24/7 Stream
Specials & Highlights
First Aired - 10/17/2011 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week's episode of The Naturalist is a continuation on last week's discussion with Paul Greenberg, author of "Four Fish: The Future of the Last Wild Food". This week they explore cod and tuna and have a conversation about the present state and future of sustainable fisheries around the country. This episode was sponsored by Cain Vineyard & Winery.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Naturalist: Cod (22:49)
Tags:
The Naturalist, Bernie Wides, Heritage Radio Network, Cain Five, Hudson River Foundation, Paul Greenberg, salmon, Atlantic salmon, dams, fishermen, char, farmed fish, fish farming, selective breeding, Norway, genetically modified salmon, AQ Advantage Salmon, containment, Atlantic Ocean,To comment on this episode click here. There are currently Comments
First Aired - 04/23/2013 02:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Peter Hoffman, chef of Back Forty and Back Forty West, is known for his commitment to local food. In this HRN Community Session, Peter explains why eating local isn't alway the best choice. Nathaniel Coburn calls Peter to talk about how the Greenmarket inspired his love for local, seasonal food. How did the idea of 'local' become a joke among restaurant goers? Hear why Peter supports sustainable fisheries no matter their location, and why he sources his seafood from places as far away as Norway. How do farmed fish compare to those that were caught in the wild? Hear why Peter hopes that sourcing fish from distant locations will make consumers more aware of seasonality and overfishing. Thanks to our sponsor, Hearst Ranch, and thanks to Obey City for today's music.
"In different ways we can look at the overall impact that we're having, and 'local' might not be the best choice in terms of seafood." [10:00]
-- Peter Hoffman, Chef - Back Forty and Back Forty West
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Fish & Sustainability (27:32)
Tags:
Peter Hoffman, sustainable sourcing, Back Forty, Back Forty West, seafood, farmer's market, menu, farm, local, dayboat scallops, hipster, flavor, spices, Chef's Collaborative, sustainable fisheries, locavore, Norwegian cod, antibiotics, salmon agriculture, skepticism, Norway, wild, marine protein, halibut, farmed fish, overfishing, mollusks, clams, skrei, migratory cod, affordability, seasonality, industrial food, Bluefin, tuna,To comment on this episode click here. There are currently Comments
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Catch It, Cook It & Eat It Introduction: Fish & Chips! (14:31)
Tags:
Catch It Cook It & Eat It, Ben Sargent, Chris Sell, Chippy, The Chip Shop, Park Slope, rugby, chips are freshly peeled potatos and fried, curry, mushy peas, refried beans consistency, what makes the perfect fish and chips, fresh fish, oil, fresh oil, change it twice a week, soy bean oil, cholesterol free, trans fat free, batter, flour and water, malt vinegar, salt, gravy, sustainability, regulations, preservation, British waters, dogfish trips, cod, haddock, Pollock, Bay Ridge location had to be closed down, recession special, fear of cod stocks being in danger?, Mountauk, record amounts of cod were caught, fish policy, there should be limits on recreational fisherman, commercial license, there were no regulations in the UK during the 1970s, Brooklyn Fishing Derby,Panic At The Chippy! (16:15)
Tags:
Chris Sell, The Chip Shop, Ben was sent to England when he was 15 for boarding school, rugby, Chris is an ex rugby player, Rugby, cricket, lasts for three days and ends in a draw, Village Lions, American football, Pollock is about 50% cheaper than cod, the people who sell Pollock are selling it for the price break, sustainability as an excuse, there is no federal limit on cod, catch & release, cod is affordable and great for you, 80% protein 3% fat, fried twinkie, fried mars bars, fried pizza, fried macaroni, ice cream twix bar, Boston, Halifax, helped by the cod industry, monk fish, sea robbins, high grading, changes over time, jelly fish, Cape Cod, Pleasant Bay, flounder, 12 inch limit, Jamaica Bay, bunker, blue fish, trophic levels, mullosks,To comment on this episode click here. There are currently Comments
