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 heard from amazing women in seafood, like Tia Clark, Libby Davis, and Anoushka Conception, who introduced seaweed farming to our podcast
• 12:27 With the release of two papers, guest Katrina Nakamura offers a critical look at the Marine Stewardship Council’s eco-labeling of tuna and shrimp farming in India
• 20:19 Final message: EAT SEAFOOD!

Transcript

Resources:

1. 1. Check out In Hot Water, a Climate and Seafood podcast to hear more from Julie, Cameron, and Crystal as we hit the road to explore key seafood producing regions across the U.S. and hear from people working at the intersections of fisheries, aquaculture, seafood, and conservation while grappling with the effects of the global climate crisis.

   2. Recommend this episode to one person who is curious about seafood and the ocean.

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-founded businesses
• Why people stay committed to seafood despite the obstacles

Plus, catch up on where some of our guests are now!

Episode Transcript

Episode Guide

• 00:05 Julie and Cameron from SAGE and Crystal from Seaworthy continue the recap of five seasons of The Conch podcast! Here’s your season three recap

• 01:22 Women are leading the tinned fish craze

• 07:57 Another trend from this season - entrepreneurship!

• 09:59 Why our guests stay in the seafood sector

• 13:06 A missed opportunity? We didn’t interview one person working on traceability in the seafood sector

• 15:04 Another interesting trend - a good portion of seafood businesses are

family-founded, bringing its own set of challenges when trying to foster change in the industry

• 21:06 Updates on some of our fantastic guests from season three!

Resources:

1. 1. Check out In Hot Water, a Climate and Seafood podcast to hear more from Julie, Cameron, and Crystal as we hit the road to explore key seafood producing regions across the U.S. and hear from people working at the intersections of fisheries, aquaculture, seafood, and conservation while grappling with the effects of the global climate crisis.

   2. Recommend this episode to one person who is curious about seafood and the ocean.

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 guests, and plenty of oyster love along the way!

Episode Transcript

Episode Guide

• 00:05 SAGE’s Julie and Cameron and Crystal from Seaworthy continue the recap of five seasons of The Conch podcast! This episode features season two
• 02:47 Finding the balance between farmed and wild seafood
• 06:38 This season featured several experts in oysters. If you love oysters, this season is for you!
• 08:05 The nutritional benefits of seafood and sea veggies - an often neglected benefit of seafood when it is viewed solely as a commodity, as opposed to a nutritious food source
• 13:43 Updates on some of our fantastic guests from season two!

Resources:

1. Check out In Hot Water, a Climate and Seafood podcast to hear more from Julie, Cameron, and Crystal as we hit the road to explore key seafood producing regions across the U.S. and hear from people working at the intersections of fisheries, aquaculture, seafood, and conservation while grappling with the effects of the global climate crisis.
2. Recommend this episode to one person who is curious about seafood and the ocean.