Podcasts about Tuna

Eating tuna at the office - h1 full 2126 Fri, 12 Jun 2026 19:33:09 +0000 hknz2CTFy2WxnpjWC1Hvt8BcM1kVOSGj comedy,religion & spirituality,society & culture,news,government The Dave Glover Show comedy,religion & spirituality,society & culture,news,government Eating tuna at the office - h1 The Dave Glover Show has been driving St. Louis home for over 20 years. Unafraid to discuss virtually any topic, you'll hear Dave and crew's unique perspective on current events, news and politics, and anything and everything in between. © 2025 Audacy, Inc. Comedy Religion & Spirituality Society & Culture News Government https://player.amperwavepodcasting.com?feed-link=https%3A%2F%2Fr

Více než 1300 zvukových fólií, desítky let ve vlhkém zámeckém depozitáři a plísně, které doslova požíraly záznam. Přesto se podařilo zachránit téměř kompletní zvukový dokument jednoho z nejvýznamnějších poválečných procesů. Na vzniku série Kat K. H. Frank se podíleli archiváři a restaurátoři Českého rozhlasu, kteří místy „bojovali“ o každou minutu historického záznamu.

For America 250 we have been giving Sky AMAZING classic American dishes and today is no exception. We spun Sky's Wheel of Food and it landed on the dreaded tuna casserole... What is that? We have no idea, but Sky had to eat it!See omnystudio.com/listener for privacy information.

Most fisheries are managed with a complicated web of science, industry, and politics... but what would it take to manage them in a utopian world? In this episode, fisheries scientist John Carlucci joins for a discussion about how industry collaboration, innovative research, and a human touch can define our approach to sustainable fishing.From growing up fishing in Connecticut to working at the Pelagic Fisheries Lab in Maine, John reveals the behind-the-scenes of tagging giant bluefin tuna, deciphering their age through otoliths, and the pivotal role industry partners play in collecting critical data. He illustrates how industry involvement isn't just incidental; it's the backbone of impactful science that informs management and rebuilds fish populations.

In lader engola il dultschergnim da Marcus. El n'ha nagina schanza. Tge cletg che Valentina e Vanessa èn gist da viadi per lur trenament da karate. Ellas vegnan da spendrar Marcus, ed era ses ursets da gumma. Per Marcus è quai la chaschun perfetga d'emprender era sez in pèr katas – en il dojo dal «Gojukai Karate Do Grischun» a Schluein. Tuna curius? Nagin problem – er ils pleds giapunais ils pli impurtants dal karate declerain nus en il pli nov «Minisguard». Ein Dieb stiehlt Marcus' Süssigkeiten. Er hat keine Chance. Was für ein Glück, dass Valentina und Vanessa gerade für ihr Karate-Training unterwegs sind. Sie können Marcus und auch seine Gummibären retten. Für Marcus ist dies die perfekte Gelegenheit, auch selbst ein paar Katas – im Dojo des «Gojukai Karate Do Grischun» in Schluein zu lernen. Klingt komisch? Kein Problem – auch die wichtigsten japanischen Wörter des Karate erklären wir im neuesten «Minisguard».

This episode is about more than food. It's about understanding why we reach for certain foods, creating a realistic off-ramp from ultra-processed eating, and giving your body a chance to reset. If you've ever felt like you're doing everything right but still struggling with weight, energy, inflammation, or cravings, this episode is for you.   Citation: Hall, Kevin D., et al. “Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake.” Cell Metabolism, vol. 30, no. 1, 2019, pp. 67–77.e3. https://doi.org/10.1016/j.cmet.2019.05.008 — This is the cornerstone. Same calories, sugar, fat, fiber, and macros on both diets; people ate ~500 kcal/day more on the ultra-processed one and gained weight. It's the strongest evidence that the processing, not just the nutrients, changes intake. Why fat + sugar together hijack reward more than either alone (the “hyperpalatable” mechanism) DiFeliceantonio, Alexandra G., et al. “Supra-Additive Effects of Combining Fat and Carbohydrate on Food Reward.” Cell Metabolism, vol. 28, no. 1, 2018, pp. 33–44.e3. https://doi.org/10.1016/j.cmet.2018.05.018 McDougle, Molly, et al. “Separate Gut-Brain Circuits for Fat and Sugar Reinforcement Combine to Promote Overeating.” Cell Metabolism, vol. 36, no. 2, 2024, pp. 393–407. https://doi.org/10.1016/j.cmet.2023.12.014 — Together these support your point that engineered fat-plus-sugar foods (the Doritos idea) light up reward pathways more than natural foods, because fat and sugar run on separate gut-brain circuits that combine. Why “glycemic velocity” matters — hidden refined starches like maltodextrin Hofman, Denise L., et al. “Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins.” Critical Reviews in Food Science and Nutrition, vol. 56, no. 12, 2016, pp. https://doi.org/10.1080/10408398.2014.940415 — Supports the egg-bite/maltodextrin point: maltodextrin is a refined starch with a glycemic index around 85–110, higher than table sugar, hiding on labels as “modified food starch.” Backs your “what the calories came from” framing. Why these foods genuinely relieve stress (your central, original thesis) Ulrich-Lai, Yvonne M., et al. “Pleasurable Behaviors Reduce Stress via Brain Reward Pathways.” Proceedings of the National Academy of Sciences, vol. 107, no. 47, 2010, pp. https://doi.org/10.1073/pnas.1007740107 Tomiyama, A. Janet, et al. “Comfort Food Is Comforting to Those Most Stressed: Evidence of the Chronic Stress Response Network in High Stress Women.” Psychoneuroendocrinology, vol. 36, no. 10, 2011, pp. 1513–1519. https://doi.org/10.1016/j.psyneuen.2011.04.005 — This is the science behind “the food was doing something right.” Palatable food measurably dampens the HPA (cortisol) stress axis through reward pathways — which is exactly why pulling it without replacing the stress tool fails. Why cravings are state-dependent and rise with stress (the “urge depends on the state of your blood / stress level” claim) Adam, Tanja C., and Elissa S. Epel. “Stress, Eating and the Reward System.” Physiology & Behavior, vol. 91, no. 4, 2007, pp. 449–458. https://doi.org/10.1016/j.physbeh.2007.04.011 Darcey, Valerie L., et al. “Brain Dopamine Responses to Ultra-Processed Milkshakes Are Highly Variable and Not Significantly Related to Adiposity in Humans.” Cell Metabolism, vol. 37, no. 3, 2025, pp. 616–628. https://doi.org/10.1016/j.cmet.2025.02.002  (edited)      WHAT TO EAT FOR THE NEXT SIX WEEKS — Protein. Plant. Potato. (P³) The formula for every meal: one protein + one plant + one starch (potato, or beans and rice). Add fat — olive oil, butter, avocado, cheese, nuts. Add flavor — salt, pepper, garlic, lemon, vinegar, salsa, hot sauce, herbs. This is not the meal you dreamed of. This is the meal that sets you free. BREAKFAST Eggs + sautéed vegetables + fruit on the side Plain Greek yogurt + berries + a handful of nuts Leftover chicken or beef + potato + vegetables (last night's dinner works) LUNCH Chicken + roasted potato + green salad with olive oil and lemon Tuna + white beans + cucumber + tomato, dressed with olive oil and vinegar Beef + potato + peppers + salsa DINNER Sheet-pan chicken + potatoes + green beans Instant Pot chicken + potato + a vegetable Burger patty (no bun) + potato + salad Batch chili (beef + beans + tomato) over rice Baked fish + sweet potato + roasted broccoli Pork + beans and rice + sautéed greens THE DURESS PLATE — for when the day collapses One protein + one plant + one starch, zero cooking. Examples: • Hard-boiled eggs + apple + handful of nuts • Tuna + canned beans + cucumber, with olive oil • Pre-cooked/frozen ground beef + frozen vegetables + microwave potato • String cheese + fruit + a few nuts (in a real pinch) SIMPLE RECIPES Sheet-Pan Chicken & Potatoes (serves 4) Toss chicken thighs and quartered baby potatoes in olive oil, salt, pepper, garlic. Roast at 425°F (220°C) ~35–40 min. Add green beans for the last 15 min. Batch Chili (serves 6) Brown 2 lb ground beef with chopped onion. Add 2 cans diced tomatoes, 2 cans beans (drained), garlic, cumin, chili powder, salt. Simmer 30+ min. Freezes well — make once, eat all week. Serve over rice. Instant Pot Chicken Chicken breasts + ½ cup broth + salt, garlic, paprika. Pressure cook 10 min, natural release 5. Shred. Pairs with any potato + vegetable. The 5-Minute Tuna Bean Bowl Can of tuna + can of white beans (rinsed) + diced cucumber and tomato. Dress with olive oil, lemon or vinegar, salt, pepper. Microwave Potato, Done Right Pierce a potato, microwave 5–7 min. Split, add butter or olive oil, salt, pepper. The reliable, universal starch. Remember: Don't aim for one perfect week repeated six times. Just follow the basic protocol the best you can for six weeks. When a craving hits, run the nine-minute interrupt from Episode 14.   Dr. Brendan McCarthy is the founder and Chief Medical Officer of Protea Medical Center in Arizona. With over two decades of experience, he's helped thousands of patients navigate hormonal imbalances using bioidentical HRT, nutrition, and root-cause medicine. He's also taught and mentored other physicians on integrative approaches to hormone therapy, weight loss, fertility, and more. If you're ready to take your health seriously, this podcast is a great place to start.

Welcome to The Eagle's View!This is where you can listen to the students of Emerson School in Ann Arbor, Michigan, soar.  Join 4th graders Ayla and Elli as they host this episode. You will hear about D-Day, Yoshi, Tuna, Nintendo, Emerson School, World Languages,  and as always, The Joke of the Week!Check out Zebonky right here!https://zebonky.com/Thank you for listening to The Eagles View. Be sure to like, follow, and share our podcast with your friends and family.And don't just listen—leave us a comment! We'd love to hear your thoughts, your favorite part, or even your own joke of the week.New episodes come out every Wednesday—even during summer break. Plus, The Eagle's View Presents every Monday, and Story Tellers on FridayBe sure to check out our new merchandise on The Emerson School Store website below.https://apparelnow.com/emerson-school-store-apparel/Follow on social media too!https://www.facebook.com/theemersonschool/https://www.instagram.com/emersonschool/Thanks for hanging out with us, and remember—Eagles always soar!

BBCG on fire

Obviously very much inspired by ASAP Rocky - Praise the Lord, however the sample itself is actually royalty free :)

Tuna Roll 05.29.26 | VISLA FM by VISLA

Send us Fan MailEpisode 163: Brad Towler, Fleurieu ChartersThis week we have a huge guest who has made some SA Fishing history in the last few days, catching a barrel sized Southern Bluefin Tuna off the Fleurieu Peninsula. After first seeing some massive fish on the sounder and having his school Tuna gear spooled, he returned the next day with heavier tackle and sealed the deal! Brad gives us an insight into how hes been catching them over multiple trips out this week, plus talks us through a slower than normal School Tuna season but strong recent form on Whiting, Gummy sharks and reef species! This is a chat not to be missed and very timely with these fish only being caught for the first time this week!As always, we have all the latest fishing news, including:Artificial reef modules deployed off Wirrina and KI this week with temporary fishing closures in place for the next 12 months. The Australian Salmon Championship is about to kick off in Eliston.OzFish is now looking for assistance from the public with collecting seagrass fragments as a part of their ‘Seagrass for Blue Swimmers' Project at West Lakes.Algae numbers on the rise in Port Lincoln. A huge illegal haul of 240 Blue Swimmer Crabs, many of which were undersized. We also have all of the latest fishing reports, including Winter Whiting, Barrel Tuna, Garfish sighted at Port Turton and Sunfish footage off Fowlers Bay. While Dizzy has a theory on using a ‘Throw Flasher' for rod and reel fishing instead of its normal application in Spear Fishing!

00.00.00: The Tuna Toastie Trial 00.18.54: Toilet Troubles 00.32.29: Paragliding Near Death Experience 00.37.27: Tin-Juries

It's a Swole After Dark, we cover sleep, fatigue, training splits, sleep positions, nutrition, some wild meals and of course, a dietician who has to lie to themselves AND you. SUMMER SWOLE SPECIALS: https://summerswole.com

On today's 5.22.26 show Chidi joins us for Chidi's Tweets, wearing a bikini to a museum, people are accusing Hayden Panettiere of lying, spelling bee between Jess and Chidi, more road work this weekend, Waymo is suspending all freeway rides, we played our Chug Wheel game, audio from the Britney Spears arrest is out, 'The Crash' on Netflix, our listeners are beefing and more!See omnystudio.com/listener for privacy information.

It's that time of the week again... TIKTOK TUCKER!See omnystudio.com/listener for privacy information.

What happens when a group of local Charleston women with almost zero collective offshore fishing experience decides to enter South Carolina's premier billfish tournament? You get an unforgettable story of community, laughter, and incredible impact. In this episode, host Brian Cleary untangles the lines to explain a groundbreaking local event with a heart of gold. Joining the conversation are Loyd Weston, Marina General Manager at the beautiful Charleston Harbor Resort & Marina, and Kelly Carroll, organizer for a unique local tournament squad named team "Fishing for a Cause." Kelly clears up the confusion behind the event's names: her team is taking to the water from June 4th through June 17th to compete in the Carolina Ladies Billfish Classic—the first-ever all-female tournament of its kind in South Carolina targeting massive offshore species like Blue Marlin, Sailfish, and Tuna. The exciting tournament is a dedicated, charity-driven division of the historic, statewide Carolina Billfish Classic. But the real heart of the story is why they are doing it. Team "Fishing for a Cause" is raising vital tournament funds for Share Our Suzy (SOS)—a beloved local non-profit originally founded as Save Our Suzy to support local photographer Suzy McGrane during her courageous battle with breast cancer. Following her legacy, SOS focuses entirely on the critical, everyday financial gaps that insurance doesn't touch. They step in to pay for a patient's mortgage, utility bills, groceries, car payments, childcare, and gas cards so cancer warriors can focus 100% on healing without facing financial devastation. Tune in to hear how this self-proclaimed group of "newbie" lady anglers is proving you don't need a lifetime of fishing experience to make massive waves of support for women fighting breast cancer in the Lowcountry. To follow their journey, get involved, or offer your support, connect with them on Facebook at the Fishing for a Cause - We Need You!

WATCH THE EPISODE HEREHighlights & “Must-Listen” Moments* 0:00 — Amy's food week: New iPad, spinach artichoke dip, and a Portland, Maine eating trip: Amy's rocking a new-to-her iPad Pro with a suspiciously flattering built-in filter she has no intention of turning off. David (bravely) compliments her on how great she's been looking. Amy's her son Ollie is a high school senior, and Scott made her a video of his first 18 years for Mother's Day that had her in tears in a quarter of a second.* On the food front: a spinach artichoke dip brought to a friend's house for the (heartbreaking) Celtics playoff loss, brownies for a school play rehearsal from a beloved Betty Crocker Cookbook for Kids circa 1980–81 (butter + unsweetened chocolate, double boiler, no shortcuts), and a strawberry ricotta cannoli tart with a press-in shortbread crust that she's calling her summer go-to.* 3:37 — Portland, Maine: Amy's restaurant report: Ladyfish — a six-month residency pop-up from Jordan Rubin (Mr. Tuna) and New York chef Christine Lau — serving strikingly fresh seafood and a vermouth program Amy says will define her summer (”vermouth and soda with a squeeze of lemon”). Leeward: the restaurant where even the salad makes you want to fall out of your chair. Bread & Friends for breakfast. ZuBakery, a James Beard Award winner. The density of great restaurants in Portland remains unmatched.* 8:27 — David's food week: A Swiss chard and leek tart, blueberry crumble, Amatriciana, and vinegar-glossed chicken: David attempted to wake at 7:30 and cook a tart, a crumble, prep a podcast, shower, make reservations to Greece (September!), and book doctor's appointments — all before noon. ADHD-addled but determined. The tart: Swiss chard, leeks, and goat cheese in an herb crust with chopped rosemary and thyme, custard of cream and eggs and nutmeg, pre-baked, gorgeous. Served alongside the blueberry crumble from his website for French friends visiting from Roxbury, Connecticut. He also made Amatriciana again (guanciale, San Marzano tomatoes, red pepper flakes) and, for the first time since its publication, Lucinda Scala Quinn's vinegar-glossed chicken from Mad Hungry — thighs started in a cold skillet, rendered low and slow, finished with a full cup of red wine vinegar, rosemary, and garlic until it becomes a syrupy glaze. Verdict: extraordinary. Next time, a touch of honey.* 9:28 — Introducing Fresh by Lisa Steele: Lisa Steele is a Maine-based backyard farmer, seasonal cook, and author of the Fresh Eggs Daily Cookbook. She raises chickens, ducks, and geese on a rural farm and brings her Scandinavian heritage and New England roots to everything she makes. Her second cookbook, In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients, just came out.She also hosted two seasons of Welcome to My Farm on American Public Television/PBS. Yankee Magazine featured the book in its March/April issue — thanks, Amy!* 10:49 — The family chicken legacy: Lisa grew up in central Massachusetts, where her grandparents ran a full commercial two-story, two-wing chicken barn. She was in 4-H and has been around chickens for most of her life. David's husband remains unmoved after 30 years of lobbying — until Lisa offers the decisive argument: “There are many other potential husbands out there.” (Shouted into the kitchen. Received without comment.)* 13:30 — The quality of grocery store eggs, and what backyard eggs actually taste like: Lisa makes the case that the backyard chicken movement pressured commercial egg producers to raise their standards — fresher eggs, brighter yolks, more variety. And yes, you can manipulate yolk color by adding carotenoid-rich foods (leafy greens, paprika, marigold, alfalfa, xanthophyll) to feed. But nothing compares to an egg collected from your coop and baked with that same morning.* 16:50 — Why In Season is not a farm-to-table book (even though it kind of is): Lisa wanted to write another egg cookbook. Her agent said sequels don't sell. Harper Collins bought “farm-to-table” immediately. Lisa hated the phrase, negotiated a full chapter on eggs, and eventually came around — because the seasonal structure actually forced her to write more versatile recipes. She even discovered she likes salads now, provided there are blackberries and feta on them. The words “farm to table” do not appear in the book.* 18:32 — The structure of the book — seasonal within categories: Chapters are organized by type (soups, salads, etc.), but within each chapter, recipes are sorted seasonally. So you're not just looking for soup — you're looking for a soup that belongs to this time of year. One Goodreads reviewer complained that what's in season in Maine isn't what's in season everywhere. Lisa's response: fair point, but she wrote it universally, not for Maine specifically — because if she had, there would be no spring chapter.* 19:44 — Lisa's garden (and its honest current state): In Virginia, Lisa had a huge horse-pasture garden fertilized with manure — cucumbers, squash, pumpkins, everything thriving. In Maine, she took the Master Gardener program and learned that the very long summer days compensate for the short frost-free season (roughly 100 days). She's grown sweet potatoes, watermelon, and corn. Today? A dedicated garlic bed, herb planters on the deck, and whatever tomato plant a friend hands her. She's at peace with this.* 22:14 — Amy's garden confession: Three blocks from the Boston city line, Amy has a small four-by-four raised bed. Last year she gave up on vegetables and grew flowers instead. This year: herbs. Lisa approves — fresh tarragon and dill are genuinely hard to source locally, and herbs are where home growing makes the most impact (looking at you, tomatoes).* 25:15 — Sweet deviled eggs — Black Forest and Piña Colada: The book has a chapter on sweet deviled eggs. The Black Forest deviled eggs came from a failed blueberry cheesecake deviled egg attempt (the yolk turned gray — a dead end). Lisa pivoted to chocolate and landed on something that tastes almost like chocolate pudding in an egg white. The Piña Colada version features coconut on top. If you serve enough margaritas alongside them, no one will even notice the eggs.* 27:05 — The case for steaming eggs (and against boiling them): David and Lisa are both committed steamers. The method: an inch or two of water in a pot, a bamboo steamer/colander/mesh strainer, add eggs once steam is coming through, cover, same timing as boiling (10–12 minutes for hard-cooked), then straight into ice water. Benefits over boiling: eggs peel perfectly every time (even fresh eggs), no cracking from bouncing in boiling water, no gray-green ring around the yolk (steaming is gentler heat), and that hot-to-cold shock does something sciencey that makes the shell release cleanly. No baking soda, no holes poked, no counter-popping required. David calls the pocked, dimpled result of boiled eggs “egg acne.” He has been cured for twelve years.* 33:38 — How to make creamy scrambled eggs: Fresh eggs only — they have enough moisture that you don't need to add milk or water. Whisk really well (air = creaminess). Butter in a pan over low heat. Pour in, move for large curds or stir more for small. The key: take them off before they look done. They should still be wet and glossy. The enemy is overcooking, which leads to dry, weepy eggs with liquid seeping around the edges of the plate.* 35:24 — Poaching eggs in things other than water: Starting with the basic whirlpool technique, Lisa began asking: why are we limiting ourselves to water? The book includes eggs poached in maple syrup (served over buttered toast, it reads like a deconstructed pancake), beer, wine, and butter beer. The Avgolemono poached eggs — borrowing from the classic Greek egg-and-lemon soup — bring citrus brightness without extra salt or seasonings.* 37:31 — Scandinavian heritage in the book: Lisa's grandparents emigrated from Finland to International Falls, Minnesota (cold and snowy, just like home, which they quickly reconsidered) before landing on Cape Cod and then Central Massachusetts. Lisa spent a year in Finland in sixth grade while her father completed his doctorate. The cookbook includes a Finnish Creamed Rice with Cranberry Soup — something between rice pudding and a floating island — with a thick cranberry sauce (standing in for Finland's lingonberries) and whipped cream, re-created from memory of a great-aunt's version because there was no recipe to inherit.* 40:30 — Maple brown sugar pot de crème with bourbon whipped cream and bacon bits: Maine means maple. Lisa tried variations on crème brûlée for years and kept finding that it's too pure a dessert to mess with (she even objects to restaurant versions served with cookies and berries alongside — “it should just be it”). She pivoted to pot de crème, which is more forgiving and invites variations.* The maple-bacon version is spectacular. David makes his own espresso maple bacon — cured five days with maple and espresso powder, then smoked — which he describes as “breakfast in a bite.”* 42:22 — The Burnt Basque Cheesecake: Lisa included it before it went truly viral, when she felt it was still something most people hadn't heard of. The appeal: no crust, much more forgiving than traditional cheesecake, deeply flavorful from the caramelization. (David makes a pomegranate molasses version.) The challenge of cookbook timing: you write a recipe thinking it's a discovery, and by the time the book comes out two years later, it's everywhere — or in some cases, something you created for a TV episode goes viral and you can never quite prove it.* 43:45 — The flight of jammy eggs went viral — and Lisa was doing it first: Lisa featured a row of varied jammy eggs on a wooden board as part of an episode of Welcome to My Farm before it exploded on social media. She was not happy when it happened. “I was cringing inside.” The cookbook timing problem strikes again — you turn in your manuscript over a year before publication, and the world moves fast.* 44:52 — How to actually start keeping backyard chickens: Go to a feed store, get baby chicks, bring them home in a box. For six to eight weeks, keep them in a plastic tote with a heat lamp, food, and water. Once they're big enough and it's warm enough outside: a small coop (doghouse-sized works for five or six chickens), close to the house, predator-proofed. Wait five to six months. Fresh eggs. No new husband required.* 45:13 — Goodbye, Lisa: She's at Fresh Eggs Daily across all social platforms. In Season is out now.Recipes Mentioned* Spinach Artichoke Dip (Amy's, for the Celtics wake)* Betty Crocker Cookbook for Kids Brownies (butter + unsweetened chocolate, double boiler — Amy will post this recipe)* Strawberry Ricotta Cannoli Tart (press-in shortbread crust, ricotta filling, fresh strawberries and raspberries)* Swiss Chard, Leek, and Goat Cheese Tart in an Herb Crust (with rosemary, thyme, and a cream-egg-nutmeg custard)* Blueberry Crumble* Bucatini all'Amatriciana (guanciale, San Marzano tomatoes, red pepper flakes)* Vinegar-Glossed Chicken (from Mad Hungry by Lucinda Scala Quinn)* Black Forest Deviled Eggs (chocolate yolk filling, from In Season)* Piña Colada Deviled Eggs (coconut-topped, from In Season)* Steamed Hard-Cooked Eggs (Lisa's method — bamboo steamer, ice water bath)* Scrambled Eggs (fresh eggs, butter, low heat, pulled early while still glossy)* Maple Syrup Poached Eggs (on buttered toast)* Avgolemono Poached Eggs (from In Season)* Finnish Rice Porridge with Cranberry Sauce and Whipped Cream (from In Season)* Maple Brown Sugar Pot de Crème with Bourbon Whipped Cream and Bacon (from In Season)* Burnt Basque Cheesecake (from In Season)* David's Pomegranate Molasses Basque Cheesecake* David's Espresso Maple Bacon (homemade, five-day cure, smoked)Books and Publications* In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients by Lisa Steele — out now* Fresh Eggs Daily Cookbook by Lisa Steele — her first cookbook* Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn — source of the vinegar-glossed chicken* Pimento Cheese: The Southern Spread by Rebecca Lang — mentioned in passingWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube* Lisa Steele* Blog | Instagram | YouTube This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

The Lower Chesapeake Bay Fishing Report is your best resource for the Virginia Beach Fishing Report, Ocean View Fishing Report, Norfolk Fishing Report, Lynnhaven Inlet Fishing Report, and everywhere in between.For the anglers looking for an Eastern Shore Fishing Report, Hampton fishing report, Buckroe Beach Fishing Report, or York River fishing report, look no further. Every week we bring you a report for those anglers interested in a Cape Charles fishing report and a Chesapeake Bay Bridge Tunnel fishing report and for every location in the Lower Chesapeake Bay. For our guys looking for the Virginia fishing report, we've got you covered.Starting off the show this week is one of my long time friends, a badass fisherman, great husband and new dad, Captain Mike Manning @fishninja757 along with his sidekick on this adventure, good friend and experienced offshore Captain, Owen Knollenberg @o_knollenberg. If you have every dreamed of taking your boat from VA to the FL Keys, and what it takes to be ready, what to expect, and what to fish for and where, this is going to speak to you! There are a bunch of great stories in here, and the sacrifices to make this happen were very real! After ending the call, they let me know their trucks AC went out, so they sweated, literally, to bring this segment to you! A big thank you and congratulations to them both, for making the trip there and back safely, and catching a bunch of target species, including Snowy Grouper, Tuna, Tarpon & several others! Next we have the pleasure of hearing from both Captain Eric Meyers, with Heads N' Tails Charters & Preston Hukill with Puttin'n Sportsfishing | Virginia Beach VA for an update on what's happening in the bay and inshore. Striper hitting topwater, Redfish in the River starting to show up, Tog still snapping, and of all things, a Mola Mola, the Sun Fish, a fish so nice they named it twice! To get booked, get with Captain Preston text (336) 624-5294 & for Captain Eric, visit Heads N Tails Booking Website or call 757-573-9569.www.greatdaysoutdoors.com/lcbfr to be added to our email list and we'll send you the new show each week! All Lower Chesapeake Bay Fishing Report Email Subscribers receive a PROMO CODE for a FREE AFTCO Camo Sunglasses Cleaner Cloth with the purchase of any products!Sponsors:EMS Endeck PVC DeckingPure Flats - Slick LuresAFTCOSlipSki SolutionsBlack BuffaloHilton's Realtime Navigator

The Drunk Guys choose to drink more beer again this week when they read You Are A Shark: Choose Your Own Adventure book 45 by Edward Packard. They flip back to page 69 for Tuna’s Revenge by Alternate Ending Brewing. Join the Drunk Guys next Tuesday when they read UN Adventure: Mission to Molowa by Ramsey Montgomery. The Drunk Guys now have a Patreon! The Drunk Guys Book Club Podcast can be found on Apple Podcasts, Google Podcasts, Spotify, Stitcher, PlayerFM, Overcast, and where ever fine podcasts can be found. We are also part of the Hopped Up Network of independent beer podcasters. If you're drunk enough to enjoy the Podcast, please give us a rating. To save time, just round up to five stars. Also, please follow us on Twitter, Instagram, and Facebook. There's no excuse to miss another Drunk Guys episode, announcement, or typo!

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

Do you wonder why the Loch Ness Monster hasn't checked in lately? Do you like talking to random strangers, regardless of how they might feel? Well, we like the cut of your jib, so fire up this episode and we'll get random together!

Broadcast from KSQD, Santa Cruz on 5-07-2026: Dr. Dawn debunks the 1971 "220 minus age" maximum heart rate formula, noting a 2025 study found individual predictions were off by up to 20 beats per minute. She recommends the Tanaka equation (208 minus age) times 0.7, but emphasizes tracking improvement trends rather than absolute numbers. ConsumerLab testing found Safe Catch Wild Elite Pure Tuna and Wild Ahi Yellowfin Tuna had no detectable mercury, prompting Dr. Dawn to reconsider eating tuna after years of avoidance due to concerns about mercury bioaccumulation and its effects on nerve microtubules. A meta-analysis of 115 studies involving 55,000 men found limiting ejaculation before IVF leads to increased sperm DNA damage and poorer motility. Clinical trials showed 46% IVF pregnancy rates with less than 48 hours abstinence versus 36% with longer periods. A personalized mRNA vaccine for pancreatic cancer showed striking results: of 16 patients whose tumors were surgically removed, half produced killer T-cells targeting cancer, and seven of those eight remain alive six years later. Pfizer and Valneva's Lyme disease vaccine reduced infection by over 70% in a trial of 9,400 people ages five and up. Nearly half a million Americans contract Lyme annually, and chronic infection can cause nervous system damage and chronic fatigue. Dr. Dawn explores the gray-market peptide ecosystem, where compounds are sold as "research chemicals" with wink-and-nod marketing. A 2018 Belgian study found purity levels ranging from 5% to 99.9%, with some samples containing arsenic, lead, or industrial contaminants. A study of 450 people found that blocking smartphone internet access for two weeks improved sustained attention equivalent to reversing 10 years of age-related cognitive decline, with depression symptom improvements comparable to cognitive behavioral therapy. A multi-country study of 241 unresponsive patients found that 25% showed brain activity indicating consciousness when asked to imagine playing tennis during advanced brain scans. Scientists call this cognitive motor dissociation, and by some estimates tens of thousands of Americans may be misdiagnosed. Chinese researchers grew functional adrenal cortex organoids that responded to pituitary hormones and produced cortisol when transplanted into mice. They also introduced genetic mutations to create organoid models of Cushing's syndrome for drug testing. A Science paper identified the neural pathway connecting psychological stress to eczema flare-ups: sympathetic neurons from the stellate ganglion recruit eosinophils to the skin. Researchers traced the pathway using pseudo-rabies virus injected into skin. Mouse studies showed prenatal stress causes elevated corticosterone in amniotic fluid, which activates fetal mast cells derived from the yolk sac. Offspring develop eczema-like lesions in areas receiving mechanical stimulation, but symptoms resolve around 24 weeks when bone marrow-derived mast cells replace the activated ones. Callers ask about CBN side effects. Dr. Dawn explains cannabinoids prolong anandamide's calming effects by slowing its breakdown, and considers 30-45mg over a night reasonable, but cautions against escalating doses given limited research.

SLEERICKETS is a podcast about poetry and other intractable problems. Make a one-time donation (not tax-deductible)For more SLEERICKETS, subscribe to SECRET SHOW!Leave the show a rating here!SLEERICKETS is now on YouTube!For a frank, anonymous critique on SLEERICKETS, subscribe to the SECRET SHOW and send a poem of no more 32 lines to sleerickets [at] gmail [dot] comSome of the topics mentioned in this episode:– Order Brian's book The Optimists! It's so good!Now give Brian's book a 5-star review!– My chapbook The Soft Black Stars is out now!Novice by Nida SophasarunAn Incomplete Mentorship by Rachel Jamison WebsterEllen Bryant VoigtAdvice from an Unknown Poet Ep 05. Bad AdviceEp 244: Possible Horrible Truth, Pt. 1Nida's poem Violent FemmesCorniche by Les MurraySecret show notesDead Poets Society (1989)Paterson (2016)A Quiet Passion (2016)Yasujiro OzuLast Chance U (2016)Friday Night LightsI Walked with a Zombie (1943)Reality Bites (1994)Matthew's essay Where the Money IsThe Tragedy of Macbeth (2021)Film QuarterlyFrequently mentioned names:– Joshua Mehigan– Shane McCrae– A. E. Stallings– Ryan Wilson– Morri Creech– Austin Allen– Jonathan Farmer– Zara Raab– Amit Majmudar– Ethan McGuire– Coleman Glenn– Chris Childers– Alexis Sears– JP Gritton– Alex Pepple– Ernie Hilbert– Joanna Pearson– Matt Wall– Steve Knepper – Helena Feder– David Yezzi– Victoria Moul– Katie Dozier & Tim Green– George David Clark– Tristram Fane Saunders– Philip Metres– Helena Feder– Nida SophasarunOther Ratbag Poetry Pods:Poetry Says by Alice AllanI Hate Matt Wall by Matt WallVersecraft by Elijah Perseus BlumovAdvice from an Unknown Poet by Alice Allan & Jonathan FarmerRatbag Poetics By David Jalal MotamedAlice: In Future PostsBrian: @BPlatzerCameron: Minor TiresiasMatthew: sleerickets [at] gmail [dot] comMusic by ETRNLArt by Daniel Alexander Smith

Caregiver exhaustion can take people to strange places. For Peter Rosenberger, one of those places involved trying to admit himself into a mental health facility… and ending up with a tuna sandwich. In this deeply personal and unexpectedly funny episode of Hope for the Caregiver, Peter reflects on burnout, despair, exhaustion, and the strange moments of clarity that sometimes come when caregivers run out of road. Drawing from more than four decades caring for his wife Gracie through nearly 100 surgeries, Peter offers candid insight, hard-won perspective, and a reminder that weary caregivers are not as alone as they think. It helps to listen to this while eating a tuna sandwich. More encouragement for family caregivers at: caregiver.substack.com

The Fork Report Hour 1 [Best Of] (05/09) - An encore on Technique of the Week featuring traditional tuna casserole! Plus, you are what you eat - or so they say. The Fork Reporter talks about micro plastics and the dangers they can impose in your food.See omnystudio.com/listener for privacy information.

A cop car raced a civilian while on duty, and he's in trouble? We celebrate our moms today, and what's the weirdest thing you witnessed someone eat? A cat got stuck in a recliner chair because he didn't want to go to the vet, plus another idiot stole a fire truck, so guess where he is. A teenager was caught licking straws and putting them back in the straw dispenser because he thought it was funny for his social media; he's facing jail time. And a dude went all in to collect his deceased sister's inheritance, and what he did is insane. Join in!

Big Rossi rises all expectations with Duvet and then lets everyone down + Nala Chible gets a cute gift + Priti Malik has a list to deal with rude colleaguesSee omnystudio.com/listener for privacy information.

I le talanoaga lenei ma le Susuga a Gabriel Satiu, na ia ta'ua ai le taumafaiga e fa'aolaola le gagana, siva, ma fagogo a Samoa i le fanau i pitonu'u i Sisifo o Sini.

MONDAY HR 1 Russ recapping Leesburg broadcast. Those bananna bags. Werid times Leesburgh wrestling recap. See omnystudio.com/listener for privacy information.

MONDAY HR 1 Russ recapping Leesburg broadcast. Those bananna bags. Werid times Leesburgh wrestling recap.

The Fork Report Hour 1 (04/25) - This weeks Technique of the Week is all about traditional tuna casserole! Plus, you are what you eat - or so they say. The Fork Reporter talks about micro plastics and the dangers they can impose in your food.See omnystudio.com/listener for privacy information.

FRIDAY HR 5 The K.O.D. - Tuna Tim getting ready for match! Savannah Savino drops a song Tuna Tim song. Stunt sport bikes BOTW See omnystudio.com/listener for privacy information.

FRIDAY HR 5 The K.O.D. - Tuna Tim getting ready for match! Savannah Savino drops a song Tuna Tim song. Stunt sport bikes BOTW

The Lower Chesapeake Bay Fishing Report is your best resource for the Virginia Beach Fishing Report, Ocean View Fishing Report, Norfolk Fishing Report, Lynnhaven Inlet Fishing Report, and everywhere in between.For the anglers looking for an Eastern Shore Fishing Report, Hampton fishing report, Buckroe Beach Fishing Report, or York River fishing report, look no further. Every week we bring you a report for those anglers interested in a Cape Charles fishing report and a Chesapeake Bay Bridge Tunnel fishing report and for every location in the Lower Chesapeake Bay. For our guys looking for the Virginia fishing report, we've got you covered.This week is the big event! Now is the time to get your crew together and get signed up!! Captains meeting this Friday April 24th @4pm at Long Bay Pointe Bait & Tackle. If you love catching red fish, and being part of the fishing community that helps others, then go register or become a sponsor for Tight Lines for Tiny Fighters Fishing Tournament. This fundraiser will be giving all proceeds to help with families dealing with the challenge of pediatric cancer, and all the prizes are donated by sponsors, plus calcutta's for cash prizes. Ava Bourne is working hard to bring this event back for the 2nd year! We hope you will join her and others to make the return of this event another big WIN! After party at Ballyhoo's on Saturday starting at 3pm, Raffle tickets and prizes, food, drink, come out and be a part whether you fish or not! To get involved, text or call Ava, 757-807-0725Next, we catch up with Captain Bill Pappas from Playin Hookey Charters to hear about their ride into the deep blue to chase pelagics, specifically Tuna! They get a big surprise with big gaffer Mahi Mahi! They have been catching some GIANT tog too, on the near shore wrecks, including one that looks just like Jay Leno!! You won't want to miss this story, lot's of great nuggets to learn and a bonus tip for anyone who suffers motion sickness, Bill's son LB confirmed the best remedy they have found to date, is the Walmart Brand patches, that go behind the ear. MQ Motion Patch. Get booked and get hooked! (757) 619-3530Sponsors:Hilton's Realtime-NavigatorAFTCOBlack BuffaloSlip Ski SolutionsPure Flats

Lazlo makes fun of SlimFasts' zits and Summers' hair roller. Nothing's worse than a cheater who doesn't win. D4vd was BAD at covering up his crime, and the Royals are finding ways to lose. Do we want a guy from Ohio State running the country? Lazlo feels bad for not comforting Charlize Theron. Jami Gertz has the best sex scene of all time. Stream The Church of Lazlo podcast on Apple Podcasts, Spotify, or wherever you get your podcasts!

If your dinner creeps out to 8 or 9pm most nights and your fat loss has stalled, this one is worth 30 minutes of your week. In this episode of The Nutrition Couch, Leanne and Susie unpack why late dinners quietly derail body composition for so many women — and why the fix isn't as simple as just eating earlier. Do late dinners actually stall fat loss? Why pushing your last meal out often triggers a calorie catch-up spiral: over-hunger, reliance on bars and snacks, and a heavier meal than your body actually needed. Susie and Leanne explain how circadian rhythm and insulin sensitivity quietly stack the deck against you, why some women (think CrossFit at 5am, or insulin-resistant clients) genuinely need different approaches, and the simple shift of moving more calories into lunch and the afternoon snack that changes everything. The 12-hour overnight window for gut health Why Susie aims for a minimum 10 hours — ideally 12 — between your last mouthful at night and breakfast the next day, and what happens to next-day hunger regulation when that window gets squeezed. Is the protein pudding trend actually necessary? Pools, Arlo, Rockabees, Muscle Nation. The hosts weigh in on whether you really need another 20g of protein after a dinner that already hit 30–40g, and when a protein pudding genuinely earns its place. Tinned tuna ranked: Coles vs Aldi vs Woolworths vs Sirena vs John West Susie runs the actual tuna percentages inside the tin across every major supermarket brand. The Aldi range that beats tuna triple the price. The Coles home brand that comes in at 80% tuna for $1.10. Why Woolworths home brand falls short. And why tinned red salmon at around $10 might quietly be one of the best-value high-protein lunches going. Product review: Sunny Queen Bacon & Cheese Protein Bites 27g of protein on the front of the pack, a long additive-heavy ingredient list inside, and a 200g "single serve" that raises serious questions. The hosts' verdict on whether this one earns a spot in your trolley. Listener question: How should shift workers eat? Long-time listener Nicole asks for a practical framework around day, afternoon, and night shifts. Susie and Leanne walk through meal timing, the low-fuel snack options that keep you alert without blowing out calories, and why structure beats "eating lighter" every time. For the range of protein, creatine, collagen, and magnesium Leanne and Susie refer to at the close of this episode, head to Designed by Dietitians. Hit subscribe so you never miss a Wednesday drop, and share this one with someone who always eats dinner too late.See omnystudio.com/listener for privacy information.

In this episode, we are discussing Jin's solo songs, Super Tuna and Yours. For fun, we also take a quiz, What Fish Are You? Here is the link to our Patreon, any support is appreciated, thank you so much! https://www.patreon.com/user?u=58248926

It's a potentially pious edition of After Dark tonight, as the gang discusses the new US war on religion and the Pope. PLUS - WWE are some real MFer's days before Mania, Chappelle does PR work, Peak Hegseth IS Samuel L Jackson, and Lindsey makes us all...known!

Chaz and AJ spoke with Hunter Hicks this morning, who recently achieved viral fame for successfully catching a 200-pound bluefin tuna from his jet ski. Hunter was almost 10 miles off-shore, reeling in the massive fish for over 2 hours. Photo courtesy: Hunter Hicks

On today's episode of Mystery Crate, things go completely off the rails… We start with a very heated debate about tuna (yes… tuna), somehow transition into Masters menus, Larry Bird stories, and then—out of nowhere—Rose takes us on a LIVE tour of Guatemala City

Tuna fisheries are often seen as one of the biggest challenges in ocean conservation. But that story is starting to change, and most people have not caught up to it yet. In this episode, you'll hear how tuna fisheries in many parts of the world are actually improving. Better science, stronger monitoring, and more coordinated international management are helping rebuild stocks and reduce pressure on key species. To understand what's really happening, I spoke with Susan Johnson, President of the International Seafood Sustainability Foundation. She shares how data-driven decisions, harvest rules, and industry collaboration are changing the way tuna is managed globally. But progress does not mean the job is finished. Some stocks are still under pressure, and continued effort is critical to keep things moving in the right direction. This episode breaks down what's working, where challenges remain, and why tuna fisheries may be one of the most important examples of how ocean conservation can succeed when science and policy align. 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  

Step behind the scenes of the On The Water Podcast as Alex Blackwell and Liam O'Neill recap the latest season of Angling Adventures—from the highs of epic fishing days to the reality of tough conditions, missed shots, and the grind of production.With the full season now wrapped and spring right around the corner, the guys break down what really goes into making each episode—from 100+ hours of editing to battling weather, waves, and unpredictable fish. They also share stories from the water, including:A quick lunch break that turned into a bass missionFavorite shoots like Block Island and the Nauset surfThe challenge (and reward) of filming bluefin tuna—even when you don't land oneWhat it's like protecting thousands of dollars of camera gear in rough offshore conditionsWhy perseverance is everything when the bite just isn't therePlus, a shoutout to the team behind the scenes who help bring these stories to life, and a look ahead at what's coming next as a new fishing season approaches.Whether you're here for the fishing, filmmaking, or both, this episode gives you a real look at what it takes to create the content you see on screen.Sponsored By:Lambros Insurance: https://lambros-insurance.com/Raymarine: https://www.raymarine.com/en-usHelen H: https://helen-h.com/?gad_source=1&gad_campaignid=22133993404&gbraid=0AAAAA9hPeFXh-MslsDjrI_1z8YOj045Ke&gclid=CjwKCAjw-dfOBhAjEiwAq0RwI6E_K0Fb707_XX-L6iMN7JpLhu_iXV9lkOFoFtudhZl8qkBcXhOH7hoCF3EQAvD_BwEPro Cure Baits: https://www.pro-cure.com/ USE CODE OTWP26 for 20% OFF Z-Man: https://zmanfishing.com/

This week Jeremy welcomes Tuna Tardugno of the band Sweat.   On this episode, Jeremy and Tuna talk WWF: The Music, skateboarding, Soundgarden, garage sales, Bush's Sixteen Stone, the perils of recording, the joys of touring, Sam the Eagle, producer Jack Shirley, touring Europe, album artwork, the new Sweat album "Tear It On Down", and so much more!!!

Tuna sustainability might be the biggest ocean success story you've never heard about. Nearly 100 percent of global tuna catch is no longer experiencing overfishing, but that didn't happen by accident. There is a hidden system behind the scenes that most people never see, and it is quietly changing how fisheries work around the world. Harvest rules for fisheries are replacing political negotiations with science-based decisions. Instead of arguing every year about how much fish to catch, managers now use pre-agreed rules that respond automatically to changes in fish populations. This shift has helped tuna stocks recover and stay stable, even as global demand continues to grow. Ocean conservation solutions are often criticized for failing, but tuna shows what happens when science, industry, and policy align. In this episode, you will learn how this system works, why it matters for the seafood you eat, and what it tells us about the future of ocean protection.

Tuna fishing is a global industry, but how do we actually know if we're catching too much? Every time you eat tuna, you're relying on a system most people have never heard of: stock assessments. These scientific models estimate how many fish are in the ocean, how fast they reproduce, and how much can be caught without causing long-term damage. Stock assessments are not about counting every fish, they're about making the best possible decisions with imperfect data. Scientists use catch records, fishing effort, and biological information to understand whether tuna populations are healthy or at risk. But the science is only part of the story. In this episode, we break down how tuna stock assessments work, why they are critical for sustainable seafood, and how organizations like ISSF help ensure that decisions are based on science, not just politics. You'll also learn how past failures shaped today's system, and why the future of tuna depends on getting these calculations right.

What if one of the most popular seafoods in the world isn't the disaster story you've been told? Tuna has been at the center of overfishing conversations for decades. But something changed, and most people have no idea. In this episode, we unpack the hidden system behind tuna fishing, how it nearly failed, and what turned it around. This isn't about saying everything is fine. It's about understanding what actually worked, why it worked, and what it means for the future of ocean conservation. Because if tuna can improve, it raises a bigger question: Why isn't every fishery doing the same?

Apparently being a nice guy and sharing his food was the worst thing ever! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A single can of tuna causes as much mercury exposure as how many mercury-containing vaccines?

"I happen to be a vigorous lovemaker." Did you know that when you take a car ride with Zaslow, he will make you a Tuna sandwich? Learn more about your ad choices. Visit podcastchoices.com/adchoices