Podcasts about Seafood

Autumn Moretti was a MasterChef Season 11 runner-up. That means that she not only crushes it in the kitchen, but she's dealt with Gordon Ramsay and other tough talkers face to face – and lived to tell the story. In today's ep, Autumn spills the beans on what life is actually like on the inside of those well-trimmed cooking shows we all love to watch. She discusses what goes on behind the scenes, including her relationship with other contestants and what brought her to tears on multiple occasions.  It turns out that life on a cooking show is kind of like Covid quarantine – including being stuck in a hotel and only socializing with a limited group of people. For those wanting to earn on spot on MasterChef or another cooking show, Autumn gets into what makes a good sample dish to prepare for the audition, and what doesn't (hint: keep it simple). She also discusses what opportunities came from her time on the show and her plans for a restaurant of her own someday.In Hot Takes, Tim and Eben discuss the best place to sit at the airport gate. Also, Eben is planning a bachelor party for a friend and wonders what is an appropriate amount of travel (and financial commitment) to ask of the attendees.News of the Day: Disney Just Announced a $110,000-Per-Person, 24-Day Tour To Its Properties Around the World Qantas announces world's longest flight Relevant links:  MasterChef Season 11: Where Are They Now? Seafood pasta recipe (for when you don't make it to the audition) Autumn's Instagram Tim's Instagram Eben's Instagram EpicStays vacation guide of the week:16 Unique Airbnbs in Los Angeles' Trendiest Neighborhoods

Dr Scarlett Smash and Dr Craken MacCraic talk about some new research that shows that in the viking era people didn't eat much meat but mostly vegetarian and seafood like oysters and muscles. So despite what the movies might lead you to believe, they actually usually had a much more sustainable and environmentally-friendly diet. This episode is supported by an ad from Cetacean Research Technology - providers of affordable, top quality hydrophones to scientists, documentary makers, artists, educators, whale-watchers and all types of ocean enthusiast! https://www.cetaceanresearch.com/index.html If you liked this show please support us so we can keep providing more content,  $1 helps : www.patreon.com/marineconservation  Contact info@absolutelysmashingllc.com for more information about sponsoring MCHH episodes or having advertisments on the show. MCHH Twitter MCHH Fb Live Dr Scarlett Smash YouTube Dr Scarlett Smash Twitter  Dr Scarlett Smash Instagram Dr Scarlett Smash TikTok  Dr Craken MacCraic Twitter Dr Craken MacCraic Instagram MCHH Instagram

Introducing a new service coming to the market 'Virtual Therapy Sessions' with Niketra Beraud while serving daiquiris and seafood Cajun style. Visit website https://instabio.cc/belleofbeauty --- Send in a voice message: https://anchor.fm/lashpod/message Support this podcast: https://anchor.fm/lashpod/support

Angus Gidley-Baird speaks with RaboResearch Seafood Analyst Novel Sharma about what has changed in global seafood markets since Covid and which markets are growing.

This week our Great Summer Taco-cation brings us to the new South OP/Leawood Taco spot VIVA TACOS & TEQUILA, an immaculate taco palace! We are joined by Special Taco Reviewer Guests AMANDA ROSE & TREVIN BARTEE from SERIOUSLY SINISTER: A True Petty Crime Podcast! They tell us about their show and we can't about some Taco related Petty Crime stories and some Non-Taco related Petty Crime stories! Amanda (a big fan of chips n' salsa) gives us a breakdown of her favorite chips n' salsa in the city and Trevin tells us about being raised on PEANUT BUTTER TACOS! We taste test some tasty tacos and margaritas...but not just any margaritas! These come in an awesome golden plane!!! In the TACO TICKER we taco 'bout KC being named a host city for the 2026 World Cup and how it's a huge chance for KC to introduce our delicious tacos to the world! Also Dave volunteers his services to the Mayor to help him get more tacos into the mouth's of World Cup visitors! Also we tackle to topic of the New Floating Bank-like Taco Bell design! Are the taco chutes a danger to small children? Is this the future we were always promised? In the Cheesy Gordita Crime segment of the show we tell the tale of the Prison Escapes who was captured while in the Taco Bell Drive Thru! In Town of the Taco, we ask our guests what their favorite Sandwich spot in KC is, their favorite Seafood spot and if they know of any KC LIES or KC Secrets!! All of this AND we ask: If you could only eat one fast food restaurant for the rest of your life what would you choose? And who has the BEST Margaritas in KC?! It's a busy T3 this week!! True Petty Crime, Tacos and a little plane that flies margaritas right into your heart!! Editor: MATT ALLEN. Music: SUNEATERS courtesy of Lotuspool Records. Sponsors: KCK Taco Trail and Our Music by The Bump Band. 

Links:Click here to register for GOAL 2022!Apply for the Global Aquaculture Innovation AwardApply for the Global Fisheries Innovation AwardCheck out our new website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org or leave us a voicemail at +1 (603) 384-3560!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/

Chophouse chain near UTC Mall in Sarasota

Strap on your bibs and bust out the hammers because we are going out for some seafood! Make sure to bring your Malox otherwise your going to be spraying ugly. If you enjoyed what you heard please rate, review and subscribe! We just might read your review on an episode. If you have a review or a story to submit please send it to thisreviewinreview@gmail.com. You can also now reach us at our voicemail! 9204154867 You can also find us on Facebook and Instagram under the same name. You can also find Sam and Trevor on Instagram @samsonomas and @spacecasewarrior. Please check out the fantasy works of Sam at linktr.ee/samlenzartwork. You can visit Trevor's comedy page here www.trevorclumpnercomedy.com. Please join our Patreon! For two dollars a month you can get a bonus episode every week! www.patreon.com/thisreviewinreview Thanks for listening and please tell your friends, and remember review not lest ye be reviewed!

Is there a fish that invokes as much National pride as the mighty Barramundi?Although it is a species that occupies a wide geographic range, from the Arabian Gulf to China and Taiwan, Papua New Guinea and all across Northern Australia, it is the Northern Territory that is the cultural, some might say spiritual home of this mighty fish.Bob Richards and Julie Tyson are the tireless pioneers of Barramundi farming in the Northern Territory, their Humpty Doo farm, located on the Adelaide River is testimony to their vision…..https://www.humptydoobarramundi.com.auFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

I have been on a mission to figure out why some health systems, particularly in the oncology space but not limited to the oncology space, could manage to mark up the price of infused specialty pharmacy drugs up to 6x. Some employers and patients are paying six times the cost of a specialty pharmacy drug in markup for some already incredibly expensive specialty pharmacy drug at some oncology centers. Read more about this in a study by Roy Xiao, MD, and colleagues. Let's not forget now or ever that financial toxicity is clinical toxicity. This 6x is exactly how financial toxicity is operationalized. Many patients are charged a coinsurance percentage based on their cost of care, after all; and like 20% of 6x is a huge number, it is a huge bankrupting bill for some patients—maybe many patients. That, plus their premiums go up because, of course, their employers are picking up the remaining 80% of that 600% markup. Families are already, on average, paying I think it's $22,000 in premium; and the trend line on that premium growth continues to go up steeply in the 2022-23 projections that I have seen. Bottom line: This 6x is not a victimless modus operandi is my point. But what I wanted to know is how they do it, these health systems. Charging 6x the cost of a super expensive specialty pharmacy drug in markup would seem to require some skill, right? And any time I see a Pandora's box, I have a terrible habit of trying to get in there. Autumn Yongchu and Erik Davis to the rescue. Today's show digs into how some health systems and hospitals stack the odds that no one will notice their 6x markups and just pay the bills. Here's the short version of the playbook, but you'll need to listen to the show for a more robust explanation. First off, keep in mind that while Medicare Part B tells hospitals to charge ASP (average sales price) + 6% (ish) when they buy and bill Medicare patients, there is no such guidance for commercial patients. Commercial insurers negotiate a fee off chargemaster rates, and as we all know, those chargemaster prices are, in general, based on absolutely nothing and are, in general, sky-high. So that's the first thing. The second thing gets into coding. Let me give you the general idea here, but we talk about this in some depth in the conversation to come. As you likely know, hospitals get paid by sending bills with codes on them—procedure codes, for example. We the hospital did this procedure, and our charge for this procedure is $4000—so, here you go. Code followed by dollar amount is shown on somebody's bill or explanation of benefits document. These procedure codes are standardized across the industry for the most part. It's not like every health system and/or payer is making up their own. This standardized set of procedure codes is called the Healthcare Common Procedure Coding System, affectionally known as HCPCS. So, if someone starts talking about a HCPCS code, all it means is that the code comes out of that standard set of codes. Now, J-codes are one kind of code in this common procedure coding system. They are procedure codes that start with a “J.” These J-codes are for procedures involving (usually) specialty pharmacy drugs. A J-code identifies the specialty pharmacy drug that was used in the procedure. So, you'd think it'd be pretty easy to audit a hospital bill, right? You look at the J-code on the bill; you find the ASP, the average sales price, or whatever of the drug; and then you get out your trusty calculator and you do the math on what the markup is. And okay, maybe this works sometimes … but the problem is that so very, very often, the hospital doesn't put the actual drug's J-code on the bill. There's this miscellaneous J-code that doesn't specify the drug used, which is a quite common tactic, it seems. (I learned that in this episode.) Hospital just sticks “Miscellaneous chemotherapy” on a bill with a price after it, and nobody knows what drug was used. Or the hospital will send a bill that just includes revenue codes. I think about revenue codes as the name of the section of the bill. It's like on a menu: There's that section, that headline, that says “Seafood” with a whole list of seafood dishes underneath it. In this example, the Seafood header is like the revenue code; and the J-codes are the actual dishes. Some bills come from the hospital, and all they have on them are the revenue code. There was some seafood. We're not gonna tell you what dish or how much seafood, but yeah, seafood. The only thing we know about seafood is that there was some and it was very pricy. Here's a great example of a bill with some explanations.   The main point here is that how health systems get away, in large part, with charging a whole lot for specialty pharmacy drugs is that their bills roll up charges into these very opaque codes that include lots and lots of stuff that is not broken out. When I interviewed Marshall Allen (EP328) and we talked about his book Never Pay the First Bill, he said step one in getting an accurate and fair bill is to ask for the line item charges—and now that is totally making sense to me and also why this is so vital. Just be aware, if you ask for these breakouts, you will likely get a huge box of hard copies. Check out this photo of a literally three-foot pile of printouts that one patient-turned-artist exhibited at an art show recently that I saw. If you don't have the stamina to sort through all of those pages and pages and pages, you could be subject to 6x or more in markups or billing errors which are all too common and all too expensive. Hospital charges are a huge chunk of any employer's healthcare spend, after all—over half of it in some cases. These are not small potatoes that we're talking about. These are bills that bankrupt patients and make premiums go so high that patients cannot afford to get care.   In this healthcare podcast, as mentioned earlier, we have two guests—Erik Davis and Autumn Yongchu—both from USI Managed Care Consulting and both having spent decades deep in the inner workings of the healthcare industry. And the topic of today's show required that depth of knowledge, for sure. You can learn more by connecting with Erik and Autumn on LinkedIn or by emailing them at erik.davis@usi.com and autumn.yongchu@usi.com.   Erik Davis, AAI, CIC, CRM, is senior vice president and principal consultant, managed care and analytics, at USI Insurance Services. He has over 30 years of experience in the insurance and risk management industry. Erik works to create an environment that supports the healthcare risk management goals of an organization while maintaining focus on compliance and financial accountability. He is instrumental in vendor negotiations, data benchmarking, population health strategies, claims analysis, recommendations in plan design, and communication strategies. In this capacity, Erik has been involved with development of rates, payment structures, and recommendations of changes in processes, policies, and procedures. He has a broad understanding of contract analysis, evaluating risk, auditing for correct payment, and structuring of excess loss and pharmacy programs. Erik's experience extends from overall employee benefits consulting to workers' compensation, as well as managed care organizations in Medicaid, Medicare, and commercial contractual risk arrangements. Erik earned his bachelor's degree in economics from Oregon State University. He holds Accredited Advisor in Insurance (AAI), Certified Insurance Counselor (CIC), and Certified Risk Manager (CRM) designations. Autumn Yongchu is a healthcare operational risk consultant at USI Insurance Services. Autumn works with multiple database platforms to examine data for trends and abnormalities. Using investigative querying, medical coding analysis, and report development, she provides resources that help identify cost control opportunities and assists organizations in strategic business decisions regarding the management of healthcare risks. Autumn analyzes and interprets healthcare utilization data, allowing the development of initiatives regarding claim and risk management. This includes identifying fiscal and clinical strategies and providing necessary information to develop, design, and implement management initiatives. Autumn also analyzes trends, assists with insurance underwriting, and adjudicates stop-loss claims. Autumn has an in-depth knowledge of Medicaid and Medicare billing guidelines and payment methodologies. Prior to joining USI, Autumn was a claims auditor and trainer for a managed care organization which serviced over 100,000 commercial, Medicaid, and Medicare lives. Her responsibilities included contract analysis, claims adjudication, ensuring accurate payment, and identifying and recouping errors. 07:33 How do hospitals maximize inpatient bills? 08:05 How can hospitals upcode on specialty pharmacy products? 09:44 “It's really not uncommon to be overbilled and overcharged.”—Autumn 11:11 Why do marked up bill charges actually affect the price commercial payers pay? 12:49 “If your payer's not double-checking … how do you know that fraud's happening?”—Autumn 12:52 “If the payer doesn't have the detail to validate what that drug actually is, then are they really checking?”—Autumn 13:33 Why is it so hard to verify what you're actually paying for on a hospital bill? 16:28 How do hospitals maximize profit with outpatients? 17:12 “Really it comes down to contracts and how [the] contracts are written.”—Autumn 21:54 “There are … silos within healthcare, and none of them actually talk to each other.”—Autumn 24:56 “There are these rules out there, but there are also big loopholes out there.”—Autumn 26:13 How can hospitals maximize payments for Medicare patients on drugs that have been out for a while? 29:30 “We just have a tendency to assume … that Medicare has a rate for everything, and Medicare doesn't.”—Autumn 30:32: EP369 with Keith Hartman, RPh.   You can learn more by connecting with Erik and Autumn on LinkedIn or by emailing them at erik.davis@usi.com and autumn.yongchu@usi.com.   Erik Davis and Autumn Yongchu discuss #specialtypharma billing in #healthsystems on our #healthcarepodcast. #healthcare #podcast #hospitalsystems How do hospitals maximize inpatient bills? Erik Davis and Autumn Yongchu discuss #specialtypharma billing in #healthsystems on our #healthcarepodcast. #healthcare #podcast #hospitalsystems How can hospitals upcode on specialty pharmacy products? Erik Davis and Autumn Yongchu discuss #specialtypharma billing in #healthsystems on our #healthcarepodcast. #healthcare #podcast #hospitalsystems “It's really not uncommon to be overbilled and overcharged.” Erik Davis and Autumn Yongchu discuss #specialtypharma billing in #healthsystems on our #healthcarepodcast. #healthcare #podcast #hospitalsystems Why do marked up bill charges actually affect the price commercial payers pay? Erik Davis and Autumn Yongchu discuss #specialtypharma billing in #healthsystems on our #healthcarepodcast. #healthcare #podcast #hospitalsystems “If your payer's not double-checking … how do you know that fraud's happening?” Erik Davis and Autumn Yongchu discuss #specialtypharma billing in #healthsystems on our #healthcarepodcast. #healthcare #podcast #hospitalsystems “If the payer doesn't have the detail to validate what that drug actually is, then are they really checking?” Erik Davis and Autumn Yongchu discuss #specialtypharma billing in #healthsystems on our #healthcarepodcast. #healthcare #podcast #hospitalsystems Why is it so hard to verify what you're actually paying for on a hospital bill? Erik Davis and Autumn Yongchu discuss #specialtypharma billing in #healthsystems on our #healthcarepodcast. #healthcare #podcast #hospitalsystems How do hospitals maximize profit with outpatients? Erik Davis and Autumn Yongchu discuss #specialtypharma billing in #healthsystems on our #healthcarepodcast. #healthcare #podcast #hospitalsystems “Really it comes down to contracts and how [the] contracts are written.” Erik Davis and Autumn Yongchu discuss #specialtypharma billing in #healthsystems on our #healthcarepodcast. #healthcare #podcast #hospitalsystems “There are … silos within healthcare, and none of them actually talk to each other.” Erik Davis and Autumn Yongchu discuss #specialtypharma billing in #healthsystems on our #healthcarepodcast. #healthcare #podcast #hospitalsystems “There are these rules out there, but there are also big loopholes out there.” Erik Davis and Autumn Yongchu discuss #specialtypharma billing in #healthsystems on our #healthcarepodcast. #healthcare #podcast #hospitalsystems How can hospitals maximize payments for Medicare patients on drugs that have been out for a while? Erik Davis and Autumn Yongchu discuss #specialtypharma billing in #healthsystems on our #healthcarepodcast. #healthcare #podcast #hospitalsystems “We just have a tendency to assume … that Medicare has a rate for everything, and Medicare doesn't.” Erik Davis and Autumn Yongchu discuss #specialtypharma billing in #healthsystems on our #healthcarepodcast. #healthcare #podcast #hospitalsystems   Recent past interviews: Click a guest's name for their latest RHV episode! Keith Hartman, Dr Aaron Mitchell (Encore! EP282), Stacey Richter (INBW34), Ashleigh Gunter, Doug Hetherington, Dr Kevin Schulman, Scott Haas, David Muhlestein, David Scheinker, Ali Ucar, Dr Carly Eckert, Jeb Dunkelberger (EP360), Dan O'Neill, Dr Wayne Jenkins, Liliana Petrova, Ge Bai, Nikhil Krishnan, Shawn Rhodes, Pramod John (EP353), Pramod John (EP352), Dr Eric Bricker, Katy Talento, Stacey Richter (INBW33), Stacey Richter (INBW32), Dr Steve Schutzer (Encore! EP294), Lisa Trumble, Jeb Dunkelberger, Dr Ian Tong    

This is a good one. Get the chickens out of the way, move away from the scooters... we're all about the Grand Cafe, a great Key West dining spot with food and service to die for. Oh, and did I mention the outstanding art by Jerzy Paterek?With a cozy dining room, a semi-secret bar, and a huge front porch overlooking the crazy wonderful people on Duvall Street, this restaurant has a full menu, a great vibe, and isa  one-of-a kind when it comes to eating, drinking , and hanging out.Join Us!

The Sox and Brewers in trouble? Best seafood we have had, and a bunch more so check download today!!

Wild Planet Foods founder and CEO Bill Carvalho explains why his company sources pole and line caught tuna to eliminate “bycatch,” the species caught in nets and tossed overboard because it was not what the fishing vessel wants to sell. Bycatch accounts for up to 22% of the fish caught by net fishermen, according to Oceana, a nonprofit working to protect the world's oceans. Wild Planet also focuses on smaller species, such as sardines, mackerel and anchovies in an effort to protect the ocean food chain. We tested several new Wild Planet fish and canned pasta, bean and vegetable and tuna salads that are sold in recyclable packaging accepted in virtually all U.S. curbside blue bins.According to the United Nations, 34 percent of human CO2 emissions each year are produced by growing, processing, and shipping food. The good news is that the share of food-related emissions has declined from 44% in 1990 — this shows that significant progress is possible by changing eating habits and the way we grow, harvest and distribute food. Bill shares his advice for choosing the most sustainable seafood options, suggeting that shoppers check the Monterey Bay Acquarium's Sustainable Seafood recommendations. You can learn more about Wild Planet and its products at https://wildplanetfoods.com/

No guest on the show this week so Eric and cohost Michael Fulmer catch up on the latest happenings in the Houston restaurant and bar scene including what they thought of Top Chef season 19 which filmed here in Houston, did it depict the city well? Plus Evelyn Garcia's run in the competition and how she represented the city. The guys also discuss Greg Gatlin and Michelle Wallace opening a new comfort food concept and the family behind Rice Epicurean Market closing it's last location. In the Restaurants of the Week section 1751 Sea & Bar and Flying Fish are featured.  Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com, such as: Top Chef Recap: And The Winning Cheftestant Is... Star Houston Pitmaster Reveals New Fried Chicken, Seafood, and Comfort Food Restaurant Houston's Oldest Family-Owned Grocery Store Announces End of an Epicurean Era Rockin' New Girl-Powered Food and Music Fest Stars Houston's Top Chefs New Orleans Bar Bringing Big Easy Chill to Houston with 2 New Locations Prestigious James Beard Tasting Event Spotlights Star Houston Chefs in One of Only 5 U.S. Stops Houston's Buzziest Wine Bar and Restaurant Uncorks New Katy Location with Scenic Views and Spacious Patio

Well folks, the time has come. John has made a big career (and life) move that has relocated him outside of Atlanta for the first time, to the island of St. Simons. So the boys had to send him off proper with shots on-air and many laughs. The Cool Js fueled much of this special episode with a bounty of unique questions, but the boys still managed to wind up talking about (sea)food. They also define what it means to be truly "gulfed up", along with another installment of the now-classic bit, yU-Gi-Oh. While this podcast may change or shift a bit as we continue, the fact is - there is still a future for the show, and it remains strong. So keep riding with us as we navigate the unpredictable Marginal Atlantic waters of the future at the same time we do. Thank you all for listening, subscribing, downloading, and writing in. Please rate and review the show wherever you're listening. We love you all - enjoy! Follow us and ask us questions: @whatyouwantpod Leave us a voicemail: (404) 969-6185 Also don't forget you can always ask questions anonymously: https://forms.gle/xwGuZULSGWiVfehq9

South Australian vegetable and herb producers have taken out Young Grower of the Year and the Environmental award the Hort Connections 2022 National Awards for Excellence, South Australia prepares for increased flows down the River Murray after months of high rainfall in the eastern states and a key export pipeline in the Black Sea region is reported to have been bombed, putting even more pressure on the global fertiliser market.

TK recaps the 2022 season. Gives a grade on Jay Johnson. Talks roster changes and more! Tramonte's Meat and Seafood (225) 751-7665 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tommykrysan/support

Join Chef Ed Brown, author of "The Modern Seafood Cook," a guide to buying and preparing seafood. Listen to him and Chef Rick Moonen, an extremely talented and passionate chef talk about seafood and his culinary experiences.

Links:Visit Seashare's Website!  Email Fiona at fiona@seashare.orgFollow Seashare on Twitter!Check out our new website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org or leave us a voicemail at +1 (603) 384-3560!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/

/*! elementor - v3.6.5 - 27-04-2022 */.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px} episode 127 The US has 90,000 Miles of Coastland. So Why Does It Import the Majority of Its Seafood? /*! elementor - v3.6.5 - 27-04-2022 */.elementor-widget-image{text-align:center}.elementor-widget-image a{display:inline-block}.elementor-widget-image a img[src$=".svg"]{width:48px}.elementor-widget-image img{vertical-align:middle;display:inline-block} /*! elementor - v3.6.5 - 27-04-2022 */.elementor-widget-divider{--divider-border-style:none;--divider-border-width:1px;--divider-color:#2c2c2c;--divider-icon-size:20px;--divider-element-spacing:10px;--divider-pattern-height:24px;--divider-pattern-size:20px;--divider-pattern-url:none;--divider-pattern-repeat:repeat-x}.elementor-widget-divider .elementor-divider{display:-webkit-box;display:-ms-flexbox;display:flex}.elementor-widget-divider .elementor-divider__text{font-size:15px;line-height:1;max-width:95%}.elementor-widget-divider .elementor-divider__element{margin:0 var(--divider-element-spacing);-ms-flex-negative:0;flex-shrink:0}.elementor-widget-divider .elementor-icon{font-size:var(--divider-icon-size)}.elementor-widget-divider .elementor-divider-separator{display:-webkit-box;display:-ms-flexbox;display:flex;margin:0;direction:ltr}.elementor-widget-divider--view-line_icon .elementor-divider-separator,.elementor-widget-divider--view-line_text .elementor-divider-separator{-webkit-box-align:center;-ms-flex-align:center;align-items:center}.elementor-widget-divider--view-line_icon .elementor-divider-separator:after,.elementor-widget-divider--view-line_icon .elementor-divider-separator:before,.elementor-widget-divider--view-line_text .elementor-divider-separator:after,.elementor-widget-divider--view-line_text .elementor-divider-separator:before{display:block;content:"";border-bottom:0;-webkit-box-flex:1;-ms-flex-positive:1;flex-grow:1;border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--element-align-left .elementor-divider .elementor-divider-separator>.elementor-divider__svg:first-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-left .elementor-divider-separator:before{content:none}.elementor-widget-divider--element-align-left .elementor-divider__element{margin-left:0}.elementor-widget-divider--element-align-right .elementor-divider .elementor-divider-separator>.elementor-divider__svg:last-of-type{-webkit-box-flex:0;-ms-flex-positive:0;flex-grow:0;-ms-flex-negative:100;flex-shrink:100}.elementor-widget-divider--element-align-right .elementor-divider-separator:after{content:none}.elementor-widget-divider--element-align-right .elementor-divider__element{margin-right:0}.elementor-widget-divider:not(.elementor-widget-divider--view-line_text):not(.elementor-widget-divider--view-line_icon) .elementor-divider-separator{border-top:var(--divider-border-width) var(--divider-border-style) var(--divider-color)}.elementor-widget-divider--separator-type-pattern{--divider-border-style:none}.elementor-widget-divider--separator-type-pattern.elementor-widget-divider--view-line .elementor-divider-separator,.elementor-widget-divider--separator-type-pattern:not(.elementor-widget-divider--view-line) .elementor-divider-separator:after,.elementor-widget-divider--separator-type-pattern:not(.

Antillana es una de las compañías que lidera el mercado colombiano de pescados y mariscos, con actividad en Cartagena y San Andrés y con más de 35 años de trayectoria. Eric Thiriez, gerente General de Antillana, anunció la alianza estratégica con Trident Seafoods, empresa estadounidense que comercializa comida de mar proveniente de Alaska y que le apuesta a la sostenibilidad del negocio.

The The Marine Stewardship Council (MSC) has been lead by chief Executive Rupert Howes, since 2004.A lifelong committed environmentalist and a professionally qualified accountant; he has been at the helm of driving the MSC to become the most important eco-label in the world.Rupert Howes is a relentless optimist who's passion and positivity are to be admired, his work driving the Marine Stewardship Council is an inspiration to all who care about seafood, care about our oceans and care for the future.https://www.msc.org/en-usFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Upcoming Events in Philly and at the Jersey Shore this summer, along with a long list of Pride Month Events are given by Aversa PR, we then discuss delicious seafood with Crab Du Jour and we end with our live interviews from Lincoln Financial Field

  Vidcast:  https://youtu.be/FzZiIRHfOL0   The FDA and Irvington Seafood are recalling various forms of their crabmeat including Jumbo, Lump, Finger, and Claw.  This seafood is contaminated with listeria monocytogenes.  This bacterium causes serious and sometimes fatal infections in the very young, elders, and in those with weakened immune systems.  This seafood was sold in Alabama, Georgia, Louisiana, and Mississippi.  If you have any of this seafood, return it to the place of purchase for a refund.  For more information, call Irvington at 1-251-610-4159.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/irvington-seafood-recalls-crabmeat-jumbo-lump-finger-and-claw-meat-because-possible-health-risk   #irvington #crabmeat #listeria #poisoning #recall  

Talked about Seafood Boil & WingsWingstop vs Buffalo Wild WingsFlats vs DrumettesCookies and Cream & Coffee Ice Cream And also Neighborhood Vending machines  Episode 10 coming soon!!!

A little story time of how and why i missed my flight to the British Columbia Oyster Festival.  Also changes coming to The oyster Ninja Podcast and ways you can support the journey. https://linktr.ee/Oysterninja Cash App $shuckdaddy Venmo Shuckdaddy

As we approach the bank holiday weekend, Alan visited Mary Barrys Seafood Bar & Restaurant yesterday where award winning Chef Nicky Cullen showcased his summer showstoppers...

TK gets you ready for the Hattiesburg Regional. Key numbers, stats, players and a quote from Coach Johnson. Tramonte's Meat and Seafood (225) 751-7665 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tommykrysan/support

What do you get when you cross a chef with a fishmonger, a sustainable seafood champion and an epic story teller - one amazing bloke! Hear Bart Ban Olphens storyhttps://bartvanolphen.comFollow Fishtales, a Seafood Podcast on Instagramhttps://www.instagram.com/fishtalesseafoodpodcast/Follow John Susman https://www.instagram.com/fisheads/?hl=enFollow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/Follow Huck (Executive Producer)https://www.instagram.com/huckstergram/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

On today's edition of What's Eric Eating, Eric is joined by Linda Salinas to discuss some of the latest happenings from the Houston bar and restaurant scene including recapping the winners from this year's Tastemaker Awards, Austin bar Nickel City coming to Houston, and Robert Del Grande announcing that he's taking a step back. In the Restaurants of the Week section Height's & Co. is featured. Then in the Guest of the Week portion Eric is joined by Nicole Morris of Lucy Pearl's. Nicole speaks with Eric about how she first got interested in baking, getting started in the farmers market, how she got connected with Post Houston, learning from the family, figuring out the family recipes, why the counter/open kitchen are key parts of the design for Lucy Pearl's, what customer's are asking, meeting Eric, what Lucy Pearl's menu has to offer, the non cake options, the wild cake sales numbers, developing the different options for customers, making connections with other vendors at The Post, future plans, and much more!  Follow Eric on Instagram and Twitter, plus check out some of his latest articles at Culturemap.com, such as: Houston's Best Restaurant, Chef, and More Star in 2022 Tastemaker Awards  Beard Award-Winning Chef Behind Houston's Legendary Cafe Annie Announces Retirement North Downtown Brewpub's New Owners Craft New Menu and Fun Events Top Chef Recap: Houston's Cheftestant Heads to Finals as Another Frontrunner Heads Home Award-Winning Celebrity Chef and Author Heads to Houston for Two Special Events Star Houston Pitmaster Reveals New Fried Chicken, Seafood, and Comfort Food Restaurant

Russell and Medhurst Hour 1 

Jeremy is again joined by food blogger theme park Jon Self to discuss the differences in some of the top spots with the top cuisines at both Walt Disney World and Universal Orlando Resort, focusing in this episode on Asian, Irish, Seafood, New Orleans, dessert, and a bonus mid-level steakhouse.Follow Us on Social MediaFacebook GroupFacebook: @MainStMagicTwitter: @MainStMagicInstagram: @MainStMagicVisit Us Onlinewww.MainStMagic.comwww.WonderlandCrew.comwww.MainStreetShirts.comVisit our Partnerswww.MSMFriends.comGet a FREE vacation quote to your favorite destinationChuck Marchetti, Main Street Magic TravelMainStMagicTravel.com for a free quoteThanks to TFresh Productions for our theme songFollow Travis on Instagram @tfresh_productions

Michael Kelley and John Hancock are joined by Michael Calhoun for the Final Episode of Total Information AM Overtime before the expansion of TIAM through 10a.m. that is starting next Tuesday. They discuss the NRA and gun control, changes that are coming to the city of St. Louis, and the forced closure of Bob's Seafood in St. Louis county.

Chef RŌM juggled various food service jobs for the last decade, and now is selling his locally famous crab cakes soul-food seafood out of a ghost kitchen in Prince George's County.

To contact Ken, connect with your favorite podcast hosts (us!) via email, twitter, or the contact form on our website (links below).Check out our new website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org or leave us a voicemail at +1 (603) 384-3560!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/

Scallops are easy to love. The luxurious and delicate seafood dish is versatile in nearly every cultural cuisine where it can be dressed up with different flavors. Among the most well-known scallop dishes is “Sea Scallops in Black Tie,” crafted by acclaimed French chef and restauranter Daniel Boulud. His iconic recipe was made famous at Le Cirque, and was a dish that helped put him on the map as one of the most respected and talented chefs. Today, he is named the best restauranter around the world with 20 namesake restaurants from New York to Dubai. Scallops are usually wild and rarely farmed. Bristol Seafood harvests and distributes the freshest scallops from Maine. The Right Scallops by The Chefs' Warehouse are harvested off the coast of New England and frozen-at-sea within hours, ensuring a totally dry scallop retaining only its natural juices. Follow @danielboulud @bristolofmaine @wherechefesshop @ingredientinsiders In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/ Produced by HayNow Media @haynowmedia http://haynowmedia.com

Shines Seafood are a family business based in Killybegs, Co.Donegal that sell Ireland's only Irish Tuna, Irish Sardines & Mackerel to both the retail & food services sectors.   It's is their aim to make the best quality Irish Seafood in the world more affordable and available to the nation. Having been involved in the fishing industry for a combined 50 years they are passionate about the consumption of seafood and the overall sustainability of the industry.   In today's episode, we caught up with John while he was up in Belfast receiving an award to chat about: Why we eat fish on Fridays The difference between wild and farmed fish Some of the controversy around sustainability and fishing Common fish myths (mercury poisoning, extinction, preservation process) How “sardines” don't actually exist Why eating local fish makes such a big difference to us and the communities who supply them The Omega 3 content of his fish  And the ‘true cost' of a 17p can of tuna    Check it out!   https://bestofbelfast.org/stories/shines-seafood-irish-caught-fish

Join SeafoodNews Podcast co-hosts Amanda Buckle and Lorin Castiglione as they breakdown seafood consumption figures for 2020. Plus, get the scoop on the new Wild Alaska Pollock mural in Seattle; learn about the latest purchase award from the USDA; and more! This episode of the SeafoodNews Podcast is brought to you by Urner Barry's Excel Add-In. Save time and improve your report building by streamlining supply and pricing data directly into your spreadsheets. Call 732-240-5330 to learn more about the Excel Add-In.

Liwei Liao of The Joint in Sherman Oaks is the most talked about fishmonger in Los Angeles because of his dry-aging of seafood for restaurants and at home chefs across the city, changing the pre-conceived notions of how we should want to eat. Jordan, Max, and Liwei discuss beating the shit out of fish heads, blood stanking, Branzino being a myth (of course), fish trivia, if talapia can be worthy, and Liwei's "fresh is boring" lifestyle.

In this Roots of Reality Experiences episode, historian Ben Baumann talks with Dr. Lexi Duscher about the process of creating cultured seafood, the effort to make it cost-effective, and the effects of cultured seafood on marine life. (Dr. Lexi Duscher is a Research Scientist at the Virginia Seafood Agricultural Research and Extension Center at Virginia Tech University. Dr. Duscher's research focuses on optimizing cost-effective and efficient fish cell culture for the development of cultivated seafood. Lastly, Dr. Duscher's research has been published in various academic journals.) Bio- https://www.arec.vaes.vt.edu/arec/virginia-seafood/people/Duscher-bio.html Virginia Seafood Ag Research & Extension Center's Twitter- twitter.com/VT_VSAREC Email- aduscher@vt.edu Follow Roots of Reality on Social Media: Facebook- facebook.com/RootsofReality Twitter- twitter.com/_RootsofReality Instagram- instagram.com/rootsofreality/?hl=en YouTube- youtube.com/channel/UCvmG6sKFW9RtKxhZvDW1O4w?disable_polymer=true (The memories, comments, and viewpoints shared by guests in the interviews do not represent the viewpoints of, or speak for Roots of Reality)

Why are we yelling about Seafood?! Who's right and who's wrong on today's Make Up or Break Up!

Chefs are the “Heart” of the Heart of the House. They run our kitchens, nurture, and develop the skills of prep and line cooks, and most important create and deliver the cuisines that bring guests to our restaurants. In this episode of the Restaurant Rockstars Podcast, I'm speaking with Brandon Boudet, Co-owner and Executive Chef of Little Dom's of Los Angeles and the new Little Dom's Seafood in Carpenteria. Listen on as Brandon shares: - Bringing his New Orleans roots and cooking inspirations to one of the world's most competitive restaurant markets - The importance of leadership style and his training philosophies - Skillsets and personality traits of the best staff - Creating ways of coping with labor challenges - Best advice for operators now moving forward And of course, the pivots. Chef Brandon shares the impact of Little Dom's streetside “Deep Fried Turkey Feasts” on Thanksgiving and the success of selling market and retail items to satisfied guests. Don't miss this. ROCK On! Roger Thank you to our Sponsors: SRV - Unlock Staff Potential and Maximize Sales. SRV teaches your team to profitably sell and accurately create the food and drinks at your restaurant. Learn More: https://srvnow.com/ Davo – Automate Your Sales Tax. Why not Try Davo FREE for 30 days: https://www.davosalestax.com/ Popmenu - For a limited time only, popmenu is offering our listeners $100 off your first month plus an unchanging lifetime rate. FREE Demo: www.popmenu.com/rockstars Smithfield Culinary – Inspiring head-turning menu creativity. Visit us for culinary trends and chef-created recipes: https://smithfieldculinary.com/

It's pretty clear that one of our favorite people on the face of the planet is Dave Wannstedt. And it just so happens to be his birthday! We talk boating with Troy Aikman and Jimmy Johnson, Bears sadness and looking forward to our weeklies with Dave starting in August.

Links:Visit Sea Warden's Official WebsiteConnect with Sea Warden on LinkedInFollow Sea Warden on TwitterCheck out our new website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org or leave us a voicemail at +1 (603) 384-3560!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/

Bob, Cuts and Bear Down talk about sponsor conflicts, the plight of tall people and top 5 seafood items.

This week's throwback Addicted to Fitness informs you on the pros and cons of regular seafood consumption. Nick and Shannon discuss a recent study linking omega 3 fatty acid consumption to reduced asthmatic symptoms in kids and outline what you need to consider if you decide to go pescatarian. Follow the newly created podcast profile on Instagram @TheATFPodcast. Give it a listen and let us know what you think by leaving a rating & review in Apple Podcasts. Like & Follow the Addicted to Fitness Podcast Facebook page (Facebook.com/addictedtofitnesspodcast). Follow Nick & Elemental Training Tampa on Facebook (www.facebook.com/ElementalTampa) and Instagram (www.instagram.com/ettampa/) to participate in free live workouts.

Abortion Pills Are Used For Most U.S. Abortions. What Are They? The draft Supreme Court decision overturning Roe v. Wade means abortion access is once again in jeopardy. Nearly half of U.S. states will immediately ban abortion upon a Roe v. Wade overturn. Medication abortion, or abortion by pill, is currently the most common method of abortion in the United States. In 2020, 54% of abortions in the United States were medication abortions, according to research from the Guttmacher Institute. If the Supreme Court decision is overturned, it's expected that the ease and convenience of an abortion pill may make medication abortion an even larger share of all abortions nationwide. Ira talks with Ushma Upadhyay, associate professor of obstetrics, gynecology and reproductive sciences at Advancing New Standards in Reproductive Health at UC San Francisco. Upadhyay explains how medication abortion works, how its regulated, and its role in a possible post Roe v. Wade era.   One Alaskan Island's Fight For A Rodent-Free Future For millions of years, birds lived nearly predator free in the Aleutian Islands. The volcanic archipelago stretches westward for 1,200 miles from the Alaska Peninsula, dotting a border between the North Pacific Ocean and Bering Sea. Hundreds of bird species thrived here. But then came the rats. When a Japanese boat sank in the Western Aleutians around 1780, stowaway rats jumped ship and made it to one of the islands, wreaking havoc on the ecosystem. The rodents proliferated during World War II, when American Navy ships traveled along the chain, expanding the rats' domain. “The rats are like an oil spill that keeps on spilling, year after year,” said Steve Delehanty, the refuge manager for the Alaska Maritime National Wildlife Refuge. “We would never allow an oil spill to go on for decades or centuries, nor should we allow rats to be a forever-presence on these islands.” Read the rest at sciencefriday.com. Campsites At National Parks ‘Harder Than Getting Beyonce Tickets' Access to the outdoors has long had an equity problem. Whether it's the expense of equipment or hostility from fellow hikers, marginalized groups have had more barriers to enjoying recreation in nature. Now, new research in the Journal of Park and Recreation Administration has data on one tool that was supposed to improve access for more people: the online system of reserving campgrounds at national parks. Compared to people camping at first-come first-serve campsites in the same parks, the people who successfully use the reservation systems are wealthier, better-educated, and more likely to be white. Ira talks to research co-author Will Rice about the factors that make reservations harder to access, how wealthier people succeed in working the system to their advantage, and how publicly-funded campgrounds like the national parks could more fairly manage rising demand.   How Restaurant Menus Mirror Our Warming Ocean Before the 1980's, you probably wouldn't have found Humboldt squid on a restaurant menu in Vancouver. But now, the warm water-loving critter has expanded towards the poles as ocean temperatures rise, and you can see that change on restaurant menus. In a new study in the journal Environmental Biology of Fishes, researchers from the University of British Columbia looked at more than 360 menus, dating back to 1880. They found a connection between climate change and which seafood types rose to fame on restaurant menus over the years… and which ones flopped off. Ira speaks with study co-author Dr. William Cheung about how our menus mirror what's happening to our oceans. Plus, a conversation with Chef Ned Bell about why it's important that our plates adapt to changes in our local ecosystems.   Transcripts for each segment will be available the week after the show airs on sciencefriday.com.

Today's guest is Justin Kolbeck, co-founder and CEO of Wildtype. Wildtype is a startup creating sushi-grade cultivated salmon, and they recently announced the completion of a hundred million-dollar series B funding round, which was the largest for a cultivated seafood company. I was excited for this one because it's clear that our current food system is not sustainable. It's a huge source of emissions, and we're going to have to feed billions of additional people over time. It's unclear today how we're going to do that, and especially do that in a way that is more sustainable with each other and with the planet that we rely on to support us and other life forms. Seafood, of course, is one of the largest categories of food, and Wildtype is one of the leaders in the cultivated seafood market, which made for a really interesting discussion.We talk about the origin story of the company and what led Justin without a background in this area to anchor here, the state of the cultivated meat/seafood landscape when they started and how that's evolved to today, and Justin's predictions for how the market will play out over time. We also talk about some of the key challenges in building the company, how to balance customer development with the technical work in the lab, and Wildtype's plans in terms of go-to market strategy, which sources of capital they have used to date, and which they anticipate using over time.Enjoy the show!You can find me on twitter at @jjacobs22, @mcjpod, and @mcjcollective, and via email at info@mcjcollective.com, where I encourage you to share your feedback on episodes and suggestions for future topics or guests.Episode recorded May 3, 2022To learn more about Wildtype, visit: https://www.wildtypefoods.com/To learn more about this episode, visit:  https://mcjcollective.com/my-climate-journey-podcast/wildtype

Links:Visit  Deep Trekker's WebsiteConnect with Deep Trekker on LinkedInFollow Deep Trekker on Twitter!Check out our new website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org or leave us a voicemail at +1 (603) 384-3560!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/