Apr 25 • 27M

The Nature of Mussels, the edible kind

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Appears in this episode

Lindsay Cameron Wilson
The Food Podcast is a show where personal stories are shared through the lens of food. Join host Lindsay Cameron Wilson, a best-selling cookbook author and journalist, as she takes you on an adventure through sound, story, music and memory. Food is the launching point, the portal. Human stories, however, are at the heart of each episode. It's a food and story podcast, if you will, released monthly, after a long simmer, when the flavour it just right.
Episode details

This episode is all about the wonder of the mussel, the edible kind. We’ll explore their beauty, resilience, innovation, taste and the ways they’re providing answers to food scarcity here on the east coast of Canada. We’ll beachcomb, cook, and learn how easy mussels are to make at home. We’ll meet Tiago Hori, director of Innovation at Atlantic Aqua Farms on Prince Edward Island, who will walk us through the biology of the mussel, and explain how they are cultivated in the waters off PEI. And, we’ll reminisce about the mark they’ve made on me, from jobs I’ve had to what they’ve taught me about living, all on this episode of The Food Podcast.  

We mention:

Atlantic Aqua Farms

On Being episode featuring Janine Benyus 


Heather Waugh Pitts IG

Find her mussel shells at Conifer Shop IG

Recipe for the Sweet Chili Thai Mussels on Food Stories, my newsletter that you can subscribe to here

Peimussel.com - for recipes, information and those videos…


Hosted by Lindsay Cameron Wilson

Edited by Abigail Cerquitella

Theme song is One More Night by Jenn Grant 

Follow: @thefoodpodcast and @lindsaycameronwilson