This week in Season 6, Episode 3 of The Conch podcast, we’re revisiting Season 3 in our ongoing recap series with Julie, Cameron, and Crystal from Seaworthy!

From the rise of tinned fish queens to the grit of seafood entrepreneurs, we reflect on the stories and themes that made our third season unforgettable.

What stood out?

• Women leading the tinned fish trend
• The power (and challenge) of family-founded businesses
• Why people stay committed to seafood despite the obstacles

Plus, catch up on where some of our guests are now!

Episode Transcript

Episode Guide

• 00:05 Julie and Cameron from SAGE and Crystal from Seaworthy continue the recap of five seasons of The Conch podcast! Here’s your season three recap

• 01:22 Women are leading the tinned fish craze

• 07:57 Another trend from this season - entrepreneurship!

• 09:59 Why our guests stay in the seafood sector

• 13:06 A missed opportunity? We didn’t interview one person working on traceability in the seafood sector

• 15:04 Another interesting trend - a good portion of seafood businesses are

family-founded, bringing its own set of challenges when trying to foster change in the industry

• 21:06 Updates on some of our fantastic guests from season three!

Resources:

1. 1. Check out In Hot Water, a Climate and Seafood podcast to hear more from Julie, Cameron, and Crystal as we hit the road to explore key seafood producing regions across the U.S. and hear from people working at the intersections of fisheries, aquaculture, seafood, and conservation while grappling with the effects of the global climate crisis.

   2. Recommend this episode to one person who is curious about seafood and the ocean.

In Season 6, Episode 2 of The Conch podcast, Julie, Cameron, and Crystal from Seaworthy keep the retrospective rolling, this time diving into the highlights of Season 2.

From oyster deep-dives to the balance between wild and farmed seafood, this season was packed with big conversations. Tune in for reflections on seafood as a nutritious food source (not just a commodity), updates on favorite past guests, and plenty of oyster love along the way!

Episode Transcript

Episode Guide

• 00:05 SAGE’s Julie and Cameron and Crystal from Seaworthy continue the recap of five seasons of The Conch podcast! This episode features season two
• 02:47 Finding the balance between farmed and wild seafood
• 06:38 This season featured several experts in oysters. If you love oysters, this season is for you!
• 08:05 The nutritional benefits of seafood and sea veggies - an often neglected benefit of seafood when it is viewed solely as a commodity, as opposed to a nutritious food source
• 13:43 Updates on some of our fantastic guests from season two!

Resources:

1. Check out In Hot Water, a Climate and Seafood podcast to hear more from Julie, Cameron, and Crystal as we hit the road to explore key seafood producing regions across the U.S. and hear from people working at the intersections of fisheries, aquaculture, seafood, and conservation while grappling with the effects of the global climate crisis.
2. Recommend this episode to one person who is curious about seafood and the ocean.

We’re kicking things off with a special retrospective series—each episode will look back at a different season of the podcast, starting with the one that launched it all back in late 2021.

In this first episode, Julie and Cameron from SAGE join Crystal from Seaworthy Experiences to revisit Season 1 and the big themes that shaped it, including:

• How racism fuels forced labor in seafood
• What’s changed since the pandemic
• Gen Z’s influence on the industry

Plus, learn where some of our very first guests are now & hear more about 𝗜𝗡 𝗛𝗢𝗧 𝗪𝗔𝗧𝗘𝗥, the SAGE x Seaworthy podcast series on seafood and the climate crisis.

Transcript

Episode Guide

• :05 Julie and Cameron from SAGE and Crystal from Seaworthy are recapping the last five seasons of The Conch podcast!
• 01:06 The podcast launched in 2021 and the Covid-19 pandemic was a major theme in season one.
• 03:16 The root cause of forced labor in the seafood sector is racism. Has the seafood industry addressed racism since we started this podcast?
• 13:04 Cameron, our resident representative of Gen Z, shares what we should know about this up-and-coming generation.
• 17:30 Fantastic updates on some of our guests from season one!
• 22:22 Introducing In Hot Water, a Climate and Seafood podcast! First stop on this deep dive into seafood and the climate crisis is the Gulf of Mexico and the coastal bend of Texas.
• 23:55 We reminisce on the advice given by some of our guests of season one for anyone thinking about starting a career in the seafood sector

Resources:

1. 1. Check out In Hot Water, a Climate and Seafood podcast to hear more from Julie, Cameron, and Crystal as we hit the road to explore key seafood producing regions across the U.S. and hear from people working at the intersections of fisheries, aquaculture, seafood, and conservation while grappling with the effects of the global climate crisis.

   2. Recommend this episode to one person who is curious about seafood and the ocean.