Do the benefits of eating tuna, particularly West Coast albacore tuna, outweigh the potential risks? We talk with Michael Morrissey Ph.D, the lead author of the 2005 study of mercury levels in tuna.
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Paul Kujala of Skipanon Brand Seafood fishes for albacore tuna, salmon and sturgeon.
We learn how to can sardines, and visit a sustainable seafood micro-cannery to see how albacore tuna is canned.
There is much to learn to enjoy a more sustainable food lifestyle. When I think about eating fish or seafood I often associate it with the summer months.
Upcoming episodes of Food Farmer Earth on Cooking Up a Story. Trash fish, learning what egg labels mean, and profile of an organic chestnut farmer.
14 year old Brad shares one of his favorite (and simple) recipes for tilapia.
4 top chefs team up as part of a national Chefs Collaborative fundraising effort to raise public awareness of overfishing, and create demand for less threatened fish species.
After learning to cook at his mother’s bed and breakfast, Daniel Klein (The Perennial Plate) went on to work and train at many of the world’s top restaurants. His culinary education brought him to Spain, France, England, India and New York, where he has worked and trained at top Michelin starred restaurants. After graduating from NYU, Daniel also pursued a career in film.
Mark Kujala describes the step by step process on how to fillet a tuna as we watch in real-time.
Place 3 teenagers in a small kitchen, one being the cook—add a dash of understatement; a measure of serious resolve; 2 cups sass, and you get: Brad Can Cook.
Trash fish, or commercial bycatch, has far less value than targeted fish because their demand and recognition is low. Lyf Gildersleeve, of Flying Fish Company, shows 3 trash fish species that eaters may enjoy, and would relieve pressure on the over harvested species.
January 16, 2010 British journalist, Charles Clover, whose book led to the documentary film, The End of the Line, recently launched a new website: Fish2Fork. It’s purpose is to educate and and make known those eating establishments which are serving sustainable seafood vs. those that aren’t. Eaters have an opportunity to participate by posting their […]
Scott Spino, a Yakama Nation tribal member explains the importance of the Klickitat River and fishing as providing both a sense of identity for his tribe, and for their livelihood.
March 19, 2010 Barry Estabrook writes: “Today, at a United Nations conference in Qatar, the Convention on International Trade in Endangered Species (CITES) took a big step toward making sure that Atlantic bluefin tuna will no longer be classified as endangered.” “Instead, the species soon might be classified as extinct.” Go To Original Post…
Chef Robert Wiley shows us how to do a traditional southern style fish fry with fresh catfish and hushpuppies.
Designing a sustainable aquaponics system means building a closed system that maximizes natural efficiencies. Inventor Curt Jungwirth has taken his design a step further in the quest to reduce waste and increase efficiencies as much as possible.
You join a CSA every year, buy eggs fresh from the farmer at the market, and you only buy locally-sourced, pastured pork and beef. But what about that salmon on your grill this summer? Do you know the waters from which it came, know the fisherman who hauled it in?
Ann Forsthoefel talks about the learning curve she has experienced developing her small scale aquaponics system of growing food she plans to sell to local markets.
This week on Food.Farmer.Earth, a look at small scale aquaponics, chef Robert Wiley demonstrates a southern style catfish fry recipe, the Weekly roundup, and more…
This recipe is a great way to showcase the sweet, rich flavor of super fresh sea scallops.