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    Listener Feedback PLUS Other Seafood Podcasts You Should Be Listening To!

    Listener Feedback PLUS Other Seafood Podcasts You Should Be Listening To!

    FromAquademia: The Seafood Podcast

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    Listener Feedback PLUS Other Seafood Podcasts You Should Be Listening To!

    FromAquademia: The Seafood Podcast

    ratings:
    Length:
    12 minutes
    Released:
    Sep 9, 2019
    Format:
    Podcast episode

    Description

    We want to give a shoutout to the following listeners for leaving us some amazing reviews!
    -wardhill terry
    -ShrimpySteve
    -EatSeafood
    -ryan..d
    -Albadoodle
    -bruhs
    Thanks to these listeners for letting us know you love the show!
    Also we highlight some other seafood podcasts that you should add to your list if you enjoy Aquademia. Here's the links!
    Monger: https://podtail.com/en/podcast/monger/
    FishNerds: http://www.fishnerds.com/fishing-podcast/
    SeafoodNews: https://soundcloud.com/seafoodnews
    Green Fish Blue Oceans: https://greenfishblueoceans.com/
    Follow us on social media!
    Twitter | Facebook | LinkedIn | Instagram
    Share your sustainability tips with us podcast@aquaculturealliance.org or leave us a voicemail at +1 (603) 384-3560!
    For the full-length interviews of our guests, online education courses and more, become a member of the Global Aquaculture Alliance: https://www.aquaculturealliance.org/membership/
    Released:
    Sep 9, 2019
    Format:
    Podcast episode

    Titles in the series (100)

    Hosted by Global Seafood Alliance’s Shaun O’Loughlin, Justin Grant, and Maddie Cassidy, Aquademia is your go-to podcast for a fresh take on all things seafood. The podcast aims to educate consumers and industry professionals on how seafood is connected with the issues facing our planet, what consumers can do to help, and arm them with the knowledge to make better seafood choices! Each episode will feature interviews from professionals of many disciplines to demonstrate how deeply seafood is connected with our world. From seafood industry professionals to environmental scientists to chefs, all voices will be included.