mussels

Explore " mussels" with insightful episodes like "Marine Science Looks to the (Sea) Stars - UCTV Prime Cuts", "Marine Science Looks to the (Sea) Stars - UCTV Prime Cuts", "Marine Science Looks to the (Sea) Stars - UCTV Prime Cuts", "Marine Science Looks to the (Sea) Stars - UCTV Prime Cuts" and ""FLEXING!"- The MUSSEL episode" from podcasts like ""UC Office of the President (Audio)", "Climate Change (Audio)", "UC Office of the President (Video)", "Marine Science (Audio)" and "Life’s a Banquet with Zahra Tangorra & Nicole Bailey"" and more!

Episodes (33)

Marine Science Looks to the (Sea) Stars - UCTV Prime Cuts

Extremely sensitive to shifts in temperature, the ochre sea star is considered a “keystone species” for monitoring the effect of changing air and ocean temperatures on California’s marine life. Eric Sanford of the UC Davis Bodega Bay Marine Lab puts these beautiful creatures to the test, using their appetite for mussels as the yardstick. Series: "UCTV Prime cuts" [Science] [Show ID: 24211]

UC Office of the President (Audio)

en-usSeptember 05, 2019

Marine Science Looks to the (Sea) Stars - UCTV Prime Cuts

Climate Change (Audio)

en-usSeptember 05, 2019

Marine Science Looks to the (Sea) Stars - UCTV Prime Cuts

UC Office of the President (Video)

en-usSeptember 05, 2019

Marine Science Looks to the (Sea) Stars - UCTV Prime Cuts

Marine Science (Audio)

en-usSeptember 05, 2019

"FLEXING!"- The MUSSEL episode

On this weeks episode, Bretton and Z steam themselves in garlic and white wine and allow you, the listeners to soak up their juices with some crusty bread! Thats right babe-a-rinos, it's the MUSSEL-sode! It's steamy, it's hot, its doused with Pernod and plenty of cream! Tune in for riveting bivalve content, plus the lowdown on evil Zebra Mussels, Mussel rainstorms and the real meaning of "Pulling Mussels from a Shell"! So pour yourself a glass of Sauvignon Blanc and prepare to burn your fingertips, it's Life's a Banquet!!

It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate

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Life’s a Banquet with Zahra Tangorra & Nicole Bailey

enJune 18, 2019

Chef John Korycki on serving up seafood in the Midwest

The Midwest is the perfect spot to indulge in farm fresh vegetables, artisan cheeses and a variety of sustainably raised meats. But what about seafood? In this episode, we chat with Chef John Korycki of Harbor House in Milwaukee about how restaurants source the freshest of seafood, even in the landlocked Midwest. Along the way, we delve into Korycki's experiences growing up in Chicago and his journey from avid cyclist to chef. We also tap into his perspectives on sustainable sourcing and his recommendations for consumers looking to get the most from their Midwest seafood experiences.

en-usApril 17, 2019

Species Spotlight: Mussels!

Every few weeks, Aquademia will release a Species Spotlight Episode, where the hosts sit down and talk about one species that listeners may have never tried, or a species they should try again.

In this Species Spotlight episode, Shaun, Justin, and Maddie have a discussion about mussels!

Mussels are easy to find, inexpensives, and super fast and easy to prepare! If you're new to seafood, or want to find an easy way to incorporate more seafood in your diet, give mussels a try!

To contact Shaun and Justin about the show, send an email to Podcast@aquaculturealliance.org, or leave a voicemail at 1(603)384-3560!

To become a member of GAA, go to https://www.aquaculturealliance.org/membership/.

Enjoy the show!

Aquademia: The Responsible Seafood Podcast

enMarch 11, 2019

Scientists satisfy our taste for blue mussels and Arctic surfclams

These tiny creatures are Arctic surfclams. They're getting packed up for a trip to the shore. With some help, they're about to take up residence in an intertidal mudflat on the Maine coast, or "Downeast" as they say around here, referring to ships sailing centuries ago from Boston east to Maine and downwind. The area's rich maritime history is not lost on Brian Beal, a marine ecologist with the University of Maine at Machias who has lived here all of his life and grew up working on the water. With support from the National Science Foundation (NSF), Beal and a team based at the university's Marine Science Field Station at the Downeast Institute are putting their aquaculture innovation skills to work. The team's goals are to diversify the U.S. market for shellfish and increase the number of jobs in that market. The researchers are focused on two types of shellfish with the potential to bring more jobs and dollars to the area: blue mussels and Arctic surfclams. In the case of the latter, Arctic surfclams are not only a valuable species, but, Beal says, no one has ever tackled culturing them before. Arctic surfclams are a deepwater species that range from Rhode Island north to Newfoundland. Low densities have so far prevented the species from becoming a highly valued fishery in the U.S., but in Canada, there's a $50 million fishery off the southeast coast of Halifax, Nova Scotia, and off the Grand Banks, south of Newfoundland. The other species, blue mussels, aren't new to Maine. They've been a part of the seafood industry here for years. Beal would like to expand the market for blue mussels by making cultivation more of a turnkey operation by providing mussel growers with a choice between collecting wild seed (that depends each year on the vagaries of nature) and a more consistent hatchery-reared seedling.

Science Nation

en-usDecember 14, 2015

biology

science

national science foundation

nsf

khann