This week on A Taste of the Past, Linda talks to Nic Mink, professor at the Center for Urban Ecology at Butler University, President and co-founder of Sitka Salmon Shares, and author of Salmon, A Global History. Nic tells us about the various evolutionary mechanisms that salmon have developed to survive. Later, Nic and Linda discuss the developments in catching and storing salmon – from wild to farm-raised, line caught and canned. Tune in to hear the whole discussion! This program has been sponsored by Fairway Market. Today’s music provided by The Hollows.

“If you ever see on a menu ‘Wild Atlantic Salmon’, that restaurant is either doing something incredibly bad, or they are mislabeling their menu.” [24:45]

“The best thing to do for a wild salmon actually is to eat one!” [34:05]

Nic Mink on A Taste of the Past