Podcasts about Seafood

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

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

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

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

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

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

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

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

What was it really like growing up as Rick Stein's son?This week we're joined by Jack Stein for one of our favourite conversations yet. From washing pots aged 12 and accidentally deleting his dad's first cookbook, to training in Paris, Sydney and Japan before returning to help lead one of Britain's most iconic restaurant groups, Jack tells the stories you've never heard before.We dive into the reality of family businesses, the pressures of carrying one of the biggest names in British food, why Michelin stars were never his obsession, and the lessons he brought back from some of the world's greatest kitchens. Along the way there are hilarious tales of Wimbledon, Padstow, kitchen disasters, late-night bowling, and the drink he'd choose every single time.BUY TICKETS TO OUR LIVE SHOW HERE ON MONDAY 27TH JULY - https://www.eventbrite.com/e/go-to-food-podcast-live-with-chef-adam-byatt-tickets-1992111901323?aff=oddtdtcreatorYou can book a virtual demonstration with Quooker to find the right setup for your kitchen and remember, until the end of August, if you use the code GO TO FOOD, you'll get free installation and a free Quooker glassware set. Just head to www.Quooker.co.uk now!Get 2 Months of Blinq For Free - With Code - GOTOBLINQ - https://blinqme.com/Watch and Subscribe To Our Youtube Videos Here - https://www.youtube.com/@gotofood Hosted on Acast. See acast.com/privacy for more information.

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

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

"There's no health and safety in an ethnic house" - Joe AvatiOn comedian Joe Avati's menu: making tomato sauce with the cousins, a three carat cake (no, that's not a typo), and fresh seafood in Spain. Sides include: growing up Italo-Australian, bung-eyes, and funny memories of his brother Antonio who would have turned 50 this year. Joe's social cause is the Kidney Foundation, his brother Antonio surviving until 42 years after having three kidney transplants during his life. The Kidney Foundation is the peak national body championing kidney disease prevention, early detection, and comprehensive patient care. They support the 1.7 million Australians affected by kidney disease by funding research, managing specialised holiday dialysis buses, offering peer support, and operating a free health professional helpline. More here: kidney.org.au.  Send us Fan MailTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you!  TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance. 

On comedian Joe Avati's menu: making tomato sauce with the cousins, a three carat cake (no, that's not a typo), and fresh seafood in Spain. If you liked this, be sure to listen out for the full episode - out tomorrow! Send us Fan MailTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavas @threefoodmemoriesEmail us at threefoodmemories@plated.com.au, we'd love to hear from you!  TFM is produced and edited by Lauren McWhirter with original music by Russell Torrance. 

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

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

An environmental group wants a total ban on fishing tarakihi after an assessment found its stocks have plummeted. Seafood New Zealand general manager of inshore fishing, Tiffany Bock spoke to John Campbell.

From the icy waters of Alaska to the vineyards of southeastern Arizona, this episode of Big Blend Radio's "Wine Time with Peggy" celebrates the art of pairing exceptional seafood with outstanding wines. Peggy Fiandaca, co-owner of LDV Winery, welcomes special guest Sena Wheeler, co-owner of Sena Sea, a fifth-generation family-owned wild Alaska seafood company.  Together they explore how premium ingredients, thoughtful preparation, and the concepts of terroir and merroir influence flavor and create unforgettable dining experiences. They also discuss sustainable fishing and winemaking, family-owned businesses, women in the food and wine industries, and why properly frozen seafood can actually be fresher than "fresh" fish for many consumers. Peggy shares expert wine pairing advice for wild Alaska salmon, halibut, and sablefish (black cod), along with cooking techniques that allow both the seafood and the wine to shine. Whether you're grilling, baking, or pan-searing seafood, you'll come away with practical tips to elevate your next meal.

Seafood menus across Australia are set for a major shake-up as new national labelling laws come into force.

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

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

Contaminated fish and keto diets increase cancer risk. Dr. Fuhrman outlines the lifestyle steps that activate longevity genes. #SeafoodToxins #KetoRisks #LongevityPathways #HealthTalks

An Ontario seafood company has pleaded guilty to attempting to sell an angler-caught muskie, receiving a fine of just $2,000. Was the punishment enough, and how does a protected sport fish end up on the commercial market in the first place?This week on Outdoor Journal Radio, Angelo Viola breaks down the bizarre case and the serious questions it raises about illegal fish sales, enforcement, and the future of Ontario's muskie populations.Later, Frank Ungaro from the Ugly Pike Podcast joins the show to discuss the growing popularity of muskie fishing, early-season tactics, custom lure culture, shallow-water giants, and why certain baits seem to catch fish while identical ones never get touched.Also discussed:• Ontario's illegal muskie sale controversy• Why the $2,000 fine has anglers frustrated• Early-season muskie fishing tactics• Trolling versus casting for muskies• Custom muskie lures and proven “pullers”• Giant fish from the St. Lawrence River• The growing muskie fishing community• Grass carp awareness and invasive species• A possible mystery bone in northern pike filletsLet us know in the comments: Was a $2,000 fine enough?Subscribe for new episodes of Outdoor Journal Radio every week.

Welcome back to Frightmares Podcast! This is Kaijune Destroy, the sixth installment in our Monsters of the Month Club, where we will be covering 12 different creatures, entities, or beings throughout the year. Join your hosts, Austin and Gabby, as they talk about Monster SeaFood Wars (2020). The conversation starts with a brief intro, followed by what they've recently watched. After that, they move on to the IMDb roundup portion of the episode and then dive into a spoiler-heavy review of Monster SeaFood Wars (2020). Sit back, relax, and enjoy the conversation! Stay Spooky! Check out the Linktree below for all our social media sites as well as the crews Letterboxd pages and much more! linktr.ee/frightmarespodcast stayspooky@outlook.com https://www.someonesfavoriteproductions.com/network Network Bumper 0:00 - 0:07The Shame List Picture Show Ad - 0:07 - 1:05Intro - 1:05 - 2:32The Cold Open - 2:32 - 22:10Austin's Watches - 2:32 - 9:59Gabby's Watches - 9:59 - 14:56The Furious (No Spoilers) - 14:56 -22:10The Body Count - 22:10 - 27:02 The Autopsy - 27:02 - 1:11:28 The Final Cut - 1:11:28 - 1:13:58 Cackles from the Crypt - 1:13:58 - 1:15:55 Outro - 1:15:55 - 1:18:43

"Sustainable aquaculture needs to be part of the solution set for health, for feeding a growing population, and it increasingly can be done well, that's the thing. There's been a lot of innovation in that field over the last few decades….There are different types of aquaculture. So the gold standard, if you're offered an oyster or a mussel or a clam, you can always feel good about those choices because they are a net benefit to the planet…What I think is important is a lot of chefs and a lot of startup aquaculture companies are getting in the game and looking to make the industry more and more sustainable, which is better for all of us going out to restaurants." Amanda Leland on Electric Ladies Podcast  Do you eat fish and seafood? Over 3 billion people depend on fish for their protein (like me) and that number is growing. Over 60 million people are employed by the fishing and acquaculture industries. But pressures from climate change, plastic pollution and overfishing are threats. What can we do to save our fish and seafood?   Listen to Amanda Leland, Executive Director of the Environmental Defense Fund (EDF) and the author of the new book, "Sea Change: Unlikely Allies and a Success Story of Oceanic Proportions," in conversation with Electric Ladies Podcast host Joan Michelson   You'll hear about:   ·       What sustainable fish and seafood is and why it matters ·       What overfishing is, why it matters and what to do about it ·       How plastic in the oceans is affecting our fish and seafood ·       What legal strategies EDF is employing to try to clean up and protect our fish and seafood, ·       Plus, insightful career advice.   "I think this is an undervalued thing, always hire people better than yourself…It gives you more scope to grow, I think if you hire people better than you into the roles that report to you. So that's one thing I think is a secret of success….Somebody who's doing things better, more efficiently on your team than you did them, even though it might feel like you're going to read it as a reflection that you didn't get it quite right, you actually end up getting rewarded because that person is doing the job better and it's under your oversight and management support…. disconnect from the personal so much and make it actually, when my unit is successful or my team is successful, then I'm successful." Amanda Leland on Electric Ladies Podcast Subscribe to our newsletter to receive our podcasts, articles, events and career advice – and special coaching offers.   Thanks for subscribing on Apple Podcasts, iHeart Radio and Spotify and leaving us a review!   You'll also like:   ·       Food, Fashion and Agriculture in Climate Change - From The Earth Day Women's Summit ·       What's in Your Food? - with Gabrielle Rubenstein, Cofounder, Managing Partner, Manna Tree Partners ·       How Stories Can Shift Culture and Policy - with Melissa Jun Rowley, Author of "Beyond the Mic Drop: How Stories Can Shift Culture, Power & Policy" ·       Zara Summers, Chief Science Officer at LanzaTech, on how carbon emissions are converted into sustainable materials for clothing, food, and fuel. ·       And, insightful career advice…  Elevate your career with expert coaching and ESG advisory with Electric Ladies Podcast. Unlock new opportunities, gain confidence, and achieve your career goals with the right guidance.   Don't forget to follow us on our socials X/Twitter: @joanmichelson LinkedIn: Electric Ladies Podcast with Joan Michelson Twitter: @joanmichelson Facebook: Electric Ladies Podcast YouTube: Electric Ladies Podcast

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Episode Summary Queen conch have long been a cultural, ecological, and economic cornerstone throughout the Caribbean, but decades of overfishing, habitat degradation, and climate impacts have caused populations to decline dramatically. In this episode, Becky Holt and Dr. Megan Davis of the Florida Atlantic University Queen Conch Lab share how their team is working to reverse that trend through restoration aquaculture, community partnerships, and an innovative network of mobile hatcheries deployed throughout the Caribbean. The conversation explores how the Queen Conch Lab evolved from a single collaborative project in Puerto Rico into a growing regional initiative with mobile labs operating across multiple Caribbean nations. Becky and Megan discuss everything from the biology of queen conch and their role in maintaining healthy seagrass ecosystems to the logistics of raising larvae, training local communities, and building long-term conservation programs. They also reflect on winning the 2025 Responsible Seafood Summit Innovation Award and their vision of establishing a queen conch farm in every Caribbean country. Featured Guests Dr. Megan Davis - Research Professor and Director, Florida Atlantic University Queen Conch Lab Becky Holt - Assistant Director, Florida Atlantic University Queen Conch Lab Key Topics Covered Why queen conch are critical to Caribbean ecosystems and coastal communities How conch help maintain healthy seagrass beds and biodiversity The development of mobile queen conch hatcheries Community-based restoration and local workforce training The lifecycle and aquaculture process of queen conch “Conch ranching” and nursery release strategies Educational outreach through the “Conch in the Classroom” program Challenges facing queen conch populations, including climate change and overfishing The Queen Conch Lab's 2025 Responsible Seafood Summit Innovation Award win The future potential for commercial queen conch aquaculture Key Takeaways Queen conch play a major ecological role by naturally grazing and cleaning seagrass habitats. Successful restoration efforts depend heavily on local partnerships and community involvement. Mobile hatcheries allow restoration projects to operate in remote Caribbean regions without major infrastructure needs. Queen conch restoration creates both conservation benefits and economic opportunities for local communities. Education and hands-on engagement are helping inspire the next generation of ocean stewards throughout the Caribbean. The Queen Conch Lab's long-term vision is to establish restoration-focused conch farming initiatives throughout the Caribbean region. Links and Resources Mentioned Queen Conch Lab  Florida Atlantic University Harbor Branch Oceanographic Institute Instagram Queen Conch Lab Global Seafood Alliance Responsible Seafood Summit Follow us on social media! Facebook | LinkedIn | Instagram Share your sustainability tips with us podcast@globalseafood.org! Do you have a seafood innovation? Applications are now open for this years Responsible Seafood Innovation Awards. APPLY NOW If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/   The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

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

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

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

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

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

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

NOAA seafood safety affects more than most people realize. The seafood in your grocery store or on your restaurant plate may rely on NOAA science, inspections, fisheries data, and monitoring systems that help keep oceans productive and supply chains accountable. In this episode, we break down why this often-overlooked agency matters to everyday consumers. Seafood traceability is not just about labels. It is about knowing where fish comes from, whether it was caught legally, and whether marine ecosystems are being managed responsibly. If those systems weaken, consumers, honest fishers, and ocean wildlife all feel the impact. Ocean conservation often sounds distant, but this story is personal. One surprising truth: many people have never heard of NOAA, yet its work can influence the seafood they trust, the fisheries that survive, and the ocean protections that support future food security. Support Independent Podcasts: https://www.speakupforblue.com/patreon Help fund a new seagrass podcast: https://www.speakupforblue.com/seagrass Join the Undertow: https://www.speakupforblue.com/jointheundertow Connect with Speak Up For Blue Website: https://bit.ly/3fOF3Wf Instagram: https://bit.ly/3rIaJSG TikTok: https://www.tiktok.com/@speakupforblue Twitter: https://bit.ly/3rHZxpc YouTube: www.speakupforblue.com/youtube  

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