Magazine F Nº 13: Clam

In this issue: 

OREGON SEAFARE

Blue Siren Shellfish, a local wild seafood harvesting brand

CLAM DIVERS

Divers who catch wild clams

CLAM EXPLORATION

A great resource for humans prior to agrarian societyA great resource for humans prior to agrarian society

ACADEMIC MANUAL

Extensive facts and information about clams

ACADEMIC MANUAL

Tidbits and trivia about kimchi, including historical facts, traditional dishes, and trends

FISHMONGERS

Seafood experts from across the globe stick to sustainable fishing ethics

F CUT

Mysterious traces of the evolution of life, engraved on clam shells

INTERVIEW

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

COASTAL FORAGERS

People who forage from the ocean while staying connected to nature

INTERVIEW

Jacob Harth : Jacob Harth, a chef who calls attention to the importance of traceable seafood

ON THE TABLE

Clam recipes based on countless innovations and experiments

INTO THE MARKET

Raw clams caught using a sustainable fishing practice and their convenient, processed counterparts

REFERENCES

Books and movies recommended by chefs, clam experts, and coastal foragers