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.
The Uncertain Future of Lobstering in Maine
Lobstermen and women in Maine are facing a growing list of regulations. But what will their communities look like if the industry dries up?
Stopping Aquaculture Rope Pollution at the Source
When pieces of yellow rope kept washing ashore, industry and community got together to turn the tide.
What Will Stop Troublemaking Sea Squirts Along North America’s Atlantic Coast?
Warmer ocean temperatures along the east coast of Canada and the United States are creating perfect conditions for the little-known sea squirt, a bio-fouling menace for shellfish farmers.