The Search for Sustainable Salmon

04/26/22 • 52 min

Depending on who you are, your connection to salmon may be spiritual, cultural or just a matter of taste. If you live in the Pacific Northwest, you might be familiar with and appreciate wild salmon, but for the rest of us, our love of salmon avocado rolls reflects a love of farmed salmon. Because yes, most of what you’re eating is farmed, whether you realize it or not.

Today on What You’re Eating, we look at America's favorite fin fish, salmon, and dig a little deeper into where it comes from, what’s farmed, what’s wild, and why some people want you to care about that distinction at all. We get into the details of fish farming — of salmon, and other fish, too — and how it replicates some of the problems we see in land-based factory farms for animals like chicken and pigs. We also ask the experts where we can buy wild salmon, any labels to seek out, how to make it more affordable, and how best to cook it.

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Follow @foodprintorg on Instagram, Facebook, and Twitter .

Stay Informed. Get the latest food news, from FoodPrint.

And if you've been enjoying this show we hope you'll leave us a review on Apple or wherever you get your podcasts.

Previous Episode

Regenerative Mac and Cheese

Annie’s, a subsidiary of General Mills, announced in 2020 that it was “going beyond organic” and “leading the packaged food industry toward regenerative agriculture” with pictures on the box of the farmers who had produced the ingredients with “regenerative” methods.

In this episode, we bring together two of our frequent guests on this podcast, Dr. Urvashi Rangan, and Patty Lovera, to help explain regenerative agriculture, its connection to climate, and why a boxed Mac and Cheese brand is committing itself to a set of agricultural practices, and wanting to tell its customers all about it. We also get into whether or not we can trust “green” commitments from big food companies and explore what we can look for, as consumers, to know whether a company’s claims can be backed up.

Next Episode

Centering Ohlone Food and Culture

For our episode, The Big Problem of Food Waste we interviewed Vincent Medina and Louis Trevino who co-founded mak-‘amham, an East Bay organization and restaurant focused on reviving and strengthening traditional Indigenous Ohlone foods and sharing them back with their communities, as well as educating the public about Ohlone culture through cuisine. The restaurant was originally housed in the courtyard of Berkeley’s University Press bookstore that shuttered a few months into the Coronavirus pandemic. Now, two years later, Café Ohlone will be reopening on the UC Berkeley campus.

We were only able to share a small portion of our interview with Vincent and Louis for our food waste episode, but the full interview was so interesting and they were so engaging that we decided to run it in its entirety now, for our final episode of season one.

Cafe Ohlone will open in June, 2022 at UC Berkeley's Hearst Museum. "A portal of light and shadows, singing trees, a dry creek running along redwoods, a shellmound rising in a fragrant garden of abundance... learn more about what Vincent and Louis are calling 'A love song to Ohlone culture' at their website makamham.com

What You’re Eating is produced by me, Jerusha Klemperer, Nathan Dalton and FoodPrint.org, which is a project of the GRACE Communications Foundation. Special thanks to Vincent Medina and Louis Trevino. You can find us at www.FoodPrint.org where we have this podcast as well as articles, reports, a Food Label Guide and more.

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Thanks so much for joining us for season one and if you like the podcast, please leave us a review on Apple, or wherever you listen to podcasts.