Podcast Dispatches from Issue 20.4: John Gifford

For our third series of podcasts produced in collaboration with Meant to Be Eaten on Heritage Radio Network, we sit down (virtually) with authors who contributed to our final issue of 2020, which continues to feature COVID-19 Dispatches, but also original research articles around the themes of “Working with Ingredients”, “Taste and Technology in East Asia”, “Excursions”, and “Dolce”.

In this episode, Editorial Collective member Melissa Fuster is joined by John Gifford to discuss salmon and sustainability, drawing from his recently published article “Salmon on the Table” (featured as part of Working with Ingredients in the latest issue). Taking us to the waters off the coast of Vancouver Island, he explores the environmental effects of aquaculture, which is growing to meet global demands for fish. He then looks to Lake Michigan to offer an alternative model of fishing that is both sustainable and in harmony with Indigenous culture.