Kerry Coughlin's guest appearances

Kerry Coughlin

Food Talk with Mike Colameco

Patrick Cappiello

Mary Gorman-McAdams

Jesse Schenker

Michael Madrigale

Victoria James

Isabelle Legeron

Pascaline Lepeltier

Anthony Giglio

Chantal Martineau

Michael Anthony

Michael Lomonaco

Bill Telepan

Anita Lo

Patrick Martins

Dan Silverman

OwlTail

Susan Reid

This week on Food Talk with Mike Colameco, Mike is talking baking and sustainable seafood with Susan Reid of King Arthur Flour and Kerry Coughlin of the Marine Stewardship Council. Tune into this program to hear Mike and Susan talk about ideal recipes for the upcoming ‘Thankgivinnukah’ holiday. Find out the best ways to keep your pie crusts tender and flaky! Later, Mike chats with Kerry about the audits conducted by the Marine Stewardship Council, and how they ensure sustainability through scientific methodology. American fisheries were built around cod; is there a way to harvest the whitefish without depleting populations? Tune in to learn how the Marine Stewardship Council rates and manages bycatch, and find out what large corporations helped forward the sustainable seafood movement by promoting Marine Stewardship Council certifications. This program has been sponsored by Cento, King Arthur Flour, and Colavita. Music by Dead Stars.         “You want two adjectives when it comes to pie crust: tender and flaky.” [15:05] — Susan Reid on Food Talk with Mike Colameco “The Marine Stewardship Council has developed, with the help of hundreds of scientists, a methodology to determine the sustainability of wild-capture fisheries.” [24:45] “Almost every type of fishing can result in bycatch.” [45:00] — Kerry Coughlin on Food Talk with Mike Colameco

This week on Food Talk with Mike Colameco, Mike is talking baking and sustainable seafood with Susan Reid of King Arthur Flour and Kerry Coughlin of the Marine Stewardship Council. Tune into this program to hear Mike and Susan talk about ideal recipes for the upcoming ‘Thankgivinnukah’ holiday. Find out the best ways to keep your pie crusts tender and flaky! Later, Mike chats with Kerry about the audits conducted by the Marine Stewardship Council, and how they ensure sustainability through scientific methodology. American fisheries were built around cod; is there a way to harvest the whitefish without depleting populations? Tune in to learn how the Marine Stewardship Council rates and manages bycatch, and find out what large corporations helped forward the sustainable seafood movement by promoting Marine Stewardship Council certifications. This program has been sponsored by <a href="http://www.cento.com/" rel="nofollow" target="_blank">Cento</a>, <a href="http://www.kingarthurflour.com/" rel="nofollow" target="_blank">King Arthur Flour</a>, and <a href="https://colavita.com/" rel="nofollow" target="_blank">Colavita</a>. Music by <a href="http://www.deadstars.bandcamp.com" rel="nofollow" target="_blank">Dead Stars</a>. <a href="http://www.cento.com/" rel="nofollow" target="_blank"></a> <a href="http://www.kingarthurflour.com/" rel="nofollow" target="_blank"></a> <a href="http://www.Colavita.com" rel="nofollow" target="_blank"></a> “You want two adjectives when it comes to pie crust: tender and flaky.” [15:05] — Susan Reid on Food Talk with Mike Colameco “The Marine Stewardship Council has developed, with the help of hundreds of scientists, a methodology to determine the sustainability of wild-capture fisheries.” [24:45] “Almost every type of fishing can result in bycatch.” [45:00] — Kerry Coughlin on Food Talk with Mike Colameco

Episode 6: Susan Reid & Kerry Coughlin