Deep Dive

Deep Dive

Dishcourse

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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. ...
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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. ...
Read More