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Hosted By
Opinion
Sponsored 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
The-food-seen-new
Sponsored by
Wfm
On today’s episode of THE FOOD SEEN, it’s not all rain and fog in Seattle when Renee Erickson of Ballard’s beloved The Walrus and the Carpenter comes to us with her book of occasional menus, “A Boat, A Whale & A Walrus”. From crabbing as a child, to in the Puget Sound, to picking wild blackberries for jamming all along the Pacific Northwest, it was actually an education to printmaking and painting at the University of Washington, that had a profound effect on Renee’s opportune life. Luck struck first at Boat Street Cafe, and now finds itself next to the wood fire ovens of The Whale Wins. Fancying fishermen as friends and patrons, Renee serves a spread of herring butter on toast, grills Hama Hama oysters from the Olympic Peninsula, and eats spot prawns raw on Lummi Island, sharing these mouthwatering stories along the way. Hey, she may even invite you to her birthday party, or at least help you find a boat.

"Part of being a cook is relying on your purveyors and your farmers and the relationships you create with them." [24:00]

--Renee Erickson on The Food Seen


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Hosted By
Jds-half-hour
Sponsored by
Fairway
This week on the Joshua David Stein Variety Hour... Half Hour, host Joshua David Stein is talking endless shrimp! Welcoming writer and director George Motz, known for his short film "Head On: Shrimping in the Lowcountry," the film follows two generations of fishermen in South Carolina, many of whom have been shrimping since they could walk. Sarah Curry is a producer of the documentary "Raising Shrimp," which looks at many questions such as: Why does our food come from so far away? What are we really eating, wild or farmed shrimp, and is it our only choice? What happened to the American shrimp fishery? What could a more local shrimp mean for our health, and the health of our nation? Trying to answer if such things are even possible, George and Sarah comment on the status of the shrimp industry and how it is evolving. In the second half of the show, Joshua brings Hugh Pool in for some great music that melds the traditional Delta blues, country music, and classic rock and roll. This program was brought to you by Fairway Market.

"Most of the shrimp we eat is imported from Southeast Asia and Central America, and a lot of that is not tested the way we would like it to be tested, and maybe it's treated with something before it hits the supermarket." [3:30]

--Sarah Curry on the Joshua David Stein Variety Hour... Half Hour

"Food and music is a pretty good pairing!" [25:40]

--Hugh Pool on the Joshua David Stein Variety Hour... Half Hour


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