariums are situated near the coast and utilize natural seawater, some are located inland and rely on transported seawater or artificial seawater systems. 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/ 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.

Here's how to cook salmon fillets from frozen so that they come out moist, tender, and delicious every time! You'll never have to worry about remembering to defrost again! Recipe: How to Cook Frozen Salmon from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #adHow to Cook Steak from FrozenHow to Cook Chicken Breasts from FrozenHow to Cook Shrimp from FrozenRimmed Baking SheetBasting BrushInstant Read ThermometerCompound Butter for SteakCompound Butter for TurkeyTruffle ButterSpiced Pumpkin ButterThe All New Chicken CookbookThis episode was also published in September, 2024.Here's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Welcome back for an exciting episode of Chrisley Confessions 2.0 as we welcome the amazing Kandi Burrus, a multi-talented artist, producer, entrepreneur and reality TV star from The Real Housewives of Atlanta! In this episode, we dive deep into Kandi's remarkable journey from her early days in music with Xscape to becoming the highest-grossing black female producer on Broadway.Kandi shares her experiences of navigating the entertainment industry, the challenges of reality TV, and the importance of authenticity in her career. We also discuss the emotional toll of filming reality shows, the complexities of friendships in the spotlight, and the significance of supporting one another regardless of race or political views.Additionally, we touch on the realities of prison life, the disparities faced by incarcerated individuals, and how Kandi and Todd are using their experiences to uplift others. This heartfelt conversation is filled with laughter, wisdom, and inspiration.Don't forget to like, subscribe, leave a comment and hit the notification bell for more episodes of Chrisley Confessions 2.0!Thank you to our sponsors for supporting the show!- JUST THRIVE: Get 20% off when you go to https://www.justthrivehealth.com/confessions and take the 90-day Just Thrive challenge!FOLLOW US ON SOCIALS:Kandi Burruss:Instagram: https://www.instagram.com/kandiYouTube: https://www.youtube.com/KandiOnlineWebsite: https://www.kandi.comTodd Chrisley:Insta: @toddchrisleyFacebook: @toddchrisleyJulie Chrisley: Instagram: @juliechrisleyFacebook: @JulieChrisleyChrisley Confessions 2.0:Instagram: @chrisleyconfessions2.0TikTok: @chrisleyconfessions2.0YouTube: @ChrisleyConfessionsProduced and Edited by: The Cast Collective (Nashville, TN)YouTube: @TheCastCollectiveInstagram: @TheCastCollectiveTikTok: @CastCollectiveAbout Kandi Burruss:Though she is well-known in the entertainment industry — she has starred in 14 seasons of Bravo's cultural juggernaut The Real Housewives of Atlanta and is music royalty thanks to a nearly three-decade career as a Grammy-winning singer, songwriter, and producer — Burruss is also a formidable force in business. She is a mogul who has displayed a keen instinct for launching profitable endeavors that embody her core values of family and female empowerment. Currently, Burruss' portfolio includes multimedia agency Kandi Koated Entertainment, adult lifestyle brand Bedroom Kandi, cosmetics brand Kandi Koated Beauty, restaurants Old Lady Gang & Blaze Steak & Seafood, unisex children's, and luxury women's apparel boutiques TAGS. Burruss, a social media influencer with six million Instagram followers, also appeared on the second season of CBS' Celebrity Big Brother.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, we share a mix of surprising facts and practical grocery tips from the final chapters of Grocery Shopping Secrets. We dive into the seafood section! Learn how to pick the freshest fish and the difference between wild-caught and farm-raised salmon. We also explore the deli counter, which isn't just about deli meat! Carol Ann provides a great breakdown of how to create your own veggie and fruit trays, plus extensive info on how to self-cater a party!Don't miss our final episode of this book club breakdown!Find the Lasagna Roll-ups recipe here: https://app.plantoeat.com/recipes/45609682/Fill out the listener survey here: https://forms.gle/gbXbzRfyqjXXLFBv7 Sign up for a free trial + get 20% off your first annual subscription: plantoeat.com/PTEPODContact us: podcast@plantoeat.comConnect with Plan to Eat online:InstagramFacebookPinterest

This week we're keeping things fresh with a member of a family business devoted to just that. Supreme Lobster & Seafood is one of the largest seafood distributors in the Midwest, with operations in Las Vegas and Chicago supplying restaurants, hotels, and markets nationwide. Jonathan Stramaglia, a third-generation vice president of the company, joins us in the studio to share the inside story of running a successful high-volume seafood operation in Chicago. If you've ever been curious about how seafood travels from the ocean to your plate, this is the episode for you — we're talking crab, oysters, fishing regulations, the best day of the week to order seafood, the real deal with “market price,” and so much more.

Guest: Greg Mercer, Investigative reporter, The Globe and Mail and author of The Lobster Trap: The Global Fight for a Seafood on the Brink

The podcast is back for another week, as the Orioles are officially post fire-sale, and post another series (one they lost to the Phillies up I-95). Jake and Eric hop on the mic to briefly go over that three game inter-conference set, and also break down the news that Grayson Rodriguez will be shut down for the remainder of 2025 after undergoing elbow debridement surgery. What does this mean for the 2026 rotation, as well as his long term career? We get into that, and much more. Thanks as always for tuning in, and we'll be back at you very soon. Hosts: Jake Louque, Eric Arditti Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

Please Follow us on: ⁠⁠⁠⁠Instagram⁠⁠⁠⁠ or ⁠⁠⁠⁠Facebook ! In this episode of our podcast, Kimberly and Tommaso share tips on visiting the island of Capri, including accommodations, activities, and dining experiences. They highlight how to make the most of a trip to Capri. Key Points: Planning Your Trip to Capri: Begin looking for accommodations in the summer before your trip, especially if traveling in the summer months. Consider staying slightly away from the main piazza to avoid crowds. Use Kimberly's tip for navigating crowded areas: designate a meeting spot. The Two Villages on the Island: Capri has two villages: Capri and Anacapri. Anacapri offers a more tranquil experience but still has plenty of choice. Capri is more well-known from its history of a celebrity hotspot, but a lovely village at the same time. Activities and Sights: Take advantage of the island's many walking paths for stunning views and historical sites. Take a chairlift to the top of Monte Solaro for incredible views. Visit the Gardens of Augustus. Walk Via Krupp, which recently reopened after repairs. Explore Villa Jovis. Walk the Pizzolungo path for the best views of the Faraglioni rocks. Discover the Charterhouse of San Giacomo, a 14th-century monastery. Boating Around Capri: Consider renting a traditional wooden gozzo or choose from a variety of motorboats and sailboats. Private boats stop at the best swimming spots as you cruise around the island. Being on any type of boat provides a unique perspective of the Faraglioni rocks. Capri Cuisine: Capri offers sophisticated dining experiences with beautifully presented dishes. Seafood reigns here but you can find a wide variety to choose from. Capri Rooftop offers a trendy lounge experience with views of the Faraglioni

The seafood industry has welcomed a proposed overhaul of fishing rules as common sense reform that will allow for sustainable growth in the sector. But there is concern the changes will further threaten already-fragile marine environments, and transparency. Changes to the Fisheries Act will allow for greater catch limits when fish are abundant and stop on-board camera footage being made public. Samantha Gee reports.

Mitch Tonks didn't start out as a chef. He was a 27-year-old dad trying to make ends meet when a fishmonger's shop in Bath changed the course of his life. In this episode, Mitch shares the real, often chaotic, journey behind his seafood empire—from sleeping on a futon above his first restaurant to serving curry to Johnny Depp. He recalls the early inspiration he found in European markets, the fish counters of Harrods, and even a Paul Weller track that convinced him to never return to his office job.Mitch talks us through the highs and lows of founding FishWorks, the award-winning restaurant chain that made him a press darling—and nearly broke him. He opens up about the moment it all imploded after a disastrous IPO, and how that failure led to the creation of Rockfish, a coastal group of restaurants rooted in sustainability, direct supply chains, and deep respect for the fishermen who catch his product. He also describes how a COVID-era gamble to sell fish off the back of a boat in Brixham sparked a thriving nationwide delivery business.We also hear about Mitch's life behind the scenes—long lunches that turned into overnight adventures, cooking side-by-side with his son Ben at the Seahorse, and why he keeps a stash of armagnac on hand for hangovers and inspiration alike. It's a conversation packed with honesty, humour, and hard-won lessons from someone who's spent three decades reshaping how Britain sees fish.-----------------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

The Owners of Callahan's Seafood Bar & Grill in Frederick, Anika Robertson, Brittany O'Branski and Elise Gonski joined Bob Miller and Chris Michaels during the Morning News Express to discuss their appearance on Gordon Ramsay's Secret Service. See omnystudio.com/listener for privacy information.

A feature interview with Fisheries, Forestry and Agriculture minister Lisa Dempster on some of the issues facing the fishing industry + Part two of our cod conversation with DFO groundfish biologist Emilie Novaczek.

Episode 187: Gulf Shores & Orange BeachAlabama's Gulf Coast: Family Fun, Fresh Seafood, and Festival VibesEpisode Description: In this episode of The Family Vacationer, Rob takes us back to two of Alabama's most beloved beach towns—Gulf Shores and Orange Beach—for a fresh look at all they offer families. With 32 miles of white-sand beaches, exciting waterfront attractions, real fishing adventures, and a food scene worth the trip alone, this stretch of the Alabama coast proves you don't need to go far for a perfect family vacation. Whether you're planning your next summer escape or looking for a fall festival getaway, this episode has the insider tips, hotel recommendations, and safety advice to make your trip unforgettable. What You'll Learn:Family-friendly attractions at The Wharf (ferris wheel, VR arcade, zipline, laser light shows, and more)Where to stay: Beach Club Resort & Spa, Turquoise Place, Perdido Beach Resort, and other family favesFishing in Gulf Shores: What you can catch inshore, nearshore, and deep seaDining with kids: Lulu's, The Gulf, Cobalt, Doc's Seafood, and moreCan't-miss festivals like the National Shrimp Festival, Frank Brown Songwriters Festival, and Hangout FestBeach safety tips, sea turtle awareness, and local delivery optionsResources:GulfShores.comThe Wharf at Orange BeachLuLu's

The guys are back for another Orioles-centric episode, this time to break down all things MLB trade deadline. In a development that probably would've shocked everyone as recently as March, Baltimore officially sold big time at the deadline, moving on from hired arms, and beloved homegrown pieces alike. We react to the trades, the return the front office got back, the 2026 outlook, and what it could all mean for beyond next year. Thanks as always for tuning in, and we'll be back at you very soon. Hosts: Jake Louque, Spencer Schultz, Eric Arditti Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

Here's a fun summary of Episode 111 "Ironwood Maiden" from the Beat Around the Bench podcast:Seafood talk revealed Ross has a shellfish allergy that kicks in after handling more than a pound causing massive hand swelling but still loves Baja tacos blackened redfish and Greek bronzino while Colton goes for rare tuna steaks and Jess craves lobster crab shrimp pasta with creamy tomato sauceJess survived the hottest day on record in Tampa while building his fence throwing up twice from heat exhaustion and losing hearing in one ear but managed to complete the project with neighbors saving twenty six hundred dollars over contractor quotesThe table from hell saga concluded with Ross delivering the ugly base admitting he hated it getting agreement from the customer and ultimately throwing the whole thing in the garbage after his dad warned he'd be moving it around for four yearsColton finished a washer board project using gorilla glue spray adhesive for the marine carpet and actually charged enough to make money this time while planning Texas A&M themed stencil work with fabric paintHouse selling struggles continue for Colton with only two showings despite price drops and beautiful renovations as they prepare to pay double mortgages while slowly moving shop equipment without electricity at the new placePatreon announcement dropped as the guys revealed they're launching a subscriber service after listener requests with plans for exclusive content merch and special value additions to the podcast communityStanley plane history covered Leonard Bailey's revolutionary metal bodied planes from 1858 that replaced problematic wooden versions with original Stanley number ones now selling for fifteen hundred to two thousand dollars among collectorsWork gear trivia tested knowledge of steel toed boots hard hats and safety equipment with surprising facts like Wolverine inventing steel toes in 1930 and early safety vests being called donkey jackets in BritainHeat survival tips dominated discussion as Jess shared cooling towel techniques pickle juice for cramps and the importance of starting early when working in extreme temperatures to avoid heat exhaustionTrim installation nuggets emphasized hitting studs instead of just drywall using Loctite adhesive for backing and the stud buddy magnet tool for finding screws in walls plus proper measuring techniques for clean miter cuts

Wicked, Travis, Fae, and Dread dive into Renny Harlin's Deep Blue Sea. Guest Spots For Wicked. Mindfuckingly Funny. Michael Fassbender Was Not a Bond. Dumb Butt Fun. Quick Review: No Shark and Invisible Shark. Dreadly the Producer. Random Ronny Cox. Cradling You In Its Jaws. A Wet Lap. Thomas Jane's Workout Routine. Every Time I Make an omelette, I Think of LL Cool J. Our Non Sequitur Review: Con Air. A Couple of Stupid Shits. Full Motion. Should I Broil LL Cool J? The Park Your Brain Epiphany. Seafood Movies. The Bear with Cement Shoes.Bloops: Seafood Bonus. Good Bad Opinions. Not Vocabulistically Inclined. The Colbert Report. Fae Take Your Meds. The Creation of Gator-tember… (but we're thinking of changing the name)

Barossa water users warned to prepare for allocation cuts as water resources reach critical thresholds, South Australia's winter crop revised back down by around half a million tonnes, and a new public information campaign promotes SA seafood as the algae bloom impacts consumer demand.

We broadcast live from the Isolated Children's Parents' Association national conference in Adelaide, the Australian Meat Industry Council says many processors are reducing capacity due to a lack of supply, and oyster growers react to the temporary closure of one of SA's major harvesting regions.

A presidential Executive Order seeks to move unhoused people with mental illness or substance abuse disorders into long-term care facilities.Then, a professional in the fishing industry reacts to a new state law seafood labels must include whether the product is domestic or imported. Plus, a new film highlights the history of Clarksdale, and how the rural delta town has contributed to American culture. Hosted on Acast. See acast.com/privacy for more information.

It's Episode 442 and we've crossed many deserts and come back from the beyond to be here! This week Em takes us to Halifax for the haunted Five Fishermen Restaurant where Christine and Blaise actually had dinner for their first anniversary! Then Christine covers the tragic and disturbing case of Rachel Winkler from California. And remember sometimes the world needs to bend to your will… and that's why we drink! Photo Links:The Five FishermenHalifax explosion funeralRachel WinklerCameron Airpark Estates speed limit signs Want to hear more from us? Subscribe to our bonus Yappy Hours on Patreon or Apple Podcasts! http://patreon.com/ATWWDPodcast___________________Go to http://quince.com/DRINK for free shipping on your order and 365 day returns. Listeners of And That's Why We Drink can qualify to see a registered dietitian for as little as $0 by visiting http://FayNutrition.com/DRINK. Grab an Angry Orchard Cider today. Don't Get Angry. Get Orchard. Please Drink Responsibly Cancel your unwanted subscriptions and reach your financial goals faster with Rocket Money. Go to http://RocketMoney.com/drink today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The New England Clam SHack is a staple of the summer and on this episode we explore some of the best!

Seafood egg fried rice

Contact Ethical Seafood ResearchEthical Seafood Research WebsiteTilapia Welfare App and Online CoursesCheck out ESR's new Activity Book for childrenNewly Released Educational module: Intro to Fish WelfareCheck 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.

A state record falls again as heavy-weight supplementary fed merino lambs make $408 at Dublin, the federal ag department looks to import more feed into Australia in times of prolonged drought, and SA's seafood industry welcomes a State Government pledge to match the Federal Government's $14million algae package.

Here's how to cook salmon with pan roasting so it's perfectly crispy on the outside and tender and juicy on the inside—every time! Recipe: Pan-Roasted Salmon Fillets from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #adPerfect Crispy Skin SalmonLarge Cast Iron SkilletLarge Non Stick Skillet with Oven Safe HandleBeveled Edge Metal SpatulaInstant Read ThermometerOven MittsTrivetThe All New Chicken CookbookThis episode was also published in May, 2024.Here's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

We're back from a short break as All-Star week has come and gone, and the Orioles unfortunately picked up right about where they left off for the first series of the 2nd half. Their two losses to Tampa Bay to start the weekend looked like more of the same, and today's win to end it is just another tantalizing reminder of what could have (and maybe should have) been with this team. Jake and Eric break down all the action, and look ahead to what to expect as August approaches. Thanks as always for tuning in, and we'll be back at you very, very soon. Hosts: Jake Louque, Eric Arditti Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

Shrimp Scandal Exposed: Jackson Restaurants Caught in Wild-Caught Deception! In a eye-opening segment, Clay Edwards breaks down a new genetic testing study by CD Consulting (for Southern Shrimp Alliance) revealing widespread fraud in Jackson-area seafood spots. From June 23-26, 2025, 44 restaurants were sampled; only 14 served genuine US wild-caught shrimp as advertised – the rest dished out imported fakes. "Mississippians deserve to know what they're being served – wild-caught is pride & livelihood!" quotes COO Aaron Williams. Clay lists the authentic 14: Aha Crawfish Bistro, Barry's Seafood, Da Shack, Drago's, Howlin' Miles, Half Shell Oyster House, McB's Bar & Grill, Primo's Cafe, Shaggy's on the Rez, Season's Crawfish, Shuckers on the Reservoir, Table 100, The Mayflower, The Twisted Turnip. Praises them as well-run, mostly local/MS-owned institutions: "No surprise – they hold higher standards, don't lie to friends & neighbors." Notes 18 explicitly inauthentic, 10 implicitly (via branding), 2 admitted imports post-query. Ties to new MS labeling law (July 1, 2025) for transparency: "Hope retesting shows improvement – honesty, not deception!" Calls out suppliers' role but stresses accountability. 

Stell dir vor, du spazierst barfuß durch warmen Sand, das Meer glitzert vor dir, und in der Ferne riecht es nach frisch gegrilltem Fisch – genau dorthin nehmen wie dich in dieser Episode mit. Wir erleben gemeinsam das unvergleichliche Gefühl eines echten italienischen Strandtags im sonnigen Cilento, mit all seinen kleinen Momenten voller Leichtigkeit. Wir erzählen dir von unserem charmanten Boutique-Hotel, vom lebendigen Weg zum Strand, vom kristallklaren Wasser und entspannten Stunden am Cocoa Beach, wo das Leben einfach fließt. Kulinarisch wird's köstlich im Marechiaro Beach Restaurant, wo fangfrischer Fisch, kühler Weißwein und der Klang der Wellen zusammenkommen. Wenn du das Dolce Vita spüren willst, hör rein – diese Folge ist dein italienischer Sommermoment zum Mitnehmen.   Marechiaro Beach, Via Nettuno, 84047 Licinella-Torre di Paestum SA, Italien Lido Cocoa Beach, Parco delle Acacie, 84048 Santa Maria di Castellabate SA, Italien ************************************************ Abonniere jetzt den Podcast bei Spotifyund verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen Facebook Youtube Instagram Feinschmeckertouren ************************************************

Spread across the Earth's oceans, the Chinese distant-water fishing fleet is the single largest armada in human history. This three-part series is an unprecedented investigation into their secretive fishing practices. The fleet is so gargantuan that even the Chinese government can't account for all its vessels. We do know it has hauled in more than 35 billion dollars worth of catch per year and has sold it across the globe — and yet, almost nothing was known about its practices. That is, until The Outlaw Ocean team started asking questions, and eventually managed to climb aboard a dozen Chinese vessels to investigate.Episode highlights: Nowhere is more difficult to report than China, and seafood is an unusually tough product to investigate. Host Ian Urbina explains the various reporting methods his team needed to employ over the course of four years to track how seafood gets from bait to plate.Right at the heart of this secretive supply chain, the team finds forced Uyghur labour, with the cascading effects of family separation, relocation and a plummeting birth rate. The international community has scrutinized China's human rights abuses against this predominantly Muslim ethnic minority, and specific laws were set up to protect them from exploitation – but the Uyghur people's role in seafood production was totally off the radar. In total, we identified forced Uyghur labour tied to seafood imported to more than twenty countries, including the U.S. and Canada. Urbina reflects on the many costs hidden along this complex supply chain, and the larger question: how have we allowed the seafood we eat to be so thoroughly co-mingled with environmental and human rights abuses? What is the true cost of the low prices we see on our seafood? And who's really paying for it?

An independent review recommends a mandatory code of conduct for the wine industry to be enforced by the ACCC, the SA Oyster Growers Association encourages the public to continue to support the industry, and the South Australian Junior Heifer Expo celebrates its 40th anniversary.

The Orioles first half has wrapped up in......depressing fashion. Bryan Baker shipped out of town in a trade to Tampa, Ryan O'Hearn speaks to the media about the ASG, and the draft happened! A bunch of new little baby birds have entered the nest... there's a lot to get to, and we hope you enjoy us trying to make sense of it all. Thanks as always for listening, and we'll be back at you very soon. Hosts: Jake Louque, Spencer Schultz, Brian Black, Eric Arditti, Taylor Smyth Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

What does it take to raise Florida's best oyster and earn a Michelin Guide recommendation—all while surviving hurricanes, red tide, and TikTok critics? On this episode of The Walk-In Talk Podcast, host Carl Fiadini is joined by Reed Smith, founder of Calusa Oyster Co., and Chef Jon Walker, co-owner of Tides Market in Safety Harbor.Reed dives deep into the science, sustainability, and politics of oyster farming in the crystal-clear waters of Terra Ceia Aquatic Preserve—sharing how Calusa oysters became a chef favorite and why he's pushing for statewide change through aquaculture policy reform. Chef Jon brings it all to the plate, discussing seasonal dishes, Gulf seafood pride, and what a Michelin nod means to a small, chef-driven market with big heart.From sandbar dinners to shark sightings, oyster tumblers to culinary teamwork—this episode is a salty, smart, and soulful celebration of Florida's food future.Mentioned in this episode:Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

In today's episode, we get to know Dr. Wasseem Emam, the founder and director of Ethical Seafood Research, a nonprofit organization which is helping to uplift the welfare of food fishes. We get into the Canadian education system, talk about the purpose of some of these organizations and how they help fish live better lives. Wasseem has spent time in a lot of different countries and he is doing his part on the ground to engage with local farmers in countries where fishing is an important aspect of life. Kick back, eat your lunch and enjoy this episode! This podcast is brought to you by the banded banjo catfish or Platystacus cotylephorus. Located on the coastal waters and in mouths of South American rivers, they reach merely a foot in length, which is not as small as you might have guessed. These fish are one of the few species that one could pluck out of the water, attach strings and play bluegrass like the instrument it's named after. Just kidding. But if you believed that, you need to be school on fish so go back and listen to more of our episodes. Cheers to you Banjo catfish!Thanks for listening to Gettin' Fishy With It! You can find our new website at ⁠⁠⁠⁠⁠⁠www.gettinfishywithit.com⁠⁠⁠⁠⁠⁠. You can find us on Bluesky at ⁠⁠⁠⁠⁠⁠@gettinfishypod.bsky.social⁠⁠⁠⁠⁠⁠ and on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ @gettingfishypod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. You can also find us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠LinkedIn⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. If you want to drop us an email, you can send your complaints (or questions!) to gettingfishypod@gmail.com.Our theme music is “Best Time” by⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ FASSOUNDS⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Our audio is edited by Amber Park Chiodini. Amber has her own podcast all about movies, called⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ So What Happens Next?⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠We very much appreciate you taking the time to listen to our fifty-seventh episode! Please help out the podcast by subscribing on your podcast platform of choice. If you could leave us a review, that would be super helpful!If you would like to support the show, you can sign up as a paid member on our⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Substack⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, or you can ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠buy us a coffee⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!Thanks and we'll “sea” you again in two weeks!

Did you attend Essence Festival this year? On this week's episode of Black News, Kennelia discusses her review of the Red Lobster seafood boil; the concentration camp that's been built in Florida; and all the online discussions about this year's Essence Festival. Be sure to continue supporting Black News by liking & subscribing on all apps where podcasts can be heard.

We're back with a special episode today, as Eric got a chance to sit down with Orioles outfielder (and 2025 All-Star), Ryan O'Hearn. The guys discuss Ryan's winding career path leading him to Baltimore and All-Stardom, the ups and downs of a tough 2025 season for the team, the growth of younger players like Jackson Holliday, and much more. Thanks as always for tuning in, and we'll be back at you very soon! Hosts: Jake Louque, Spencer Schultz, Brian Black, Eric Arditti, Taylor Smyth Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

No need to defrost shrimp before cooking. Learn how to cook shrimp from frozen, taking them straight from the freezer to the pot. It makes dinners a breeze and they taste so good! Recipe: How to Cook Frozen Shrimp from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #adLarge Pot With LidColanderMeasuring SpoonsShrimp Tacos RecipeShrimp Cocktail RecipeQuick Pasta With Shrimp RecipeShrimp Poaching MethodThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Kiernan Laughlin is the General Manager and co-creator of Deep Indian Kitchen, a growing CPG brand whose mission is to bring a modern, high-quality Indian food experience to consumers worldwide. Kiernan previously held senior brand management roles at large CPG companies like Johnson & Johnson and Unilever, and he spent his early career in marketing, promotions, and partnership leadership at Gorton's Seafood.Highlights from our conversation include:Core business and leadership lessons from Kiernan's career in multi-stage CPG (1:26)Useful skills Kiernan picked up outside of work that have percolated into his leadership style (5:27)Going from a structured corporate environment to leading an emerging brand (8:01)The challenges and opportunities of building a team through rebranding (11:22)Elements that make a successful relationship between CEO and Founder (19:36)Keeping his team aligned and agile as the company evolves (21:48)Hiring for qualities that go beyond the resume (22:49)How Deep connects their mission to action through their foundation (27:08)Advice for the next generation of CPG leaders (30:13)Visit HowIHire.com for transcripts and more on this episode.Follow Roy Notowitz and Noto Group Executive Search on LinkedIn for updates and featured career opportunities.Subscribe to How I Hire:AppleSpotifyAmazon

In 2024, the owners Mary Mahoney's Old French House, an iconic restaurant in Biloxi, Mississippi, pleaded guilty to fraudulently selling more than 29 tons of fish between December 2013 and November 2019, claiming it was locally caught when in fact it was imported. Quality Poultry and Seafood—another iconic Gulf Coast business—had sold mislabeled fish to other restaurants, too. Eventually, both businesses had to forfeit more than a million dollars apiece. In this episode, a partnership with Gravy, a podcast from the Southern Foodways Alliance, reporter Boyce Upholt reports on how mislabeled, imported seafood has damaged local fishing fleets in places like Biloxi, which for more than a century has claimed to be the “seafood capital of the world.”

Topic: Malcolm and Carol welcome John Lester from Duggan's Seafood and Rick Cleveland, sports writer for Mississippi Today, to the studio for a special "Coffee Shop" episode. They reminisce on the life of Rick's brother, Bobby Cleveland, on his birthday and discuss new seafood labeling laws, soft shell crab, and more.Guest(s): John Lester and Rick Cleveland Host(s): Malcolm White and Carol Palmer Email: food@mpbonline.org Hosted on Acast. See acast.com/privacy for more information.

Pulitzer Prize-winning investigative journalist Ian Urbina returns to “Why Should We Care About the Indo-Pacific” to preview Season 2 of his acclaimed Outlaw Ocean podcast, exposing the hidden world of human rights and environmental abuses on the high seas—from brutal labor conditions on distant-water fishing vessels to coercive processing centers in China, India, and beyond.Urbina, founder and director of the Outlaw Ocean Project, dives into the maritime underworld and examines what's changed—and what remains unchanged—since his first appearance on the pod. The conversation unfolds in two parts:1. China's Distant-Water Fleet & At-Sea Abuses- Fleet scale and state ties: China's distant-water fleet dwarfs all others, with estimates ranging from 2,700 to 17,000 vessels; Urbina's team calculated about 6,500 ships, one-third of which have direct state involvement.- Illegal fishing and geopolitical power: Chinese longliners and squid jiggers routinely engage in illegal, unreported, and unregulated (IUU) fishing—invading marine protected areas, overfishing, and crossing exclusive economic zones—thereby gaining economic advantage and shaping “facts on the water” to support territorial claims. - Life on board squid jiggers: These industrial vessels use hundreds of bright lights and metal arms to jig for squid. Crews of 30–50 often endure two- to three-year contracts at sea with no shore leave, cramped and unsanitary conditions, malnutrition, and no Wi-Fi. Laborers—initially foreign but increasingly rural Chinese—face debt bondage, violence, passport confiscation, and forced labor. 2. On-Land Processing & Global Supply Chains- Scope expansion: Season 2 follows seafood from ship to shore, uncovering forced labor in processing plants across China, India, and along the North Korean border. - Chinese processing centers: Utilizing open-source intelligence and encrypted Chinese platforms, Urbina's team documented state-orchestrated labor transfers of Uyghurs from Xinjiang to coastal seafood factories—facilities that supply major global buyers, including U.S. government cafeterias. Workers face locked compounds, surveillance, and coercion akin to modern slavery. - North Korean laborers: Thousands of North Korean women are trafficked into Chinese factories under government vetting. Held in locked dorms and subjected to widespread sexual abuse and forced overtime, these women are trapped by debts owed to smugglers and extortion from border officials. - Indian shrimp processing: A whistleblower's 50,000-page dossier exposed debt bondage, physical confinement, and antibiotic-tainted shrimp at processing plants in India. As Western buyers migrated from Thailand to India, the same labor abuses reemerged, threatening food safety and ethical sourcing.By weaving narrative storytelling with hard data and firsthand testimony, this episode underscores the urgent need for transparent supply chains and international enforcement to protect vulnerable workers and marine ecosystems. Visit TheOutlawOcean.com for updates, subscribe to the newsletter, and tune into Season 2 for deep-dive investigations that track seafood—and human exploitation—from ocean depths to dinner tables.

NBA DRAFTNBA FREE AGENCYNOLA CONVICTS

Tuna sustainability is more than a buzzword—it's a complex challenge tackled head-on by the International Seafood Sustainability Foundation (ISSF). In this episode, Susan Jackson, ISSF President, joins host Andrew Lewin to unpack their groundbreaking 2024 Annual Report. From developing biodegradable jelly-FADs to advancing electronic monitoring standards, Susan explains how ISSF works with fishers, corporations, and NGOs to make global tuna fishing more sustainable and transparent. Electronic monitoring takes center stage as Susan discusses how vessel-level cameras and sensors are reshaping compliance in tuna fisheries. She also highlights the Proactive Vessel Register (PVR), which now includes over 1,700 vessels committed to ISSF conservation measures. We dive deep into how financial investments, stakeholder workshops, and scientific research are creating real-world change in the oceans—plus ISSF's ambitious goals for 2025. Website: https://www.iss-foundation.org/ 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    

Vont, Chap and Justis kick off the show discussing Red Lobster's new seafood boils (5:10) and a woman overreacting in Pop the Balloon and if men are allowed to have standards (9:26). Plus Cardi B FINALLY announced her second album (15:53), B Simone cries over having to shop at H&M (25:00). Pick Your Poison! (33:52) and the guys have a PSA about showering and the proper amount of cologne sprays (40:02) and more.Subscribe to Morning Commute Podcast and leave a review!Morning Commute Podcasthttps://www.instagram.com/morningcommutepod/https://www.youtube.com/@SuperVillainStudios_ VONThttps://www.instagram.com/vontleak/ https://www.iheart.com/podcast/467-the-dave-ryan-show-26584068/ CHAPhttps://www.instagram.com/justynchap/ https://www.instagram.com/jusmusicent/ JUSTIShttps://www.instagram.com/_injustis/ https://www.supervillainstudios.net/

The guys are back with another midweek show, this time breaking down the action between the Orioles and Rangers at Camden Yards. Jake and Eric get into all the hype of the first game in which Trevor Rogers threw one of the most unexpected gems of an eight inning start in recent memory, which was then squashed by an equally maddening game 2 and 3. Three home runs in a row to break a no-hitter weren't enough to power the O's to a win in Game 2, and the offensive malaise continued into Game 3 as Jacob DeGrom shut them down to the tune of a complete game for much of the action. As the All-Star Break and trade deadline approach, it's starting to become clear that this team has all the makings of a seller, rather than one that would buy or even hold. The only question is, how much of a seller will they be? Thanks as always for listening, and we'll be back at you very soon. Hosts: Jake Louque, Eric Arditti Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

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The podcast is back for an early Sunday recording, as Jake and Eric have plenty of thoughts on the 3-4 week of Orioles baseball we just saw, including a disappointing effort against New York in today's loss. Do the O's stack up well against the AL East after a few blown leads in several days? Can they continue their winning pace under Tony Mansolino with injuries once again proving to be an issue? There's a lot to chew on, and not much time to find answers as the trade deadline approaches. Thanks as always for listening, and we'll be back at you very soon! Hosts: Jake Louque, Eris Arditti Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

The Jumbo Set is back as we approach the Summer Solstice, and Jake and Spenny are here to break down all the latest and greatest in Ravens news that we've gotten in the last month or so. Today was a big one in the news department, as the Ravens officially inked cornerback Jaire Alexander to a 1 year, $4 million dollar deal, worth up to $6 million in incentives. The guys get into the sudden nature of the signing, Alexander taking less to come to Baltimore and play with his former teammate in Lamar Jackson, what to expect from him on the field, and more. The guys also get into all that's gone on, and continues to go on, as OTAs and minicamps play out, including some thoughts on Deandre Hopkins, a candid press conference from Lamar, the defense taking shape under the tutelage of some new coaching, and much more. Thanks as always for tuning in, and we'll be back at you very soon! Hosts: Jake Louque, Spencer Schultz, Brian Black, Eric Arditti, Taylor Smyth Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast

The show is back on this Father's Day Sunday, as the Orioles rebounded from a disappointing Detroit series by sweeping the Angels at Camden Yards. Jake and Eric are here to discuss a promising effort from an offense that appears to be on the rebound, some extremely encouraging returns to the lineup from guys like Jordan Westburg and Gary Sanchez, a more aggressive mindset under Tony Mansolino, and much more. Thanks as always for tuning in, and we'll be back at you very soon! Hosts: Jake Louque, Eric Arditti Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Clipper City Barber Co. Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

The chef and author of How to Cook the Finest Things in the Sea talks to Mark and Kate about what to look for when you walk into a fish market—and what to avoid; the myth of "sushi grade" fish; the importance of fish farming; and how to get the crispiest, most delicious fish skin.The Bittman Project is featuring three recipes from Ari Kolender's new book, How to Cook the Finest Things in the Sea: Poached Leeks with Gribiche and Smoked Trout Roe: https://bittmanproject.com/recipe/poached-leeks-with-gribiche-and-smoked-trout-roe/Five-Layer Crab Dip: https://bittmanproject.com/recipe/five-layer-crab-dip/Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com. Hosted on Acast. See acast.com/privacy for more information.