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In 2009, responding to increasingly poor scallop harvests, Maine's Department of Marine Resources implemented a rotating closure strategy, that basically meant no fishing for a dozen coastal areas. This was the first step in a series of conservation regulations that lasted until 2012. Happily, the closures seem to be paying off. Less extreme fishery restrictions remain, but now with the highest yields of the decade.

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First Aired - 02/27/2014 04:00PM Download MP3 (Full Episode)
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This week on Food Talk, Mike interviews some fantastic women chefs working in New York. First we hear from chef de cuisine Lauren DeSteno of Marea, and Italian restaurant on the southern end of Central Park. Later, we're joined in the studio by chef Ayesha Nurdjaja of Red Gravy in Brooklyn. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today's music.

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"I had wanted to go to culinary school for so long that every second was the best moment I've ever had." [19:45]

"No one's coming into this industry to make money, I mean let's be honest." [25:45]

Lauren DeSteno on Food Talk with Mike Colameco


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First Aired - 01/30/2014 05:00PM Download MP3 (Full Episode)
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This week on Food Talk with Mike Colameco, Mike talks seafood. Kerry Heffernan joins us in the studio to tell us about the trends in which fish are being caught, and how many fisherman are finding loopholes around fishing laws. Later, Mike talks to Lou Rozzo of F. Rozzo and Sons about what it's like to supply fish for hundreds of restaurants across New York City. This program has been sponsored by Cento, King Arthur, and Colavita. Thanks to Brothers NYC for today's music.

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"There are a lot of big fish being caught, but that's because there aren't a lot of small fish." [14:10]

"If striped bass weren't on restaurant menus, they would have much fewer places to sell them." [15:55]

Kerry Heffernan on Food Talk with Mike Colameco

"I fly fish in from all over the world, but...dealing with local fisherman is a wonderful thing." [48:00]

"That's gotta be one of the most difficult things to do is skin a bushel of live eels." [58:20]

Lou Rozzo on Food Talk with Mike Colameco


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