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  • Have you heard our groundbreaking series "Evolutionaries"? Check it out and hear the life stories of the people who changed food forever.
  • We'll be at the Manhattan Cocktail Classic - will you? The Gala is on Friday May 17th and events continue throughout the weekend. Learn more about the festivities here.
  • We'll be at the Great GoogaMooga May 17-19th! Come find us at the Roberta's Urban Renaissance Fair party or find us roaming around and getting interviews.
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    12:00-12:45 - The Main Course
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    11:00-11:30 - After the Jump
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    4:00-4:30 - Cutting the Curd

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    First Aired - 10/25/2011 01:00PM
    Download MP3 (Full Episode)

    Hosted By
    Green
    Sponsored by
    Hearst_logo
    Anna E. Evans-Goldstein grew up watching her father garden and her mother keep their house green with plants. She spent time in Madagascar, where she witnessed a culture transitioning away from agricultural living, and Cambodia, where farming is a fatal occupation as mines from the Khmer Rouge still litter the countryside. In Portland, OR, for college, Anna experienced what can happen in a city where everyone has a green thumb and the rain never stops. Now she is back in her home town of Baltimore working for the City Mayor's Office on an initiative called Power In Dirt. This new program builds capacity in blighted city neighborhoods for communities and residents to adopt vacant lots and turn them into community-managed green spaces.

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    First Aired - 10/04/2009 12:00PM
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    Hosted By
    Main-course
    Sponsored by
    Wisconsin_cheese_logo
    The Main Course reels in the fishy facts to sourcing fish sustainably and which species are safest to eat. Research scientist Tim Fitzgerald and Chef Jarret Schwartz join us to discuss this murky matter.
    Jump to Segment:

    Protection of Marine Habitats and Catch Shares (20:23)

    Tags:
    temperature, climate, biodiversity, dock, caviar, www.msc.org/, marine reserve, population of fish, known spawning areas, Costa Rica, Coco's Island, government protection, many miles off shore, hard to protect, illegal fishing, Nation Geographic caught illegal fishing on tape, pirate fishermen, fishing communities, livelihood, quotas, caps on catches, NOAA, competitors, fishing gear, bi catch, catch shares, eco labels are rare in the market or restaurant, looks at health of stock, fishing materials, growing in the US, MSC certification, fish with worst sustainability issues include, blue fin tuna, surgeon from Caspian Sea area, orange roughy, grouper comes from all over, when you buy a fish that isn't the fish you think it is, long eel like fish with rooster looking features, not seen very often, whale fishing, Japanese whale wars, Hawaii and Cape Cod whale watches, almost hunted to extinction, certifications and labels that consumers can trust, the gold standard now is Marine Stewardship Council, a prime candidate for fish fraud, oarfish is like the lock ness monster, marine mammals take a long time to reproduce,

    Sourcing Fish Sustainably off the Shores with Chef Jarrett Schwartz of Blue Kitchen in Wyoming (15:45)

    Tags:
    Jackson Hole Wyoming, Chef of Blue Kitchen Restaurant, skier turned chef, east meats west ambiance, cowboy and contemporary, menu is fish driven, land locked location, FedEx and UPS help with deliveries, local company Whole Fish, standards for sourcing, on menu, wild king salmon, hard rock shrimp, Atlantic yellow fin, many loyal local customers in winter, mostly tourist diners in winter, need to have a good instinct of how much fish will be used when ordering, rather order less than more to prevent from spoilage and waste, consumer and distributor influence, Wegman's fish campaign to help with the fish they farm and sell, consumer education, greatest challenge of maintaining a high end fish restaurant,

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