This week Aarón and Zarela are pleased to be joined by Benito Molina to talk about seafood in Ensenada and beyond. Chef Molina is the owner and chef of multiple restaurants in Ensenada, Baja California including Manzanilla, and he was thrilled to represent his people on MasterChef Latino. Working together...

Fish and seafood are the only kind of commonly consumed animal protein that are still caught in the wild. When we think about plant-based or lab-grown substitutes for animal products, most of the conversation focuses on the environment. For fish, there’s also consideration for the environment impacting the quality of...

Our guest is Arimi Asai who is the co-founder of Fish Dish Sakanaya Asai based in Tokyo. Fish Dish Sakanaya Asai is a unique and highly inspiring fishmonger. When we buy seafood, most of us will go to a supermarket and purchase a piece of fish without knowing...

The ocean’s finite supply is vulnerable to overfishing and environmental degradation. We look at what sustainable seafood really means.

Becca Millstein is the co-founder and CEO of Fishwife, the super-popular, super-groovy tinned seafood company bringing ethically sourced, premium, and delicious tinned seafood to pantries across the US. On this episode of ITS, Becca tells Ali the story of Fishwife mid-Covid, shares the value of asking a lot of questions...

Tia Clark was 37 the first time she went crabbing. Today she hosts “Let's Go Crabbing," recognized as one of the best AirBNB experiences in the world. She talks about chasing her passion and finding a new lease on life. HRN On Tour is powered by Simplecast.

Our guest is Nobu Yamanashi, the director of Yama Seafood. Founded in 1980 by his father Kengo Yamanashi, Yama Seafood has been one of the most reliable sources of high-quality seafood in the U.S. for over 40 years. Thanks to superior suppliers like Yama Seafood, our diet has shifted dramatically...

Can you imagine a future where people don’t eat food produced from live animals? How many generations would it take for dairy-based ice cream to exist only in historical cookbooks as a taste of the past? On Episode 249 of Tech Bites, host Jennifer Leuzzi talks with Matias Muchnick, the...

On today's show, Aarón and Zarela are joined by Neal Fraser, the chef and owner of Red Bird in Los Angeles. Neal is a lifelong Angeleno, and longtime friend of Aarón's, and together they explore the modern intersections of Californian and Mexican cuisine. They explore a number of unusual ingredients...

This week on Meat and Three we’re diving beneath the waves for an episode all about oceans. We visit underwater farms to learn about the current oyster boom and the benefits of growing kelp. Then, we climb on deck to understand how lobsters and fishermen are being impacted by the...