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First Aired - 06/10/2012 01:00PM
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On this week's episode of Straight, No Chaser, Katy Keiffer is on the phone with Tim Fitzgerald. Tim currently directs EDF’s sustainable seafood program, and specializes in the intersection of environmental sustainability and public health. He is also a senior member of EDF’s National Policy team, advocating for more sustainable federal fisheries management policies. Tim serves on the conservation board of Ecofish LLC and is an advisor to SeaWeb’s KidSafe Seafood campaign and the Atlantic States Marine Fisheries Commission Coastal Sharks Board. Tune in to hear Tim discuss the My Gulf Wild program, which uses tagging methods to provide traceability for customers and protect them against "fish fraud". Tim and Katy also talk about the state of Gulf seafood. Is it safe? How is seafood being tested for contaminants? And who is doing the testing? Finally, Katy and Tim discuss the Whole Foods Sustainable Seafood initiative, and the dichotomy between supporting local fisherman and trying to preserve certain fish species. Also, HRN's own Jack Inslee calls in with a report live from Bonnaroo. This episode has been brought to you by Hearst Ranch.
"One of the most frustrating things from my perspective as a scientist and trying to look at the scientific and ecological ramifications of the spill is that there's just so much information that is still being guarded or not being released to public because of this whole legal process. BP hired a bunch of scientists and consultants to collect data to support their case." -- Tim Fitzgerald on Straight, No Chaser
"One of the most frustrating things from my perspective as a scientist and trying to look at the scientific and ecological ramifications of the spill is that there's just so much information that is still being guarded or not being released to public because of this whole legal process. BP hired a bunch of scientists and consultants to collect data to support their case." -- Tim Fitzgerald on Straight, No Chaser
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The Sniff Test and Fish Fraud (17:30)
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Tim Fitzgerald, sustainable seafood, EDF, sustainable fisheries, sustainable sourcing, NPR, Fresh Air, BP Oil Spill, Deep Water Horizon, My Gulf Wild, traceability, snapper, grouper, crabs, fish tagging, vessel traceability, troll net, mid line trolls, Gulf of Mexico, seafood, sniff test, microbial testing, organic oil components, heavy metals, contaminants, pollution, British Petroleum, scientist, environmental defense fund, testing seafood, government, fish fraud, Wild Alaskan salmon, farmed salmon,Population Management (17:13)
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fish tracking system, population control, population management, Atlantic cod, cod fish, catch share management, open access, season, fishery, race to fish, conservation, price depression, catch limit, quota, bottom line troller, fishing boat, Alaska, Whole Foods, New England fisherman, Boston Globe, Jack Inslee, Phish, The Grateful Dead, food trucks,To comment on this episode click here. There are currently Comments
First Aired - 08/04/2011 03:00PM
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This week on U Look Hungry, Helen Hollyman is joined by Jeff Northrup of New York Oyster Company. Tune in to learn more about oysters, how they are source and why we may notice a bigger shortage of oysters in the future. This episode was sponsored by Cain Vineyard & Winery.
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First Aired - 01/28/2010 12:00PM
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On this week's episode of A Taste of the Past, Linda welcomes author Toni Lydecker to the studio to discuss her book "Seafood Alla Siciliana: Recipes & Stories from a Living Tradition".
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Forging a Culinary Tradition in Sicily (5:21)
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Toni Lydecker, Sicilian Seafood, Seafood Alla Siciliana: Recipes & Stories from a Living Tradition, the centrality of seafood to Sicilian culture, everybody has either a cook or a fisherman in the family in Sicily, richness of fishing waters in Sicily, Sicily has always been a magnet for invasions and occupations, Sicilian saying: trouble comes from the sea, greeks saw Sicily as a giant bread basket for wheat cultivation, each culture that has inhabited Sicily has left its mark on Sicilian culinary history,The Gamut of Traditional Sicilian Flavors (12:21)
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Toni's research trips to Sicily, Toni's book is a cookbook for American cooks, Goethe: To have seen Italy without having been to Sicily is not to have seen Italy at all, for Sicily is the clue to everything, Arabs figured very prominently in the birth of modern tuna fishing, sardines, anchovies, mackeral, many Sicilian dishes based on sardines and anchovies, tuna and swordfish were generally the preserve of the wealthy, tuna overfishing really began in the 60's, started in Japan with demand for sushi and sashimi, salmoriglio, sauces associated with Sicilian seafood, agrodolce: sweet and sour sauce, before arrival of Arabs honey provided sweetness in Sicilian cuisine,History of Sicilian Fishing: A Primer (11:01)
Tags:
Peperonata agro-dolce, caponata, couscous con pesce, aqua pazza: crazy water, when did fishing become a viable paid industry?, Isola delle Femmine, salmon fishing, Pasta con le Sarde, Trapani, how seasonal is Sicilian fishing?, roasted Mackerol with bread crumbs, high in Omega-3 fish oils, sustainability of Mackerol,To comment on this episode click here. There are currently Comments
