Introduction cover art

Introduction

Introduction

Listen for free

View show details

About this listen

 Explore the diverse paths of aquaculture experts and gain insights into the industry’s current state and future potential in the U.S. This episode features discussions on sustainable practices, challenges in permitting, and the importance of community-based aquaculture. Learn about the journeys of Mike Coogan, Michael Doherty, Gabby Bradt, and Michael Chambers as they share their experiences and visions for the world of aquaculture. In This Episode:Meet the hosts of Get Aquacultured! Mike Coogan, Ph.D. Research Assistant Professor, Center for Sustainable Seafood Systems, University of New Hampshire Mike Doherty, Research Project Manager, University of New Hampshire's School of Marine Science and Ocean Engineering, Center for Sustainable Seafood Systems Gabby Bradt, Ph.D. Fisheries and Aquaculture Extension State Specialist, New Hampshire Sea Grant/UNH Cooperative Extension, University of New Hampshire Mike Chambers, Ph.D. Aquaculture Research Professor at the School of Marine Science and Ocean Engineering, Center for Sustainable Seafood Systems Show Notes Key Takeaways:Understand the various entry points into aquaculture from personal passions to academic pursuits.Identify the significant hurdles in aquaculture, particularly in the U.S., such as permitting and market development.Explore the potential for IMTA systems and community-based aquaculture to enhance sustainability and local economies.Recognize the importance of adapting to the American palate and developing diverse seafood markets.Consider the balance between large-scale offshore aquaculture and localized, small-scale farming for future growth. Resources Mentioned:University of New Hampshire School of Marine Science and Ocean Engineering University of New Hampshire Center for Sustainable Seafood SystemsNew Hampshire Sea GrantAquaFortManna Fish FarmsEE Blue Aquaculture Literacy GrantNOAANorth American Association for Environmental Education Connect With Us:Mike Coogan (University of New Hampshire)Michael Doherty (University of New Hampshire)Gabby Bradt (New Hampshire Sea Grant/UNH Cooperative ExtensionMichael Chambers (University of New Hampshire) Subscribe to Get Aquacultured!Apple Podcasts Spotify Amazon Featured Quotes:Michael Chambers: “And then finally was drawn to attaching biology to the ocean in a form of aquaculture where hopefully you can make money growing species from the water.”Mike Coogan: “You know, you grow fish, you’re pulling less fish out of the ocean and you’re producing fish that helps the environment…you can make money off of it.”Gabby Bradt: “I feel like we need to be realistic about how big these industries can get and sort of the regulatory framework that we have to work within in terms of permitting and going offshore and who else we have to share the ocean with.” Behind the Story:The journey into aquaculture is often a blend of childhood fascination, academic curiosity, and a desire to contribute to a sustainable food system. The speakers share how early influences, such as marine documentaries and hands-on experiences, shaped their career paths. They address the realities of the industry, including regulatory hurdles and market limitations, while emphasizing the potential for community-based approaches to foster growth and acceptance of aquaculture in the U.S. Take Action:Explore local aquaculture initiatives in your community to support sustainable seafood practices. Share This Episode:Dive into the world of aquaculture with the latest episode of Get Aquacultured! Learn about sustainable seafood, industry challenges, and the future of fish farming with experts from UNH and NH Sea Grant. #aquaculture #sustainableseafood #podcast
No reviews yet
In the spirit of reconciliation, Audible acknowledges the Traditional Custodians of country throughout Australia and their connections to land, sea and community. We pay our respect to their elders past and present and extend that respect to all Aboriginal and Torres Strait Islander peoples today.