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:
On Being episode featuring Janine Benyus
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…
Credits
Hosted by Lindsay Cameron Wilson
Edited by Abigail Cerquitella
Theme song is One More Night by Jenn Grant
Follow: @thefoodpodcast and @lindsaycameronwilson
The Nature of Mussels, the edible kind