shellfish

Today's recipe is Cooking Frozen Lobster Tails.

Here are the links to some of the items I talked about in this episode: #ad
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Bamboo Skewers
Wide Sauce Pan
Measuring Spoons
Instant Read Thermometer
All New Chicken Cookbook

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Have a great day! -Christine xo

You can learn more about Maritime Fun Group at maritimefun.com.

Credits:

• Duri Alajrami - Leadership
• Amy Maraone - Leadership
• Rick Stephan - Leadership
• Cass McPhee – Moneris Ad Voiceover
• Caleigh Ellis – Graphic Artist
• Chetan Dhananjaya – Webmaster
• Niyati Budhiraja – Webmaster
• Mallory McWhirther – Social Media
• Tanya Nagi – Social Media
• Kelly Servos – Internal Communications
• FarnazYaqubian - Internal Communications
• Zino Obi-Egbedi – PM
• Jessica Lepage  – Translation
• Pascale Dumas-Bresse – Translation
• Pao-Lan Ladouceur – Translation
• Melanie Bell – Translation
• Mateo Sanchez – Translation
• ValérieBoisvert – Translation
• Marc-AndréHoule – Translation
• Lia Pizarro – Communications
• Gladys Bagang – Logistics & Admin
• The rest of the Moneris for their support!

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Links:

• Visit  Rare Foods Australia's website

Check out our website!: https://www.globalseafood.org/podcast

Follow us on social media!

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Share 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/

Meet Chip Terry, Founder and CEO of BlueTrace, a Maine based software company aiming to digitize the seafood industry where the vast majority of tagging, tracing and reporting is still done with pen and paper. 

Smart and funny, Chip was a lot of fun to interview. But his story also resonates with many entrepreneurs because the problem he is solving now is not the one he set out to solve originally. A couple years in, he made a full pivot and in doing so transformed his potential customer base from a subset of aquaculturists to virtually any harvester or dealer in the global seafood market. Sometimes it takes getting in to find the right path.

I’d like to thank Maine Venture Fund, a two time investor in BlueTrace, for sponsoring this episode. 

In this podcast we’ll learn the following and more:

• When Chip knew it was time to pivot - and how he did it
• Why digitizing the seafood industry is urgent 
• How racing lasers is good training for entrepreneurship
• How Chip raised money in this terrible fundraising climatee

Mentioned in the episode:
BlueTrace
Maine Technology Institute
Chip Terry
Maine Venture Fund

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Americans love shrimp. And one of the exciting developments of the past 20 years or so is that shrimp has gotten really affordable. It used to be a luxury food in the form of shrimp cocktails served at a steakhouse or a fancy wedding. Something for special occasions, slightly out of reach.

Today, shrimp is the number one most popular seafood in America, and as the price point has come way down, it’s become a staple, not just of affordable restaurant chains offering all you can eat, but also in our homes. Every supermarket offers giant frozen bags of it, with the heads and shells already removed if you want, sometimes uncooked, sometimes already boiled or breaded and fried. And it’s sometimes as little as $6 per pound. In today’s episode we talk to experts to find out how and when shrimp became so cheap. And why.

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Stay Informed. Get the latest food news, from FoodPrint.

This week on World Ocean Radio: a summary of fifteen new ocean challenges as identified by the conclusions of thirty conservation experts around the world, published in a July 2022 report in the journal "Nature Ecology and Evolution." 

About World Ocean Radio
 5-minute weekly insights dive into ocean science, advocacy and education hosted by Peter Neill, lifelong ocean advocate and maritime expert. Episodes offer perspectives on global ocean issues and viable solutions, and celebrate exemplary projects. Available for syndicated use at no cost by college and community radio stations worldwide.

World Ocean Radio offers five-minute weekly insights that dive into ocean science, advocacy and education, hosted by Peter Neill, Director of the W2O, author, and lifelong ocean advocate. Episodes offer perspectives on global ocean issues, today’s challenges, marine science and policy, and exemplary solutions. Available for RSS feed, podcast, and syndicated use at no cost by community radio stations worldwide.

In this episode of the podcast Matt chats to marine biologist and restoration ecologist Simon Branigan all about Shellfish. Simon and Matt discuss how shellfish reefs have largely disappeared in temperate Australia and how Simon along with the nature conservancy is working to restore these incredibly important habitats.

Learn more about Shellfish Restoration and the Nature Conservancy
on their webpage
https://www.natureaustralia.org.au/what-we-do/our-priorities/oceans/ocean-stories/restoring-shellfish-reefs/
and learn about Reef Builder and new Shellfish Reefs
by visiting
https://nrmsouth.org.au/reef-builder/

Check out Dan Musil (our theme composer)
https://danmusilmusic.com/
or
https://www.facebook.com/dan.musil.music

Check out Matt Testoni's photography on Instagram
https://www.instagram.com/matt_testoni_photography/
or at
https://www.mtunderwatermedia.com

Visit the Seacreatures Podcast Patreon to support our show
https://www.patreon.com/seacreaturespodcast
and our Instagram
https://www.instagram.com/seacreatures_podcast/  

https://www.instagram.com/seacreatures_podcast/

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.

Links:

• Visit  Ritz Crawfish Company's website
• Contact Gregg
• Follow Ritz Crawfish on Twitter
• Check out Hunt Masters on the Outdoor Channel

Check out our new website!: https://www.globalseafood.org/podcast

Follow us on social media!

Twitter | Facebook | LinkedIn | Instagram

Share your sustainability tips with us podcast@globalseafood.org or leave us a voicemail at +1 (603) 384-3560!

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/

Anne Lichtenwalner, is an Associate  Professor of Cooperative Extension and the School of Food and  Agriculture, and cooperating faculty in the Honors College as well as  the School of Biology and Ecology at the University of Maine.  Since 2008, Anne has been the director and diagnostician  for the University of Maine Animal Health Lab (UMAHL), a member lab of  the Northeast Wildlife Disease Cooperative. She is involved in research  about, and service to, Maine animal industries. 

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The Maine Science Podcast is a production of the Maine Science Festival. It was recorded at Discovery Studios, at the Maine Discovery Museum, in Bangor, ME. Hosted by Kate Dickerson; edited and produced by Scott Loiselle; financial support from Central Maine Power; production support by Maranda Bouchard; and social media support from Next Media.

The Discover Maine theme was composed and performed by Nick Parker.

If you want to support the Maine Science Podcast and/or the Maine Science Festival, you can do so at our website mainesciencefestival.org either at our donation page OR by getting some MSF merchandise through our online store.

Find us online:

Website - Maine Science Festival

Maine Science Festival on social media: Facebook    Twitter     Instagram

Maine Science Podcast on social media: Facebook    Twitter     Instagram

Maine Science Festival Store - https://bit.ly/MSF-store

© 2022 Maine Science Festival

~~~~~

The Maine Science Podcast is a production of the Maine Discovery Museum. It was recorded at Discovery Studios, at the Maine Discovery Museum, in Bangor, ME. The Maine Science Podcast is hosted and executive produced by Kate Dickerson; edited and produced by Scott Loiselle.

The Discover Maine theme was composed and performed by Nick Parker.

To support the Maine Discovery Museum: https://www.mainediscoverymuseum.org/donate.  

Find us online:

Maine Discovery Museum

Maine Science Festival

Maine Discovery Museum on social media: Facebook    Instagram

Maine Science Festival on social media: Facebook    Twitter     Instagram

Maine Science Podcast on social media: Facebook    Twitter     Instagram

© 2024 Maine Discovery Museum

The future of food is not a faraway horizon, it’s unfolding before our eyes. In our third and final installment of our mini-series about the future of food we take you to four locations on the front line of our rapidly changing world. Depending on how things shake out, these communities could impact us all. Travel with us to occupied farms in Palestine, fishing boats in Louisiana’s wetlands, the first Starbucks shop to unionize, and to outdoor dining tables at New York City restaurants. 

Further Reading:

Get more familiar with NYC’s Open Restaurants program and the ins-and-outs of zoning laws here. You can read more about vegan bodega sandwiches and Mayor Adams’ vision of NYC’s food future here.

Read more about Machsom Watch here. Read about seam zones and the history of the Israeli occupation of Palestine here. Learn more about burgeoning Palestinian food sovereignty efforts here and Palestinian olive harvests here.

Learn more about Louisiana’s wetland loss here. You can read more about the details about these massive sediment diversions here. 

To keep up with the growing Starbucks Unionization effort, check out this twitter page. To learn more about Shelly Steward and her work at the Aspen institute, check out her profile here. Read the full article put out by the Economic Policy Institute here. Dig further into the study conducted on unionization’s economic impact here.

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Andrew interviews Dr. Melissa Ward, PhD post-doctoral researcher working out of San Diego State University, and Ryan Hasert, public policy analysis graduate student at Oregon State University. They are part of the research project “Assessing Community Vulnerability to Ocean Acidification Across the California Current Ecosystem”. 

The project looks at Ocean Acidification on the West Coast and specifically the impacts and adaptive capacity strategies employed by shellfish farmers and other shellfish fisheries. We learn about Ocean Acidification and Hypoxia, the impacts to coastal communities and ecosystems and important policy opportunities.

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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´. 

Jason Bolton is a food scientist, and has been involved with the Maine food science world since his undergraduate days at the University of Maine. Jason was a presenter at the first Maine Science Festival in 2015, and since then has been a great resource to the MSF team when we have questions about food science. 

One note: the Maine Science Podcast team is taking a break for August 2021. We'll be back with new episodes in September 2021. 

~~~~~~

The Maine Science Podcast is a production of the Maine Science Festival. It was recorded at Discovery Studios, at the Maine Discovery Museum, in Bangor, ME. Edited and produced by Kate Dickerson; production support by Maranda Bouchard and social media support from Next Media. 

The Discover Maine theme was composed and performed by Nick Parker. 

Support provided by Maine Technology Institute. If you want to support the Maine Science Podcast and/or the Maine Science Festival, you can do so at our website mainesciencefestival.org either at our donation page OR by getting some MSF merchandise through our online store. 

Find us online:

Website - Maine Science Festival

Maine Science Festival on social media: Facebook    Twitter     Instagram

Maine Science Podcast on social media: Facebook    Twitter     Instagram

Maine Science Festival Store - https://bit.ly/MSF-store

contact us: podcast@mainesciencefestival.org

© 2021 Maine Science Festival

~~~~~

The Maine Science Podcast is a production of the Maine Discovery Museum. It was recorded at Discovery Studios, at the Maine Discovery Museum, in Bangor, ME. The Maine Science Podcast is hosted and executive produced by Kate Dickerson; edited and produced by Scott Loiselle.

The Discover Maine theme was composed and performed by Nick Parker.

To support the Maine Discovery Museum: https://www.mainediscoverymuseum.org/donate.  

Find us online:

Maine Discovery Museum

Maine Science Festival

Maine Discovery Museum on social media: Facebook    Instagram

Maine Science Festival on social media: Facebook    Twitter     Instagram

Maine Science Podcast on social media: Facebook    Twitter     Instagram

© 2024 Maine Discovery Museum

Bill Taylor

Bill is the Vice President of Taylor Shellfish Farms.

Taylor Shellfish Farms began farming shellfish in the waters of the Puget Sound in 1890. Starting from Bill’s great grandfather, their family legacy has successfully thrived on sustainability, relying on clean water and healthy ecosystems. Their mission is to protect the waters in their communities, support local farming communities and educate the youth.

Time Stamps: 

[00:02:47] Bill’s journey into the world of the aquaculture industry.

[00:05:44] Bill’s point of view on the pros and cons in the aquaculture industry.

[00:07:25] Impacts of pandemic in 2020 on Taylor Shellfish Farms and how they survived through it

 [00:10:41] Top three trends in the aquaculture industry in the next 10 years.

Useful links:

Taylor Shellfish Farms

Bill Taylor

Within today's episode we will be continuing our study in Leviticus, and will pick it up in chapter 11-- a portion of Scripture which covers the laws concerning animals that the Israelites were permitted and not permitted to eat. What are the various viewpoints concerning why certain animals were deemed clean and unclean? What can these things teach us about maintaining holy character and conduct as followers of Christ? These details and many more, will be covered in today's teaching. As always there will be many life applications for us to learn along the way. Praying that you are blessed by this week's Bible study. 

On today's episode of Customer Service Issues Dave, Nastassia and The Rest  tell you everything you need to know about cephalopods*, pressure cookers, roto vaps, food-adjacent doom metal, the relative merits of Popeye's and FKC, raw fish safety, raw onion fingers, snail milking, and much much more. 

And now for something completely different: A listener answer to Dave's question about scales.

*No cephalopods were harmed in the making of this episode. 

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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The Aquademia team sat down with Carolina Panoff and Tori Parks of Seaventure Clam Co.  Seaventure is a clam hatchery in Florida, USA, that is not only hatching baby clams, but they are also helping support their local environment and economy by selling them to local farmers, then buying some of them back after their grown to make their delicious clam chowders! Seaventure uses the chowder, their amazingly witty retail products, and their social reach to teach people about responsible aquaculture and the positive impact shellfish farming can have on the environment!

If you want to WIN some of Seaventure's amazing chowder, be sure to TWEET at @AquademiaPod and @Clam_Co using the hashtag #CHOWDERGIVEAWAY, or email us at Podcast@aquaculturealliance with the subject "I Want Chowder!"

Links:

• Official Seaventure Clam Co. Website
• Check out The Advocate for another story about Clam Farming in Florida!

Follow us on social media!

Twitter | Facebook | LinkedIn | Instagram

Share your sustainability tips with us podcast@aquaculturealliance.org or leave us a voicemail at +1 (603) 384-3560!

For the full-length interviews of our guests, online education courses and more, become a member of the Global Aquaculture Alliance: https://www.aquaculturealliance.org/membership/