Podcasts about Seafood

Today we're going to talk about the best things to prevent premature graying of your hair. It's natural for your hair to turn gray with age. However, many people are getting gray hair way too early. Even though you may have genes that give you the propensity to get gray hair, there are still things you can do to help prevent your hair from graying prematurely. The pigment in your hair and the enzymes that allow the pigment to occur are both dependent on copper. You could be deficient in copper from not consuming foods high in copper. High levels of stress can also cause a copper deficiency. It's important to do whatever you can to decrease stress and increase copper to prevent gray hair. It may be best to get the copper you need from foods rich in copper rather than a supplement. As you age, you accumulate hydrogen peroxide in the hair shaft. Hydrogen peroxide can cause a bleaching effect on the hair. To slow this accumulation of hydrogen peroxide, you can try consuming foods rich in catalase. Foods high in copper: • Seafood (especially oysters) • Mushrooms • Organic, grass-fed beef liver • Spirulina Foods high in catalase: • Organic, grass-fed beef liver • Vegetables (especially cruciferous vegetables) • Sprouts or microgreens Things to avoid: • Alcohol • Smoking • Junk foods • Sugar • Refined carbs • Low-fat diets

It's another Ravens preview pod for you guys on this fine Friday as Jake and Spenny hop in the stu to look ahead to Sunday's game against the Indianapolis Colts. The guys open things up with some notes on this one, including some weather talk (bring a slicker if you're attending the game), as well as some betting lines. After that, the boys do the preview proper, going into Indy's offense vs. Baltimore's defense, Lamar Jackson and co. vs. what the Colts have going on on the other side, and more. Finally, we close the show out with predictions as always. Thanks for listening, and we'll be back Sunday night with a review of the game. Thanks to our sponsors Jimmy's Seafood, Fed Thrill, Black Eyed Susan Spice Co. Check us out on social: Twitter @Exit52Podcast, IG exit52podcast

Cook-a-long with Petty Pandean-Eliot in this pause-anytime episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bally Sports Wisconsin Milwaukee Brewers analyst Tim Dillard joins Steve "Sparky" Fifer for his weekly appearance brought to you by the4thbase.com (Steak and Seafood). Several topics discussed including: Importance of HR's in playoffs, stories of warming up in bullpen before pitching, emotional Abner Uribe in Cardinals game, Wainwright controls Brewers bats and next day conversation between Dillard, Wainwright and Jason Isringhausen. 

Coppin State president Dr. Anthony Jenkins tells Nestor about the growth and passion at Coppin State University on the Maryland Crab Cake Tour at Faidley's Seafood in Lexington Market. And save the date for the big LSU and Angel Reese visit home to West Baltimore on December 20th! The post Dr. Anthony Jenkins tells Nestor about growth and passion at Coppin State University on MD Crab Cake Tour first appeared on Baltimore Positive WNST.

Late because I had to watch Titane twice today. Please understand. Music: Bensound.com/free-music-for-videos License code: 2TRIHZL4WOBDQSR8

Today I want to cover the different signs of a deficiency in trace minerals. Trace minerals are minerals needed in tiny or trace amounts. A few examples of important trace minerals are zinc, iodine, selenium, and iron. Trace minerals are essential for enzymes, which are proteins that run the body. Symptoms of zinc deficiency: • Hair loss • White spots on the nails • Low testosterone • Diarrhea Symptoms of iron deficiency: • Anemia (weakness, fatigue, cold sensation) • Brittle nails • Hair loss Symptoms of selenium deficiency: • Infertility • Fatigue • Hair loss Symptoms of iodine deficiency: • Swelling in the lower part of the neck You might not notice any symptoms right away, but a trace mineral deficiency could contribute to all kinds of chronic diseases later in life. It could even increase your risk of cancer. The best sources of trace minerals: 1. Seafood 2. Organ meats 3. Eggs 4. Seaweed or sea kelp 5. High-quality sea salt DATA: https://pubmed.ncbi.nlm.nih.gov/30095136/

Leonard Raskin joins Nestor at Faidley's Seafood in the World Famous Lexington Market for a Maryland #CrabCakeTour stop and plenty of sports signs of life in fall for Baltimore fans. The post Leonard Raskin joins Nestor at Faidley's for MD Crab Cake Tour and sports signs of life in fall for Baltimore first appeared on Baltimore Positive WNST.

Don and Mitch Jurisich, Plaquemines Parish councilmember and Delta Marina owner, together to discuss what is happening in and around the Empire area such as offshore fishing, what he is seeing as Fall is just around the corner, a few more Rodeo that will happen before the rodeo season wraps up, and how the seafood market has been this year.

Links:Visit the Responsible Seafood AdvocateIn Aruba, a newly approved offshore aquaculture firm is going all in on northern red snapperNovel alternatives like bacteriocins take the lead as future antibiotics replacements for aquacultureGrowing oysters in a garage? Meet the maker of the wrold's first 3D-printed oyster tankResponsible Seafood Innovation Award Finalist Cresponix is rethinking land-based shrimp farmingNorway banned scallop harvesting in the Barents Sea. Responsible Seafood Innovation Award finalist Ava Ocean delivered a tech solutionRead This Week's "Way Back Machine" Article:'Regulation is pushing toward greenifying materials': How one innovator is upcycling  seafood waste into biodegradable packaging foam'Choices are limited when searching for alternatives to antibiotics': How one veterinarian is employing bacteriophages to fight Vibriosis in shrimp farmingCheck 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/

Aquatic products from Xinjiang Autonomous Region has definitely taken people by surprise and curiosity abounds. Will seafood from inland aquatic farms carve up a big share of the market just at a time when radioactive wastewater from Japan's Fukushima nuclear plant deals a blow to the fishing industry in the pacific? On the show: Laiming, Xingyu & Josh Cotterill

Joe Cervantez and Raz Halili of Pier 6 Seafood & Oyster House join Eric on today's show. Joe and Raz speak with Eric about how things have changed since they were last on the podcast back during the height of the pandemic, the vast amount of offerings they have at Pier 6, what they've added to their menu, their bungalow additions, getting nominated for a James Beard award, how the record summer temperatures have affected oysters, their thoughts on Appalachian oysters, the growth of seafood restaurants in Houston, whether another location is in the cards, and much more! Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Food & Wine Names Talented Tatemó Star to Prestigious Best New Chef List for 2023 Houston Pizza Maestro Brings Life of Pi to The Heights with His Must-Try New Restaurant Fresh New Galleria Seafood Restaurant Opens with Surf-Inspired, Midcentury Modern Vibe Sizzling New Food Festival Celebrates Steak with Beefy Bites from Houston Restaurants Downtown Crafty Montrose Ice Cream Shop Makes Sweet Move to the Heights Kevin Hart Invites Houstonians to His Tequila Bottle Signing Event in Midtown 

Bally Sports Wisconsin Milwaukee Brewers analyst Tim Dillard joins Steve "Sparky" Fifer for his weekly appearance brought to you by the4thbase.com (Steak and Seafood). Several topics discussed including: Corbin Burnes 8 inning no hit performance, Brandon Woodruff complete game shutout, Brewers pitching coach Chris Hook, differences in pitching and hitting coaches, and World Series chances for the Brewers.

Beijing's ban on Japanese seafood, coupled with rising animosity toward all things Japanese, have sent sushi restaurants in China searching for alternative supplies and, in some cases, new recipes.Click here to read the article by Zhao Yuanyuan.Narrated by Sarah Kutulakos.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today we're swimming off to the coast for the 42nd Annual Biloxi Seafood Festival, on September 9th with LaWanda Jones, Director of the Biloxi Chamber of Commerce, then we're antiquing at the Mississippi Antique Showcase, October 13th – 14th in Gulfport with MPB Foundation Executive Director, Angela Crossley Ferraez before a last stop in Belmont to check out the 47th Annual Bear Creek Arts & Crafts Festival & Car Show, September 9th with Alderman, Brandon Pharr. Plus, we'll check out what's happening around your neck of the woods! Stay tuned, buckle up and hold on tight for your Next Stop MS!Next Stop, Mississippi is your on-air source for information about upcoming events and attractions across the state. Get to know the real Mississippi! Each week the show's hosts, Germaine Flood and Kamel King, Tourism Development Bureau Manger with Visit Mississippi, highlight well-known and unknown places in Mississippi with the best food, parks, music and arts. They'll not only tell you what's going on in your neck of the woods, but also share the history and people behind the markets, sporting events, concerts, fairs and festivals all over Mississippi. Hear the personal stories and traditions behind that favorite event you attend each year on Next Stop, Mississippi. Hosted on Acast. See acast.com/privacy for more information.

Best Of BPR 9/08: Cliff Notez & Boston Seafood Festival

Get Suited & Booted for this interview with Ambra Parker, owner/operator of Parker's Seafood! Listen in as Iris, Alicia and Kylie learn about how Ambra made her way back home. Ambra shares how the vision of her husband wanting to bring seafood to Marion came to life, what it's like to return to your hometown as an adult, and the differences in raising kids in urban vs rural environment.

Niall Sabongi fell in love with seafood as a child living on the east coast of Ireland, where his father would bring him to the beach to find cockles and mussels to eat for dinner. Today, Niall is at the forefront of the conversation around Irish seafood. As a chef, he founded fish-centric favorite spots like Klaw, Saltwater Grocery, and most recently, The Seafood Cafe. While the stereotypical Irish ocean-based meal might be fish and chips or chowder, at Niall's restaurants, the incredibly wide range of Irish seafood is on display. Everything from oysters to crab to day boat scallops, as well as less common preparations like ceviche and cod collar, is prepared with expert attention and respect for the product.Niall also founded Sustainable Seafood Ireland, a wholesaler focusing on wild-caught Irish seafood. SSI supplies his restaurants and others, making sure that the freshest fish from Ireland's coasts gets on the plate at some of Ireland's best restaurants. During the pandemic, SSI pivoted and made their products available to individuals rather than restaurants, which helped increase general awareness of the truly incredible bounty of Irish wild seafood (something that historically has not been so widespread as it is today).We spoke to Niall about what drove him to focus on seafood, his evolution from chef to entrepreneur, why it's important to directly support independent, small boat fishermen, the seasonality of fish, and using oysters for water reclamation projects.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.com.Dyed Green is Powered by Simplecast.

Pete and Chris will return, filled to the gills with radioactive content shortly - in the meantime abroadinjapanpodcast@gmail.com - send in your messages or links you'd like us to look at! Hosted on Acast. See acast.com/privacy for more information.

Links:Visit  Grounded's WebsiteCheck out our website!: https://www.globalseafood.org/podcastFollow us on social media!Twitter | Facebook | LinkedIn | InstagramShare your sustainability tips with us podcast@globalseafood.org!If you want to be more involved in the work that we do, become a member of the Global Seafood Alliance: https://www.globalseafood.org/membership/ The views expressed by external guests on Aquademia are their own and do not reflect the opinions of Aquademia or the Global Seafood Alliance. Listeners are advised to independently verify information and consult experts for any specific advice or decisions.

It's crystal clear — seaweed aquaculture is a big part of our future! Seafood harvesters are looking for ways to diversify in the age of climate change, and farming seaweed is the path for many of them.  But it certainly has its challenges, as any crop does, and MUST be done sustainably, safely, and ethically. That's where Anoushka Concepcion is helping pave the way.  As an associate extension educator with Connecticut Sea Grant, a faculty member at UConn's Department of Cooperative Extension, and a Board Member of Minorities in Aquaculture, Anoushka works intensively with aquaculture communities, sparking conversations so everyone can work together to have seaweed benefit ALL—including growers, regulators, consumers, and kids!  Hear all about why aquaculture as an essential path to feeding people high quality proteins with low costs so people of all ages and income levels can access health and wellness on Season 4, Episode 8 of The Conch podcast! Audio Production and Sound Design by Crystal Sanders-Alvarado for Seaworthy. Episode Transcript Episode Guide :00 Intro 01:18 Anoushka Concepcion of Connecticut Sea Grant explains why 34 Sea Grant programs are the boots on the ground for the National Oceanic & Atmospheric Administration (NOAA). 05:00 What does the term “extension” mean and why is it important in aquaculture? 07:13 Seaweed aquaculture: the challenges are universal but not unique to Connecticut. 11:15 The National Seaweed Hub - what it is and why it's needed 16:09 How are public health concerns and food safety with seaweed aquaculture addressed? 19:51 How a fascination with marine science and a trip to visit family in India launched Anoushka's career supporting seaweed farming and aquaculture production. 22:04 A personal experience with the dangers of kelp farming. 24:35 How climate change affects shellfish and seaweed farms in Connecticut.  29:36 Representation is everything. Why Anoushka joined the board of Minorities in Aquaculture (MIA). 34:07 What the seafood industry must do to support women in the sector. 37:28 Anouska's advice to address inequality in the sector - keep talking about the issues until you find people with the solutions. They're out there! 43:07 Shout out to the absolute bedrock of civilization! Resources:  Read more about Anouska's work at Connecticut Sea Grant and the National Seaweed Hub. Recommend this episode to one person who is curious about the multiple benefits of seaweed aquaculture!

Bally Sports Wisconsin Milwaukee Brewers analyst Tim Dillard joins Steve "Sparky" Fifer for his weekly appearance brought to you by the4thbase.com (Steak and Seafood). Several topics discussed including: the differences in April baseball and September baseball.

Who will win the Par 3 challenge at Black Gold Golf Club? The guys discuss college football from the past weekend and the impressive win by USC. What is UCLA doing at the QB position? The guys are joined by new morning show host Evan Cohen! The crew breaks down the latest news around the Rams with Evan Cohen and what is seafood and what is not? Deion Sanders had quite the impressive first win as Colorado Head Coach. The guy's breakdown Sanders' postgame interviews. Wassup Foo! We have an update about the lost dog story from last week. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to this week's News TalkThis is the audio recording of our live group class where Stephanie Marston and David de Jager talk about 3 hot stories in the news and chat with English learners from across the world. This is a really enjoyable way to practise listening to natural English and learn some new vocabulary each week.  Here are a few clues about the stories in this episode:What food import from Japan has China banned ?When could humans be living on the moon?What is dangerous to do with your smartphone?Join us next week for the latest News Talk. And if you'd like to participate in the live sessions simply create your account at www.perfectlyspoken.com Recorded: 4th September 2023Join The #1 Way to Learn English Online.Create your account to try our lessons and live practice before subscribing. You only need an email, no payment before or after registration. Give it a go and learn English with expert teachers combining video lessons available 24/7 at all levels (including business English) and live practice (including speaking groups practice)! Start now app.perfectlyspoken.com

The show that puts a twist on the 5 W's!!! We bring to you current events, business promotions, laughter, and our main question for the last  W!In this episode, we will be discussing:  Live From Sin City Seafood in Las Vegas!! Interview With Texas Rap Artist T-Kay Barbie ( Damn TKAY!!!!)Please send questions, promotions, or if you would like to be included as a guest on the show to  info@hourglasspodcasting.com****Youtube: https://www.youtube.com/channel/UCD7jv6V95T_OvJ3UY2mbewg****Instagram Page: https://www.instagram.com/hgp_thetimeisnow/T-Kay BarbieInstagram: @tkaybarbieSin City Seafood Las VegasInstagram: @sincityseafoodlvShow your support by buying us a cup of coffee: https://www.buymeacoffee.com/TheTimeIsNowMidwest Custom Print, Business advertisement: https://midwestcustomprint.com/GTB Medical Services LLC. Medical equipment repair and 24/7 medical courier accommodations. For more info on services provided Email: customer.service@gtbiomed.comClassy Image Barbershop, Address: 1034 W. 103rd Street Chicago, IL 60643for appointments email: classyimage04@yahoo.comSupport the showThank You For Your Support!!! The Time Is Now!!!

You had a great day fishing. But now you have more than you can eat. How do you store fresh seafood in your boat fridge so it lasts? Links (Amazon links are affiliate links, meaning that The Boat Galley Podcast earns from qualifying purchases; some other links may be affiliate links): Fish Filleting Knife (Amazon) - https://amzn.to/3r0kjEc Subscribe to the Boat Galley Newsletter! - https://bit.ly/3YBkvpE Today's episode of The Boat Galley Podcast is sponsored by Lunatec, makers of the hydration spray bottle, odor-free dishcloth and self-cleaning washcloth. Lunatec offers practical gear designed to save water and reduce waste. A water bottle that doubles as a garden hose? A dish cloth that doesn't get stinky? Yes, please! Visit Lunatecgear.com to learn more; use code boatgalley to save 10% on everything. Lunatec: innovative gear for your outdoor adventures. Click to see all podcast sponsors, past and present. - https://bit.ly/3idXto7 Music: “Slow Down” by Yvette Craig  

Dr. Sandhya Sriram, CEO and co-founder of Shiok Meats, dishes on pioneering cultivated seafood in a competitive industry. "I've spent sleepless nights over it. Laying off half the team over the last six months, twice, wasn't easy at all." - Dr. Sandhya Sriram Growing up as a vegetarian, Dr. Sandhya has long been intrigued by the taste of meat. So she embarked on a mission to provide a meat alternative without causing harm, using science and technology. Today, she runs Shiok Meats, the pioneering cell-based seafood and meat company based in Southeast Asia. "I think that food is more than sustenance. It's about the memories of people and places." - Paige Parker In this episode, you'll learn about: 1. Healthy and mindful eating habits 2. The science of cultivated food 3. Top food spots in Singapore 4. Navigating the triumphs and trials of running a company Our conversation delves into sustainable food practices, the importance of mindful and health-conscious eating, and the booming food industry. But above all, we cover the triumphs and trials of managing a start-up. Tune in now for another Conversation of Hope! Resources: Get to know Paige Parker more by reading her book: https://www.amazon.sg/Dont-Call-Me-Mrs-Rogers/dp/9814655252 Get to know Jim Rogers and his two daughters better by grabbing his book: https://www.amazon.com/Gift-My-Children-Fathers-Investing/dp/1400067545 Connect with me on social media @iampaigeparker for exclusive updates throughout this new exciting season: Instagram - https://www.instagram.com/iampaigeparker TikTok - https://www.tiktok.com/@iampaigeparker LinkedIn - https://sg.linkedin.com/in/paige-parker This podcast is sponsored, co-produced, distributed, and licensed by Gushcloud International, together with Paige Parker. Gushcloud is a dynamic global content and commerce management company, driven by the Creator Economy. For more details visit www.gushcloud.com.

SEAFOOD Phil a Black Business Owner has cooked for so many Legends and is a Staple Business Owner SEAFOOD Phil is an amazing Chef Boss Talk 101 Had To Pull Up on him and Test Out the Goods and it was a Great Experience the Food was Delicious Stop By SEAFOOD Phil #bosstalk101 #seafood #seafoodboil Subscribe Boss Talk 101:    / @bosstalk101   ► LISTEN LIVE: ► SUBSCRIBE PATREON: https://www.patreon.com/bosstalkpodca... ► CATCH UP on What You Missed: https://bosstalkpodcast101.com ► FOLLOW Instagram: https://www.instagram.com/bosstalkpod... ► FOLLOW us on TikTok: https://www.tiktok.com/@wayupwithyee ► FOLLOW us on Twitter: https://twitter.com/Unique_Fashions ► LIKE us on Facebook: https://www.facebook.com/eceo.smith You can listen to Boss Talk 101 w/ E CEO & Mz Jamica Weekdays from 10AM - 2PM or on Patreon app anytime! Executive Producer: Chasity Swilley Producer: Stephanie Smith Video Manager: Dennis Cooper Content Manager: Shamariah Smith Public Relations: Tre' Smith Visit Our Website and Subscribe: https://bosstalkpodcast101.com Instagram: https://www.instagram.com/e_ceo_/?hl=en Apple Podcast: https://podcasts.apple.com/us/podcast... Spotify Podcast: https://open.spotify.com/show/0yD2UzY...

Links:Click here to register for the 2023 Responsible Seafood Summit!Contact GSA for more information about the SummitCheck 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/

Tom Kerridge speaks to wine enthusiast and educator Grant Hedley to learn the secrets of pairing wine with your favourite foods, how to gain confidence in wine tasting, and how social media has changed the wine industry for the better. Plus, he talks us through his recipe for seafood lasagne and how well it goes with a full-bodied white rioja. Use code FOOD20 for 20% off at BBC Good Food Wine Club. Ts&Cs apply* *BBC Good Food Wine Club wines are supplied and delivered by Laithwaites. Offer valid for new customers only. Voucher code can only be used once and cannot be used in conjunction with any other offers or discounts. Delivery to UK only (excluding CI and BFPO). Offer ends 31/12/23 or while stocks last. 18+ only. All goods are subject to availability and all orders are subject to acceptance by us. If a wine becomes unavailable, a substitute of similar style and of equal or greater value will be supplied. Order acceptance and the contract between us is formed on despatch of products. Savings based on individual bottle price. See bbcgoodfoodwineclub.com/terms for full terms and conditions, and our privacy policy. Registered in England and Wales. Registered Number 1095091. One Waterside Drive, Arlington Business Park, Theale, Berkshire, RG7 4SW. Unless otherwise stated, all wines contain sulphites. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Bally Sports Wisconsin Milwaukee Brewers analyst Tim Dillard joins Steve "Sparky" Fifer for his weekly appearance brought to you by the4thbase.com (Steak and Seafood). Several topics discussed including: Brewers offense exploding because of WIlly Adames?, the return of Rowdy and his impact, the depth of the Brewers bullpen, is this team a true World Series type of team?, and lots more!!

Jack and Steven are back to discuss some hot takes, Uber Eats and Doordash notifications on rainy days, the weird words that were being taught in the classroom where George Bush found out about 9/11, and some fun facts. Interesting podcast today but the boys were tired because of Steven's late work schedule, so, blame Steven for the (potential) lack of energy.

Japan has started releasing treated nuclear wastewater into the Pacific Ocean which has seen China impose an immediate ban on Japanese seafood. Japan began pumping the water into the ocean from the Fukushima nuclear power plant via an underground tunnel. The International Atomic Energy Agency approved the release in July with scientists saying the impact on people would be negligible. But China isn't convinced.

AP correspondent Charles de Ledesma reports.

Former President Donald Trump is on his way to the Fulton County Jail to turn himself in as part of the Georgia election subversion case. We're hearing from presidents of Russia and Ukraine on the plane crash with the head of Wagner on board. Seafood imports from Japan have been banned in China – we'll explain. Mortgage rates hit a high today. And, we'll tell you about a big tribute to the late NBA legend Kobe Bryant.To learn more about how CNN protects listener privacy, visit cnn.com/privacy

New Orleans' relationship with seafood runs deep, but are we truly exploring the Gulf's bounty? Join us this week on FUELED as Chef Dana Honn of Café Carmo (and soon, Porgy's Seafood Market) shares a vision for a more diverse and sustainable seafood menu in the Big Easy. Learn more about the mission behind Porgy's, set to bridge the disconnect between fishers and diners, and discover lesser-known Gulf gems that are tantalizing the palettes of locals. With a wave of change rippling through NOLA's seafood scene, learn how chefs like Dana are shaping a future where every catch countsLINKS NOLA.com article: Porgy's Seafood Market, Porgy's, coming to mid-city from local chefs | https://bit.ly/3E24eAGMore on porgy as sustainable, cheap, and delicious, from the New York Times | https://nyti.ms/3E1D78JCafe Carmo | www.cafecarmo.comLearn more about local fishers | Lance Nacio's www.annamarieshrimp.com - and follow Kindra Arneson on Twitter, @kindra_arnesen

AP correspondent Karen Chammas reports on Japan Nuclear Fukushima.

Bally Sports Wisconsin Milwaukee Brewers analyst Tim Dillard joins Steve "Sparky" Fifer for his weekly appearance brought to you by the4thbase.com (Steak and Seafood). Several topics discussed including: former Brewers pitcher CC Sabathia, pitcher Adrian Houser and defensive alignment behind him, how important the defensive alignment is behind a pitcher, and pitcher Abner Uribe's roll in the bullpen.

From serving in the Peace Corps in Madagascar to serving oysters in Maine, Libby Davis is changing the industry paradigm with her mobile raw-bar and event catering company. She and her team source world-class Maine oysters directly from a network of WOMEN-owned sea farms, delivering a best-in-class raw-bar experience while increasing visibility for underrepresented groups on the working waterfront. To hear Libby's story and how she's amplifying diverse voices in aquaculture, tune into Season 4, Episode 7 of The Conch podcast. Episode Transcript Episode Guide :00 Intro 00:52 Introducing Lady Shuckers, Libby Davis' mobile raw bar and event catering company on a mission to support women in aquaculture and increase representation and visibility of underrepresented groups on the waterfront. 02:42 Why oysters? 10:52 Lady Shuckers was born from a "desire to shuck oysters and change the industry paradigm"—with their support, women are making big strides in Maine's oyster farming sector. 14:56 What are the barriers to women's participation in aquaculture? 18:40 Libby served three years in the Peace Corps in Madagascar in 2015. She recently returned for another exchange and paints a picture of development work in one of the poorest countries in the world.  30:31 Inequality is everywhere. How can we address inequality in the seafood sector? (Hint, think about how you spend your dollars!) 36:49 Libby gave a LOT of shoutouts in this episode: Amanda Moeser of Lanes Island Oysters Emily Selinger of Emily's Oysters John Herrigel of Maine Island Oyster Company Jaclyn Robidoux Alicia Gaiero of Nauti Sisters Sea Farm The Briny Babe Andy Rogers of Jolie Rogers Traveling Raw Bar Sister Island Oysters Resources:  Read more about Lady Shuckers mobile raw bar and catering company, the farms they source from, and grab some merch at ladyshuckers.com Recommend this episode to one person who is curious about why women are drawn to the close-knit oyster farming community in Maine.  

In today's episode, we continue our wandering through the medina of Marrakech, as Azdean visits artisanal workshops, souks and a particularly delectable seafood restaurant.Picture yourself in a bustling wool and cotton workshop, the air thick with stories of craftsmanship as we learn how natural colors like indigo, orange, and even black breathe life into the fabric. You'll almost feel the soft touch of cactus silk while we dig into the secrets of these age-old crafts, by chatting with passionate shop owners. Spinning wheels and looms give way to chisels and saws as we pop into a wood shop, where they make intricate wood carvings for all kinds of useful and decorative items. You'll hear the craftsman talk about his preparation methods and the different types of wood he uses, and we get our microphones right in there as he's chipping, sawing and sanding his next creation.At this point, we're ready for a meal, and fortunately one of Destination Morocco's valued partners is just a few minutes' walk from the medina. Azdean and Sam visit the remarkable seafood restaurant, le Patron de la Mer, where fresh seafood arrives daily by truck from the Atlantic coast, hundreds of kilometres away. The focus is on Mediterranean cuisine, and the decor and entertainment are a blend of European and Moroccan influences.Azdean chats with the delightful manager, Kenza, who generously shares her experiences and takes us on an audio tour of the restaurant. You'll practically taste the seafood, feel the warmth of the hospitality, and be swept up in the rhythm of life in Marrakech. From wool shawls to wood carvings to seafood tastings, imagine yourself on location with us at Destination Morocco podcast, exploring the fabulous medina of Marrakech. Do you dream of exploring the enchanting land of Morocco?Destination Morocco is your ultimate travel experience for those seeking luxury and adventure. We specialize in crafting bespoke itineraries tailored to your unique tastes and desires.If you're a discerning traveler who values an immersive, curated adventure, visit www.destinationsmorocco.com, and let us bring your dream Moroccan vacation to life.Learn more about Azdean and Destination Morocco.Download the stunning Destination Morocco magazine!Follow the podcast and help us grow.

ICYMI: Later, with Mo'Kelly Presents – Thoughts on Sam Asghari filing for divorce from Britney Spears AND 3D printed vegan seafood that allegedly looks and tastes like the real thing…PLUS – A look at the craziest things the Later crew has ever eaten; from ‘Cricket Cookies' and ‘Chitterlings,' to ‘Haggis' and ‘Pickled Pigs Feet' - on KFI AM 640 – Live everywhere on the iHeartRadio app

Links:Visit the Responsible Seafood AdvocateWith finite supplies of marine protein to harvest, one company opts to farm itEffect of HUFA-enriched artemia on the performance of Pacific white shrimp postlarvaeAquaculture tourism: An unexpected synergy for the blue economyRead This Week's "Way Back Machine" Article:Born in Hawaii, SPF broodstock shrimp industry faces globalizationCheck 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/

**Show Notes:** **Exploring Whimsical Topics and Everyday Musings:** - Tom delves into his "good ideas," sparking a conversation about creativity and innovation. - The hosts discuss the concept of letting go and allowing life's chains to guide us in unexpected directions. - The topic shifts to the intriguing notion of a "magical moon lagoon" and the whimsy it evokes. - The hosts share amusing anecdotes, including Tom's experience of sitting on a pile of mud. **The Great Hot Dog War and Culinary Adventures:** - The hosts engage in a playful discussion about "The Great Hot Dog War," exploring the quirks of hot dog preparation. - Toasted buns and the art of hot dog assembly become focal points of the conversation. - Seafood and bowling emerge as unlikely companions in a humorous culinary escapade. **Messages from the Future and Grundy Juice:** - A voicemail from "Future Dan and Andrea" provides a comical glimpse into their lives. - The concept of "Grundy juice" becomes a source of laughter and curiosity. **College Radio, Racism, and Safe Harbor:** - The hosts reminisce about college radio days and the unique experiences it offered. - Ross recounts a poignant moment where he witnessed racism in person, sparking an important conversation. - The concept of "safe harbor" is explored within the context of expressing personal thoughts. **Fun and Unusual Tidbits:** - The hosts engage in playful banter and witty commentary throughout the show. - Topics range from talking down a talk hole to the human affinity for hot dogs. - Tom's Tampa 4-wheeler adventure adds an adventurous flair to the conversation. **Stay Connected:** - Website: [Tom & Dan](https://www.tomanddan.com/) - App: Download on iTunes and GooglePlay - Twitter: [Tom & Dan on Twitter](https://twitter.com/tomanddanlive) - Facebook: [Tom & Dan on Facebook](https://www.facebook.com/amediocre.time) - Instagram: [Tom & Dan on Instagram](https://www.instagram.com/tomanddanlive) **Tune In & Turn Up:** - Apple Podcasts: [Apple Podcasts Link](https://podcasts.apple.com/us/podcast/a-mediocre-time-with-tom-and-dan/id308614478) - Stitcher: [Stitcher Link](https://www.stitcher.com/podcast/a-mediocre-time-with-tom-and-dan-podcast/a-mediocre-time-with-tom-and-dan-show) - TuneIn: [TuneIn Link](https://tunein.com/podcasts/Comedy/A-Mediocre-Time-with-Tom-and-Dan-Podcast-p393884/) - iHeartRadio: [iHeartRadio Link](https://www.iheart.com/podcast/1248-a-mediocre-time-with-tom-30696640/) **Unlock the BDM Vault:** - Join the BDM crew at [BDM Registration](https://tomanddan.com/registration) for extra shows, OG episodes, and private BDM parties. **Rock Our Swag:** - Get your hands on the freshest Tom & Dan merch at [Tom & Dan Merch](https://tomanddan.myshopify.com/) (inventory constantly changing). **Join the Live Stream Party:** - Don't miss the daily live streams on [Twitch](https://www.twitch.tv/tomanddanlive) or [YouTube](https://www.youtube.com/@tomanddanlive). - Engage with the coolest chat crew and get a behind-the-scenes look at an indie podcast powerhouse. **Discover Tom & Dan Watering Holes:** - Visit [Tom & Dan Watering Holes](https://www.tomanddanwateringholes.com/) and find your new favorite hangout spot. Enjoy great food, drinks, and camaraderie with fellow listeners. **Remember to subscribe to "A Mediocre Time with Tom & Dan" and leave a killer review on your favorite podcast platform!**

Links:Click here to email FrankCheck 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/

KB & DJ are BACK and kick things off recapping Baltimore weekend, giving Jimmy's Seafood (no free ads) their flowers, and unveiling the "new" OTB Throwback logo! Then they dive into ranking the PLL Throwback uniforms AND logos, preview throwback weekend in Denver, give their picks of the week, and then wrap with the latest in NLL Free Agency and the wildest trade we have seen in some time including two of our guys!? Follow Us! Twitter:@UndergroundPHI@OTBLaxPodKyle: @KBizzl311DJ: @SCs_nextgreat Instagram:@undergroundphi@otblaxpod@kicksbycarly Merch & Apparel: phiapparel.co/shop and use code "UNDERGROUND" for 10% off! Send your mailbag questions: otbunderground@gmail.com SUBSCRIBE to our YouTube channel: youtube.com/@UndergroundSportsPhiladelphia Website: undergroundsportsphiladelphia.com Twitch: twitch.tv/undergroundsportsPHI Manscaped Promo Code: "USP" for 20% off AND free shippingBiñho Board: binhoboard.com/?ref=UndergroundTrophy Smack: trophysmack.com/UndergroundTomahawk Shades Promo Code: "USP" to save 25% off at checkout Intro Music: Arkells "American Screams"Outro Music: Arkells "American Screams" --- Send in a voice message: https://podcasters.spotify.com/pod/show/otblaxpod/message

A group of Midwestern shrimp farmers is on a mission to provide Americans with better-tasting, sustainable shrimp. The industry struggled during the COVID-19 pandemic, but reporter Lilley Halloran found that farmers are hopeful the industry will come back stronger than ever.

Links:Visit  Scout's Website!Register for the Responsible Seafood Summit!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/

During the pandemic, canned seafood experienced a boom in popularity -- and it made sense for uncertain times: this stuff is shelf-stable, nutritious and affordable. But, as Ben and Matt discover in this evening's episode, the seafood industry hides a dark, ongoing conspiracy at its heart: as you hear this episode, thousands upon thousands of people are currently enslaved in a complex trafficking ring, all to keep the prices down.They don't want you to read our book.: https://static.macmillan.com/static/fib/stuff-you-should-read/See omnystudio.com/listener for privacy information.