http://www.scienceline.org/2007/08/08/seafood-video/ The Shortest Distance Between You and Science Fri, 20 Nov 2009 14:16:34 -0500 http://wordpress.org/?v=2.8.4 hourly 1 http://www.scienceline.org/2007/08/08/seafood-video/comment-page-1/#comment-1009 Karen Schrock Thu, 09 Aug 2007 14:42:49 +0000 http://scienceline.org/2007/08/08/seafood-video/#comment-1009 Excellent story, Rachele and Lindsey. Congratulations to you, Meredith, and everyone else at Scienceline! Excellent story, Rachele and Lindsey. Congratulations to you, Meredith, and everyone else at Scienceline!

]]> http://www.scienceline.org/2007/08/08/seafood-video/comment-page-1/#comment-1008 Rene Ebersole Thu, 09 Aug 2007 14:20:25 +0000 http://scienceline.org/2007/08/08/seafood-video/#comment-1008 What a fantastic new addition to scienceline! I'm really impressed. Way to go Lindsey and Rachele! The organic seafood issue is both interesting and alarming--especially when those selling it are quick to admit that they don't even know where their fish comes from, as your segment illustrates so well. We did an article in Audubon last year about the nation's first USDA-certified organic shrimp. Raised in Florida in inland ponds filled with rainwater, the shrimp is fed strictly organic foods and nurtured with methods that avoid the stunning environmental impacts of coastal farm-raised shrimp (mangrove destruction) and shrimp trawling. We also learned that many of the chefs who pride themselves in cooking "green cuisine," such as the legendary Alice Waters, are only putting prawns that are locally caught with traps, instead of trawls, on their menus. I don't know any small-scale shrimpers, but if I did I'd surely be up to my gills in ceviche! (The hazard of covering this stuff is it can add a side of guilt to any good seafood dish. Sigh...) What a fantastic new addition to scienceline! I’m really impressed. Way to go Lindsey and Rachele! The organic seafood issue is both interesting and alarming–especially when those selling it are quick to admit that they don’t even know where their fish comes from, as your segment illustrates so well. We did an article in Audubon last year about the nation’s first USDA-certified organic shrimp. Raised in Florida in inland ponds filled with rainwater, the shrimp is fed strictly organic foods and nurtured with methods that avoid the stunning environmental impacts of coastal farm-raised shrimp (mangrove destruction) and shrimp trawling. We also learned that many of the chefs who pride themselves in cooking “green cuisine,” such as the legendary Alice Waters, are only putting prawns that are locally caught with traps, instead of trawls, on their menus. I don’t know any small-scale shrimpers, but if I did I’d surely be up to my gills in ceviche! (The hazard of covering this stuff is it can add a side of guilt to any good seafood dish. Sigh…)

]]> http://www.scienceline.org/2007/08/08/seafood-video/comment-page-1/#comment-1007 Ryan P Wed, 08 Aug 2007 19:43:23 +0000 http://scienceline.org/2007/08/08/seafood-video/#comment-1007 That was very enlightening Rachele. I’m always skeptical about the veracity of the “organic” title. That was very enlightening Rachele. I’m always skeptical about the veracity of the “organic” title.

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