In the first half of the program, O is for Oysters, I dish where to buy, flavors, oyster restoration, slurping, hiring a écailler, (ekayyee), recipes, and more.
In the second half of the program, O is for Ocean Threats, I touch on two of the biggest known threats to our blue planet—man and acidification. I offer a few solutions to slow the process and share a thought or two.
And remember if you don’t want to listen, you can head over to my Conservation blog to read the entire transcript.
Thanks for listening to #GreenFishBlueOceans.
Got a question or comment? Email me or hit me up on Twitter @maureencberry.
In the first half of the program, M is for Mussels, learn about things sustainable about this delicious, delectable shellfish—cooking tips, storage tips, and recipe ideas.
In the second half of the show, discover all things Mangroves. What’s the big deal? Why are these magnificent trees threatened? What’s your role? And what can you do to help save these diverse ecosystems?
If you’d like to read instead of listening, head to my Conservation blog.
Thanks for listening to GFBO. Got a question or comment? I’d love to chat. Hit me up on Twitter or shoot me an email.
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In the first half of the program, K is for Kelp, learn cool facts and uses for this abundant, fast-growing plant. Like what types of seaweed to eat.
What types of seaweed can you eat? Find out within the first five minutes. Then listen up for an easy, delicious, and nutritious recipe. Edamame Hijiki Salad can be made up to two days ahead.
And I offer a cookbook review on Ocean Greens by Lisette Kreischer and Marcel Schuttelaar, the go-to book for all things seaweed, cooking, and buying.
In the K is for King Crab part of the program, I dish all things Alaskan King Crab. As in when you’re in Alaska—where to go, what not to do when your stomach is grumbling, it’s raining, and you have limited time. Appetite required.