The Conch podcast

On Season 6, Episode 5 of The Conch we're sharing the highlights from Season 5 with Julie, Cameron, and Crystal from Seaworthy!  So what made this final season unforgettable? Women leading the charge in ocean tech, AI, and machine learning to tackle ghost gear and climate change Big conversations on climate justice in fisheries and social justice in seafood OYSTERS. Always oysters. A look at the g...

Episode Guide 00:04 Julie and Cameron from SAGE and Crystal from Seaworthy continue the recap of  five seasons of The Conch podcast! Here's your season four recap 03:16 SAGE's own Cameron and Becca are in the hot seat this season! 03:41 In this season, we touch on aquatic animal welfare - not a totally new topic in seafood 07:09  Where do we draw the line at sentience? 07:27 In season four, we hea...

This week in Season 6, Episode 3 of The Conch podcast, we're revisiting Season 3 in our ongoing recap series with Julie, Cameron, and Crystal from Seaworthy! From the rise of tinned fish queens to the grit of seafood entrepreneurs, we reflect on the stories and themes that made our third season unforgettable.   What stood out? Women leading the tinned fish trend The power (and challenge) of family...

In Season 6, Episode 2 of The Conch podcast, Julie, Cameron, and Crystal from Seaworthy keep the retrospective rolling, this time diving into the highlights of Season 2.  From oyster deep-dives to the balance between wild and farmed seafood, this season was packed with big conversations. Tune in for reflections on seafood as a nutritious food source (not just a commodity), updates on favorite past...

We're kicking things off with a special retrospective series—each episode will look back at a different season of the podcast, starting with the one that launched it all back in late 2021. In this first episode, Julie and Cameron from SAGE join Crystal from Seaworthy Experiences to revisit Season 1 and the big themes that shaped it, including:  How racism fuels forced labor in seafood What's chang...

The world needs to know about the power of ✨𝗦𝗘𝗔 𝗩𝗘𝗚𝗘𝗧𝗔𝗕𝗟𝗘𝗦✨—how they're regeneratively farmed, why they improve our coastal communities, and ways they shine as a culinary ingredient.  🌊🌿 In fact, there's so much to unpack on this fascinating topic that we brought on seaweed advocate Rachelle Hacmac to The Conch podcast!  Rachelle is one of the co-founders of Winter Waters, an amazing seaweed-c...

Have you heard of the GREEN CRAB, which is commonly known as the "world's worst invasive species?" Harming ecosystems and other species, the green crab is bad news—which makes it a great species to eat!  But how do you go about building a culinary market for an invasive species, especially given that many Americans don't stray too far from seafoods like salmon, tuna, and shrimp?  Here to tell us o...

How can we use AI and Machine Learning to support Arctic fishing, shipping, and kelp mariculture—all of which are increasingly impacted by the climate crisis?  Leslie Canavera, a Yup'ik Alaska Native and the CEO of PolArctic, is here to tell us on the latest episode of The Conch podcast!  The PolArctic team developed the "first AI model of its kind to treat Indigenous Knowledge and Western science...

When does a rising tide NOT lift all boats?  How does U.S. militarization affect the people of Palau and their seafood?  And, in what ways do economic, racial, gender, and environmental justice issues intersect in the seafood sector? We've got some mighty BIG questions on the latest episode of The Conch, and THE person to answer them.  On Season 5, Episode 7, Dr. Caroline Ferguson Irlanda shares h...

In what ways do food and social justice intersect? How can we help formerly incarcerated youth develop culinary careers? And why is it so important to support independent Black farmers?  Chef Mavis-Jay Sanders digs into all of this with us on Season 5, Episode 6 of The Conch podcast!  A James Beard Award-Winning chef, culinarian, and storyteller, Chef Mavis-Jay has supported so many wonderful orga...

Whether you're brand new to OYSTERS or have been obsessed for years, you'll want to get to know Kamille Harris and Jasmine Hardy, the amazing gals behind @BlackGirlsNOysters!  The Atlanta-based duo joins us on Season 5, Episode 5 of The Conch podcast to talk about the power of social media in spreading seafood positivity with the world, why representation matters, and their oyster eating tips. Epi...

Imagine a thriving, climate-resilient fishing industry that's fueled by renewable energy and led by people in boots—not suits.  That's the vision and reality that Sarah Schumann, Campaign Director of the Fishery Friendly Climate Action Campaign, is working so hard to create. As a fisher and climate activist, Sarah knows firsthand how climate change affects fisheries and the livelihoods of the peop...

Lost and entangled fishing gear is a big problem for BOTH people in the fishing industry and ocean ecosystems. Thankfully, Kortney Opshaug and her team at Blue Ocean Gear are creating high-tech buoys that can track gear in the marine environment!  Join us on Season 5, Episode 3 of The Conch podcast to hear all about Kortney's amazing startup journey and how she's making commercial fishing and aqua...

Imagine working on behalf of the ENTIRE fishing industry across America—from Alaska to Maine, from Hawaii to Florida.  As the Executive Director of The Seafood Harvesters of America, that's exactly what Leigh Habegger does!  On Season 5, Episode 2 of The Conch podcast, Leigh shares all about her critical work, including how the climate crisis is currently affecting fisheries and harvesters in REAL...

How do MICROPLASTICS wind up in marine life?  What's their effect on ocean ecosystems and our seafood? And most importantly, what can we do to prevent this from happening?  Thankfully, Taja Sims-Harper is here to tell us!  A doctoral student in the marine biology department at the University of New Hampshire, Taja's research focuses on microplastics in oysters and other marine life. She also recen...

You've likely heard of "calling out" someone—or letting them know that their behavior is harmful and unacceptable.  But a tool that can drive real change is "calling someone IN" or engaging them in a deeper discussion where there's room for questions and introspection. So join us on Season 4, Episode 10 of The Conch podcast to hear Cameron Moore, SAGE's Program Assistant, share on how we can call...

Show Notes  Seafood can change hands many times before it reaches your plate, which is why we need to know about all of the hard-working people who helped get it there.  Were they treated fairly? Are their rights being respected and upheld?  Here to help answer those questions and ensure human rights due diligence across seafood supply chains is Dr. Katrina Nakamura, CEO of Sustainability Incubato...

It's crystal clear — seaweed aquaculture is a big part of our future! Seafood harvesters are looking for ways to diversify in the age of climate change, and farming seaweed is the path for many of them.  But it certainly has its challenges, as any crop does, and MUST be done sustainably, safely, and ethically. That's where Anoushka Concepcion is helping pave the way.  As an associate extension edu...

From serving in the Peace Corps in Madagascar to serving oysters in Maine, Libby Davis is changing the industry paradigm with her mobile raw-bar and event catering company. She and her team source world-class Maine oysters directly from a network of WOMEN-owned sea farms, delivering a best-in-class raw-bar experience while increasing visibility for underrepresented groups on the working waterfront...

Ever wondered… Why do algal blooms harm fisheries?  How can we get a ​​farmer in Iowa to care about a shellfish farmer in the Gulf of Mexico?  What it takes to design aquaponics for SPACE?  InspectorPlanet—aka Dr. Tracy Fanara—is here to answer all of these questions and more! Besides her very cool role at NOAA where she dives into earth systems and investigates what's needed to protect human live...

If 10 years ago somebody had told Tia Clark she'd be a professional crabber, she'd have told that person to jump back into their spaceship. Today, Tia leads people of all ages on crabbing expeditions through her booming Charleston business,  Casual Crabbing With Tia , which is recognized as one of AirBnb's TOP Experiences in the world!  On Season 4, Episode 5 of The Conch podcast, she shares what...

"Sustainable seafood." The phrase typically brings to mind seafood that is harvested or raised in a way that prioritizes the health of oceans and waterways.  And that's true, but holistic, long-term sustainability is so much more!  The sustainability mindset we all need requires the understanding that our oceans and people are intertwined—successful conservation policies MUST consider how they aff...

How do we normalize "sustainable seafood" so that it becomes the DEFAULT way of sourcing and buying? Why should we bring diverse (and even opposing) viewpoints TOGETHER to solve the global challenges facing our oceans? And what makes us fall in love with seafood in the first place—what are the moments that make working in this industry SO exciting and fulfilling?  We dive into ALL of that, coverin...

When it comes to building a seafood industry that embraces and serves everyone, how can we move away from the good/bad binary to truly create room for discussion, accountability, and change?  Here to help us answer that very complex question in this episode of The Conch podcast, we chat with Becca Williams, SAGE's very own Program Manager for the Gender Equality Dialogues!  Becca is brand new to t...

If Mother Teresa and Albert Einstein had a baby, they might have named it "Effective Altruism" —a beautiful combination of compassion and intellect that can also be applied to how we raise and catch seafood! In this episode of The Conch podcast, we chat with Sophika Kostyniuk, the Managing Director of the Aquatic Life Institute, who, guided by the principles of effective altruism, works to reduce...