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Hosted By
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Published September 12th, 2014

Running time: 6 Minutes

The fighting between Israel and Palestine this summer has seriously threatened the food security of the Gaza Strip. 234.6 tons, or about 9.3% of the yearly fish catch has been lost due to overfishing, unrest, and harsh restrictions.

By Elizabeth Saxe

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Hosted By
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Anyone that says that they don't like to eat fish have probably only ever eaten tilapia, which is the worst fish ever according to Erica Wides on this week's episode of Let's Get Real. Despite tilapia being incredibly bland and tasteless, it is one of the most popular kinds of fish and is available on almost every menu at every restaurant. Scombroid fish, the fast moving, dark meat fish like Tuna and Swordfish which taste better are being over-fished and also have dangerous levels of mercury, so restaurants are trying to find different fish to serve. Erica discusses some alternatives to these classic fish choices, such as bluefish or mackerel which are not only safer to eat, but way more delicious than a disgraceful broiled tilapia.

"The cleanup efforts have definitely paid off because there are fish species that are returning that we haven't seen in years." [11:00]

"Tilapia is a fish for non-food people. People who don't understand food eat Tilapia." [25:00]

"It's not about me, it's about the fish. The poor, over-fished fish." [26:00]

--Erica Wides on Let's Get Real


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This week on The Main Course, hosts Alexes McLaughlin and Phillip Gilmour are chatting with Cecilia Estreich of Baldor Specialty Foods. A long time friend of Phil's, Cecilia shares her background in how she went from earning a philosophy degree from Vanderbilt to working in the food distribution industry. Now in the marketing department at Baldor, she was formerly the Director of Specialty Foods for Solex Fine Foods and an account manager for Mikuni Wild Harvest. Clearly an an expert on fine, rare, and specialty ingredients, Phil and Alexes get the scoop on what's up next for Baldor. After the break, Chef Neal Harden of the Pickle Shack joins in on the conversation while Cecilia tells a crazy tale about mushrooms and salmon. This program was brought to you by Edwards VA Ham.

"I've been really impressed because I think most people in the industry know Baldor as a produce house... but they also do an incredible amount of the sorts of rare and unique foods. They already have a impressive local food program and in 2015 they're rolling out more local farm partnerships."

"What I've experienced working on the smaller more boutique side is that there's no lack of cooperative effort among farmers themselves within their communities and there's no lack of demand on the restaurant side... but the gap is in the unsexy part of it, in the trucking logistics, the paperwork, it's in the the things like cooling down lettuce."

--Cecilia Estreich on The Main Course


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