Almost fifty years ago, when Haraldur Sigurdsson first came to the University of Rhode Island from Iceland, he got interested in what makes some clam shells more purple than others.

The purple color on local quahog shells—and why it might matter for fisheries management

The Local Food Report takes us to the heart of the local food movement to talk with growers, harvesters, processors, cooks, policymakers and visionaries. The world of food is changing, fast. As people reimagine their relationships to food, creator Elspeth Hay and editor Viki Merrick aim to rebuild our cultural stores of culinary knowledge — and to reconnect us with the people, places, and ideas that feed us. Tips from listeners are always welcome.The Local Food Report airs Thursday at 8:35 AM and 5:45 PM and Saturday at 9:35 AM and is made possible by our Local Food Report sponsors.

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The purple color on local quahog shells—and why it might matter for fisheries management

The purple color on local quahog shells—and why it might matter for fisheries management