Society & Culture
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Melissa Fuster. John Gifford discusses salmon and sustainability, drawing from his piece that appears in the current issue’s section on “Working with Ingredients.” Taking us to the waters off the coast of Vancouver Island, he explores the environmental effects of aquaculture, which is growing to meet global demands for fish. He then looks to Lake Michigan, to offer an alternative model of fishing that is both sustainable and in harmony with Indigenous culture.Photo Courtesy of John GiffordHeritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast