Eating with the Ecosystem

Eating with the Ecosystem director Kate Masury joins to talk about encouraging chefs and  consumers to appreciate underutilized species of fish, improving the fishing  industry for fisher...

Diversification for a More Sustainable Business Model with Local Oceans Seafood

Most of our conversations over the last several months have emphasized the struggles of maintaining a food business during the pandemic, from adding delivery concepts, to indoor dining fl...

Salmon on the Table

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Melissa Fuster. 

Paying for it in Farts and Funny (feat. Ed Cornell of Milkcult)

On this Episode of Construction Issues Dave, Nastassia, and The Rest are joined by Ed Cornell of Milkcult. First up, Nastassia  reports on her time at Chappelle's Summer Camp and she rega...

Seadon Shouse

Today's Guest Seadon Shouse grew up in a small fishing village in rural Nova Scotia. As a young boy he loved seafood and would go out harvesting wild mussels and go fishing for mackerel i...

Taxidermy or how to make it last

David Bancroft of Acre at Charleston Wine + Food

Kat Johnson sits down with Chef David Bancroft of Acre and Bow & Arrow to talk about their shared love of all things Auburn, Alabama (where his restaurants are located).

Homarus Americanus

Never Coasting: The Maritime Career of Merritt Carey

Alaskan Bering Sea Crabbers Visit NYC

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