In this issue:
Blue Siren Shellfish, a local wild seafood harvesting brand
Divers who catch wild clams
A great resource for humans prior to agrarian societyA great resource for humans prior to agrarian society
Extensive facts and information about clams
Tidbits and trivia about kimchi, including historical facts, traditional dishes, and trends
Seafood experts from across the globe stick to sustainable fishing ethics
Mysterious traces of the evolution of life, engraved on clam shells
Shina Wysocki·Marco Pinchot : Chelsea Farm Owner Shina Wysocki and Business Developer Manager Marco Pinchot focus on clam farming as a means for both environmental restoration and economic profit
People who forage from the ocean while staying connected to nature
Jacob Harth : Jacob Harth, a chef who calls attention to the importance of traceable seafood
Clam recipes based on countless innovations and experiments
Raw clams caught using a sustainable fishing practice and their convenient, processed counterparts
Books and movies recommended by chefs, clam experts, and coastal foragers
Issue 19 with Sana Javeri Kadri of Diaspora Co. is here! We asked asked Sana to be...
Meet our Issue 20 cover star, Erin French! Erin is the chef and founder of...
Meet our Issue 21 cover stars, Annie Shi, Jess Shadbolt, and Clare de Boer, the...