Podcasts about Seafood

Wild Child Wines is one of those rare downtown spots that feels instantly like a neighborhood living room—warm, inviting, and full of discovery. In this episode of Discover Lafayette, we sit down with Katie and Denny Culbert, the couple behind Lafayette's signature natural wine shop and wine bar, to talk about how Wild Child began, how it grew, and why it's become a destination for locals and visitors alike. Along the way, we also explore their other creative ventures—Katie's long-running boutique, Kiki, and Denny's career as a professional photographer whose work has taken him deep into food, place, and storytelling. Their vision and dedication to hospitality and curated wine culture earned Wild Child Wines a 2026 James Beard Award semifinalist nomination in the Outstanding Bar category, one of the highest honors in the American culinary and beverage world. This is really a major moment for Lafayette’s food and drink scene. Katie and Denny's story starts, fittingly, in Lafayette's community orbit. Denny was photographing an event for the newspaper. “It happened to be Palates and Pate. A big fundraiser,”when their paths crossed. Katie remembers she was in her late 20s, and after a mutual friend introduced them, they “found the same friend group at the same time.” Denny wasn't from Lafayette originally; he moved to South Louisiana for journalism, explaining, “I grew up in northeastern Ohio, but I moved to Baton Rouge in 2008 to intern for the Advocate” before landing a job at The Daily Advertiser. Working for the paper, he says, became the fastest way to understand Acadiana: “I’ve been to every single high school gymnasium, every festival, every school board meeting.” He even created a column called Dishing It Out, where he'd spend time inside local restaurants and build photo essays from the same set of questions he asked each owner, every time. Katie's background is equally rooted in local business and community. She has spent years helping operate Kiki, the boutique founded by her mother, Kiki Frayard, and describes how she stepped in to help make the business viable beyond its early stage: “Not so much with the creative side of it, more with the bookkeeping, looking at numbers and keep making it a viable business.” That blend: Katie's retail and business instincts and Denny's creative storytelling, formed a foundation for what became Wild Child Wines. Runaway Dish – “Their former life” “We used to have a magazine when we were doing Runaway Dish, a physical magazine that went along with each dinner. We’d do a chef interview and then farmer interviews for all the products that we were using. That also influenced Wild Child Wines, being in that world. It’s definitely how we ended up here because we met so many chefs. Denny was photographing chefs in their kitchens for the paper. And then beyond that, chefs really didn’t know one another. There was not a tight knit chef community. The goal was to bridge that and start these dinners where we’d get two chefs together, they come up with a menu, we pay for everything, and then any sous chefs could come and hang out and help, or just watch. It brought all these cool gangs of people together that we didn’t really know and they didn’t know each other. We’d get together every few months.” The idea for Wild Child Wines grew out of lived experience, not a business plan on paper. The couple traveled frequently for work, ate in great restaurants, met chefs, and kept discovering wines that simply weren't available in Lafayette. Katie describes how a shift happened while traveling: “It changed my thinking and perspective on what wine was and could be. It opened my eyes.” She remembers thinking, “Instead of driving to New Orleans and getting cases of wine every time we go, maybe we could just open a tiny wine shop.” They already had a downtown space; Denny had been renting it since 2016 as studio and workspace, so the “tiny wine shop” idea became real. Wild Child Wines opened in January 2020, just weeks before the world changed. “Right before Covid,” they say, an unexpected test for any new business. But their concept proved resilient. “Everyone still needed wine,” Katie says, and the shop pivoted fast. “We made a website overnight,” they recalled, creating pickup windows where they'd be “boxing wine, drinking wine, handing wine to people.” Looking back, they describe it as a strange but workable season: “For us personally, it was okay… the right concept.” A big part of the Wild Child experience is how they talk about wine, without intimidation, and with a deep respect for where it comes from. Katie explains that wine is, at its core, agriculture: “Wine is an agricultural product. It’s grapes.” Over time, she says, wine became commercialized and manipulated: “When you look at what wine has become, it’s become this process where lots of things are added to preserve it” For them, the appeal of low-intervention or “natural” wine is both philosophical and physical. “It should just be grapes,” she says, and she describes the feeling of these wines as having “a liveliness.” Denny offers a simple comparison: “Think of it more as like the farmers market of wine, rather than this mass produced grocery store wine.” They focus on small producers, sometimes only “300 to 600 cases of wine a year”, and still marvel that a tiny shop in Lafayette can receive a case from a winemaker in Umbria, Italy: “That's incredible.” Inside the shop, the goal is to help people try and learn in real time. They rotate “6 to 8 wines by the glass,” and if something is open, they're generous with tastes: “We'll give you a taste, as much as you want.” Customers can shop with a glass in hand, explore without pressure, and let curiosity lead. Katie laughs that they still see themselves as learners: “We're wine babies too. I still don't know a lot about wine,” Katie says. Yet the shop's culture and hospitality, powered by a staff they praise repeatedly, creates a place where people want to linger, meet, and return. Over time, Wild Child also expanded through food, always in service of the wine, but now very much part of the experience. Katie admits the shop was originally meant to be only “a tiny wine shop with a little tasting bar, 600 square feet,” but after lockdown, food grew naturally. She began working on pizza recipes during lockdown, hosting backyard pizza parties, then bringing that idea to the shop as a low-barrier entry point: “The barrier to entry for pizza is much lower than this new wine that they haven’t seen.” She describes the strategy plainly: “Everything that we’ve added is just to get more people in the door to sell more wine. That’s the goal.” Today, Wild Child offers a popular Friday lunch, making bread in-house and building a menu around sandwiches, salads, and “snacks”—including tinned fish, olives, and small plates. Food, for them, is also about local connection. Katie talks about sourcing flour from a local mill—“the flour we’re getting is milled right down the road at Straw Cove”—and finding produce at markets: “I'll go to Moncus Park mostly…” Their approach mirrors their wine philosophy: ingredients matter, and good inputs create good outcomes. “It goes back to the wine,” Denny says, emphasizing that they want products that are “clean” and made with care. Seafood is another growing part of the Wild Child story, especially oysters. They highlight a favorite oyster farmer: “Albert “Buzzy” Besson, Grand Isle native… he’s now farming oysters there.” Besson delivers directly to the shop every Thursday, and the relationship embodies what they love about downtown: small-business networks, familiar faces, and a Main Street feeling. They describe field trips with other downtown restaurants to learn oyster farming firsthand and reflect on the changing coastal reality that is shaping new oyster traditions. Katie and Denny Culbert in 2024 at Wild Child Wines. Photo by Brad Kemp of the Advocate. One of the most delightful segments of the interview is their passion for tinned fish, which has become a signature part of the shop's identity. Katie traces her “aha moment” to a Grand Canyon trip where canned smoked oysters became the perfect camp appetizer: “We're just on a sandy beach in the middle of the Grand Canyon eating smoked oysters out of a can.” What started as a personal love turned into a curated selection that grew so big it demanded its own wall, “floor to ceiling tin fish.” They'll even plate it for guests with pickles and fresh bread: “If you come in, we'll do tinned fish plate and set it up for you.” They love that it bridges cultures too—both the adventurous foodie and “the guy who’s been eating sardines in the duck blinds” can appreciate it. The episode also includes a meaningful reflection on Lafayette hospitality, prompted by the recent passing of Charlie Goodson of Charlie G's. Katie describes growing up around Charlie G's and remembers him as “such a mentor for so many people.” They recount seeing him in recent years, coming in for lunch and wine at Wild Child Wines with his wife. and how much it meant that he supported what they were building: “We felt like we were doing something right… knowing that he loved the place and supported it.” For them, Charlie's example is part of the inspiration behind the kind of welcome they want to offer. We close with practical details, such as where to find them and when to visit, and a brief, fun photography “nerd-out” with Denny. He shares his camera choice (a Nikon Z9), his photojournalism background at Ohio University, and a simple tip that applies to everyone, even iPhone shooters: “Not mixing light sources… if you’ve got a big window… turn off all the other lights in the room and use that.” The conversation ends with a glimpse into their personal lives and how their passions have become their work. As Katie puts it with a laugh, “Our hobby is the wine shop. It’s our house.” Wild Child Wines is located at 210 Vermilion Street, directly across from Parc Sans Souci. Their hours: Tuesday–Thursday, noon–8 PM, and Friday–Saturday, 11 AM–9 PM. Visit https://wildchildwines.com/ for more information.

In this episode, host Derrick Kyle is joined by Blake Price, Executive Director of the Southern Shrimp Alliance, for an in-depth discussion on the state of the U.S. shrimp industry. Blake provides an overview of the Alliance's mission and outlines how the domestic industry has evolved over the past several decades in response to increasing foreign competition and shifting global market dynamics. The conversation further examines key international trade and regulatory issues impacting the industry, including FDA import screening, forced labor enforcement, and the role of antidumping and countervailing duty measures.

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

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

Master fishmonger Hayden Cutting explains why perfection, trust, and education are the future of the fish trade.Seafood Matters Podcast is available on all podcast networks and on YouTube. Alternatively, you can also listen on the dedicated website www.seafoodmatterspodcast.com.Contact Jim Cowie:Email: jim@seafoodmatterspodcast.comSocials: @seafoodmatterspodcastWebsite: seafoodmatterspodcast.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/seafood-matters-podcast--6102841/support.

What is ethical seafood, and why does it matter if fish can suffer in the systems designed to feed the world? As seafood consumption rises globally, most people never see what happens on fish farms or how ethical decisions are made behind closed doors. This episode asks a simple but uncomfortable question: if fish feel pain and stress, what responsibility do we have when we farm and eat them? Fish welfare in aquaculture is rarely discussed in public, yet it affects hundreds of millions of animals every year. In this conversation, we unpack how fish are raised, handled, and harvested, why welfare is often overlooked, and how improving conditions can actually benefit farmers, ecosystems, and consumers at the same time. You will learn how science is being used to measure fish stress, what ethical treatment really looks like in practice, and why welfare is not just an animal rights issue but a sustainability issue. Ethical seafood choices can feel overwhelming, especially when labels, certifications, and marketing claims all compete for attention. One of the most surprising insights from this episode is that small, practical changes in fish handling can dramatically reduce suffering without increasing costs, and in some cases even improve productivity. This challenges the idea that ethics and food production are always in conflict. Support Independent Podcasts: https://www.speakupforblue.com/patreon Help fund a new seagrass podcast: https://www.speakupforblue.com/seagrass Join the Undertow: https://www.speakupforblue.com/jointheundertow Connect with Speak Up For Blue Website: https://bit.ly/3fOF3Wf Instagram: https://bit.ly/3rIaJSG TikTok: https://www.tiktok.com/@speakupforblue Twitter: https://bit.ly/3rHZxpc YouTube: www.speakupforblue.com/youtube    

On the latest episode of Rising Tide, hosts David Helvarg and Vicki Nichols Goldstein sit down with Erin Hudson, Director of the Seafood Watch program at the world-renowned Monterey Bay Aquarium.With more than 15 years dedicated to advancing sustainable seafood, Hudson brings deep insight into how consumer choices ripple through ocean ecosystems and fishing communities. The conversation traces the origins of Seafood Watch's iconic red, yellow, and green pocket guides—a simple, powerful tool that helps people understand which seafood choices are environmentally responsible, risky, or best avoided. To date, more than 65 million of these guides have been distributed worldwide.The episode also explores Hudson's collaborative work with the fishing industry and retailers, and why meaningful change can sometimes start with asking one clear, straightforward question.It's a smart, accessible, and surprisingly delicious listen—proof that informed choices can be good for both people and the planet. ** Additional Resources **Monterey Bay Aquarium — An aquarium unlike any other. From sea otters to seaweeds, our unique oceanfront location and timeless galleries bring the wonders of the ocean to life for our visitors. But beyond our exhibits, we are transforming what it means to be an aquarium. The mission of the Monterey Bay Aquarium is to inspire conservation of the ocean.Blue Frontier / Substack — Building the solution-based citizen movement needed to protect our ocean, coasts and communities, both human and wild.Inland Ocean Coalition — Building land-to-sea stewardship - the inland voice for ocean protectionFluid Studios — Thinking radically different about the collective good, our planet, & the future.

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

Jim McTague notes steady but quiet business activity in Lancaster, describes local approval for a new data center, and reports on overlooked global cod shortages affecting seafood markets.1910 SCRANTON

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

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

English---Seafood - Shāfiʿī - Ḥanafī | Fatwā Clarified | Shaykh Muḥammad Sāqib Iqbāl--------------------------------------------------------------------The video explains the differing views on the permissibility of consuming various seafood items in the Ḥanafī and Shāfiʿī schools of Islamic jurisprudence.Ḥanafī Madhhab: (0:06-1:22)Only fish are considered ḥalāl (permissible) from sea animals.The permissibility of prawns and shrimps depends on whether Ḥanafī jurists classify them as a species of fish. (0:13-0:28)Lobsters, squids, crabs, octopuses, and turtles are unanimously considered ḥarām (forbidden) as they do not belong to the fish family. (0:40-0:56)Venomous, poisonous, or harmful fish are ḥarām even if they are fish. (1:02-1:09)Fish that die naturally and float on the water's surface are also ḥarām. (1:11-1:19)Shāfiʿī Madhhab: (1:24-2:32)All sea animals that cannot survive out of water are generally ḥalāl, with the exception of harmful animals. (1:34-1:41)Fish, prawns, and shrimps are all ḥalāl. (1:43-1:46)There are two valid positions regarding sea animals that can survive out of water:The consumption of frogs is unanimously ḥarām due to the prohibition of killing them. (2:41-2:59)The speaker emphasizes that the prohibition of certain seafood like lobsters in the Ḥanafī school is not an innovation, as similar positions exist within the Shāfiʿī school, contrary to what some "naïve Shāfiʿī brothers" and "lazy" individuals claim. (3:25-4:16) He cites classical Shāfiʿī texts and scholars to prove the existence of this valid position (7:44-11:06, 12:48-12:58, 25:17-29:20).The video further discusses the traditional approach of Shāfiʿī scholars in dealing with issues having two valid positions, stating that a muftī has the right to issue a verdict based on either. (18:00-18:18)Both Ḥanafī and Shāfiʿī madhhabs derive their rulings from the Quran and Sunnah, with differences arising from their interpretation. (32:08-32:15, 35:41-35:54)Ḥanafīs cite Quranic verses prohibiting dead meat (32:15-32:40) and Hadith explicitly permitting only fish and locusts. (32:45-34:26) They also note the absence of narrations where the Prophet or companions consumed seafood other than fish. (34:28-35:33)Shāfiʿīs cite Quranic verses stating "the catch of the sea is made ḥalāl for you" (36:00-36:31) and a Hadith stating "the water of the sea is pure and its dead is ḥalāl." (37:55-38:18)The speaker's objective is to demonstrate that all Islamic schools of thought base their rulings on the Quran and Sunnah, refuting the notion of "blind following" or unjustified criticism of established jurisprudence. (38:40-39:33)

Check out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/Thank you to our episode sponsor: F3 (Future of Fish Feed)Curious how your company can compete for $200,000 in cash prizes in the F3 Fish Farm Challenge? Visit the F3 – Future of Fish Feed contest website to review the rules and learn how to participate—whether as an individual company or as part of a team.Learn more at f3challenge.org and take the first step toward feed innovation—and your share of $200,000 in prizes. The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

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

While there's still a bit of winter left to get through, better weather and baseball season are right around the corner. What better way to celebrate that than with a special episode where we're joined by rising star second baseman for the Baltimore Orioles, Jackson Holliday? Jake and Eric sit down with Jackson to look back on the last few years of his major league career, including a very difficult start for him personally, and how he mentally balanced his own improvements vs. the team's struggles in 2025. Jackson also dishes on his excitement for 2026, including developing his relationship with new manager Craig Albernaz, his excitement to have Pete Alonso join the team (and their hilarious first text exchange), and much more. Thanks as always for tuning in, and we'll be back at you very soon! Hosts: Jake Louque, Eric Arditti Guest: Jackson Holliday Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Morning Mugs Coffee Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

After a long process to select their new head coach, and an ensuing snowstorm that delayed his arrival by a few days, the Baltimore Ravens officially welcomed Jesse Minter to their facility in Owings Mills for his first day on the job. Jake and Spenny are here to discuss Minter's introduction to the fanbase, specifically focusing on his press conference that featured him taking questions from Baltimore media for the first time. The guys discuss their first impressions of Minter, what he had to say, what they think hit will take to execute his vision, and much more. Thanks as always for tuning in, and we'll be back at you very soon! Hosts: Jake Louque, Spencer Schultz Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Morning Mugs Coffee Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

 A 2022 study from the Oregon Coast Visitors Association found that 90% of seafood sold on the Oregon coast wasn’t locally caught. In fact, much of the seafood caught in Oregon is exported to other countries. The OCVA estimates that Oregon's coastal communities lose roughly $252 million a year because of seafood exportation. There are many challenges with trying to keep Oregon seafood in Oregon, including a lack of workforce and existing infrastructure. The OCVA and the Oregon Ocean Cluster are working to address this. This weekend, the group will be hosting its 2nd annual Blue Food Forum where consumers, researchers and industry professionals can get a taste of local products and learn more on the latest challenges facing the industry today. Marcus Hinz, director of the OCVA, joins us to share more.

The Meat Dude Spencer Wirt is on Afternoons Live with Tyler Axness every week to answer all your meat related questions.See omnystudio.com/listener for privacy information.

Over the last few months, the hottest night out can be had at a Filipino supermarket. If you’re lucky enough to live near a Seafood City, you might have seen or experienced the multi-generational viral dance party conceptualized by JP Breganza back in August 2025. What is this phenomenon all about? Why does it attract...

After the Ravens conducted 20+ total interviews for their recent head coach vacancy, they've finally made a decision. The fellas hop in the studio to discuss the Baltimore Ravens hiring former Chargers and Michigan Wolverines Defensive Coordinator Jesse Minter to become their fourth head coach in team history. Hosts: Jake Louque, Spencer Schultz Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Morning Mugs Coffee Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

Time to play pick one.

A Riverland wine grape grower says the state and federal government's extension of the SA Wine Recovery Program until 2027 will not meaningfully help growers and a new report has found record high cocoa prices and a volatile supply has made some chocolate companies explore alternative, cheaper ways to get that cocoa taste like growing it in a lab.

Donyshia Boston-Hill gets business empowerment from Peter Hewitson, the owner of Uncle Bacala's Italian Seafood and more, on Jericho Turnpike in Garden City Park.  Together they talk about affordability, why he got into the industry, his most popular dishes, and the special ending to every meal he offers his guests.

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

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

Cocaine Oysters, anyone?See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

Boortz talks about solving questions by asking AI question about things that Neal likes such as Seafood and Soup from PF Changs and Pickup Truck drivers being the worst drivers on the road, while confirming Talk Show host know more than the dumb massesSee omnystudio.com/listener for privacy information.

Boortz talks about solving questions by asking AI question about things that Neal likes such as Seafood and Soup from PF Changs and Pickup Truck drivers being the worst drivers on the road, while confirming Talk Show host know more than the dumb massesAtlanta's ONLY All Conservative News & Talk Station.: https://www.xtra1063.com/See omnystudio.com/listener for privacy information.

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

On the phone-in: Appliance repair technician, Aaron Publicover, answers listeners' questions. And off the top of the show, we speak with Kris Vascotto who is the executive director of the Nova Scotia Seafood Alliance. He comments on the deal made this week that has prompted China to drop its retaliatory tariffs on lobster & crab.

Hidden costs of seafood are shaping the global tuna industry in ways most people never see, and this episode asks why it matters for the ocean, workers, and anyone who buys seafood. Hidden costs of seafood raise a simple but uncomfortable question: if an industry cannot survive without public money, can it truly be sustainable, and who is paying the price behind the scenes? Tuna fishing subsidies are at the center of this story. Drawing from new peer-reviewed research, this episode breaks down how fuel tax exemptions and government support keep European tuna fleets operating, even when they run operational losses. Without these subsidies, many fleets would struggle or collapse, revealing an economic model that depends on taxpayers while fishing pressure on the ocean continues. Sustainable seafood myths are challenged by one surprising and emotional insight from this episode: some tuna fleets appear profitable on paper while actually losing money every year without subsidies, meaning the public absorbs the financial risk while ecosystems and fishing communities absorb the consequences. This changes how we should think about sustainability, accountability, and what responsible seafood really means. Support Independent Podcasts: https://www.speakupforblue.com/patreon Help fund a new seagrass podcast: https://www.speakupforblue.com/seagrass Join the Undertow: https://www.speakupforblue.com/jointheundertow Connect with Speak Up For Blue Website: https://bit.ly/3fOF3Wf Instagram: https://bit.ly/3rIaJSG TikTok: https://www.tiktok.com/@speakupforblue Twitter: https://bit.ly/3rHZxpc YouTube: www.speakupforblue.com/youtube    

It's been a whirlwind last week here in Baltimore, and when the Ravens are in crisis mode, you can count on Steve Bisciotti to get in front of the mic, and calm the mood. He did just that today, joining Eric DeCosta at the podium, and the Baltimore media for his first press conference in three years. Bisciotti and DeCosta spoke in detail about the firing of John Harbaugh, the current state and future of this franchise, and everything that will go into getting this team back to where it belongs. Jake and Spenny are here to break it all down, as well as review all the candidate s currently in the discussion to take over as this teams head coach. Thanks as always for tuning in, and we'll be back at you very soon! Hosts: Jake Louque, Spencer Schultz Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Morning Mugs Coffee Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

The New Year has come and gone, football season has ended in Baltimore, and Jake and Eric are back to talk some Orioles as we inch closer to pitchers and catchers reporting next month. The guys discuss some of the recent moves made to bolster the Orioles' pitching staff, namely the Shane Baz trade, as well as the re-signing of Zach Eflin to a one year, $10 million dollar deal. The guys discuss what the next big move could be (if there is one made), such as the rumored signing of on of Ranger Suarez, or Framber Valdez. They also go over some of arbitration deals that were reached (as well as the two that weren't) ahead of the deadline to send a potential agreement to a hearing. Finally, the grab bag is opened up to discuss some light topics like the upcoming Birdland Caravan schedule, and some fun additions to the giveaway schedule. Thanks as always for tuning in, and we'll be back at you very soon! Hosts: Jake Louque, Eric Arditti Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Morning Mugs Coffee Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

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

Jesse and Maggie talk about her love of Mediterranean food and the spots she enjoys most. Including her visit to Casablanca Mediterranean Grill. Jesse shares a preview of a very […]

ASGA's President Tony Friedrich breaks down a call to action for Rhode Island anglers and business owners.

* A third of West Bank restaurants sampled were found to be serving foreign shrimp without disclosing it. * The NFL playoffs start this weekend…how close are the Saints to getting back there? * Do you like getting doubloons at parades? How did that even become a throw?

A third of West Bank restaurants sampled were found to be serving foreign shrimp without disclosing it. We'll talk about this ongoing problem with State Senator Pat Connick.

Live reaction to John Harbaugh and the Ravens parting ways. Hosts: Jake Louque, Brian Black Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Morning Mugs Coffee Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

In the latest episode of Decoding Seafood, food stylist Kimberly Tabors sits down with George Duran to explore seafood, visual storytelling, and the craft behind the plate. Tune in for an inspiring conversation on creativity, technique, and bringing food to life.

In their most hyped regular season matchup in years, the Ravens squared off against the Steelers with the AFC North on the line... and came a kick away from taking the division. In a fitting end to a maddening 2025 season, Tyler Loop's wide right miss erased a mostly admirable performance by Baltimore's defense, and an insane fourth quarter from Lamar Jackson and company. We get into all of tonight's drama, say goodbye to a season that's mercifully come to an end, and look ahead to what's next from Owings Mills this offseason. Thanks as always for tuning in, and we'll be back at you very soon. Hosts: Jake Louque, Taylor Smyth Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Morning Mugs Coffee Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

2026 will bring changes to healthcare premiums and SNAP benefits in some states. The government has frozen federal child care payments in Minnesota. We explain why Israel is threatening to suspend aid groups in Gaza. California will be ringing in the new year with more heavy rain. Plus, $400,000 worth of seafood has been stolen in New England. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Celebrate the New Year with some fabulous guests from New Jersey to Pennsylvania! We're celebrating the end of 2025 and beginning 2026 with The Monterey Grill, Dolce Italian inside the W Hotel, and cheers-ing a toast at Space Bar! *Food Farms And Chefs Radio Show, Episode 342

The Ravens are still alive. After the Browns held on to the beat the Steelers in Cleveland, Baltimore heads to Pittsburgh with a chance to beat their rivals, and win their way into the postseason. The guys talk about an awesome weekend to be a Ravens fan, this crazy ride of the season, and look ahead to what will surely be a very fun week of anticipation. Playoffs start now, baby! Hosts: Jake Louque, Spencer Schultz, Brian Black, Taylor Smyth Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Morning Mugs Coffee Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

With their season on the line, the Ravens needed a win in Green Bay, and they responded by going out and getting perhaps their most comprehensive one of 2025. Tyler Huntley was on time all night, Derrick Henry ran for 216 yards and four touchdowns, and while the defense did what they do at times (bad things) they forced a few critical turnovers that helped proved the difference in this game. The guys are here to go over a very fun win that in 24 hours could prove inconsequential in the grand scheme of things - but with that in mind, try to enjoy this one even more as a potential fun capstone to an otherwise difficult 2025. Thanks as always for tuning in, and we'll be back at you very soon! Hosts: Jake Louque, Spencer Schultz, Taylor Smyth Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Morning Mugs Coffee Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

It's Christmas week, and the Ravens season rolls on, as any hope they have of salvaging things for a playoff run starts with a win on Saturday night at Lambeau Field. Baltimore were already facing an uphill task here that'll be exacerbated by Lamar Jackson likely missing the game, so Jake and Spenny are here to break down how they can get this done - as well as discuss all things Lamar related that have been circulating in the news this week. Thanks as always for tuning in and we'll be back at you very soon. Hosts: Jake Louque, Spencer Schultz Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Morning Mugs Coffee Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

Jonathan Russell is one of the founding members (vocals, guitar) of The Head and the Heart, a band that organically formed at weekly open-mic nights at Seattle's Conor Byrne Pub.  Russell didn't grow up with happy memories around the dinner table. He tells host Rachel Belle about his natural inclination to eat alone, why a crab boil is the perfect meal for an introvert and how working in bars and restaurants changed the way he orders.  Rachel's friend, Roz Ray, joins the show to share her best party strategies for shy and introverted people, and how to use food as a social glue! And Jonathan talks about why the six members of The Head and the Heart started seeing a therapist together. Thanks to the Seattle Symphony for setting up this interview!  Become a Cascade PBS member and support public media!  Watch Rachel's Cascade PBS TV showThe Nosh with Rachel Belle.   Sign up for Rachel's (free!) biweekly Cascade PBS newsletter for more food musings.  Follow along on Instagram.   Order Rachel's cookbook Open Sesame. 

In a much anticipated matchup to keep their season alive, the Ravens impressed throughout much of the contest... and then - as has often been the case in 2025 - let the opportunity to win slip through their fingers. After a blistering start on offense, Baltimore cooled off, and were dealt a huge blow in a game ending injury for Lamar Jackson. The rest of the way saw inconsistency in a Tyler Huntley led attack, big plays surrendered on defense, and a final drive to win the game that fittingly saw Zay Flowers fumble the win away. Th guys are here to break down everything that happened, take stock on what has been a maddening season that's likely all but over, and talk about what might be next for this franchise. Thanks as always for tuning in, and we'll be back at you very soon. Hosts: Jake Louque, Spencer Schultz, Brian Black, Taylor Smyth Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Morning Mugs Coffee Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)

After a galvanizing win last week in Cincinnati, the Ravens return to Baltimore where they'll host the New England Patriots on Sunday Night Football with a critical opportunity in front of them. The opportunity is actual more of an imperative: to go and win this game to help keep their playoff hopes alive and kicking as we enter the final reach of the 2025 season. Jake and Spenny are here to break down how they can do it, go over all the outcome scenarios, provide their predictions, and much more. Thanks as always for tuning in, and we'll be back at you very soon. Hosts: Jake Louque, Spencer Schultz Producer: Jake Louque Thanks to our presenting sponsors, Jimmy's Seafood, Fed Thrill Sunglasses, Black Eyed Susan Spices, Morning Mugs Coffee Follow the show on social: Twitter: @Exit52Podcast, @JumboSetPodcast IG: exit52podcast TikTok: exit52podcast Music: "Soul Strut" by Taylor Fields (@EDCBurner)