Green Fish Blue Oceans

the podcast where stories about seafood are good for you and the oceans

Tag: ocean podcast 2017

N Is For Nori And Nutrient Pollution

n is for nori and nutrient pollution

Quinoa & Vegetable Sushi with Edamame-Hijiki Salad

On today’s episode, I’m tackling N is for Nori and Nutrient Pollution.

Listen here or download on iTunes or Google Play. If you want to read the full transcript, head to my Conservation blog.


In the first half of the program, I dish all things Nori—what it is, what it tastes like, and where you can buy it.

Then I dive into all things seaweed—varieties of, use, and then explore the potential of this super plant.  Is it the new kale! *One can hope

In the second half of the show, N is for Nutrient Pollution, I reflect back to the days when I was a teeenager and lived in Pittsburgh, the city of three rivers the color of mud.

The I define nutrient pollution and share examples of past and present environmental catastrophes that are a result of nutrient pollution.

Learn what is being done to help slow and change this synthetic and naturally occurring process. Lastly, find out what you can do to help the future of our planet.

And remember if you don’t want to listen, you can head over to my Conservation blog.

Thanks for listening to GFBO.

Got a question or comment? Email me or hit me up on Twitter @maureencberry.

If you know someone who would like this podcast, please share!


Show Notes

Reading

  • Silent Spring by Rachel Carson
  • The Death and Life of The Great Lakes by Dan Egan

Nutrient Pollution

Seaweed

Recipes

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L Is For Lionfish And Lobster

L is for lionfish and lobster

image Mathijs Vos

On today’s episode, I’m tackling L is for Lionfish and Lobster.

Listen here or download on iTunes or Google Play. (Subscribe and don’t miss an episode.)


In the first half of the program, L is for Lionfish,  learn about this dangerously, delicious species.

What is a lionfish?  Where does it live?  Why it’s more than a nuisance,  and how we can reduce its numbers. Then find out where you can find this yummy fish in the market, plus a few recipe ideas.

In the L is for Lobster part of the program, I dish all things American and Spiny lobster—history, sustainability, flavors, and my Lobster Taco recipe from the Edible Orlando archives.

Want to read instead of listening?

Head here to read the full transcript of L is for Lionfish and Lobster.

Thanks for listening to Green Fish Blue Oceans.

If you know someone who would like this podcast, please share. And hit me up on Twitter with your questions or if you’d like to sponsor this podcast.


Show Notes

Lionfish

Lobster

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K is for Kelp and King Crab

kelp forest monterey bay aquarium

On today’s episode, I’m tackling K is for Kelp and King Crab.

Listen here or download on iTunes or Google Play.
(And don’t forget to subscribe!)


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.

Want to read instead of listening?

Here’s the full transcript of K is for Kelp and King Crab.

Thanks for listening and don’t forget to subscribe on iTunes,
M


Show Notes

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