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From the Sea Up
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From the Sea Up

Author: Island Institute

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From the Sea Up shares stories of sustainability from Maine’s coastal and island communities. Produced by the Island Institute.
26 Episodes
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In this final installment of our Sustainable Seafood series, we’re going big and we’re going wild! We’re talking about the mysterious, internationally regulated, strong, and powerful Atlantic Bluefin Tuna. The reputation of this fish and fishery is one of high drama, but despite making great television, it’s a fishery that leaves a lot of consumers puzzled. And so, in this episode we’re going to learn a lot about Atlantic Bluefin Tuna and hear firsthand from fishermen and researchers about why this fish belongs in a series about sustainable seafood.
From Aristotle and Sigmund Freud to modern day times, the eel has captivated us for generations. In this episode, we dive headfirst into the world of this mysterious and mythical fish. The American Eel is a unique creature. And in Maine the elver fishery—the harvesting of tiny juvenile glass eels—is legendary in its own right. Hear from Sara Rademaker, the founder and president of American Unagi, and those working in the industry about the history and future of this curious fish in Maine.
In this episode, we’re talking about Maine’s groundfish fishery, past and present, and the potential that exists, for both fishermen and consumers.  By eating a variety of flavorful, responsibly harvested fish caught by Maine fishermen—species like monkfish, Atlantic pollock, and redfish—we can support a diverse local marketplace and help sustain our fisheries.
In this episode, we’re talking all about vegetables. But not just any vegetable. We’re talking about the oldest vegetable—the fast-growing, nutrient-dense vegetables of the sea—specifically kelp. Hear from those working on the frontlines of this burgeoning industry in Maine to learn about growing and processing kelp and the benefits this powerhouse vegetable offers fishermen and the environment. 
According to Togue Brawn, owner of Downeast Dayboat, you haven’t really tasted a scallop until you’ve tasted a Maine scallop. Maine scallops have made a comeback thanks to regulatory changes and conservation efforts. Hear from some folks who fish for this fresh, sustainable, and frankly delicious variety of Maine seafood to find out what sets it apart. 
We begin this limited series about Maine's sustainable seafood with the story of a partnership between the Island Institute and Luke’s Lobster, the inspiration behind that partnership, and the fishermen and species it supports. 
Craig Olson and Claire Donnelly of the Island Institute's Small Business team wrap up the series with a look back at the past year, what it's meant for small businesses in Maine (and everywhere), and the lessons learned moving forward.
This episode is a little bit different. We’re stepping back from current economic challenges to talk with Thomas “TL” Tutor of ReVision Energy about the clean energy transition, and why now is actually the perfect time to invest in solar infrastructure.
Kate Hall, owner of a microgreens farm and juice business, reflects on the challenges of being a single mom and small business owner during the pandemic. She made the most of it by teaming up with fellow businesses to create a weekly delivery service that provides local goods.
What's it like to sell or buy a business in the middle of the pandemic? Laura Serino recently sold Island Apothecary, the natural skincare company she founded, to longtime employee and friend, Fiona Robins. They discuss navigating this transaction in uncertain times.
Tessa Rosenberry and Davis Saltonstall co-founded ScrapDogs Community Compost. We talk about their start-up story, the importance of sustainable food systems, their goal to create an organics management business, and how they have navigated the pandemic.
Merritt Carey is the Community Relations Director at Luke’s Lobster. We talk about her extensive and diverse career, the importance of adaptive learning, and how she’s "never been afraid to drink from the firehose."
Maine’s fishermen and coastal communities have been challenged due to the impacts of the pandemic. We discussed the trajectory of the lobster season this summer and the future of the industry with small business owner and commercial lobsterman, Dave Cousins.
We checked in with some of the business owners we first spoke with at the start of the pandemic to see how things are going—Melissa Raftery & Megan Wood of 44 North Coffee and Gabe Pendleton of Pendleton Yacht Yard. 
We checked in with some of the business owners we first spoke with at the start of the pandemic to see how things are going—Alison Thibault, owner of WindHorse Arts  and Liz Lovell of North Haven Brewing Company.
Cyndi Prince is the founder and CEO of LooHoo, which makes wool dryer balls—a reusable, energy-saving alternative to dryer sheets. Cyndi started LooHoo—a women-owned and Black-owned business—in her home and now leverages a local supply chain to meet a global market. Cyndi discusses how Maine’s business community can address racial injustice, and how organizations can help amplify black voices.
The hospitality industry has been hit hard by the pandemic, and unfortunately, the Topside Inn is no exception. Rather than shut their doors, Innkeepers Mark and Brian Osborn got creative and rethought their business model. Produced and edited by Galen Koch of The First Coast.
As global food systems break down due to the pandemic, restaurants already utilizing local food systems have an advantage. We discuss how Sammy’s Deluxe, a restaurant known for its hyperlocal supply chain, has adapted in uncertain times with owner Sam Richman.Produced and edited by Galen Koch of The First Coast
Melissa Kelly is the executive chef and owner of Primo Restaurant. She shares how she was able to pivot quickly in response to the pandemic, the importance of embracing innovation, and how her new business model cultivated a hyperlocal community.Produced and edited by Galen Koch of The First Coast.
In our first mini-episode, we hear from Mandy and Dylan Metrano of La Nef Chocolate on Monhegan Island. We discuss the challenges of running an exclusively e-commerce business on a remote island, and the importance of cultivating a community with their customers.(Photo: Kelli Park kellipark.com/)
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