When it comes to farming fish 'we have to get it right'
A wild Pacific salmon, left, is shown next to a farm-raised Atlantic salmon, right, on Tuesday, August 22, 2017, at Home Port Seafoods in Bellingham.
KUOW Photo/Megan Farmer
Jeannie Yandel talks to Renee Erickson, Seattle chef, author and owner of The Walrus and The Carpenter, and Barton Seaver, author, chef and the director of the Sustainable Seafood and Health Initiative at Harvard University, about farming seafood and the future of salmon consumption.
-
Jeannie Yandel
Special Projects Editor
Jeannie Yandel is a special projects editor focusing on podcasts and broadcast shows. She created and co-hosted the KUOW podcast Battle Tactics For Your Sexist Workplace and ran and edited KUOW's podcast about local curiosity, SoundQs. She also co-created and co-hosted KUOW's YouTube interview series, Are We Going To Be OK?. Previously, she was senior producer for The Conversation and KUOW Presents, and was Executive Producer for The Record.
More stories from Jeannie Yandel »
