Fish to Fork: The Rise of Community-Supported Fisheries
The Key to Sustainable Fish Farming? Vegetarian Fish
Removing the Guesswork Out of Sustainable Sushi
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He shows the croissant-sized mollusk to a group of \u003ca href=\"http://www.stanford.edu/\">Stanford University\u003c/a> alumni who are on a tour to understand where their seafood comes from.\u003c/p>\n\u003cp>Lombard, who runs \u003ca href=\"http://www.seaforager.com\">Seaforager\u003c/a>, a seafood subscription service in San Francisco, is one of a growing number of fishermen who have started directly connecting people with the food they eat.\u003c/p>\n\u003caside class=\"pullquote alignleft\">\"Fishermen have to generate more value from the same fish they were catching before because we can’t catch more fish.\" -- Duke University economics professor Martin Smith\u003c/aside>\n\u003cp>Lombard’s “community-supported fishery” provides 275 people in the Bay Area with weekly or biweekly shipments of fresh, locally caught seafood from the California coast.\u003c/p>\n\u003cp>“They really are getting a very special product,” Lombard said. “I am actually providing them with something that is very hard to get.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because more than 91 percent of seafood in the U.S. is imported, finding local seafood at most nearby grocery stores can be nearly impossible.\u003c/p>\n\u003cp>For $24 a week, members of Lombard’s community-supported fishery get a package of local fish, such as salmon, halibut, and trout that are available as fillets. Or they can opt for Neptune’s Delight, a surprise combination of small whole fish and shellfish like spot prawns, clams, and mussels.\u003c/p>\n\u003cfigure id=\"attachment_71274\" class=\"wp-caption alignleft\" style=\"max-width: 235px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Community-Supported-Fisheries-photo-6.jpg\">\u003cimg class=\"wp-image-71274\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Community-Supported-Fisheries-photo-6-272x360.jpg\" alt=\"Community Supported Fisheries photo 6\" width=\"235\" height=\"311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skipper Otto's, a community supported fishery in British Columbia, has become so popular it now boasts a 400-person wait list. Photo: Clare Wheeler.\u003c/figcaption>\u003c/figure>\n\u003cp>Most fish comes from within a 200-mile radius of San Francisco, depending on what’s in season. Participants can choose from ten pickup locations or pay $8 to have the fish delivered.\u003c/p>\n\u003cp>“It’s the freshest seafood product in the city,” Lombard said. “It’s straight from the boat or dockside, or I catch it myself.”\u003c/p>\n\u003cp>Since 2007, community-supported fisheries have grown in popularity across North America\u003cstrong>. \u003c/strong>There are now almost 200 throughout the United States and Canada.\u003c/p>\n\u003cp>Josh Stoll helped start \u003ca href=\"http://www.walking-fish.org/\">Walking Fish\u003c/a> in North Carolina and the cooperative became so popular he created \u003ca href=\"http://www.localcatch.org/\">LocalCatch.org\u003c/a> so consumers across the country could find similar community-supported fisheries in their area.\u003c/p>\n\u003cp>“People from all over the country asked, ‘How can we do this?’” said Stoll. “And it wasn’t because they wanted North Carolina seafood. It’s because they wanted something that was good for local fishermen.”\u003c/p>\n\u003cp>Modeled after community-supported agriculture, these community-supported fisheries enable subscribers to purchase a “share” in a CSF, which goes directly to the fishermen.\u003c/p>\n\u003cp>This helps fishermen pay for labor and equipment costs upfront and guarantees a steady supply of fresh, local seafood for members.\u003c/p>\n\u003cp>“Today fishermen have to generate more value from the same fish they were catching before because we can’t catch more fish. The stocks are maxed out,” said \u003ca href=\"http://duke.edu/\">Duke University\u003c/a> economics professor Martin Smith.\u003c/p>\n\u003cfigure id=\"attachment_71291\" class=\"wp-caption alignright\" style=\"max-width: 351px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Kirk-Lombard-digging.jpg\">\u003cimg class=\"wp-image-71291\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Kirk-Lombard-digging-480x360.jpg\" alt=\"Kirk Lombard digging\" width=\"351\" height=\"263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kirk Lombard digs for a large horseneck clam during one of his seafood foraging tours in Half Moon Bay. Photo: Matt Duckworth.\u003c/figcaption>\u003c/figure>\n\u003cp>“There are a couple strategies to make up for decreased revenue. One option is to provide a higher quality product that you can charge more for.”\u003c/p>\n\u003cp>But while CSFs help fishermen and provide fresh local seafood to eager consumers, they don’t necessarily tread lightly on the environment.\u003c/p>\n\u003cp>“There’s a misconception that local equals sustainable,” said Robin Pelc, fisheries research manager at the \u003ca href=\"http://www.montereybayaquarium.org/\">Monterey Bay Aquarium\u003c/a>. “Some seafood may still be overfished or be caught using a drag net.”\u003c/p>\n\u003cp>In fact, several CSFs in the Bay Area, including \u003ca href=\"http://www.localcatchmontereybay.com/\">Local Catch Monterey Bay\u003c/a> use bottom trawling to harvest ground fish. The method of dragging a net across the bottom of the ocean means everything in its path is collected and can often lead to bycatch, or unwanted species that are killed and tossed back into the ocean.\u003c/p>\n\u003cp>“The best way to find out if your seafood is sustainable is ask CSFs a simple question, ‘Is this sustainable?’ and get in a conversation and see what their definition is,” Pelc said. “Ask the people running the CSF and they can tell you the story behind the seafood.”\u003c/p>\n\u003cp>Pelc provides recommendations for the \u003ca href=\"http://www.seafoodwatch.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium’s Seafood Watch guide\u003c/a>, which lists unsustainably caught seafood and recommends better alternatives.\u003c/p>\n\u003cp>“But just like we’ll never get all of our grains from CSAs, the same will be true of seafood,” said Smith. “There will be large industrial fisheries that will still provide the bulk of seafood protein.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“The value of CSFs right now is experimental, and whether it’s an important part of the sustainable seafood model remains to be seen. It’s still an open question.”\u003c/p>\n\n","blocks":[],"excerpt":"Community-supported fisheries seek to reverse the trend of diminishing local seafood supplies.","status":"publish","parent":0,"modified":1442676039,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":849},"headData":{"title":"Fish to Fork: The Rise of Community-Supported Fisheries | KQED","description":"Community-supported fisheries seek to reverse the trend of diminishing local seafood supplies.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Fish to Fork: The Rise of Community-Supported Fisheries","datePublished":"2014-07-03T14:00:15.000Z","dateModified":"2015-09-19T15:20:39.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"70718 http://science.kqed.org/quest/?p=70718","disqusUrl":"https://ww2.kqed.org/quest/2014/07/03/fish-to-fork-the-rise-of-community-supported-fisheries/","disqusTitle":"Fish to Fork: The Rise of Community-Supported Fisheries","source":"Environment","sourceUrl":"http://ww2.kqed.org/quest/category/environment/","path":"/quest/70718/fish-to-fork-the-rise-of-community-supported-fisheries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Kirk Lombard is lying on the beach, reaching his arm into a white plastic tube jammed two feet into the sand.\u003c/p>\n\u003cp>“That’s it,” he exclaims as he pulls out a horseneck clam. He shows the croissant-sized mollusk to a group of \u003ca href=\"http://www.stanford.edu/\">Stanford University\u003c/a> alumni who are on a tour to understand where their seafood comes from.\u003c/p>\n\u003cp>Lombard, who runs \u003ca href=\"http://www.seaforager.com\">Seaforager\u003c/a>, a seafood subscription service in San Francisco, is one of a growing number of fishermen who have started directly connecting people with the food they eat.\u003c/p>\n\u003caside class=\"pullquote alignleft\">\"Fishermen have to generate more value from the same fish they were catching before because we can’t catch more fish.\" -- Duke University economics professor Martin Smith\u003c/aside>\n\u003cp>Lombard’s “community-supported fishery” provides 275 people in the Bay Area with weekly or biweekly shipments of fresh, locally caught seafood from the California coast.\u003c/p>\n\u003cp>“They really are getting a very special product,” Lombard said. “I am actually providing them with something that is very hard to get.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because more than 91 percent of seafood in the U.S. is imported, finding local seafood at most nearby grocery stores can be nearly impossible.\u003c/p>\n\u003cp>For $24 a week, members of Lombard’s community-supported fishery get a package of local fish, such as salmon, halibut, and trout that are available as fillets. Or they can opt for Neptune’s Delight, a surprise combination of small whole fish and shellfish like spot prawns, clams, and mussels.\u003c/p>\n\u003cfigure id=\"attachment_71274\" class=\"wp-caption alignleft\" style=\"max-width: 235px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Community-Supported-Fisheries-photo-6.jpg\">\u003cimg class=\"wp-image-71274\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Community-Supported-Fisheries-photo-6-272x360.jpg\" alt=\"Community Supported Fisheries photo 6\" width=\"235\" height=\"311\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skipper Otto's, a community supported fishery in British Columbia, has become so popular it now boasts a 400-person wait list. Photo: Clare Wheeler.\u003c/figcaption>\u003c/figure>\n\u003cp>Most fish comes from within a 200-mile radius of San Francisco, depending on what’s in season. Participants can choose from ten pickup locations or pay $8 to have the fish delivered.\u003c/p>\n\u003cp>“It’s the freshest seafood product in the city,” Lombard said. “It’s straight from the boat or dockside, or I catch it myself.”\u003c/p>\n\u003cp>Since 2007, community-supported fisheries have grown in popularity across North America\u003cstrong>. \u003c/strong>There are now almost 200 throughout the United States and Canada.\u003c/p>\n\u003cp>Josh Stoll helped start \u003ca href=\"http://www.walking-fish.org/\">Walking Fish\u003c/a> in North Carolina and the cooperative became so popular he created \u003ca href=\"http://www.localcatch.org/\">LocalCatch.org\u003c/a> so consumers across the country could find similar community-supported fisheries in their area.\u003c/p>\n\u003cp>“People from all over the country asked, ‘How can we do this?’” said Stoll. “And it wasn’t because they wanted North Carolina seafood. It’s because they wanted something that was good for local fishermen.”\u003c/p>\n\u003cp>Modeled after community-supported agriculture, these community-supported fisheries enable subscribers to purchase a “share” in a CSF, which goes directly to the fishermen.\u003c/p>\n\u003cp>This helps fishermen pay for labor and equipment costs upfront and guarantees a steady supply of fresh, local seafood for members.\u003c/p>\n\u003cp>“Today fishermen have to generate more value from the same fish they were catching before because we can’t catch more fish. The stocks are maxed out,” said \u003ca href=\"http://duke.edu/\">Duke University\u003c/a> economics professor Martin Smith.\u003c/p>\n\u003cfigure id=\"attachment_71291\" class=\"wp-caption alignright\" style=\"max-width: 351px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Kirk-Lombard-digging.jpg\">\u003cimg class=\"wp-image-71291\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/05/Kirk-Lombard-digging-480x360.jpg\" alt=\"Kirk Lombard digging\" width=\"351\" height=\"263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kirk Lombard digs for a large horseneck clam during one of his seafood foraging tours in Half Moon Bay. Photo: Matt Duckworth.\u003c/figcaption>\u003c/figure>\n\u003cp>“There are a couple strategies to make up for decreased revenue. One option is to provide a higher quality product that you can charge more for.”\u003c/p>\n\u003cp>But while CSFs help fishermen and provide fresh local seafood to eager consumers, they don’t necessarily tread lightly on the environment.\u003c/p>\n\u003cp>“There’s a misconception that local equals sustainable,” said Robin Pelc, fisheries research manager at the \u003ca href=\"http://www.montereybayaquarium.org/\">Monterey Bay Aquarium\u003c/a>. “Some seafood may still be overfished or be caught using a drag net.”\u003c/p>\n\u003cp>In fact, several CSFs in the Bay Area, including \u003ca href=\"http://www.localcatchmontereybay.com/\">Local Catch Monterey Bay\u003c/a> use bottom trawling to harvest ground fish. The method of dragging a net across the bottom of the ocean means everything in its path is collected and can often lead to bycatch, or unwanted species that are killed and tossed back into the ocean.\u003c/p>\n\u003cp>“The best way to find out if your seafood is sustainable is ask CSFs a simple question, ‘Is this sustainable?’ and get in a conversation and see what their definition is,” Pelc said. “Ask the people running the CSF and they can tell you the story behind the seafood.”\u003c/p>\n\u003cp>Pelc provides recommendations for the \u003ca href=\"http://www.seafoodwatch.org/cr/seafoodwatch.aspx\">Monterey Bay Aquarium’s Seafood Watch guide\u003c/a>, which lists unsustainably caught seafood and recommends better alternatives.\u003c/p>\n\u003cp>“But just like we’ll never get all of our grains from CSAs, the same will be true of seafood,” said Smith. “There will be large industrial fisheries that will still provide the bulk of seafood protein.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“The value of CSFs right now is experimental, and whether it’s an important part of the sustainable seafood model remains to be seen. It’s still an open question.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/70718/fish-to-fork-the-rise-of-community-supported-fisheries","authors":["5432"],"categories":["quest_9","quest_3229"],"tags":["quest_12910","quest_10203","quest_12911","quest_12269","quest_12909","quest_13","quest_12913","quest_2565","quest_12912","quest_12914","quest_12915","quest_13364"],"featImg":"quest_71300","label":"source_quest_70718"},"quest_64593":{"type":"posts","id":"quest_64593","meta":{"index":"posts_1591205157","site":"quest","id":"64593","score":null,"sort":[1392303628000]},"guestAuthors":[],"slug":"vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture","title":"The Key to Sustainable Fish Farming? Vegetarian Fish","publishDate":1392303628,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Most anchovies and sardines don’t end up on pizzas. Instead, they go to processing plants where they are turned into pellets to feed farmed fish. Now scientists and entrepreneurs are finding ways to create vegetarian diets for species like trout, which may lessen the strain on over-fished oceans.\u003c/p>\n\u003cp>World demand for seafood is rising, but many of the world’s oceans are already overfished. As a result, fish farming is booming. By 2030 nearly two-thirds of seafood worldwide will be farm-raised, according to a \u003ca href=\"http://documents.worldbank.org/curated/en/2013/12/18882045/\">World Bank report\u003c/a> issued last month.\u003c/p>\n\u003cp>From the environmental perspective, that is creating a major problem: millions of tons of wild fish like anchovies, sardines and mackerel are being caught in the ocean to feed farm-raised fish like salmon. In many cases, it can take three pounds of wild fish to grow one pound of farmed fish.\u003c/p>\n\u003cp>“We’re depleting the world’s oceans to make a cheap protein,” said Kenny Belov, co-founder of \u003ca href=\"http://twoxsea.com/\">TwoXsea\u003c/a>, a sustainable sea food company in San Francisco. “The question is whether we’re catching fish that will be extinct in our lifetime.”\u003c/p>\n\u003cfigure id=\"attachment_67044\" class=\"wp-caption alignleft\" style=\"max-width: 354px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/12/Fillets-of-rainbow-trout.jpg\">\u003cimg class=\" wp-image-67044\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/12/Fillets-of-rainbow-trout.jpg\" alt=\"Fillets of TwoXsea's rainbow trout ready for San Francisco restaurants and grocery stores. Lindsey Hoshaw/QUEST.\" width=\"354\" height=\"235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-960x640.jpg 960w\" sizes=\"(max-width: 354px) 100vw, 354px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fillets of TwoXsea's rainbow trout ready for San Francisco restaurants and grocery stores. Lindsey Hoshaw/QUEST.\u003c/figcaption>\u003c/figure>\n\u003cp>TwoXsea supplies rainbow trout to \u003ca href=\"http://twoxsea.com/clients/\">grocery stores and restaurants \u003c/a>in the Bay Area and is the only seafood distributor in the country to raise carnivorous farmed fish on an entirely vegetarian diet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Up to 90 percent of tiny harvested forage fish from the oceans go into pet food, poultry feed and fishmeal, never destined for human consumption.\u003c/p>\n\u003cp>Small, filter feeding fish were traditionally used because they were inexpensive. But as wild fish stocks diminish, the cost of these forage fish increases. Meanwhile, the \u003ca href=\"http://www.fao.org/docrep/012/i1143e/i1143e00.htm\">price for plants like corn and soy\u003c/a> has decreased.\u003c/p>\n\u003cp>To avoid using wild fish in farmed fish diets, the \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome\">United States Department of Agriculture\u003c/a> has spent the past ten years researching alternative diets that include plants, animal processing products, \u003ca href=\"http://ww2.kqed.org/quest/video/let-them-eat-flies/\">insects\u003c/a> and single-cell organisms like yeast, bacteria, and algae.\u003c/p>\n\u003cp>The USDA has proven that eight species of carnivorous fish – white sea bass, walleye, rainbow trout, cobia, arctic char, yellowtail, Atlantic salmon and coho salmon – can get enough nutrients from these alternative sources without eating other fish.\u003c/p>\n\u003cp>If widely adopted by the aquaculture industry, this plant-based diet could significantly reduce the amount of wild fish that are harvested and turned into fish meal pellets.\u003c/p>\n\u003cp>The research comes at a pivotal time when a growing population will mean an increased demand for seafood. Americans consumed \u003ca href=\"http://www.nmfs.noaa.gov/mediacenter/2013/10/30_10_fus2012.html\">4.5 billion pounds of seafood\u003c/a> in 2012 and to meet that demand, \u003ca href=\"http://www.fishwatch.gov/farmed_seafood/outside_the_us.htm\">91 percent of it was imported\u003c/a>.\u003c/p>\n\u003cp>Without increased aquaculture production, the world will face a seafood shortage of 50 to 80 million tons by 2030, according to the \u003ca href=\"http://www.fao.org/home/en/\">United Nations Food and Agriculture Organization\u003c/a>.\u003c/p>\n\u003cp>But that production needs to be sustainable by decreasing the use of wild fish according to the USDA’s \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=35087\">Rick Barrows\u003c/a>.\u003c/p>\n\u003cp>“Fish don’t require fishmeal, in fact, it made fish nutritionists lazy,” said Barrows, a Research Physiologist for the USDA.\u003c/p>\n\u003cp>“Giving them fishmeal was easy and we didn’t have to understand the nutrient requirements.”\u003c/p>\n\u003cp>\u003cstrong>Infographic: Can farmed fish go vegetarian?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_67282\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca class=\"nofancybox\" href=\"http://ww2.kqed.org/quest/2014/02/13/infographic-can-farmed-fish-go-vegetarian\">\u003cimg class=\"wp-image-67282\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/fish-feed-graphic-medium.jpg\" alt=\"By giving carnivorous farmed fish barley, yeast and soy can we get them to go vegetarian? Click on the infographic above to learn more.\" width=\"640\" height=\"360\" border=\"1\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/02/fish-feed-graphic-medium.jpg 480w, https://ww2.kqed.org/app/uploads/sites/39/2014/02/fish-feed-graphic-medium-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">By giving carnivorous farmed fish barley, yeast and soy can we get them to go vegetarian? \u003ca href=\"http://ww2.kqed.org/quest/2014/02/13/infographic-can-farmed-fish-go-vegetarian\">Click on the infographic\u003c/a> above to view a full-size image.\u003c/figcaption>\u003c/figure>\n\u003cp>Barrows said that fish, like people, don’t need specific foods but rather specific nutrients in order to stay healthy. In fact, all animals essentially need the same forty nutrients—a combination of amino acids, fatty acids, vitamins and minerals.\u003c/p>\n\u003cp>Fish get omega-3 fatty acids from their diets, usually from fish oil in the pellets they eat. While fish oil is a source of heart health fatty acids, for both fish and humans, fish can get the same omega-3s from plants like algae.\u003c/p>\n\u003cp>With this in mind Belov started TwoxSea. He was approached by Netscape co-founder William Foss who was disturbed by the collapse of the sardine fishery off the California coast in the 1950s.\u003c/p>\n\u003cp>“The ocean has more or less been treated as an unlimited source of seafood and it’s not,” Foss said.\u003c/p>\n\u003cp>Foss wanted to see if farmed fish could be raised on a sustainable diet. He called Belov who was working for \u003ca href=\"http://www.salmonaid.org/\">SalmonAid\u003c/a>, a non-profit promoting wild salmon conservation.\u003c/p>\n\u003cp>They started TwoxSea after looking for aquaculture facilities that would replace fishmeal with alternative feeds like corn, soy and algae.\u003c/p>\n\u003cp>“I started cold calling people from the California aquaculture list and called literally every farm and no one was willing to say yes,” said Foss. People were uneasy with testing a new diet and didn’t see the benefit if the sustainable feed cost more than fishmeal.\u003c/p>\n\u003cp>“David McFarland was the only one who said yes,” he said.\u003c/p>\n\u003cp>McFarland runs \u003ca href=\"http://www.ilovebluesea.com/mcfarland-springs-california-trout\">McFarland Springs Trout\u003c/a> farm, based in Susanville, California. He was raising trout to stock rivers and lakes. The idea piqued his interest and after two years of testing the diet on a small scale and tweaking the ingredients he started feeding it to the fish.\u003c/p>\n\u003cp>“I thought if we’re not doing it, who will?” McFarland said. He admits there are drawbacks to using an alternative diet, namely the cost. His pellets cost 90 cents more than traditional fishmeal, which can add up since feed is the largest fixed cost in aquaculture.\u003c/p>\n\u003cfigure id=\"attachment_67021\" class=\"wp-caption alignleft\" style=\"max-width: 345px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/12/Rick-Barrows-USDA-Flax-oil.jpg\">\u003cimg class=\"wp-image-67021 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/12/Rick-Barrows-USDA-Flax-oil.jpg\" alt=\"Rick Barrows, a fish physiologist with the USDA, has tested more than 120 ingredients for fish pellets including flax seed oil seen here. Photo courtesy USDA.\" width=\"345\" height=\"224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/12/Rick-Barrows-USDA-Flax-oil.jpg 575w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Rick-Barrows-USDA-Flax-oil-400x260.jpg 400w\" sizes=\"(max-width: 345px) 100vw, 345px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rick Barrows, a research physiologist with the USDA, has tested more than 120 ingredients for fish pellets including the flax seed oil seen here. Photo courtesy USDA.\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re not losing money but we’re not in this to get rich,” said McFarland. The trout farmer said his company is breaking even since the algae for the feed is more expensive than forage fish.\u003c/p>\n\u003cp>He’d wanted to feed them spirulina, an algae often sold as a nutritional supplement at health food stores, but said that no company will sell it at a low price.\u003c/p>\n\u003cp>“We thought biofuel companies would want in on the action,” McFarland said.\u003c/p>\n\u003cp>Biofuels are fuels made from plants that can be used in place of petroleum-based fuels.\u003c/p>\n\u003cp>“It’s another way for [biofuel] companies to market their algae, but no one would take us up on it.”\u003c/p>\n\u003cp>There’s also the price to consumers. Belov says his fish costs more per pound than traditional farmed trout. It’s $1.50 more expensive than rainbow trout sold at grocery chains like Safeway.\u003c/p>\n\u003cp>While McFarland Farms Trout is the only commercial aquaculture facility in the country using an entirely vegetarian diet, Barrows said it’s the future of aquaculture.\u003c/p>\n\u003cp>“There is hope that we can have a growing aquaculture industry that is sustainable and we won’t have to rely on the ocean to get our fish” said Barrows.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=Vt18mkt1qjc\u003c/p>\n\n","blocks":[],"excerpt":"World demand for seafood is rising, but many of the world’s oceans are already overfished. Now scientists are creating vegetarian diets for species like trout, which may lessen the strain on over-fished oceans.","status":"publish","parent":0,"modified":1442702832,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1192},"headData":{"title":"The Key to Sustainable Fish Farming? Vegetarian Fish | KQED","description":"World demand for seafood is rising, but many of the world’s oceans are already overfished. Now scientists are creating vegetarian diets for species like trout, which may lessen the strain on over-fished oceans.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Key to Sustainable Fish Farming? Vegetarian Fish","datePublished":"2014-02-13T15:00:28.000Z","dateModified":"2015-09-19T22:47:12.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"64593 http://science.kqed.org/quest/?p=64593","disqusUrl":"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/","disqusTitle":"The Key to Sustainable Fish Farming? Vegetarian Fish","source":"Environment","sourceUrl":"https://ww2.kqed.org/quest/category/environment/","path":"/quest/64593/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most anchovies and sardines don’t end up on pizzas. Instead, they go to processing plants where they are turned into pellets to feed farmed fish. Now scientists and entrepreneurs are finding ways to create vegetarian diets for species like trout, which may lessen the strain on over-fished oceans.\u003c/p>\n\u003cp>World demand for seafood is rising, but many of the world’s oceans are already overfished. As a result, fish farming is booming. By 2030 nearly two-thirds of seafood worldwide will be farm-raised, according to a \u003ca href=\"http://documents.worldbank.org/curated/en/2013/12/18882045/\">World Bank report\u003c/a> issued last month.\u003c/p>\n\u003cp>From the environmental perspective, that is creating a major problem: millions of tons of wild fish like anchovies, sardines and mackerel are being caught in the ocean to feed farm-raised fish like salmon. In many cases, it can take three pounds of wild fish to grow one pound of farmed fish.\u003c/p>\n\u003cp>“We’re depleting the world’s oceans to make a cheap protein,” said Kenny Belov, co-founder of \u003ca href=\"http://twoxsea.com/\">TwoXsea\u003c/a>, a sustainable sea food company in San Francisco. “The question is whether we’re catching fish that will be extinct in our lifetime.”\u003c/p>\n\u003cfigure id=\"attachment_67044\" class=\"wp-caption alignleft\" style=\"max-width: 354px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/12/Fillets-of-rainbow-trout.jpg\">\u003cimg class=\" wp-image-67044\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/12/Fillets-of-rainbow-trout.jpg\" alt=\"Fillets of TwoXsea's rainbow trout ready for San Francisco restaurants and grocery stores. Lindsey Hoshaw/QUEST.\" width=\"354\" height=\"235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-960x640.jpg 960w\" sizes=\"(max-width: 354px) 100vw, 354px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fillets of TwoXsea's rainbow trout ready for San Francisco restaurants and grocery stores. Lindsey Hoshaw/QUEST.\u003c/figcaption>\u003c/figure>\n\u003cp>TwoXsea supplies rainbow trout to \u003ca href=\"http://twoxsea.com/clients/\">grocery stores and restaurants \u003c/a>in the Bay Area and is the only seafood distributor in the country to raise carnivorous farmed fish on an entirely vegetarian diet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Up to 90 percent of tiny harvested forage fish from the oceans go into pet food, poultry feed and fishmeal, never destined for human consumption.\u003c/p>\n\u003cp>Small, filter feeding fish were traditionally used because they were inexpensive. But as wild fish stocks diminish, the cost of these forage fish increases. Meanwhile, the \u003ca href=\"http://www.fao.org/docrep/012/i1143e/i1143e00.htm\">price for plants like corn and soy\u003c/a> has decreased.\u003c/p>\n\u003cp>To avoid using wild fish in farmed fish diets, the \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome\">United States Department of Agriculture\u003c/a> has spent the past ten years researching alternative diets that include plants, animal processing products, \u003ca href=\"http://ww2.kqed.org/quest/video/let-them-eat-flies/\">insects\u003c/a> and single-cell organisms like yeast, bacteria, and algae.\u003c/p>\n\u003cp>The USDA has proven that eight species of carnivorous fish – white sea bass, walleye, rainbow trout, cobia, arctic char, yellowtail, Atlantic salmon and coho salmon – can get enough nutrients from these alternative sources without eating other fish.\u003c/p>\n\u003cp>If widely adopted by the aquaculture industry, this plant-based diet could significantly reduce the amount of wild fish that are harvested and turned into fish meal pellets.\u003c/p>\n\u003cp>The research comes at a pivotal time when a growing population will mean an increased demand for seafood. Americans consumed \u003ca href=\"http://www.nmfs.noaa.gov/mediacenter/2013/10/30_10_fus2012.html\">4.5 billion pounds of seafood\u003c/a> in 2012 and to meet that demand, \u003ca href=\"http://www.fishwatch.gov/farmed_seafood/outside_the_us.htm\">91 percent of it was imported\u003c/a>.\u003c/p>\n\u003cp>Without increased aquaculture production, the world will face a seafood shortage of 50 to 80 million tons by 2030, according to the \u003ca href=\"http://www.fao.org/home/en/\">United Nations Food and Agriculture Organization\u003c/a>.\u003c/p>\n\u003cp>But that production needs to be sustainable by decreasing the use of wild fish according to the USDA’s \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=35087\">Rick Barrows\u003c/a>.\u003c/p>\n\u003cp>“Fish don’t require fishmeal, in fact, it made fish nutritionists lazy,” said Barrows, a Research Physiologist for the USDA.\u003c/p>\n\u003cp>“Giving them fishmeal was easy and we didn’t have to understand the nutrient requirements.”\u003c/p>\n\u003cp>\u003cstrong>Infographic: Can farmed fish go vegetarian?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_67282\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca class=\"nofancybox\" href=\"http://ww2.kqed.org/quest/2014/02/13/infographic-can-farmed-fish-go-vegetarian\">\u003cimg class=\"wp-image-67282\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/fish-feed-graphic-medium.jpg\" alt=\"By giving carnivorous farmed fish barley, yeast and soy can we get them to go vegetarian? Click on the infographic above to learn more.\" width=\"640\" height=\"360\" border=\"1\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/02/fish-feed-graphic-medium.jpg 480w, https://ww2.kqed.org/app/uploads/sites/39/2014/02/fish-feed-graphic-medium-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">By giving carnivorous farmed fish barley, yeast and soy can we get them to go vegetarian? \u003ca href=\"http://ww2.kqed.org/quest/2014/02/13/infographic-can-farmed-fish-go-vegetarian\">Click on the infographic\u003c/a> above to view a full-size image.\u003c/figcaption>\u003c/figure>\n\u003cp>Barrows said that fish, like people, don’t need specific foods but rather specific nutrients in order to stay healthy. In fact, all animals essentially need the same forty nutrients—a combination of amino acids, fatty acids, vitamins and minerals.\u003c/p>\n\u003cp>Fish get omega-3 fatty acids from their diets, usually from fish oil in the pellets they eat. While fish oil is a source of heart health fatty acids, for both fish and humans, fish can get the same omega-3s from plants like algae.\u003c/p>\n\u003cp>With this in mind Belov started TwoxSea. He was approached by Netscape co-founder William Foss who was disturbed by the collapse of the sardine fishery off the California coast in the 1950s.\u003c/p>\n\u003cp>“The ocean has more or less been treated as an unlimited source of seafood and it’s not,” Foss said.\u003c/p>\n\u003cp>Foss wanted to see if farmed fish could be raised on a sustainable diet. He called Belov who was working for \u003ca href=\"http://www.salmonaid.org/\">SalmonAid\u003c/a>, a non-profit promoting wild salmon conservation.\u003c/p>\n\u003cp>They started TwoxSea after looking for aquaculture facilities that would replace fishmeal with alternative feeds like corn, soy and algae.\u003c/p>\n\u003cp>“I started cold calling people from the California aquaculture list and called literally every farm and no one was willing to say yes,” said Foss. People were uneasy with testing a new diet and didn’t see the benefit if the sustainable feed cost more than fishmeal.\u003c/p>\n\u003cp>“David McFarland was the only one who said yes,” he said.\u003c/p>\n\u003cp>McFarland runs \u003ca href=\"http://www.ilovebluesea.com/mcfarland-springs-california-trout\">McFarland Springs Trout\u003c/a> farm, based in Susanville, California. He was raising trout to stock rivers and lakes. The idea piqued his interest and after two years of testing the diet on a small scale and tweaking the ingredients he started feeding it to the fish.\u003c/p>\n\u003cp>“I thought if we’re not doing it, who will?” McFarland said. He admits there are drawbacks to using an alternative diet, namely the cost. His pellets cost 90 cents more than traditional fishmeal, which can add up since feed is the largest fixed cost in aquaculture.\u003c/p>\n\u003cfigure id=\"attachment_67021\" class=\"wp-caption alignleft\" style=\"max-width: 345px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/12/Rick-Barrows-USDA-Flax-oil.jpg\">\u003cimg class=\"wp-image-67021 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/12/Rick-Barrows-USDA-Flax-oil.jpg\" alt=\"Rick Barrows, a fish physiologist with the USDA, has tested more than 120 ingredients for fish pellets including flax seed oil seen here. Photo courtesy USDA.\" width=\"345\" height=\"224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/12/Rick-Barrows-USDA-Flax-oil.jpg 575w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Rick-Barrows-USDA-Flax-oil-400x260.jpg 400w\" sizes=\"(max-width: 345px) 100vw, 345px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rick Barrows, a research physiologist with the USDA, has tested more than 120 ingredients for fish pellets including the flax seed oil seen here. Photo courtesy USDA.\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re not losing money but we’re not in this to get rich,” said McFarland. The trout farmer said his company is breaking even since the algae for the feed is more expensive than forage fish.\u003c/p>\n\u003cp>He’d wanted to feed them spirulina, an algae often sold as a nutritional supplement at health food stores, but said that no company will sell it at a low price.\u003c/p>\n\u003cp>“We thought biofuel companies would want in on the action,” McFarland said.\u003c/p>\n\u003cp>Biofuels are fuels made from plants that can be used in place of petroleum-based fuels.\u003c/p>\n\u003cp>“It’s another way for [biofuel] companies to market their algae, but no one would take us up on it.”\u003c/p>\n\u003cp>There’s also the price to consumers. Belov says his fish costs more per pound than traditional farmed trout. It’s $1.50 more expensive than rainbow trout sold at grocery chains like Safeway.\u003c/p>\n\u003cp>While McFarland Farms Trout is the only commercial aquaculture facility in the country using an entirely vegetarian diet, Barrows said it’s the future of aquaculture.\u003c/p>\n\u003cp>“There is hope that we can have a growing aquaculture industry that is sustainable and we won’t have to rely on the ocean to get our fish” said Barrows.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Vt18mkt1qjc'\n title='//www.youtube.com/embed/Vt18mkt1qjc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/64593/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture","authors":["5432"],"categories":["quest_4","quest_3229"],"tags":["quest_9912","quest_326","quest_12605","quest_12604","quest_12269","quest_1585","quest_2141","quest_2349","quest_13","quest_2565","quest_13364","quest_3046"],"featImg":"quest_67079","label":"source_quest_64593"},"quest_11741":{"type":"posts","id":"quest_11741","meta":{"index":"posts_1591205157","site":"quest","id":"11741","score":null,"sort":[1300294853000]},"guestAuthors":[],"slug":"removing-the-guesswork-out-of-sustainable-sushi","title":"Removing the Guesswork Out of Sustainable Sushi","publishDate":1300294853,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/resizedEdomaenigiri.jpg\" alt=\"\">\u003c/span>\u003cem>Unagi\u003c/em>, \u003cem>hamachi\u003c/em>, \u003cem>ebi\u003c/em>, \u003cem>sake\u003c/em>, \u003cem>shiromaguro\u003c/em>, \u003cem>ahi\u003c/em>....What do these names mean? If you are salivating just reading this, you know these popular Japanese sushi terms for eel (fresh water), yellowtail, shrimp, salmon, albacore tuna, and yellowfin tuna, respectively. The American appetite for sushi abounds. But which of these choices are sustainable to consume and which should be avoided? Which restaurants serve sustainable sushi? If you're retrieving your \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx\">Seafood WATCH mobile phone app\u003c/a> (or your pocket guide), kudos to you.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/DragonRollresized.jpg\" alt=\"\">\u003cem>Dragon Roll\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Frequenting a sushi restaurant is an artful and unique dining experience. Ornate sushi boats, deft \u003cem>Itamaes\u003c/em> (sushi chefs), hand-thrown cups of hot green tea and colorful and dazzling plates of sushi delight all senses. Great care is taken in the creation of each dish. Even the names of dishes are artfully crafted, i.e. the \"Dragon,\" the \"Spider,\" the \"Rainbow\" and \"Alaska\" and serve to ontologize their presentation.\u003c/p>\n\u003cp>It comes as no surprise then that a discerning eye for the sustainability of these incredible edibles oftentimes is veiled by a sense of guilty pleasure. And even if you muster the courage to ask your \u003cem>Itamae\u003c/em> for the details of your \u003cem>maguro sashimi\u003c/em>, your \u003cem>Itamae\u003c/em> will often only be able to verify the species, cut, and grade of the fish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/seafoodwatch.jpg\" alt=\"\">\u003cem>Seawatch Logo, Yellowfin Tuna\u003c/em>\u003c/span>\u003cbr>\nWhile a quick glance at the Monterrey Bay Aquarium's Seafood WATCH sushi guide steers consumers clear of \u003cem>unagi\u003c/em> and \u003cem>hamachi\u003c/em> sushi, other items, namely tuna, can be very difficult to ascertain for sustainability. The complexity arises in the way items are listed on the menu. Menu offerings do not always specify type of fish and exclude how the fish was harvested. Notably, the five species of tuna used for sushi, aka \u003cem>maguro\u003c/em>, (yellowfin, bigeye, bluefin, albacore, and skipjack) are each harvested in different parts of the world and vary greatly in the way their stocks are managed. Most threatened of them all is wild bluefin tuna, quintessentially referred to as \u003cem>toro\u003c/em> - the belly of the fish. Bluefin stocks are over 90% depleted from 1950's levels and should be avoided entirely. And unfortunately, only higher-end sushi restaurants offer their customers 'sustainably' (\u003ca href=\"http://www.slashfood.com/2010/04/16/is-kindai-tuna-sustainable/\">controversial\u003c/a>) farmed \u003cem>Kindai maguro\u003c/em>. Albacore (\"white tuna\" or \u003cem>shiromaguro\u003c/em>), if harvested properly, is a good alternative to bluefin. The best option includes albacore harvested from the U.S. or Canadian Pacific via \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_gear.aspx#pole\">troll or pole-and-lines\u003c/a>, though albacore harvested from Hawaii using a \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_gear.aspx#longline\">longline\u003c/a> is a good alternative.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/iphone3.jpg\" alt=\"\">\u003cem>Project FishMap iPhone App\u003c/em>\u003c/span>\u003c/p>\n\u003cp>With all of this complexity, how do you find sushi bars that offer sustainably harvested fish? Enter \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch/web/sfw_fishmap.aspx\">Project FishMap\u003c/a>, the latest addition to the Seafood WATCH iPhone app. Project FishMap, in the words of Humberto Kam is a \"crowdsourced effort to help people find ocean-friendly seafood, no matter where they live.\" People can tag restaurants and markets across the United States when they find ocean-friendly seafood. With Project FishMap, now not only can you search mobilely for sustainable sushi bars near you, you can also easily contribute content to the growing database of sustainable seafood restaurants and markets.\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/300pxSalmon_nigiri.jpg\" alt=\"\">\u003cem>Salmon Nigiri\u003c/em>\u003c/span>\u003c/p>\n\u003cp>If no sustainable sushi bars exist in your area, have no fear! Also new to Seafood WATCH sushi guide: recommended alternatives to items on the “Avoid” list, and highlights of “Super Green” seafood that is heart-healthy, low in contaminants, and caught or farmed in ways that are good for the oceans. Also, from their website you can \u003ca href=\"https://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_sushi.aspx\">explore new flavors\u003c/a>, like arctic char (\u003cem>iwana\u003c/em>) and geoduck(\u003cem>mirugai\u003c/em>), from the \"Green List\" that you've never tried before. Before indulging in your next hedonistic sushi delight, consider \u003ca href=\"http://www.sustainablesushi.net/\">informing yourself\u003c/a> about the fish you will inevitably be allured by.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>37.762611 -122.409719\u003c/p>\n\n","blocks":[],"excerpt":"The American appetite for sushi abounds. But, which of these choices are sustainable to consume and which should be avoided?","status":"publish","parent":0,"modified":1366749821,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":622},"headData":{"title":"Removing the Guesswork Out of Sustainable Sushi | KQED","description":"The American appetite for sushi abounds. But, which of these choices are sustainable to consume and which should be avoided?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Removing the Guesswork Out of Sustainable Sushi","datePublished":"2011-03-16T17:00:53.000Z","dateModified":"2013-04-23T20:43:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"11741 http://www.kqed.org/quest/blog/2011/03/16/removing-the-guesswork-out-of-sustainable-sushi/","disqusUrl":"https://ww2.kqed.org/quest/2011/03/16/removing-the-guesswork-out-of-sustainable-sushi/","disqusTitle":"Removing the Guesswork Out of Sustainable Sushi","path":"/quest/11741/removing-the-guesswork-out-of-sustainable-sushi","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/resizedEdomaenigiri.jpg\" alt=\"\">\u003c/span>\u003cem>Unagi\u003c/em>, \u003cem>hamachi\u003c/em>, \u003cem>ebi\u003c/em>, \u003cem>sake\u003c/em>, \u003cem>shiromaguro\u003c/em>, \u003cem>ahi\u003c/em>....What do these names mean? If you are salivating just reading this, you know these popular Japanese sushi terms for eel (fresh water), yellowtail, shrimp, salmon, albacore tuna, and yellowfin tuna, respectively. The American appetite for sushi abounds. But which of these choices are sustainable to consume and which should be avoided? Which restaurants serve sustainable sushi? If you're retrieving your \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx\">Seafood WATCH mobile phone app\u003c/a> (or your pocket guide), kudos to you.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/DragonRollresized.jpg\" alt=\"\">\u003cem>Dragon Roll\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Frequenting a sushi restaurant is an artful and unique dining experience. Ornate sushi boats, deft \u003cem>Itamaes\u003c/em> (sushi chefs), hand-thrown cups of hot green tea and colorful and dazzling plates of sushi delight all senses. Great care is taken in the creation of each dish. Even the names of dishes are artfully crafted, i.e. the \"Dragon,\" the \"Spider,\" the \"Rainbow\" and \"Alaska\" and serve to ontologize their presentation.\u003c/p>\n\u003cp>It comes as no surprise then that a discerning eye for the sustainability of these incredible edibles oftentimes is veiled by a sense of guilty pleasure. And even if you muster the courage to ask your \u003cem>Itamae\u003c/em> for the details of your \u003cem>maguro sashimi\u003c/em>, your \u003cem>Itamae\u003c/em> will often only be able to verify the species, cut, and grade of the fish.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/seafoodwatch.jpg\" alt=\"\">\u003cem>Seawatch Logo, Yellowfin Tuna\u003c/em>\u003c/span>\u003cbr>\nWhile a quick glance at the Monterrey Bay Aquarium's Seafood WATCH sushi guide steers consumers clear of \u003cem>unagi\u003c/em> and \u003cem>hamachi\u003c/em> sushi, other items, namely tuna, can be very difficult to ascertain for sustainability. The complexity arises in the way items are listed on the menu. Menu offerings do not always specify type of fish and exclude how the fish was harvested. Notably, the five species of tuna used for sushi, aka \u003cem>maguro\u003c/em>, (yellowfin, bigeye, bluefin, albacore, and skipjack) are each harvested in different parts of the world and vary greatly in the way their stocks are managed. Most threatened of them all is wild bluefin tuna, quintessentially referred to as \u003cem>toro\u003c/em> - the belly of the fish. Bluefin stocks are over 90% depleted from 1950's levels and should be avoided entirely. And unfortunately, only higher-end sushi restaurants offer their customers 'sustainably' (\u003ca href=\"http://www.slashfood.com/2010/04/16/is-kindai-tuna-sustainable/\">controversial\u003c/a>) farmed \u003cem>Kindai maguro\u003c/em>. Albacore (\"white tuna\" or \u003cem>shiromaguro\u003c/em>), if harvested properly, is a good alternative to bluefin. The best option includes albacore harvested from the U.S. or Canadian Pacific via \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_gear.aspx#pole\">troll or pole-and-lines\u003c/a>, though albacore harvested from Hawaii using a \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_gear.aspx#longline\">longline\u003c/a> is a good alternative.\u003c/p>\n\u003cp>\u003cspan class=\"right\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/iphone3.jpg\" alt=\"\">\u003cem>Project FishMap iPhone App\u003c/em>\u003c/span>\u003c/p>\n\u003cp>With all of this complexity, how do you find sushi bars that offer sustainably harvested fish? Enter \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch/web/sfw_fishmap.aspx\">Project FishMap\u003c/a>, the latest addition to the Seafood WATCH iPhone app. Project FishMap, in the words of Humberto Kam is a \"crowdsourced effort to help people find ocean-friendly seafood, no matter where they live.\" People can tag restaurants and markets across the United States when they find ocean-friendly seafood. With Project FishMap, now not only can you search mobilely for sustainable sushi bars near you, you can also easily contribute content to the growing database of sustainable seafood restaurants and markets.\u003c/p>\n\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/300pxSalmon_nigiri.jpg\" alt=\"\">\u003cem>Salmon Nigiri\u003c/em>\u003c/span>\u003c/p>\n\u003cp>If no sustainable sushi bars exist in your area, have no fear! Also new to Seafood WATCH sushi guide: recommended alternatives to items on the “Avoid” list, and highlights of “Super Green” seafood that is heart-healthy, low in contaminants, and caught or farmed in ways that are good for the oceans. Also, from their website you can \u003ca href=\"https://www.montereybayaquarium.org/cr/cr_seafoodwatch/sfw_sushi.aspx\">explore new flavors\u003c/a>, like arctic char (\u003cem>iwana\u003c/em>) and geoduck(\u003cem>mirugai\u003c/em>), from the \"Green List\" that you've never tried before. Before indulging in your next hedonistic sushi delight, consider \u003ca href=\"http://www.sustainablesushi.net/\">informing yourself\u003c/a> about the fish you will inevitably be allured by.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>37.762611 -122.409719\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/11741/removing-the-guesswork-out-of-sustainable-sushi","authors":["10220"],"categories":["quest_4","quest_8","quest_3229","quest_12"],"tags":["quest_3622","quest_3718","quest_2565","quest_3756","quest_2843","quest_3793","quest_13364","quest_13365"],"featImg":"quest_13062","label":"quest"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. 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