Season 3 Recap
The Conch podcast
This week in Season 6, Episode 3 of The Conch podcast, weâre revisiting Season 3 in our ongoing recap series with Julie, Cameron, and Crystal from Seaworthy! From the rise of tinned fish queens to the grit of seafood entrepreneurs, we reflect on the stories and themes that made our third season unforgettable. What stood out? Women leading the tinned fish trend The power (and challenge) of family-founded businesses Why people stay committed to seafood despite the obstacles Plus, catch up on where some of our guests are now! Episode Transcript Episode Guide 00:05 Julie and...
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Season 2 Recap
The Conch podcast
In Season 6, Episode 2 of The Conch podcast, Julie, Cameron, and Crystal from Seaworthy keep the retrospective rolling, this time diving into the highlights of Season 2. From oyster deep-dives to the balance between wild and farmed seafood, this season was packed with big conversations. Tune in for reflections on seafood as a nutritious food source (not just a commodity), updates on favorite past guests, and plenty of oyster love along the way! Episode Transcript Episode Guide 00:05 SAGEâs Julie and Cameron and Crystal from Seaworthy continue the recap of five seasons of The...
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Season 1 Recap
The Conch podcast
Weâre kicking things off with a special retrospective seriesâeach episode will look back at a different season of the podcast, starting with the one that launched it all back in late 2021. In this first episode, Julie and Cameron from SAGE join Crystal from Seaworthy Experiences to revisit Season 1 and the big themes that shaped it, including: How racism fuels forced labor in seafood Whatâs changed since the pandemic Gen Zâs influence on the industry Plus, learn where some of our very first guests are now & hear more about đđĄ đđ˘đ§ đŞđđ§đđĽ,...
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The Conch-Rachelle Hacmac
The Conch podcast
The world needs to know about the power of â¨đŚđđ đŠđđđđ§đđđđđŚâ¨âhow theyâre regeneratively farmed, why they improve our coastal communities, and ways they shine as a culinary ingredient. đđż In fact, thereâs so much to unpack on this fascinating topic that we brought on seaweed advocate Rachelle Hacmac to The Conch podcast! Rachelle is one of the co-founders of Winter Waters, an amazing seaweed-centric regenerative seafare dining series that is leading this conversation in Oregon. So hear all about sea veggiesâincluding 3...
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The Conch Podcast - Mary Parks
The Conch podcast
Have you heard of the GREEN CRAB, which is commonly known as the âworldâs worst invasive species?â Harming ecosystems and other species, the green crab is bad newsâwhich makes it a great species to eat! But how do you go about building a culinary market for an invasive species, especially given that many Americans donât stray too far from seafoods like salmon, tuna, and shrimp? Here to tell us on Season 5, Episode 9 of The Conch podcast is Mary Parks, the amazing Executive Director of Greencrab.org. On a mission to spread awareness of its invasive impact, Maryâs taking...
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The Conch- Leslie Canavera
The Conch podcast
How can we use AI and Machine Learning to support Arctic fishing, shipping, and kelp maricultureâall of which are increasingly impacted by the climate crisis? Leslie Canavera, a Yupâik Alaska Native and the CEO of PolArctic, is here to tell us on the latest episode of The Conch podcast! The PolArctic team developed the âfirst AI model of its kind to treat Indigenous Knowledge and Western science as equals, training with and validating both knowledge systems.â If youâre curious to hear how merging these two knowledge bases has helped strengthen the seafood industry in the...
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The Conch- Caroline Ferguson Irlanda
The Conch podcast
When does a rising tide NOT lift all boats? How does U.S. militarization affect the people of Palau and their seafood? And, in what ways do economic, racial, gender, and environmental justice issues intersect in the seafood sector? Weâve got some mighty BIG questions on the latest episode of The Conch, and THE person to answer them. On Season 5, Episode 7, Dr. Caroline Ferguson Irlanda shares her eye-opening insights and solutions to pressing challenges. A postdoctoral researcher at Stanford University and the host of Surf and Turf Podcast, Dr. Caroline and her podcast...
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The Conch- Mavis-Jay Sanders
The Conch podcast
In what ways do food and social justice intersect? How can we help formerly incarcerated youth develop culinary careers? And why is it so important to support independent Black farmers? Chef Mavis-Jay Sanders digs into all of this with us on Season 5, Episode 6 of The Conch podcast! A James Beard Award-Winning chef, culinarian, and storyteller, Chef Mavis-Jay has supported so many wonderful organizations and initiatives, from the Coalition for Sustainable Aquaculture to the Queer Food Foundation (which she helped found!). So join us for this episode where she shares her...
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The Conch- Kamille Harris and Jasmine Hardy
The Conch podcast
Whether youâre brand new to OYSTERS or have been obsessed for years, youâll want to get to know Kamille Harris and Jasmine Hardy, the amazing gals behind @BlackGirlsNOysters! The Atlanta-based duo joins us on Season 5, Episode 5 of The Conch podcast to talk about the power of social media in spreading seafood positivity with the world, why representation matters, and their oyster eating tips. Episode Guide :00 Intro 01:46 The first taste of an oyster leads to an obsession. Introducing Jasmine Hardy and Kamille Harris, aka @blackgirlsnoysters on Instagram! 04:27 ...
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The Conch- Sarah Schumann
The Conch podcast
Imagine a thriving, climate-resilient fishing industry thatâs fueled by renewable energy and led by people in bootsânot suits. Thatâs the vision and reality that Sarah Schumann, Campaign Director of the Fishery Friendly Climate Action Campaign, is working so hard to create. As a fisher and climate activist, Sarah knows firsthand how climate change affects fisheries and the livelihoods of the people behind them, along with the feasible, scalable solutions needed. On Season 5, Episode 4 of The Conch podcast, we chat with her about everything from the multifaceted challenges of...
info_outlineHow do you bring craveworthy, responsible seafood đ to people who live NOWHERE near the ocean?
We asked Dawn Polizzotti, the Senior Vice President of Digital for Long John Silverâsâthe largest service seafood chain in the United States! Over her 25-year career, sheâs done everything from develop fish sandwiches at Burger King to hire a social media influencer to rap about Long John Silverâs.
Tune into Season 3, Episode 10 of The Conch podcast to hear how Dawn is leading the digital transformation of this 50-year-old quick service seafood restaurant
Episode Guide
- :00 Intro
- 01:21 Before joining Long John Silverâs, Dawn worked at some of the most iconic restaurant brands throughout her 25-year career.
- 3:02 What is a digital strategy to grow off-premise sales for a quick service restaurant (QSR)?
- 6:07 There is no typical day for a seafood marketer.
- 8:23 Harnessing the power of social media: what itâs like to work with social media influencers.
- 11:08 Long John Silverâs is a franchise businessâDawn breaks down what that means.
- 17:02 What are the challenges of taking a seafood QSR international?
- 20:32 Menu innovation: a brief detour into a discussion about Burger Kingâs chicken fries, one of Dawnâs past projects.
- 25:00 Have you heard of âcrumbliesâ? Now you have!
- 26:58 Why Lent is the âSuper Bowlâ for Long John Silverâs.
- 28:35 Long John Silverâs commitment to sustainable seafood.
- 32:56 How Long John Silverâs tells the story of seafood.
- 34:06 Dawn shares her familyâs special seafood memories.
- 36:14 As the SVP of Digital Transformation, Dawn shares her tips to ascend the ladder of leadership, emphasizing the importance of networking and mentorship.
- 42:49 Dawn shouts out anyone who is listening to the podcast!
Resources:
- Learn more about Long John Silverâs and their mission to bring great-tasting, sustainably-caught seafood to everyoneâincluding those who are far from the sea!
- Recommend this episode to one person who loves grabbing a quick fish meal and doesnât forget to ask for crumblies!