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Abalone: The Cost of Consumption

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Contenido proporcionado por Copper & Heat. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Copper & Heat o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.

How have chefs and the restaurant industry contributed to the near-extinction of abalone, the prized mollusk often associated with fine dining?

Indigenous tribes up and down the coast of what is today California have been eating abalone for thousands of years. In the 20th and 21st centuries, the influx of non-native folks led to the hunting, fetishization, and overconsumption of abalone. From San Francisco bohemians who were inspired by its beauty to Japanese fishermen making a business out of exporting it back home, the rapid decline of the abalone population led to the government instituting a ban on abalone fishing.
In this episode, we explore the various forces that led to the near-extinction of abalone and how the government ban has criminalized the millennia-old culinary customs of indigenous people like Hillary Renick, a Pomo-Paiute woman who has risked jail time and fines in order to keep those food traditions alive.

TW/CW - we discuss the trauma associated with the colonization of the United States and topics such as genocide and gun violence.

Guests:

Ann Vileisis (she/her)

Her website | Buy the book

Hillary Renick (she/her)

About Hilary | The High Country News Article | TEDxArchivorium with Hillary

Doug Bush. (he/him)

Cultured Abalone Instagram | Buy Cultured Abalone

Resources:

To read more about what we talked about in this episode:

The video clips in this episode come from:

This episode is supported by BentoBox and Clover. To learn more about their all-in-one platform for websites, online ordering, world-class point-of-sale, and payment solutions, check out getbento.com/better

  continue reading

71 episodios

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Abalone: The Cost of Consumption

Copper & Heat Radio

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Manage episode 342606099 series 2388238
Contenido proporcionado por Copper & Heat. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Copper & Heat o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.

How have chefs and the restaurant industry contributed to the near-extinction of abalone, the prized mollusk often associated with fine dining?

Indigenous tribes up and down the coast of what is today California have been eating abalone for thousands of years. In the 20th and 21st centuries, the influx of non-native folks led to the hunting, fetishization, and overconsumption of abalone. From San Francisco bohemians who were inspired by its beauty to Japanese fishermen making a business out of exporting it back home, the rapid decline of the abalone population led to the government instituting a ban on abalone fishing.
In this episode, we explore the various forces that led to the near-extinction of abalone and how the government ban has criminalized the millennia-old culinary customs of indigenous people like Hillary Renick, a Pomo-Paiute woman who has risked jail time and fines in order to keep those food traditions alive.

TW/CW - we discuss the trauma associated with the colonization of the United States and topics such as genocide and gun violence.

Guests:

Ann Vileisis (she/her)

Her website | Buy the book

Hillary Renick (she/her)

About Hilary | The High Country News Article | TEDxArchivorium with Hillary

Doug Bush. (he/him)

Cultured Abalone Instagram | Buy Cultured Abalone

Resources:

To read more about what we talked about in this episode:

The video clips in this episode come from:

This episode is supported by BentoBox and Clover. To learn more about their all-in-one platform for websites, online ordering, world-class point-of-sale, and payment solutions, check out getbento.com/better

  continue reading

71 episodios

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