seafood

Raw, boiled, fermented, alive, fluorescent, it's all edible, mostly. (Illustration by Michaela Compo/George Washington University)

George Washington University
An exploration of the untapped value of cephalopods and algae in a sustainable seafood diet.
Explorers in America
We met up with Thomas Hymel to talk about microprocessing & value-added seafood on Louisiana’s coast. His work aims to empower fishermen to vertically integrate their businesses - bringing a high quality product to consumers and a larger profit... Read More