In Season 6, Episode 2 of The Conch podcast, Julie, Cameron, and Crystal from Seaworthy keep the retrospective rolling, this time diving into the highlights of Season 2.

From oyster deep-dives to the balance between wild and farmed seafood, this season was packed with big conversations. Tune in for reflections on seafood as a nutritious food source (not just a commodity), updates on favorite past guests, and plenty of oyster love along the way!

Episode Transcript

Episode Guide

• 00:05 SAGE’s Julie and Cameron and Crystal from Seaworthy continue the recap of five seasons of The Conch podcast! This episode features season two
• 02:47 Finding the balance between farmed and wild seafood
• 06:38 This season featured several experts in oysters. If you love oysters, this season is for you!
• 08:05 The nutritional benefits of seafood and sea veggies - an often neglected benefit of seafood when it is viewed solely as a commodity, as opposed to a nutritious food source
• 13:43 Updates on some of our fantastic guests from season two!

Resources:

1. Check out In Hot Water, a Climate and Seafood podcast to hear more from Julie, Cameron, and Crystal as we hit the road to explore key seafood producing regions across the U.S. and hear from people working at the intersections of fisheries, aquaculture, seafood, and conservation while grappling with the effects of the global climate crisis.
2. Recommend this episode to one person who is curious about seafood and the ocean.

We’re kicking things off with a special retrospective series—each episode will look back at a different season of the podcast, starting with the one that launched it all back in late 2021.

In this first episode, Julie and Cameron from SAGE join Crystal from Seaworthy Experiences to revisit Season 1 and the big themes that shaped it, including:

• How racism fuels forced labor in seafood
• What’s changed since the pandemic
• Gen Z’s influence on the industry

Plus, learn where some of our very first guests are now & hear more about 𝗜𝗡 𝗛𝗢𝗧 𝗪𝗔𝗧𝗘𝗥, the SAGE x Seaworthy podcast series on seafood and the climate crisis.

Transcript

Episode Guide

• :05 Julie and Cameron from SAGE and Crystal from Seaworthy are recapping the last five seasons of The Conch podcast!
• 01:06 The podcast launched in 2021 and the Covid-19 pandemic was a major theme in season one.
• 03:16 The root cause of forced labor in the seafood sector is racism. Has the seafood industry addressed racism since we started this podcast?
• 13:04 Cameron, our resident representative of Gen Z, shares what we should know about this up-and-coming generation.
• 17:30 Fantastic updates on some of our guests from season one!
• 22:22 Introducing In Hot Water, a Climate and Seafood podcast! First stop on this deep dive into seafood and the climate crisis is the Gulf of Mexico and the coastal bend of Texas.
• 23:55 We reminisce on the advice given by some of our guests of season one for anyone thinking about starting a career in the seafood sector

Resources:

1. 1. Check out In Hot Water, a Climate and Seafood podcast to hear more from Julie, Cameron, and Crystal as we hit the road to explore key seafood producing regions across the U.S. and hear from people working at the intersections of fisheries, aquaculture, seafood, and conservation while grappling with the effects of the global climate crisis.

   2. Recommend this episode to one person who is curious about seafood and the ocean.

The world needs to know about the power of ✨𝗦𝗘𝗔 𝗩𝗘𝗚𝗘𝗧𝗔𝗕𝗟𝗘𝗦✨—how they’re regeneratively farmed, why they improve our coastal communities, and ways they shine as a culinary ingredient.

🌊🌿 In fact, there’s so much to unpack on this fascinating topic that we brought on seaweed advocate Rachelle Hacmac to The Conch podcast!

Rachelle is one of the co-founders of Winter Waters, an amazing seaweed-centric regenerative seafare dining series that is leading this conversation in Oregon.

So hear all about sea veggies—including 3 key things to know when you’re looking to try them—by tuning into Season 5, Episode 10!

Transcript

Episode Guide

• :00 Intro
• 01:02 Rachelle Hacmac, one of three founders of Winter Waters, shares why they started this regenerative seafare dining series in Oregon
• 05:42 There’s a great reason why Winter Waters happens in February, one of the gloomiest months of all!
• 09:00 Seaweed is the new kale
• 10:21 Seaweed cocktails? Yes please!
• 11:43 How has the public reacted to Winter Waters?
• 13:19 Can we farm seaweed in Oregon’s waters?
• 14:55 A deep dive into the connection between wild kelp forests and purple sea urchins (and sunflower sea stars!)
• 14:57 Winter Waters is also a fundraising tool for deserving nonprofits
• 19:33 Rachelle shares about the other two co-founders of Winter Waters, Alanna Kieffer and Kristen Penner
• 21:33 Why are seaweeds having such a big moment and advice for what to do if you want to start a seaweed farm
• 25:47 The importance of social media for the seafood industry
• 27:42 Three things you should know when you want to learn more about eating and foraging seaweed
• 30:39 Amplifying the voices of women in the seafood industry has been an unexpected, yet incredible component of Winter Waters
• 33:01 Rachelle’s sage advice for anyone wanting to break into the seaweed industry
• 34:04 Shout out to an amazing chef and friend of both SAGE and Winter Waters—Maylin Chavez!
• 35:23 What’s next for Winter Waters?Resources:
  

1. Find @winterwaterspnw on Instagram and give a follow and browse the website for more resources, including recipes!!
2. Learn more about the cool efforts of Winter Waters’ other founders: Alanna Kieffer and Shifting Tides NW and Kristen Penner and Oregon Coast Visitors Association