Arts
Few joys can match the taste of a freshly shucked P.E.I. oyster, wild B.C. salmon tartare or a buttery shrimp roll made with tiny Quebec shrimp. But every time we feast on a seafood tower, we’re causing significant damage and disruption to underwater ecosystems and leaving plastic — lots of plastic — in our wake. In this episode of Dishcourse, we delve into the sustainable seafood industry in Canada and how to make better decisions as consumers. We talk with chefs who’ve dedicated their professional lives to promoting Canada’s finest and a scientist who’s committed to protecting marine life from the trash we throw into the oceans.Featuring:Ned Bell, Executive Chef, Ocean WisePeter Ross, Vice-President of Research, Ocean Wise; Associate Professor, University of VictoriaJordan Gooch, Chef de Cuisine, Honest Weight Credits:Host – Angelyn FrancisExecutive Producer - Sonja DraskovicProducer(s) – Nick Rose, Pam AustinCreative Lead(s) – Ryan Paterson, Elaine SongWriter – Andrew CaieEditing, Mixing and Composing: Chris Perry