Hope in the Water
Cooking Urchin and Abalone
Martha Stewart Harvests Scallops
Martha Stewart joins Andrew Peters, a scallop farmer in Maine, where he and his crew grow scallops in Penobscot Bay. Peters, who leads one of only a few scallop farm operations on the East Coast, was drawn to aquaculture when thinking about how he could be more sustainable in his
Martha Stewart joins Andrew Peters, a scallop farmer in Maine, where he and his crew grow scallops in Penobscot Bay. Peters, who leads one of only a few scallop farm operations on the East Coast, was drawn to aquaculture when thinking about how he could be more sustainable in his
Understanding Vietnam’s Shrimp Industry
Vietnam is one of the world’s largest shrimp suppliers, however, in 2009, the country’s shrimp industry experienced economic disaster following a pathogen outbreak. Dr. Loc Tran, a shrimp aquaculture specialist and a critical figure in identifying and eradicating the pathogen, is helping to pioneer a more sustainable approach
Vietnam is one of the world’s largest shrimp suppliers, however, in 2009, the country’s shrimp industry experienced economic disaster following a pathogen outbreak. Dr. Loc Tran, a shrimp aquaculture specialist and a critical figure in identifying and eradicating the pathogen, is helping to pioneer a more sustainable approach
Shailene Woodley Visits an Abalone Farm
Shailene Woodley pays a visit to The Cultured Abalone Farm where she meets with General Manager and Partner Doug Bush to learn about their harvesting process. While at the farm, Shailene learns how abalone and purple sea urchin are raised as well as how the team supplies local kelp to
Shailene Woodley pays a visit to The Cultured Abalone Farm where she meets with General Manager and Partner Doug Bush to learn about their harvesting process. While at the farm, Shailene learns how abalone and purple sea urchin are raised as well as how the team supplies local kelp to
Baratunde Thurston Goes Squid Fishing
Baratunde Thurston joins Raimundo Espinoza, Founder and Executive Director of Conservación ConCiencia, and a local fisherman, Rodolfo Abrams, as they hunt for diamondback squid in Puerto Rico. However, their day at sea is quickly cut short as the three men are suddenly surrounded by ominous, torrential downpour – and must head
Baratunde Thurston joins Raimundo Espinoza, Founder and Executive Director of Conservación ConCiencia, and a local fisherman, Rodolfo Abrams, as they hunt for diamondback squid in Puerto Rico. However, their day at sea is quickly cut short as the three men are suddenly surrounded by ominous, torrential downpour – and must head
Puerto Rico’s Resilience in the Wake of Hurricane Maria
After Hurricane Maria hit, Chef José Andrés and his team at World Central Kitchen provided meals to the people of Puerto Rico as well as issued money for fishers who needed new boating equipment, motors, and tools. According to Raimundo Espinoza, the environmental disaster highlighted the island’s need to
After Hurricane Maria hit, Chef José Andrés and his team at World Central Kitchen provided meals to the people of Puerto Rico as well as issued money for fishers who needed new boating equipment, motors, and tools. According to Raimundo Espinoza, the environmental disaster highlighted the island’s need to
Fishadelphia
A subscription fish program provides a sustainable solution. South Philadelphia students market and distribute less popular Atlantic fish. They are diversifying the fish we eat and helping to save our threatened seas.
A subscription fish program provides a sustainable solution. South Philadelphia students market and distribute less popular Atlantic fish. They are diversifying the fish we eat and helping to save our threatened seas.
Crafting Nutritious Kelp Cakes
In Alaska, the team at Native Conservancy harvests regenerative kelp in Prince William Sound. Native Alaskans have perfected the way kelp is processed and preserved for thousands of years. Fisher, Dune Lankard makes a traditional Eyak kelp cake.
In Alaska, the team at Native Conservancy harvests regenerative kelp in Prince William Sound. Native Alaskans have perfected the way kelp is processed and preserved for thousands of years. Fisher, Dune Lankard makes a traditional Eyak kelp cake.
Fishing for Shrimp
Farmed shrimp has a history of disease and environmental disaster. Shrimp aquaculture scientist Loc Tran is making shrimp farming healthier and more sustainable. He shares the science behind preparing shrimp in the healthiest way at a catch and cook restaurant in Vietnam.
Farmed shrimp has a history of disease and environmental disaster. Shrimp aquaculture scientist Loc Tran is making shrimp farming healthier and more sustainable. He shares the science behind preparing shrimp in the healthiest way at a catch and cook restaurant in Vietnam.
Cooking Urchin and Abalone
Dive into the depths of culinary exploration. Actor and environmentalist, Shailene Woodley, dives for purple “zombie” urchins with hopes of finding a sustainable solution. Chef Rhoda Magbitang takes a creative approach to cooking urchin and abalone.
Dive into the depths of culinary exploration. Actor and environmentalist, Shailene Woodley, dives for purple “zombie” urchins with hopes of finding a sustainable solution. Chef Rhoda Magbitang takes a creative approach to cooking urchin and abalone.
Cooking Scallops
Scallop dredging can be harmful to the sea floor but farming scallops could be a path forward. Martha Stewart learns the ropes at a scallop farm in Penobscot Bay. She takes the harvest home to prepare fresh scallop crudo and a pan-seared scallop salad.
Scallop dredging can be harmful to the sea floor but farming scallops could be a path forward. Martha Stewart learns the ropes at a scallop farm in Penobscot Bay. She takes the harvest home to prepare fresh scallop crudo and a pan-seared scallop salad.
Cooking from the Fish Pond
Most seafood consumed in Hawai'i is imported. Hi'ilei Kawelo makes it her life’s work to restore an ancient fishpond to feed the community. She prepares a feast of Hawaiian papio sashimi and moi and papio roasted in ti leaves.
Most seafood consumed in Hawai'i is imported. Hi'ilei Kawelo makes it her life’s work to restore an ancient fishpond to feed the community. She prepares a feast of Hawaiian papio sashimi and moi and papio roasted in ti leaves.
Using 100% Fish
Economist Thor Sigfusson is changing the way we eat fish, challenging people to use 100% of it. Icelandic Chef Gísli Matthías Auðunsson makes use of an entire cod, creating two seafood dishes. Using all the parts of the fish puts less pressure on fisheries and helps create a sustainable future.
Economist Thor Sigfusson is changing the way we eat fish, challenging people to use 100% of it. Icelandic Chef Gísli Matthías Auðunsson makes use of an entire cod, creating two seafood dishes. Using all the parts of the fish puts less pressure on fisheries and helps create a sustainable future.