Farmed, Wild, Lab Grown, or Plant-Based: Which Salmon is Best?
If you’re seeking salmon, here are some things to consider when buying your catch.
Spotlight On a Community-Supported Fishery
Skipper Otto, a community-supported fishery in Vancouver, is impacting how seafood is valued—one catch at a time.
Building a Market for Invasive Species
Across the United States, chefs are seeking out invasive species for restaurant menus, hoping to build up ecological resilience while creating new income streams for vendors, and educating people about the impact of food choices.
Spotlight On a Cannery Trying to Revive A Dormant Fishing Tradition
Island Creek Oysters launches the US’s first ever single-origin canning facility.
Meet the Modern Chef and Forager Duo Bringing Snails to the Menu
At Seabird, a North Carolina restaurant, a chef and forager are showing diners how seasonal eating applies to seafood.
Meet the Mycologist Stopping Ocean Plastics, One Mushroom Buoy at a Time
A surprisingly buoyant material, mycelium can help aquafarmers and fishermen end their dependency on plastic gear.
Meet the coastal farmer and forager introducing Oregon to climate cuisine.
Meet the Modern Trout Farmer Using Gravity to His Advantage
Ty Walker wants to bring old-school, sustainable trout farming back to Virginia—and he’s succeeding.
The World is Farming More Seafood Than it Catches. Is That a Good Thing?
Both aquaculture and fisheries have environmental and climate impacts — and they overlap more than you'd think.