Explore " mussels" with insightful episodes like "South Australian Country Hour", "Nici Wickes: Buttery mussel and sake buns", "Mussels: Not exactly cute, but definitely important", "Shaun Lee - Auckland's Hauraki Gulf" and "The Primal Joys of Nature w/ The Ebony Anglers and Melissa Clark" from podcasts like ""South Australian Country Hour", "Saturday Morning with Jack Tame", "Ockham’s Razor", "The Lentil Intervention Podcast" and "Go Ask Ali"" and more!
Australia's Agriculture Minister says it's farmers that stand to benefit the most from the improving relationship with China.
Rural property prices are holding well in South Australia despite an overall softening across the country.
Aquaculture industries hope to see expansion with a new zone policy finalised for the Lower Eyre Peninsula.
BBQ mussels are just the best! When they pop open their shells on the grill you can sneak all manner of interesting flavours into them – in this recipe it’s butter, soy sauce and a splash of sake that gives them that authentic Japanese BBQ house taste. Once cooked, pluck ‘em out of the shells, tuck them into a small soft bun, or pop them on a mound of rice, with shredded cabbage and plenty of sesame dressing and eat. I guarantee you’ll be in heaven!
Makes 8-12 sliders
Ingredients:
16-24 mussels in shells
1 lemon, halved
8-12 sliders or small soft white rolls
50g butter, softened
¼ cup tamari soy sauce
¼ cup sake
½ cup store bought sesame salad dressing
2 cups finely shredded cabbage
Method:
Give mussels a quick scrub and remove hairy beards by gripping firmly and pulling towards the rounded tip of the shell.
Place mussels on grill plate of BBQ and cook until the shells begin to pop open. Place lemon cut side down to grill also.
As each mussel pops open, sneak a small knob of butter into each, as well as a teaspoon of tamari soy sauce. Allow to cook for a few minutes then douse in sake and toss on the grill. Remove from grill.
Liberally butter tops of each bun and grill each until butter is foamy and tops have turned golden – watch them as they like go from golden to burnt rather quickly!
TO SERVE: Set all ingredients out on a board for diners to build their own buns stuffed with mussels and cabbage and drizzled in sesame dressing and a squeeze of warm lemon juice.
MAKE IT YOUR OWN:
See omnystudio.com/listener for privacy information.
When it comes to conservation, it's easy to get excited about protecting creatures that make you go "aww". Like, "aww, what a fluffy koala!", or "aww, what a cute lizard!"
Shaun Lee is an Auckland-based designer, illustrator and photographer. Shaun started his career as a web designer and then co-founded Auckland’s foremost business-to-business design studio. Shaun now only works on environmental initiatives and has dedicated his life to improving the state of the planet. A true eco-warrior in every sense.
His environmental advocacy work is extensive and varied, including serving as Co-Founder and Trustee of Revive Our Gulf, New Zealand’s only large-scale, active marine restoration initiative. In this conversation, Shaun shines a light on the damage done to the Hauraki Gulf, and the causes, and also discusses the ambitious plans of Revive our Gulf for large-scale restoration of the area.
In this episode, we discuss:
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What is it about the great outdoors? It’s joyful, liberating, powerful, calming and soulful all at once. It’s also healing. Ali finally gets to talk to her obsession, The Ebony Anglers, a powerhouse trailblazing group of Black fisherwomen about their experience with competitive deep sea fishing. Its foundation and summer camps, Black Girls Fish and Black Boys Boat were created to make sure all kids have access to nature’s healing powers. Bonus, the ladies share #BreakingNews with Ali! And then Ali connects with her clamming soul sister New York Times food column writer Melissa Clark about their clamming and foraging addiction. It sounds like hunting and gathering, fishing and foraging, being outside and in nature feeds our primal souls.
If you have questions or guest suggestions, Ali would love to hear from you. Call or text her at (323) 364-6356. Or email go-ask-ali-podcast-at-gmail.com. (No dashes)
**Go Ask Ali has been nominated for a Webby Award for Best Interview/Talk Show Episode! Please vote for Ali and the whole team at https://bit.ly/415e8uN by April 20th, 2023!
Links of Interest:
Oysters in the Form of a CSA (New York Times)
Melissa Clark Food Column, A Good Appetite (New York Times)
Melissa Clark, Cooking With the Three Sisters (New York Times column with clamming)
CREDITS:
Executive Producers: Sandie Bailey, Alex Alcheh, Lauren Hohman, Tyler Klang & Gabrielle Collins
Producer & Editor: Brooke Peterson-Bell
Associate Producer: Akiya McKnight
See omnystudio.com/listener for privacy information.
Batten down the hatches, take shelter and ignore Michael Fish, because there's a hurricane brewing! Coming live from BBC TV Centre on the very night of the Great Storm of 1987, Maggie Philbin and Howard Stableford brave the rotten weather outside, while sensible Judith Hann and Peter Macann stay dry in the studio. There's a whole load of nonsense segments this episode, with a couple of good ideas somewhere in between. Listen on to hear about: Robo-jockeys in Memphis, nuisance phonecalls in Bristol, a new way to stop car thieves, anti-genes, pampered mussels in Plymouth, prism specs, a British spaceplane, superconductors, Japanese musical fish farming, healthy sugar from apples, fingerprinting bacteria and drunk bears in Montana.
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This week Aarón and Zarela are pleased to be joined by Benito Molina to talk about seafood in Ensenada and beyond. Chef Molina is the owner and chef of multiple restaurants in Ensenada, Baja California including Manzanilla, and he was thrilled to represent his people on MasterChef Latino. Working together with his wife Solange, their cuisine stands out for using fresh local seafood and for their focus on sustainability.
Benito shares how his uncle, who worked in Shrimp farming, inspired him to move to Baja and how working on tuna boats turned out to be a formative experience. Aarón asks Benito how his menu and seafood market availability has changed over the years, and he shares how Ensenada has grown to become an internationally renowned hot spot for seafood.
Plus, Chef Molina makes his ecological case for why you should eat sardines over salmon.
For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.com
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We begin by introducing Chef Charlotte Langley and her background as a native Prince Edward Islander and career growth as a chef. Chef Char discusses how she came around on canning and her early adventures with an old canning machine. The two discuss Scout Canning and the products they offer; Chef Char offers insights into how she chose which fish to offer first and how the development went for her other products. She also drops some spoilers about a new line of Scout snack products coming out soon. Over the remainder of the show they address some of the missions of Scout, particularly it's focus on sustainability as an MSC Certified company. Chef Char shares how canning can be used to address issues in our aquaculture and fishing practices, and how tinned fish are a great tool in your arsenal as a cook, a student, a parent, or anyone looking for additional nutritious options in their diet.
In this episode, the boyz talk about oysters and mussels. Stinky Billy lets us in on where a great tropical destination is and how we should act while visiting new locations. And Stinky Mike asks, are there any clothes you wore in the past that you would not be caught wearing today? Thank you for joining Southern California's BEST surf lifestyle show!
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© 2022 Jonathan Clemson & Robin Crossman
This week we're talking all about mussels! Listen to learn more about their beards, impressive glue, and the conservation issues facing freshwater mussels.
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Beyond Blathers is hosted and produced by Olivia deBourcier and Sofia Osborne, with art by Olivia deBourcier and music by Max Hoosier. This podcast is not associated with Animal Crossing or Nintendo, we just love this game.
Oysters, mussels, scallops and more. When we pick up shells on the beach, how often do we consider that they represent a life lived, out in the ocean? The dynamic lives of these creatures are easily forgotten, obfuscated by the shell as a decorative object and the shellfish as a commodity. In this episode, we learn how these animals live, what they are, and what challenges they face. Tom speaks with ocean and climate scientist Priya Shukla, to discover the fascinating lives that hide behind that general label: ´shellfish´.
Rebekah Davis and Richard Martin talk to special guest, Dr. Harry Joiner. A historian and author of early Alabama history, Dr. Joiner tells where dinosaurs roamed in North Alabama, how the valleys were carved from mountains and rivers, and why the mussels of the Muscle Shoals were an important food source for early cave dwellers.. He also talks about early Native Americans and where to see ancient Indian mounds today.
Links:
https://limestonecounty-al.gov/departments/archives/
https://www.alcpl.org/
Have questions about this episode? Email gotquestions@alcpl.org
We’re diving headfirst into the future of eating the sea to explore one of the coolest and most climate-enriching food trends you might have never tasted: kelp.
Visit https://page.ideo.com/food-podcast-5 for full show notes.
On today's episode of Definition Issues, Dave, Nastassia and the rest answer questions about ice cream stabilizers, growing lemons, where to find a Montreal-style bagel in NYC, and much more. Plus, an in depth discussion of the merits of pasta, and a rundown of recent quarantine cooking adventures.
Have a question for Cooking Issues? Send us a voicememo while we’re all social distancing or ask in the chatroom.
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It's Valentines Day and with it comes our next installment focusing on reproduction in the ocean. Join us this time as we highlight the insane "fishing" schemes of freshwater mussels.
From specialized lures to suicide larvae bombs the freshwater mussel has found unique ways to spread their parasitic spawn to JUST the right fish species.
Join Andrew Kornblatt, Francis Farabaugh, and Dr. Skylar Bayer as we chat with a SLEW of scientists specialized in this species.
Guests include:
Dr. Tim Lane, Southwest Virginia Freshwater Mussel Recovery Coordinator at Virginia Department of Game and Inland Fisheries
Dr. Carla Atkinson, University of Alabama
Dr. Louise Lavictoire, The Freshwater Biological Association
Karen Thompson, New Zealand National Institute of Water and Atmospheric Research
Nicole Hanrahan, Masters student at the University of Ottawa and New Zealand.
Michel Melchior , a PhD student at the University of Waikato in New Zealand.
Discussion about sea shells, sand dollars. Tongue Twister: She sells seashells...
SONG: Cockles & Mussels
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