Despite having 94,000 miles of coastline and millions of acres of rivers, America imports 91% of its seafood. Today we explore the case for reviving the nation’s local fisheries. And, we’ll stay local with filmmaker Jay Craven, whose film Northern Borders is now on tour in New Hampshire. He tells us about the economics of regional filmmaking. Plus, word craft for fast times: a writing teacher celebrates the beauty and efficacy of writing short.
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We don’t often hear about seafood in our beer but it’s actually not new. Oyster stout was the traditional seafood beer in the 18th century when regular stouts were accompanied by oysters in local taverns and pubs. Later, oysters were incorporated into the brewing process which was first documented in the 1930s. That’s what we call “oyster stout” today. It fell out of fashion for a few decades but as craft beers become increasingly popular in New England, several brands are coming out with their own take. Harpoon did an oyster stout a few years ago and, last year, Dogfish Head made a very bitter chocolate lobster beer.