Ever noticed the “Color Added” label on your salmon? How about the food dye ingredients on your caviar? And why am I living next to water, but my only access to “fresh” store-bought seafood is sourced from Thailand? In this episode we learn all about who is catching our seafood, how it’s being processed and treated, where it’s actually coming from, and why the system is set-up to support the big guys instead of local fishermen. Let’s take the dive…
Resources:
GSSI Global Sustainable Seafood Initiative
Aquaculture Stewardship Council
Curiosity Corner: Clean beauty, meat sourcing, grocery store woes, backyard chickens.
Articles:
Nova Scotia MP questions Chinese 'control' over lobster industry
About Genetically Engineered Food
10 Things You Should Know About the U.S. Seafood Supply | Food Safety News
A seafood firm wants to farm octopus. Activists say they're too smart for that
Drug residue in shrimp imports a focus of FDA AI program
Americans love shrimp. But U.S. shrimpers are barely making ends meet
A small fish is at the center of a big fight in the Chesapeake Bay
The Precarious State Of Seafood Today
NOAA’s National Seafood Strategy
The Shady Truth About The Seafood Industry
I Want To Eat Fish Responsibly. But The Seafood Guides Are So Confusing!
Water Rights and Resource Disputes
We’re out here talking to ourselves, therefore we currently participate in NO paid endorsements and advertisements for products and services. Above mentioned products are simply based on our own opinions and lived experiences, and are shared so that we all continue to expand our horizons, together. Additionally, this podcast is provided for educational and informational purposes only, and does not constitute providing medical advice or professional services.
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