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This week on A Taste of the Past, Linda talks to Nic Mink, professor at the Center for Urban Ecology at Butler University, President and co-founder of Sitka Salmon Shares, and author of Salmon, A Global History. Nic tells us about the various evolutionary mechanisms that salmon have developed to survive. Later, Nic and Linda discuss the developments in catching and storing salmon - from wild to farm-raised, line caught and canned. Tune in to hear the whole discussion! This program has been sponsored by Fairway Market. Today's music provided by The Hollows.

"Salmon was kind of nature's first convenience food." [10:40]

"If you ever see on a menu 'Wild Atlantic Salmon', that restaurant is either doing something incredibly bad, or they are mislabeling their menu." [24:45]

"The best thing to do for a wild salmon actually is to eat one!" [34:05]

Nic Mink on A Taste of the Past


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River restoration affects more than just the natural environment. On today's episode of What Doesn't Kill You, learn about one of the most essential restoration projects in the country right now, The San Joaquin River Restoration Program, as host Katy Keiffer chats with Monty Schmitt, Senior Scientist with the Natural Resources Defense Council and the San Joaquin River Restoration Project Manager, Water Program. The SJRRP is a direct result of a Settlement reached in September 2006 on an 18-year lawsuit to provide sufficient fish habitat in the San Joaquin River below Friant Dam near Fresno, California, by the U.S. Departments of the Interior and Commerce, the Natural Resources Defense Council (NRDC), and the Friant Water Users Authority (FWUA). The Settlement received Federal court approval in October 2006. Federal legislation was passed in March 2009 authorizing Federal agencies to implement the Settlement. Learn more about the project, the river and all of the issues that surround it. This program was brought to you by Cain Vineyard & Winery.

"Two thirds of all Californians get their water from the Bay Delta." [09:00]

"The San Joaquin River is arguably one of the most degraded large rivers in the country. It's also one of the hardest working because of how much of the water is diverted for various purposes." [24:00]

"We have to do a much better job managing our limited resource and be prepared for droughts and have better adaptation methods." [31:00]

--Monty Schmitt on What Doesn't Kill You


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Chef Andrew Gruel & Landlady: Tune in for another diverse and entertaining episode of Sharp & Hot as Emily Peterson is joined by Chef Andrew Gruel, the owner of Slapfish Restaurant Group and the band Landlady. She first chats with Andrew about the sustainable seafood industry and common misconceptions around fish. Find out why you need to be thinking beyond the "holy trinity" of salmon, shrimp and tuna and why concerns over sustainability of seafood shouldn't make you afraid to eat fish! Later on - hear a beautiful live studio performance from Landlady. This program was brought to you by Edwards VA Ham.

"Seafood actually has a season - people don't realize that. when you buy in season the seafood you're getting is incredibly fresh and you're supporting the fisherman." [12:00]

--Andrew Gruel on Sharp & Hot

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