Meat and Three

Episode 164 Aired: Monday, September 12th 2022

Deep Dives: Rethinking Sustainable Seafood

Explore sustainability below the surface! While seafood production and consumption continue to increase, the ocean’s finite supply is vulnerable to overfishing and environmental degradation. We look at what it means to sustainably farm, manage and capture seafood. We’ll examine the environmental benefits of the leafy greens living in the ocean and learn how Indigenous people have historically managed oyster fisheries. Plus, we meet a company redesigning the lobster trap to protect surrounding sea life and get to know activists protecting their local ecosystems from industrial expansion. 

Further Reading:

Check out Daybreak Seaweed’s products and mission here.

Learn more about the long history of sustainable oyster fisheries by reading the Nature article published by Dr. Reeder Meyer and her colleagues.

Read about the lobster trapping/right whale controversy through this article by Sara Besky: Lobsters, Whales, and Traps: The Politics of Endangerment in the Gulf of Maine

Learn more about Crystal Canney’s work at Protect Maine’s Fishing Heritage Foundation as well as Dwayne Shaw’s organization, the Downeast Salmon Federation. 

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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