Podcasts about Seafood

Links:Visit Lux Research's WebsiteEmail: laura.krishfield@luxresearchinc.comConnect with Laura on LinkedIn!Listen to our episode with Karim Kurmaly from Veramaris!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/

Hersh, first off, it was wonderful to hear from you today. We missed the Deacon on the church cast this week, but the church bus rolled on down the road. We still were able to have a wonderful time. We had some feedback and, of course, I fit some jokes in apropos (new big word used today meaning at a fitting time) as it were. We ended the day with a lengthy discussion on the pros and cons of the restaurant business. Our guest, Rev. Aaron Fuller is a third generation employee of the Fuller's Steak and Seafood restaurant in Osee- something, GA.  he gives great insight on just how some folks in the business feel about all of us eaters... Let us know what you think about this or any other episode by sending an email to devin@podnme.org or follow us on Instagram @podn_me.  God bless! 

Links:Seafood Nutrition Partnership WebsiteEmail Linda at LCornish@seafoodnutrition.orgFollow SNP on Twitter: @Seafood4Health!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/

When you think of a plate of food, what's normally right smack dab in the middle? A big hunk of meat? What if our first instinct was to say fish or shrimp? Would eating more seafood cut down on our greenhouse gas emissions?

Food Industry Senior Exec and Aquamar Inc CEO. Daryl is head of the leading surimi seafood company with decades experience, proprietary production technology and operational efficiencies to manufacture premium quality products. They have managed to stay atop their industry amongst  growing competition, an ever-altering ecosystem as well as the times. Aquamar's performance throughout the pandemic is a primary example of how-to weather unpredictable and inclement conditions for ANY business. Leave Some Feedback: Who should we have on the show next? Please let us know in the comments below Did you enjoy the episode? If so, please leave a short review. Connect with Us: TheHowtoEntrepreneur.com Instagram Twitter LinkedIn Today's Sponsors: JavaPresse Coffee Company - #1 Rated Coffee Grinder on Amazon (Free Grinder in Link) SANESolution - Harvard Medical endorsed body & mind health framework American Dream U -  Transitioning veteran professionals 

Kicking off Gametime presented by Betrivers live at Sno's Seafood and Steak, Jimmy with NFL news. Next, Andy Iskoe calls in to discuss about week 18 of the NFL. Then, Will Wade on the Kentucky game from last night. Closing HOUR ONE, golf picks from Jimmy. The post Jimmy Ott's Gametime HOUR ONE 1-5-22 appeared first on 1045 ESPN.

Links:Visit MOWI's Website!Connect with Ian on LinkedInEmail Steve: Steven.hedlund@globalseafood.orgCheck 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!For the full-length interviews of our guests, online education courses and more, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

Meet Fred Minnick — how therapy helped him launch a bourbon empire. Plus, “The Americans” star Matthew Rhys recently invited Al Roker for a voyage aboard his new project: an antique boat. Also, chef JJ Johnson is sharing his family's New Year's recipe: seafood gumbo.

John and Jeni reminisce about their awesome Christmas meals and look forwards to what they're going to make for New Years eve and Day. It's a love fest to the listeners. Thanks for listening!!!! We appreciate it!!!

Rachael whips up a simple seafood-lover's supper!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Henry Ines and Paul Keefe both have had accomplished careers in the IT sphere – and both of them have ended up working with Blockchain technology. What in the world does Blockchain have to do with seafood, you ask? A whole lot. Find out more in this episode!Links:GoChain's websiteLearn more about GoTraceCheck 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!For the full-length interviews of our guests, online education courses and more, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

Legendary comedian Tony Woods comes to visit us in the Jungle, so Jungle and I talked to him about the world of comedy after we wrapped up our tour of the Fairfield store. Check out Tony on "They Ready" on Netflix while he preps to go on the Joe Rogan Experience in the next week or so. Then, we're joined by our seafood specialist Ross to tell us all about the world of seafood - from freshness to purchasing habits you should adopt, and so much more. Ross is so passionate and knowledgeable that you're going to love him.

Today's special episode is hosted by Gideon the Free-quent Flyer. [Cold open] Harraseeket Inn holiday buffets: https://www.harraseeketinn.com/dine-1 Hello, and welcome to The Manifesto with Gideon, the Free-quent Flyer, on the Milenomics Podcast Network. I'm Gideon, the Free-quent Flyer, and I'm joined today by Ted Fleischaker, board member of Portland, Maine's Etz Chaim Synagogue and publisher of the Up Portland newspaper. Ted, welcome to the Manifesto. [0:20] Plugs Etz Chaim: https://etzchaim-portland.org/Up Portland: http://www.upportland.com/Micucci's Grocery Store: https://www.facebook.com/MicucciGrocery/Anywhere else people can find you online/in Maine/conferences, etc? [1:30] Jewish Community in Maine Etz Chaim: India and Congress ST, Portland, ME.Services, Torah Study, Museum.Fire during COVIDWhat kind of renovations were required? Discovered original (1921) wiring.How was the community served while the synagogue was closed?History of the buildingLocation of a boarding house for Irish and Italian immigrants that burned down in the fire of 1866History of the Jewish community in MaineNearby 1904 Synagogue split in 1920's over whether to use Yiddish or English during services.English speakers spent $50k remodeling present Etz Chaim building.Mid-1970's, only 15 members left in congregation. Sell the building, hang on, or merge with another congregation?Museum foundation took over the building, congregation rents sanctuary back for servicesEtz Chaim changes from orthodox to egalitarian. 3 services per week: Monday Orthodox minyan, Friday night reform service, Saturday morning Orthodox service.What do Jewish traditions look like today in Portland: how can people find seders, sukkahs, etc if they're in Portland or Maine for the Holidays?Four working synagogues in Portland: Chabad House, Bet Ha'am, Temple Beth El, Etz ChaimSurrounding areas: Lewiston, Old Orchard Beach, Biddeford-Saco, BathCenter for Small Town Jewish Life: https://jewishlife.colby.edu/ [20:10] Publishing a local newspaper Washington Post Magazine on local journalism: https://www.washingtonpost.com/magazine/interactive/2021/local-news-deserts-expanding/How does Maine support so many local newspapers?Up PortlandIsland papersLobster boat papersWhat goes into publishing a daily/weekly/monthly paper? How many printers remain, do papers get shipped in from out of town, USPS, “paper boxes” on the streets? What does it take to manage a dead-tree media distribution company these days? [36:40] Visiting Portland/Visiting Maine For first-time visitors to Portland or to Maine, what recommendations do you have?Where to stay?Eastland Hotel (The Westin Portland Harborview)Where/what to eat?Dock's Seafood - lobster roll: https://www.docksseafood.com/Street and company - lobster dinner: https://www.streetandcompany.net/What to see?Portland headlight in Ft. Williams Park: https://portlandheadlight.com/Bar Harbour, Acadia National Park: https://www.nps.gov/acad/index.htmRed's Eats in Wiscasset - Lobster Roll: https://www.redseatsmaine.com/Rock Paper Scissors in Wiscasset: https://www.facebook.com/rockpaperscissorsmaine/Kennebunk and Kennebunkport, Bush compoundFly to Portland or Bangor?Portland has more nonstop service, competitive fares [41:54] Quar Question of the Week For folks who are thinking of taking a socially-distanced winter getaway in Maine this New Years, what's your go-to romantic nook in the state?Bar Harbour: winter hotel discounts at luxury propertiesRockland: 250 Maine Hotel (https://www.250mainhotel.com/)Blackpoint Inn (only open in season): https://www.blackpointinn.com/ Thanks again to Ted Fleischaker for joining me today. You've been listening to The Manifesto with Gideon, the Free-quent Flyer, on the Milenomics Podcast Network. Goodbye, and good luck.

Monkfish, Multiple Sclerosis, and Twinkies...what do these three things have common? They are all talked about in this episode!Links:Chris Holland's restaurant, Dvine Bar Looking for a worthy cause to donate to for the holidays? Donate to the National Multiple Sclerosis (MS) Society! 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!For the full-length interviews of our guests, online education courses and more, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

HEY! Thanks for being here and participating in the 2nd annual Barry On Deck Stream A thon!!! Thanks to our Platinum Sponsors Dan's Seafood and Wing and Dallas Cowboys Fans Houston!

KRLD CEO Spotlight with Bill Bayne, Co-Founder & Chief Seafood Officer, Fish City Grill and Half Shells. See omnystudio.com/listener for privacy information.

As the sun of summer warms our backs and we dive headfirst into the festive season there are few things that celebrate the joy of both than seafood. As we launch into Christmas with renewed optimism who better to plumb the depths and discover the bounty than one of the world's leading authorities on seafood John Susman (Fishtales).https://www.instagram.com/fisheads/?hl=enFollow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Pat Thurston talks to Richard Charter about Thursday's coastal commission meeting. Find out if there is concern that the poison will make its way into the seafood consumed in the Bay Area. See omnystudio.com/listener for privacy information.

Pat Thurston talks to Richard Charter about Thursday's coastal commission meeting. Find out if there is concern that the poison will make its way into the seafood consumed in the Bay Area. See omnystudio.com/listener for privacy information.

Around 2.5 million visitors make the trek to Hilton Head Island, S.C. each year, and a portion of those at least, have made it a family tradition to rent homes on the island for holiday gathering, which is a smart idea when sunshine and palm trees are the backdrop for Santa instead of snow. Andrew Carmines of Hudson's Seafood on the Docks (locally just referred to as Hudson's) has been a part of this seasonal rhythm his whole life, growing up on the island and in the family restaurant he now operates. Local fishing and shrimping boats dock right at the restaurant on Skull Creek, and Andrew farms local oysters, making Hudson's one of the freshest and most seafood-centric spots on the island. The breeze is fine, the drinks are cold, and there's plenty of seating on the patio with friendly service ready to share some Lowcountry flavors.

We look at some of the key takeaways from our blockbuster Sustainable Seafood Summit, and discuss how ESG investing might change the industry.

KGMI's Dianna Hawryluk and Adam Smith talk about fun live music, Christmas lighting and holiday markets planned for this weekend.

Hosted by Linda Gassenheimer Featuring Chef Craig Tooker on Seafood for holiday celebrations Jacqueline Coleman talks best wines of 2021 Laine Doss with restaurant news Jennifer Lapidus on local food production and specialty milled flour for holiday baking Dinner in Minutes at the end!

When we consider family seafood dynasties, there's probably few as quintessentially South Australian or as diverse, as the Tuna fishing Stehr family from the West Coast seafood town of Port Lincoln.They have been fishing 50 plus years across a range of fisheries but tuna is in their blood and that love of the Southern Bluefin has been handed down generationally.Being the prodigal son of one of the inimitable Hagen Stehr, one of Australia's most innovative, determined and pioneering fishermen would be daunting for most, Marcus Stehr however has built on the family heritage adding his rare, natural gift for fishing to create one of the great fishing companies in Australia.https://www.stehrgroup.netFollow 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

Listen to previous Year in Review Episodes:2019 Year in Review!2020 Year in Review!Follow 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!For the full-length interviews of our guests, online education courses and more, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

EATYALL Chef Camp has united chefs with fishermen, shrimpers, oyster farmers, local officials, and seafood experts over their shared love of the fragrant, flavorful seafood of Alabama. And what better way to wrap up this Chef Camp series than holding court with seafood royalty, so to speak? Today's episode, the fourth and final installment from EATYALL Chef Camp, features two of Alabama's best: chefs Jim Smith and Scott Simpson. After winning the Alabama Seafood Cook-off, both represented the state in The Great American Seafood Cook-Off, with Scott competing in 2021 and Jim winning it all in 2011. Hear their musings about seafood and Chef Camp, and read on for a recipe you'll want to try for the holidays - or any day! Seafood Rewards Beyond The Awards The Road To Seafood Cook-Off Glory. Both chefs fell in love with seafood early on, and their stories inform not just their life's work, but also the award-winning dishes they have served. Take a peek into their career paths before and after their cook-off competitions - from serving state governors to finding joy in training a new batch of passionate chefs. The People And Pride Behind Alabama Seafood. Jim and Scott share their takeaways from EATYALL Chef Camp, sharing their utmost respect for the Alabaman men and women who have harvested seafood for generations, and explaining why it matters where your ingredients come from. A Dish Served By Many Hands. As Chef Camp wraps, Jim and Scott tell Andy about the value of meeting other seafood professionals - seeing the excitement on their faces when preparing a dish from the seafood they provided. As Scott says, you're thinking of the person behind the product; learn why that is the right mindset for restaurants and their patrons.  The future is very bright for Alabama's seafood industry from what Jim and Scott saw and tasted at EATYALL Chef Camp. Although this episode wraps up the seafood series, here's a parting gift for you: Jim's recipe for oyster dressing provided below! Bring a little homegrown Alabama flavor to your holidays, and check back with EATYALL for the next great sustainable food story. Chef Jim Smith's Oyster Dressing Recipe   Cornbread 4 eggs 2 cups buttermilk 1 cup whole milk ¼ cup melted butter, at room temperature 3½ cups fresh cornmeal, sifted ½ cup all-purpose flour, sifted 4 teaspoons baking powder 2 teaspoons salt   Preheat oven to 450 degrees and place two 9-inch cast iron skillets in the oven. Preheating the skillets helps the bread cook evenly, develops a crust, and makes removal of the bread easier.  In a mixing bowl, lightly beat the eggs with a whisk and then add the buttermilk, milk and butter. Set the wet ingredients aside.  In a large mixing bowl, whisk the cornmeal, flour, baking powder and salt until evenly mixed. Using a rubber spatula, slowly pour and mix the wet ingredients into the dry and combine.  Carefully remove the preheated cast iron skillets from the oven and coat heavily with pan spray.  Equally divide the batter between the two pans and quickly return to the oven. Bake for 25 to 30 minutes or until done and let cool.   Dressing Vegetable oil ½ pound (2 cups) Conecuh sausage, diced fine Cajun mirepoix, diced fine (1 medium onion, 1 medium green bell pepper and 2 ribs of celery) 8 cups crumbled cornbread (The cornbread recipe above yields 12 cups.) 2 tablespoons melted fat, melted (bacon, duck, butter or shortening) 2 eggs, lightly beaten 2¼ cups chicken stock 2 tablespoons picked fresh thyme, stems removed 2 tablespoons chopped flat leaf parsley 24 shelled oysters, liquor reserved ¼ cup reserved oyster liquor Salt and black pepper to taste   Preheat oven to 375 degrees. Lightly coat a medium sauté pan with vegetable oil and render the sausage under high heat until it has browned.  Reduce the heat to medium, add the Cajun mirepoix to the pan and sauté until the vegetables are translucent. Be careful not to brown the mirepoix. Remove the mixture from the pan and let it cool. In a large mixing bowl, place the cornbread crumbs, the cooled sausage mixture and the fat. Mix the ingredients and then add the eggs, stock, thyme and parsley while gently mixing. Finally, add the oysters and the oyster liquor and mix, making sure to leave the oysters intact. Season with salt and pepper to taste. Coat a 12-inch cast iron skillet with nonstick spray, and evenly pour the oyster dressing batter into the skillet. Bake for 45 minutes. Today's Guests  Chef Jim Smith - www.thehummingbirdway.com Currently the Founder and Executive Chef of The Hummingbird Way oyster bar in Mobile, Alabama, Jim Smith also serves as the Executive Chef of the state of Alabama, and Chairman of the Alabama Seafood Marketing Commission. In addition to winning the Great American Seafood Competition in 2011, Jim appeared in seasons 14 and 16 of Top Chef, and takes pride in making The Hummingbird Way a positive place for young chefs to work and grow. Chef Scott Simpson - www.allaboardauburn.com Fresh off his appearance representing Alabama in the Great American Seafood Competition 2021, Scott Simpson is the Co-Owner and Executive Chef of The Depot, an award-winning seafood brasserie in Auburn, Alabama. Having curated an exciting, ever-changing, competitive menu, Scott is equally driven to recognize the potential in young chefs - and mentoring them to reach it.   Show Sponsors:  Alabama Gulf Seafood https://eatalabamaseafood.com Instagram - https://www.instagram.com/alseafood Facebook - https://www.facebook.com/AlabamaSeafood   Gulf Shores and Orange Beach Tourism https://www.gulfshores.com Instagram - https://www.instagram.com/VisitALBeaches Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism   Connect With Our Guests: Chef Jim Smith Instagram - https://www.instagram.com/chef_jim_smith/   The Hummingbird Way Instagram - https://www.instagram.com/thehummingbirdway/ Facebook - https://www.facebook.com/The-Hummingbird-Way-114676413244492/   Chef Scott Simpson Instagram - https://www.instagram.com/blackbeltkitchen   The Depot Instagram - https://www.instagram.com/theauburndepot Facebook - https://www.facebook.com/AuburnDepot   Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa   The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Listen to the SBS Sinhala Xmas segment explaining how to make a Seafood Platter with oysters, Prawns, and Crayfish for the Australian Christmas.  - ඔස්ට්‍රේලියානු නත්තල් මේසයේ නැතුවම බැරි ආහාර යටතේ Oyster, Prawns සහ Crayfish අඩංගු Seafood Platter එකක් මෙවර නත්තල සඳහා සාදාගන්නා පැහැදිලි කරන SBS සිංහල ගුවන් විදුලියේ නත්තල් විශේෂාංගයට සවන් දෙන්න.

Tom Douglas is a James beard award-winning chef and restaurateur based in Seattle. If you live in the PNW, chances are you've encountered Tom at one of his restaurants, on his weekly radio show, on TV, or if you're lucky at one of his in-person Hot Stove Society cooking classes.Tom has been  an unwavering champion for the protection of Bristol Bay over the years. He's has been an Executive Producer on both Mark Titus' documentaries, The Breach and The Wild. Currently, Tom is carrying Eva's Wild Bristol Bay sockeye salmon in three of his restaurants: Lola, Carlile Room and Seatown. Today, on Save What You Love, Mark and Tom dig into:~ Tales of resilience through Tom, his staff and the restaurant industry as a whole navigating through Covid over the last 2 years. ~ The sanctity of food provenance.~ Why Bristol Bay?~ Business as activism.~ Building resilient supply chains. ~ Life on the Farm.And much more...

Raz Halili, a second-generation oysterman in Dickinson, Texas, has developed the reputation for being a good steward of his corner of the Gulf. Recently, he recruited Houston chef Joe Cervantez and together, they made a restaurant in nearby San Leon: Pier 6 Seafood and Oyster House. (It features the oysters procured by his family's oyster processing plant, Prestige Oysters - and also, it has a really good burger.) Check out the restaurant here! A grand new pier and walkway are coming soon that will feature a breezy dining experience beside the water.) Also, sign up for City Cast Houston's newsletter here! And don't forget about City Cast's twitter!

In this podcast we offer not one, not two but three restaurant reviews. Opening on October 1st of this year was Steakhouse 71 at Disney's Contemporary Resort. Formerly known as The Wave, this restaurant may well be one of the best ways you can celebrate Walt Disney World's 50th Anniversary celebration. It is a traditional Seventies' style restaurant, with plenty of memorabilia cherishing the creation and first decade of the Vacation Kingdom of the World. Then we have a second experience on the other side of the Walt Disney World resort property. For a recent birthday celebration my wife and I visited Topolino's Terrace, a restaurant I did a review on sometime earlier. This time we were seated against the window where we could enjoy Harmonious from the air. It was a far better experience than before. But no dining experience of late was as impressive as Toledos-Tapas, Steaks and Seafood. Located high atop the tower at Disney's Coronado Springs resort, not only did the setting set itself apart from all other dining experiences on Walt Disney World property, but so did the meal itself. It was impressive as I was joined by a team of six managers, visiting Walt Disney World to know more about leadership, agility and the future of customer service.

TK updates you on Coach Brian Kelly, staff hires, roster, Bowl game 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

Rufus Alexander and Wes Sims join Sam Mayes Live at Brent's Cajun Seafood to discuss new head coach Brent Venables

Looking to start some fun new winter holiday traditions? The Beats share several Persian inspired cross-cultural menu ideas to bring Persian flavors to your table this Christmas.   Breakfast/brunch Jeweled Cinnamon Rolls - using a dried fruit and nut spread along with Persian spices, this is a unique delicious twist to easy cinnamon rolls.  Use Ajeel, a Persian trail mix that can also be used for Yalda. French toast casserole versions - try with challah bread, Persian barbari bread, vanilla, cardamom, persimmon or quince, top with whipped cream and/or powdered sugar and fresh fruit, pomegranate arils or berries   Appetizer and snack ideas Baked brie bites Use puff pastry or crescent rolls, brie, jam (a peppered jam is great here!), nuts (pecans or walnuts, and fresh herbs (rosemary looks festive) - serve warm Cheese board or platter   Main meal/dinner Standing prime rib roast served with a pomegranate horseradish sauce Roast beef with mixed roast vegetables Roast lamb with garlic cloves and dijon mustard Sumac roasted vegetables Christmas enchiladas - green salsa or enchilada sauce and red salsa or enchilada sauce Seafood - saffron roast shrimp or salmon Jeweled Rice, Shirin polo - Persian fruit and nut layered rice or Tahchin   Dessert Cookies!  The annual cookie exchange...mix cookie platter with Persian cookies Jeweled Cinnamon rolls Yalda Winter Flavors episode reference All Modern Persian Food episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes   Bita's recipe for Persian Jeweled Rice | Shirin Polo Bita's recipe for Easy Marinated Salmon Bita's index of Cookie Recipes Beata's recipe for Jeweled Cinnamon Rolls Beata's recipe for Persian Jeweled Tahchin Beata's recipe for Persian Tea Cookies with Aunt Pari Joon   Podcast production by Alvarez Audio

Stephanie Shepard (Last Prisoner Project) shares her story with Mike and Mary Jane. Stephanie was convicted of conspiracy to distribute 1000+ kilos of marijuana. As a first time, non-violent offender she was given a 10 year federal prison sentence. Today, Stephanie is a Development Associate with LPP, advocating for restorative justice. But first, MJ issues a BIG apology to Mike for fish confusion, and they celebrate cookie season (pro-nut all the way)! LEAVE A REVIEW / GIVE US 5 ⭐️ / YAY SF TAX FREEZE!! Music by Jesse Case Weed + Grub IG Last Prisoner Project OCB USA - the finest rolling papers in the world! BOTW: @tjones0711 & @ericjoonho  

Links:Apply for the Future Leaders Program!Follow NFI 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!For the full-length interviews of our guests, online education courses and more, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

Scrambled eggs for dinner?  Cheese on Seafood? Burnt Hot Dogs?  Rocky & Lissa give their take on some unpopular food opinions. See omnystudio.com/listener for privacy information.

Being a chef is a challenging, rewarding job - why does a person choose it as a profession, and how has Covid affected chefs today? Friends and fellow chefs Jim Thomson and Patrick Horn take time during EATYALL's Chef Camp to name the family and foods that guided their careers, and discuss how the pandemic has affected their corner of the food industry. In episode 3 of a 4-part seafood series at EATYALL Chef Camp, Andy invites Jim and Patrick to spill their shared cooking history, list the goods and ingredients they miss during Covid supply shortages, and try a different kind of grilling: answering lightning round questions! Listen in on this chef chat - it's more fun than you can shuck an oyster at. Being A Seafood Chef In The Time Of Covid Early Days In The Kitchen. From Patrick mentoring Jim years ago at Satterfield's Restaurant in Birmingham, Alabama, to reminiscing at 2021 Eatyall Chef Camp, both chefs have formed a lasting friendship over their shared passion for seafood, which began as kids when the “chicken” their parents gave them was actually shrimp and frog legs! Two Chefs Walk Into A Chef Camp... Patrick is currently at Automatic Seafood in Birmingham, Alabama, while Jim cooks for SMO Table in Orlando, Florida - and while they serve seafood every day, find out new things they've learned at Chef Camp, including oyster shucking exploits and the people and age-old skills behind them. Covid Challenges and Choice Questions. How does a restaurant make do without to-go boxes or key ingredients? Patrick and Jim give examples of improvising recipes and supplies during the pandemic, before Andy puts them to the test during the lightning round - where choosing between biscuits and cornbread may be harder than you think.  After childhoods spent licking spoons in the family kitchen and being tricked into eating frog legs, Patrick and Jim have turned early memories into a lifelong pursuit of preparing top-notch seafood and passing on their craft to up-and-coming chefs. Check out today's episode on our guest chefs' humble beginnings and future goals, and stick with EATYALL for the upcoming seafood series finale from Chef Camp! Today's Guests  Chef Jim Thomson - https://smotable.com Jim Thomson trained in Culinary Arts at Virginia College in Birmingham, Alabama, before working at Satterfield's Restaurant, where Chef Patrick Horn took him under his wing. Serving as a sous chef, catering chef, and food consultant during his career, Jim is currently a chef at SMO Table, which provides personal chefs to prepare, cook, and serve meals for client events.   Chef Patrick Horn - https://www.automaticseafood.com A graduate of Culinard Culinary School in Birmingham, Alabama, Patrick Horn held the positions of sous chef and executive chef at Satterfield's Restaurant. While there, Patrick mentored Jim Thomson before accepting his current role at Automatic Seafood - an upscale casual dining experience in Birmingham.  Show Sponsors: Alabama Gulf Seafood https://eatalabamaseafood.com Instagram - https://www.instagram.com/alseafood Facebook - https://www.facebook.com/AlabamaSeafood   Gulf Shores and Orange Beach Tourism https://www.gulfshores.com Instagram - https://www.instagram.com/VisitALBeaches Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism   Connect With Our Guests: Chef Jim Thomson Instagram - https://www.instagram.com/thomsonjim   SMO Table Instagram - https://www.instagram.com/SMOtable Facebook - https://www.facebook.com/smotable   Chef Patrick Horn Instagram - https://www.instagram.com/chef_ph Automatic Seafood Instagram - https://www.instagram.com/automaticseafood Facebook - https://www.facebook.com/AutomaticSeafood   Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa   The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Interview with Jai Gibbons Today's episode is with the Sydney Spearo Chef Jai Gibbons! Talented and passionate about food, he has been cooking all his life and been in and out of many different kitchens around the country, picking up a treasure trove of knowledge and tips about preparing and cooking seafood! Jai has submitted an awesome guide to 99 Spearo Recipes that's all about caring for your catch to get the best possible eating experience from it, we go in depth about that and the other tips and tricks he's learnt in his career so far. What to do after you have speared and secured the fish, how to store, fillet and process the meat, how to choose the best knife for whatever job you're doing and a big section on dry-aging are some of the big talking points in this interview. If you're excited for 99 Spearo Recipes and are interested in cooking better seafood, this episode is for you! How to dry-age fish, fillet and process fish better and make better, more creative seafood dishes without the intimidation, enjoy it! You can support us and secure yourself a copy by supporting our campaign! Important times: 00:13 Intro 06:00 Welcome Jai Gibbons! 07:10 How old are you, where are you from and where did spearfishing start for you? 14:10 Most Sydney fish comes from New Zealand 15:55 The first fish you shot and ate 17:45 Your journey into spearfishing goes along with your attitude towards it 19:30 How did you learn about fish species, size limits and etc 20:40 Meeting 22:40 Identifying fish underwater 26:25 Fish with no size limits 28:30 Learning things yourself and the hard way 33:50 If you could start all over again, what would you do differently? 37:30 Doing a formal course 40:15 How to dive better, magic breathing technique 44:30 46:10 The basic skills you should have before spearfishing 47:15 99 Spearo Recipes: How did you get into becoming a professional chef? 52:32 Seafood intimidates many people, coming from a vegetarian background, how did you get into cooking and eating fish? 58:20 How to choose the best knife for the job 01:07:20 Fish cut with a sharp knife feels different in your mouth than fish cut with a blunt knife 01:11:15 Using gloves when processing fish 01:13:45 Do you have a dedicated fish cleaning solution? 01:17:20 Dry-aging and aging fish 01:24:32 What happens when you age fish? 01:29:20 01:31:00 What are your goals with spearfishing and cooking? 01:35:50 Outro and Shrek's last thoughts   Listen in and subscribe on iOS or Android   Important Links   Noob Spearo Partners and Discount Codes . Use the code NOOBSPEARO save $20 on every purchase over $200 at checkout – Flat shipping rate, especially in AUS! – Use the code NOOB10 to save 10% off anything store-wide. Free Shipping on USA orders over $99 + Free Shipping with promo code NOOBSPEARO at ! #ad #manscapedpod | Simple, Effective, Dependable Wooden Spearguns. Use the Code NOOB to save $30 on any speargun:) use the code SPEARO to get 20% off any course and the code NOOBSPEARO to get 40% off any and all courses! Use the code NOOBSPEARO to save $25 on the full Penetrator Spearfishing Fin Range . 28-day Freediving Transformation (CODE: NOOB28 for 15% off) | Equalization Masterclass – Roadmap to Frenzel | Free Courses | Freediving Safety Course | How to Take a 25-30% Bigger Breath! | The 5 minute Freediver | Break the 10 Meter Barrier – Use the code NOOBSPEARO to save $ | Wickedly tough and well thought out gear! Check out their | ‘Spearo Dad' | ‘Girls with Gills' | ‘Jobfish Tribute' | Fishing Trips () Subscribe to the best spearfishing magazine in the world. International subscription available! . Listen to 99 Tips to Get Better at Spearfishing

The Cray Pot serves up fresh fish and chips and crayfish from an historic pie cart which has rested here, looking out over the Espalanade to the Southern Alps, having traveled across the South Island from Timaru, through Cromwell, over the Haast Pass and finally to Jackson Bay, from where Cray Pot co-owner Dayna Buchanan speaks with Lynn Freeman.

Links:Visit the GOAL Webpage!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!For the full-length interviews of our guests, online education courses and more, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

On a crisp, sunny, calm afternoon in late October, the Wellfleet Harbor parking lot is one-third full, this despite the fact that Mac's Restaurant and Seafood on the Pier have been closed for weeks.

 Legendary Irish Bar and a Brewery talk about special beers for their special Event, our Chef talks about making your own Boilo and we have a great conversation about Seafood, with a great restaurant

After a week of thinking about cooking turkey and a day of eating it, you might want to consider something else, so come with me to the Gulf of Mexico, where the sand is white and the seafood is plenty. This is the source of inspiration and menu items for Adam Evans, chef and co-owner, along with his wife Suzanne, of Automatic Seafood & Oysters in Birmingham, AL. Housed in a former mid-century warehouse, a table here has been one of the hottest in town since the restaurant opened in 2019. Adam started his career in Fairhope at The Grand Hotel, spent time cooking in some of the best kitchens in New Orleans, has worked as the executive chef of private events for Tom Colicchio's team at Craft in NYC, and was the opening chef of The Optimist in Atlanta for Ford Fry in 2012. Automatic Seafood & Oysters was a James Beard Foundation finalist for Best New Restaurant in 2020, and here he brings his passion for seafood back to his home state of Alabama.

Last week the UK government confirmed it would be extending its animal welfare (sentience) bill to include decapods (such as crabs, lobsters and crayfish), and cephalopods (such as octopuses, squid and cuttlefish). The move followed a government-commissioned review of the scientific evidence, which found strong evidence that cephalopods and decapods do have feelings. Madeleine Finlay spoke to Dr Jonathan Birch, who led the review, to ask what it means for lobsters to have feelings, and what difference it should make to how we treat – and eat – them. Help support our independent journalism at theguardian.com/sciencepod

In this episode, I had the pleasure of talking with Daniel McQuade who is the Co-Founder and CEO of KnowSeafood. I am a big supporter of eating good quality, wild caught fish.  Fish oil is something I take daily and I consume a filet 1-2x/week of sockeye or coho salmon. When I had the opportunity to talk with Daniel, I was excited to share with you all what he is doing to break down the hidden game of the fish industry and he created a company that is 100% transparent. When you order from his company, you will know when it was caught, and get all the data of what happened to that fish up to, showing up at your doorstep. We even talk about the beautiful technology of blockchain, how he uses this in his company and why this is going to be the biggest change in our lives in the next 10-15 years. I know you will enjoy this episode as much as I did talking with Daniel. Lastly, I wanted to say, Happy Thanksgiving to all of us at The Mindful Experiment.  We are grateful for all our listeners and those who follow the podcast. Without you, this wouldn't be possible. Who is Daniel McQuade? Daniel McQuade, President of McQuade Marketing, a marketing & business development company, with expertise in providing branding & marketing services across many business verticals. Due to his strength in marketing and business development, Daniel has founded companies that have been thought leaders and pioneers in developing change in old industries such as the first to market a nationally branded and certified Natural Light Beef Company, founded a for-profit supermarket cooperative company and led a seafood start-up to become the largest processor of its type in the US in 7 years. Additionally, Daniel has learned from the ground up how to run full-scale consumer branding programs from conception through commercialization including brand strategy and positioning, product development, packaging design, category management, the logistics of getting it on-shelf, and also developing promotions utilizing emerging digital technologies to deliver sustainable product movement. Throughout the course of his career, Daniel has worked with and volunteered at many non-profit organizations in capacities ranging from being a founder, president, executive board member, and trustee along with providing over $5M in grants to a wide range of non-profits institutions focusing on education, and health and wellness programs. Daniel has been a noted speaker and marketing counselor for the Columbia-Harlem Small Business Development Center and continues to present workshops on marketing and branding to new business entrepreneurs and expanding small business ventures at Columbia Business School. Daniel grew up on Buzzards Bay, near Cape Cod, sailing, fishing, and lobstering. I was very fortunate to know great seafood first-hand from a young age. But working in the industry, he became frustrated by how little my peers cared about that. Safety, integrity, and flavor came second to profit. In building KnowSeafood, he wanted to add trust back to seafood shopping. How to Connect with Daniel? Website: https://knowseafood.com/ Instagram: https://www.instagram.com/knowseafood/?hl=en Facebook: https://www.facebook.com/KnowSeafood/ YouTube: https://www.youtube.com/channel/UCUgslHZeQNJOBgsi3uJ21Tg Twitter: https://twitter.com/knowseafood Pinterest: https://www.pinterest.com/KnowSeafood_Official/ -------------------------------------------- Connect with Dr. Vic... Website: www.EmpowerYourReality.com Facebook: www.Facebook.com/drvicmanzo Instagram: www.Instagram.com/drvicmanzo LinkedIn: www.LinkedIn.com/in/drmanzo   Check out my books: https://amzn.to/3gzr9XT   About Dr. Vic... I'm Dr. Vic Manzo Jr., a Pediatric/Family Wellness Chiropractor, Business/Self-Mastery Coach, Influential Author, Inspirational Speaker, and the host and creator of The Mindful Experiment Podcast and The Mindful Chiropractor Podcast. I teach entrepreneurs and Chiropractors how to DOUBLE their profits while working less and leading a SOUL-FILLED Life... Check out my socials and if interesting in free 30-minute discovery call on what's possible, www.CallWithDrVic.com

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!For the full-length interviews of our guests, online education courses and more, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/

Holmberg's Morning Sickness - Brady Report - Friday November 19, 2021

My poor guy has to get his balls cut off, and I feel a guilt beyond my comprehension. Seafood might help, but I don't even like seafood. A mini table-saw will fix everything.