The Seafood Show

Hosted by Evan Kleiman Apr. 02, 2016 Food & Drink

We devote this week's show in its entirety to seafood. Journalists Martha Mendoza and Paul Greenberg discuss slavery and sustainability in the shrimp supply chain. Chef Brian Sheard and author Cynthia Nims share tips for cooking mussels and oysters at home. We wrap up the show at sea, fishing off the Santa Barbara coast with Ben Hyman.

From this Episode:

Seafood from slaves

Shrimp is the most popular seafood eaten in the US. Americans consume 1.3 billion pounds of it each year, which amounts to roughly four pounds per person. Very little shrimp...

18 min

The quandary of sourcing sustainable shrimp

The downside to knowing more about where your food comes from is that nagging moral sense telling you it's time to make a change. So if we want to eat shrimp that is grown...

9 min

Steamed mussels with fennel and Point Reyes blue cheese

Next we move from crustaceans to shellfish. At the Santa Monica Farmers' Market, Laura Avery shops with Brian Sheard, chef at Taste on Melrose , as he picks up fennel to be...

8 min

Scallops, uni and mussels at Dudley Market

If seasonal seafood is your bag, might we suggest a visit to Dudley Market in Venice Beach? That's where you'll find chef Jesse Barber pairing mussels, scallops and sea...

7 min

Praise for oysters straight outta the jar

The famed Portland gourmand James Beard once wrote that oysters are best eaten on the half shell “with nothing to enhance them except lemon, a bit of grated fresh...

10 min

Gone fishing off the Santa Barbara coast

We wrap up this week's show at sea with an audio postcard from our executive editor Gillian Ferguson. She went fishing off the Santa Barbara coast with Ben Hyman of Wild...

4 min

Credits

Host:
Evan Kleiman

Producers:
Laryl Garcia, Abbie Fentress Swanson, Camellia Tse, Joseph Stone

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