The Conch podcast

If 10 years ago somebody had told Tia Clark she'd be a professional crabber, she'd have told that person to jump back into their spaceship.

Today, Tia leads people of all ages on crabbing expeditions through her booming Charleston business, Casual Crabbing With Tia, which is recognized as one of AirBnb's TOP Experiences in the world!

On Season 4, Episode 5 of The Conch podcast, she shares what it means to "casually" crab, why growing up in a big Gullah Geechee family shaped her connection to the water, and how she deals with imposter syndrome in moments when she can't quite believe she's teaching people the art of crabbing.

Episode Transcript:

Episode Guide:

• :00 Intro
• 01:08 Tia Clark went to the pier to throw a crab net to regain her health, a simple act that changed her entire soul and life's trajectory.
• 02:49 Through Casual Crabbing, Tia shares her experience of building a relationship with the water. Here's how it looks.
• 05:55 Casual Crabbing is also Tia's love letter to her hometown of Charleston, as people buy licenses to crab, which are reinvested to put life back into the water.
• 08:12 How do we cultivate organic stewards of an important resource when they don't have access to that resource?
• 12:56 It's never too late to change your life's path. How Tia went from 20 years in the food and beverage sector to an experience that figuratively "cracked her head open."
• 15:29 Casual Crabbing with Tia started as an AirBnb Experience and is recognized as one of AirBnb's best in the world.
• 24:10 While a huge challenge, COVID spurred the next evolution of the Casual Crabbing experience.
• 28:17 Tia grew up in a big Gullah Geechee family, which meant eating a lot of seafood, especially blue crabs. However, somewhere along the line, she lost her love of cooking food for her culture and heritage. The act of crabbing brought it all back.
• 30:58 Why did Tia never go crabbing when she was a child?
• 33:02 Tia's experience as a woman on the water and why only men get pinched by the crabs.
• 37:53 Three tips to fight your inner imposter.
• 41:04 Career advice: work for joy, not money, and (echoing past podcast guest Stephanie Harris-Uyidi!) do it scared.
• 46:06 Tia gives an inspirational shoutout to a mentor and friend.

Resources:

1. Learn more about how to join Tia on a Casual Crabbing experience.
2. Visit Charleston Water Keepers and the South Carolina Oyster Recycling and Enhancement (SCORE) Program to learn more about how, along with Tia, these organizations educate, empower, and engage the communities around Charleston, creating organic stewards who care about their watersheds.
3. Recommend this episode to one person who is curious about how fishing and crabbing can not only bring food to your table, but health and happiness to your life.

How do we normalize "sustainable seafood" so that it becomes the DEFAULT way of sourcing and buying?

Why should we bring diverse (and even opposing) viewpoints TOGETHER to solve the global challenges facing our oceans?

And what makes us fall in love with seafood in the first place—what are the moments that make working in this industry SO exciting and fulfilling?

We dive into ALL of that, covering everything from crab boils to eating fish with "Cheeto raspberry yogurt sauce" on the newest episode of The Conch podcast, which features not one, but FOUR innovators from various organizations reimagining the future of fish and seafood!

Episode Transcript

Episode Guide:

• :00 Intro
• 00:54 Meet Laura Miller of the Conservation Alliance for Seafood Solutions (CASS), Christina Callegari of the Ecology Action Centre, Corbett Nash of the Monterey Bay Aquarium's Seafood Watch program, and Jenny Barker of FishWise
• 10:11 Our guests share their favorite seafood memory
• 19:05 What should the sustainable seafood community and seafood industry pay more attention to? Our guests share what they think

Resources:

1. Click the links to learn more about the Conservation Alliance for Seafood Solutions, Ecology Action Centre, FishWise, and Monterey Bay Aquarium's Seafood Watch.
2. Recommend this episode to one person who is curious about ensuring the survival and wellbeing of the seafood sector for years to come.

"Sustainable seafood." The phrase typically brings to mind seafood that is harvested or raised in a way that prioritizes the health of oceans and waterways.

And that's true, but holistic, long-term sustainability is so much more!

The sustainability mindset we all need requires the understanding that our oceans and people are intertwined—successful conservation policies MUST consider how they affect people and vice versa.

That's where the work of organizations like Ocean Outcomes, Sustainable Fisheries Partnership, and Future of Fish (along with SAGE!) intersect—we're all looking to create a seafood industry that has social justice at its center so that both people and the planet can thrive.

Tune into this unique episode of The Conch podcast where we hear from Charlotte Maiden, Perry Broderick, and Stephanie Stinson—thought leaders from these three impactful organizations!

Episode Transcript

Episode Guide:

• :00 Intro
• Meet Perry Broderick of Ocean Outcomes (O2), Stephanie Stinson of Future of Fish, and Charlotte Maiden of Sustainable Fisheries Partnership (SFP)
• 09:09 Our guests share their favorite seafood memory
• 13:30 What should the sustainable seafood community and seafood industry pay more attention to? Our guests share what they think

Resources:

1. Click the links to learn more about Sustainable Fisheries Partnership, Future of Fish, and Ocean Outcomes.
2. Recommend this episode to one person who is curious about ensuring the survival and wellbeing of the seafood sector for years to come.

When it comes to building a seafood industry that embraces and serves everyone, how can we move away from the good/bad binary to truly create room for discussion, accountability, and change?

Here to help us answer that very complex question in this episode of The Conch podcast, we chat with Becca Williams, SAGE's very own Program Manager for the Gender Equality Dialogues!

Becca is brand new to the seafood industry, but comes equipped with an expansive career in gender and international development. From supporting social justice activists to working in antiracism education, she's developing a bright and inclusive future for the seafood sector—and we hope you'll join her if you're a leader in the field!

Episode Transcript

Episode Guide

• :00 Intro
• 00:54 Becca gives us a rundown of her new role at SAGE leading the Gender Equality Dialogues (GED)
• 05:18 In addition to a bright and welcoming logo, the opportunity to join a small and nimble organization working on gender equality is one of the many things that inspired Becca to join SAGE
• 09:01 As a newbie to the seafood sector, Becca shares observations of her first Boston Seafood Show and the response to SAGE's Boston Bingo.
• 14:36 Growing up in Santa Barbara and houseboat vacations on Lake Shasta create wonderful seafood memories
• 17:49 Becca's career path to SAGE was, you guessed it, not circuitous!
• 23:45 Setting boundaries is key to avoiding burnout
• 25:41 Three things about the absolute importance of this work to build gender equality in the seafood sector and why it's so challenging
• 34:57 Breaking it down: what seafood companies can expect if they participate in the GED
• 38:12 When uplifting and amplifying diverse voices in the seafood industry, we must pay attention to how origin stories of the industry are told and whose stories and voices get
• erased in that process
• 41:32 To quote past guest of The Conch, Julie Qiu, "The industry is ripe for disruption." Becca shares why this phrase resonates.
• 43:03 Becca's shoutout is a SAGE lovefest and someone CRITICAL to advancing our mission!

Resources

1. Learn more about SAGE's Gender Equality Dialogues, the journey, and FAQs.

2. Recommend this episode to one person who is curious about ensuring the survival and wellbeing of the seafood sector for years to come.

If Mother Teresa and Albert Einstein had a baby, they might have named it "Effective Altruism" —a beautiful combination of compassion and intellect that can also be applied to how we raise and catch seafood!

In this episode of The Conch podcast, we chat with Sophika Kostyniuk, the Managing Director of the Aquatic Life Institute, who, guided by the principles of effective altruism, works to reduce the suffering of aquatic animals in the global food system. In both fisheries and aquaculture, there's a lot of work to be done to improve animal welfare and create an ethical, humane industry built on kindness and care.

CW: This episode contains descriptions of aquatic animal death.

Episode Transcript

Episode Guide

• :00 Intro
• 01:21 Started by a hedge fund trader, the Aquatic Life Institute (ALI) seeks to reduce the
• suffering of aquatic animals in the global food system, previously missing from broader animal rights discussions, by focusing on the highest-impact welfare interventions.
• 08:19 The ALI operates according to the principles of effective altruism, a philosophical approach using evidence and careful reasoning to prioritize efforts to do the most good with limited resources.
• 11:55 The ALI is a solutions broker dedicated to improving the lives of aquatic animals.
• 15:02 The ALI created five key welfare pillars for aquaculture based on the Five Freedoms approach.
• 20:44 Aquaculture standards can improve their animal welfare practices and here's how.
• 25:29 Insect farming for aquaculture feed is a no for the ALI.
• 29:21 Animal welfare in wild capture fisheries is a newer, yet critically important, discussion.
• 34:11 Is the ALI advocating that we stop eating fish? (The short answer is no, but we must do better in terms of their welfare in life and ultimate dispatch.)
• 36:14 The octopus is the poster child for sentience. Five key reasons why we shouldn't farm them.
• 41:05 Sophika describes her career path that led her to the ALI and, surprise, it wasn't linear!
• 45:03 Sophika's advice to people thinking about joining the seafood industry: Be bold!
• 47:12 Sophika uplifts someone we all know!

Resources

1. Read more about the Aquatic Life Institute's mission and impact at ALI.org.
2. Explore the report mentioned in the podcast about best practices for aquatic animal welfare in marine capture fisheries and resources about banning octopus farming.
3. Recommend this episode to one person who is curious about the aquatic animal welfare movement.

How do you bring craveworthy, responsible seafood 🐟 to people who live NOWHERE near the ocean?

We asked Dawn Polizzotti, the Senior Vice President of Digital for Long John Silver's—the largest service seafood chain in the United States! Over her 25-year career, she's done everything from develop fish sandwiches at Burger King to hire a social media influencer to rap about Long John Silver's.

Tune into Season 3, Episode 10 of The Conch podcast to hear how Dawn is leading the digital transformation of this 50-year-old quick service seafood restaurant

Episode Transcript

Episode Guide

• :00 Intro
• 01:21 Before joining Long John Silver's, Dawn worked at some of the most iconic restaurant brands throughout her 25-year career.
• 3:02 What is a digital strategy to grow off-premise sales for a quick service restaurant (QSR)?
• 6:07 There is no typical day for a seafood marketer.
• 8:23 Harnessing the power of social media: what it's like to work with social media influencers.
• 11:08 Long John Silver's is a franchise business—Dawn breaks down what that means.
• 17:02 What are the challenges of taking a seafood QSR international?
• 20:32 Menu innovation: a brief detour into a discussion about Burger King's chicken fries, one of Dawn's past projects.
• 25:00 Have you heard of "crumblies"? Now you have!
• 26:58 Why Lent is the "Super Bowl" for Long John Silver's.
• 28:35 Long John Silver's commitment to sustainable seafood.
• 32:56 How Long John Silver's tells the story of seafood.
• 34:06 Dawn shares her family's special seafood memories.
• 36:14 As the SVP of Digital Transformation, Dawn shares her tips to ascend the ladder of leadership, emphasizing the importance of networking and mentorship.
• 42:49 Dawn shouts out anyone who is listening to the podcast!

Resources:

1. Learn more about Long John Silver's and their mission to bring great-tasting, sustainably-caught seafood to everyone—including those who are far from the sea!
2. Recommend this episode to one person who loves grabbing a quick fish meal and doesn't forget to ask for crumblies!

Like the "Johnny Appleseed of the coast," one woman is replanting oyster reefs across New York City's 520 miles of shoreline along New York Harbor, engaging communities and kids in restoration of their beloved waterways and ecosystems.

In this episode of The Conch podcast, we chat with Tanasia Swift, marine educator and field station program manager for the Billion Oyster Project. Tanasia shares her journey— from fishing in Brooklyn as a young woman with her father to bridging the gap between urban communities and marine spaces through oyster restoration and connecting women to the water.

Episode Transcript

Episode Guide

• :00 Intro
• 00:58 Tanasia's journey—from a little girl in Brooklyn to attending the New York Harbor School to leading the Billion Oyster Project's oyster reef restoration in the New York Harbor
• 06:16 A recap of the historical and cultural importance of oysters in New York City, starting with the Lenape, the Indigenous people of the region
• 11:42 The process of restoration: Like a "mother of millions," Tanasia recruits and trains an army of students and teachers in the classroom and in the field to help establish reefs and monitor and collect data on the growth of these incredible mollusks
• 16:52 Becoming part of the weaved community of the waterfront: How Tanasia engages stakeholders across the five boroughs of NYC
• 22:00 Bridging the gap between urban communities and the marine world
• 25:42 Introducing Water Women NYC - a community group aimed at getting women connected with water through mentorship
• 30:03 Who uses waterfronts and who has the most access to them? How do we ensure more diversity in these traditionally male-dominated spaces?
• 34:07 Tanasia passes on a piece of advice that once was shared with her for people who are breaking barriers
• 37:05 Uplifting fellow Water Women NYC founders and a young lady who doesn't see herself in marine spaces (Keep going and create the community you hope to see!)

Resources:

1. Support Tanasia's efforts to restore New York Harbor's oyster reefs at the Billion Oyster Project and her mission to connect women to the water with Water Women NYC.
2. Recommend this episode to one person who is curious how to bridge the gap between urban communities and marine spaces!

Credits:

The Conch podcast is a program of Seafood and Gender Equality (SAGE).

Audio production, engineering, editing, mixing, and sound design by Crystal Sanders-Alvarado and team at Seaworthy.

Theme music: "Dilation" by Satan's Pilgrims

Funding generously provided by: David and Lucile Packard Foundation and Builders Initiative

Immigrating from Russia, Harry Brownstein started delivering smoked fish in a horse-drawn wagon from smokers to shops around Brooklyn in 1906. Four generations later, Emily Caslow, Harry's great granddaughter, is an owner of Acme Smoked Fish and the President of the Acme Smoked Fish Foundation—every day, she gets to align her passion for the family business with philanthropy.

On Season 3, Episode 8 of The Conch, Emily shares everything from how to start a sustainability journey in a company that's over a century old to fantastic tips on reintegrating into the workforce after having kids.

Episode Transcript

Episode Guide

• :00 Intro
• 01:18 Immigrating from Russia, Emily's great grandfather, Harry Brownstein, starts delivering smoked fish in a horse-drawn wagon from smokers to shops around Brooklyn, New York in 1906!
• 3:51 Out of school, Emily realized that she could work both in the family business and in philanthropy—the best of both worlds!
• 6:16 Be ready for anything: How Acme fared as essential workers in the food industry during the global pandemic and managed to continue their beloved Fish Friday program.
• 11:06 How do you start a sustainability journey in a company that's over a century old? By focusing on four key pillars of sustainability, Acme plans to leave the world a better place.
• 15:28 Acme launched the Acme Smoked Fish Foundation to honor Emily's late uncle, Eric Caslow.
• 17:38 In 2022, the foundation launched the Seafood Industry Climate Awards (SICA) to support innovations focused on lowering the carbon footprint within the seafood industry and/or increasing the leadership role of underrepresented groups in the industry. Get to know the winners!
• 21:41 Emily took time off from the family business to raise her children. She shares her tips for reintegrating into the workforce.
• 23:59 We need to keep up the momentum and continue having conversations to support each other in this industry.
• 26:25 Pass the passion: Emily's advice for people wanting to enter the seafood business.
• 28:02 A pandemic silver lining? Work/life balance!
• 30:07 From the source: what living in New York was like during the early stages of the global pandemic.
• 33:43 Emily uplifts the inaugural winners of the SICA awards: Cara O'Donnell at Mi'kmaq Nation, Linda Behnken, Alaska Longline Fishermen's Association, and Ben Conniff, Luke's Lobster.

Resources:

1. Learn more about Acme Smoked Fish at www.acmesmokedfish.com and read about the Seafood Industry Climate Awards and the winners here.
2. Recommend this episode to one person who is curious about how a century-old company is leading the way in seafood sustainability and climate awareness.

Credits:

The Conch podcast is a program of Seafood and Gender Equality (SAGE).

Audio production, engineering, editing, mixing, and sound design by Crystal Sanders-Alvarado and team at Seaworthy.

Theme music: "Dilation" by Satan's Pilgrims

Funding generously provided by: David and Lucile Packard Foundation and Builders Initiative

According to recent research, women make up only 4% of the CEOs of the world's largest seafood companies. That's why we're especially excited to bring you Kim Gorton's story and insights—Kim is the CEO and President of Slade Gorton, a third-generation, family-owned seafood importer, processor, and distributor in Boston that got its start way back in 1849.

Tune into Season 3, Episode 7 of The Conch podcast to hear how Kim carries on her family's legacy and pushes for continuous improvement in reducing waste, regenerating resources, and providing sustainable seafood with a low carbon footprint.

Episode Transcript

Episode Guide:

• :00 Intro
• 01:10 As the President and CEO of Slade Gorton, Kim is carrying forth her family's incredible legacy in the seafood business that began in 1849!
• 3:58 How Slade Gorton is realizing their commitments to reducing waste, regenerating resources, and reshaping the consumer's experience with seafood.
• 12:18 Climate change: the 800 lb gorilla in the seafood industry. *Read more about the complexities and nuances of the carbon footprint of seafood and other protein sources.
• 18:10 The seafood industry showed great resilience and collaboration during the pandemic, however challenges still linger.
• 22:44 Don't let perfect be the enemy of good—advice on how nonprofits and the seafood industry must work together to achieve common goals.
• 26:24 A career in the family seafood business wasn't always a given.
• 33:40 The seafood industry—once highly dangerous, unpredictable, and rigorous—is evolving into an exciting career choice for more women and youth.
• 37:40 Advice to SAGE: highlight accomplishments of women in the sector who merit recognition.
• 39:03 Kim uplifts the dynamic Sylvia Wulf!

Resources:

1. Learn more about Slade Gorton and their mission to bring wholesome, nutritious and sustainable seafood from around the world to America's table.
2. Recommend this episode to one person who is curious about America's original seafood family!

Credits:

The Conch podcast is a program of Seafood and Gender Equality (SAGE).

Audio production, engineering, editing, mixing, and sound design by Crystal Sanders-Alvarado and team at Seaworthy.

Theme music: "Dilation" by Satan's Pilgrims

Funding generously provided by: David and Lucile Packard Foundation and Builders Initiative

More than 85 percent of the top U.S., Canadian, and European retailers have commitments to sustainable seafood. Sourcing seafood for a retail grocer is especially difficult in terms of balancing the myriad of considerations about a seafood product, but it's also an extremely rewarding career if you have a thirst for knowledge.

In this episode of The Conch podcast, we chat with Daisy Berg, the Program & Category Manager for Seafood at New Seasons Market. Daisy gives us the full scoop on what it's like to be a seafood buyer for a market, why opting for local seafood is a fantastic choice, and how important it is to try lesser-known species of fish.

Episode Transcript

Episode Guide:

• :00 Intro
• 01:23 Daisy's father started the family seafood business to support his cousin who recently returned from the war in Vietnam.
• 7:00 Sourcing seafood: A day in the life of a seafood retailer.
• 17:07 How a farmed salmon made Daisy "eat her words."
• 22:24 Why "trash fish," aka underappreciated species, deserve our attention.
• 25:36 How seafood sustainability nonprofit advisors work with retailers.
• 29:38 Because "seafood doesn't sell itself," the best thing to do is educate your staff to guide them on a customer's seafood journey.
• 32:47 The uphill road of a woman in the seafood industry, but change is on the horizon.
• 38:30 Women are paid less than men in our industry. We need transparency in salaries.
• 40:54 Do you have an unending thirst for knowledge? The seafood industry might be right for you!
• 41:59 Daisy uplifts colleague Sarah Baker!
• 43:34 Putting the "new" in New Seasons—two of the hottest seafood items are hitting the shelves AND the produce section???

Resources:

1. Learn more about New Seasons Market's journey to become the sustainability leader in one of the most climate-friendly communities in the U.S.
2. Recommend this episode to one person who is curious about how retailers are driving responsible seafood through their commitments to sustainability.

Credits:

The Conch podcast is a program of Seafood and Gender Equality (SAGE).

Audio production, engineering, editing, mixing, and sound design by Crystal Sanders-Alvarado and team at Seaworthy.

Theme music: "Dilation" by Satan's Pilgrims

Funding generously provided by: Davide and Lucile Packard Foundation and Builders Initiative