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