Episode 2 Preview

A subscription fish program provides a sustainable solution. South Philadelphia students market and distribute less popular Atlantic fish. They are diversifying the fish we eat and helping to save our threatened seas.

Farmed shrimp has a history of disease and environmental disaster. Shrimp aquaculture scientist Loc Tran is making shrimp farming healthier and more sustainable. He shares the science behind preparing shrimp in the healthiest way at a catch and cook restaurant in Vietnam.

In Alaska, the team at Native Conservancy harvests regenerative kelp in Prince William Sound. Native Alaskans have perfected the way kelp is processed and preserved for thousands of years. Fisher, Dune Lankard makes a traditional Eyak kelp cake.