Ora King Salmon's guest appearances

Ora King Salmon

Cooking Issues

Deep in the Weeds - A Food Podcast with Anthony Huckstep

Andy Miller

Daniel Quinn

Dave Arnold

Seth Godin

Steve Robinson

Jason Roberts

Nick Brown

Gordon Ramsay

Matt Sartwell

Bernie Madoff

J. Kenji López-Alt

Nathan Myhrvold

Dan Barber

Harold McGee

David Karp

OwlTail

There are few more important topics than sustainability right now. Especially when it comes to our oceans, waterways and the way we manage our appetite for their glorious bounty. But for Mark Preece (New Zealand King Salmon) setting the standard, and creating best in class fish, by looking after the environment, and the sustainability of the community too is integral with everything they do.This episode of Deep in the Weeds is proudly supported by Ora King Salmon.https://orakingsalmon.co.nzFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

There are few more important topics than sustainability right now. Especially when it comes to our oceans, waterways and the way we manage our appetite for their glorious bounty. But for Mark Preece (New Zealand King Salmon) setting the standard, and creating best in class fish, by looking after the environment, and the sustainability of the community too is integral with everything they do. This episode of Deep in the Weeds is proudly supported by Ora King Salmon. <a href="https://orakingsalmon.co.nz" rel="nofollow" target="_blank">https://orakingsalmon.co.nz</a> Follow Deep In The Weeds on Instagram <a href="https://www.instagram.com/deepintheweedspodcast/?hl=en" rel="nofollow" target="_blank">https://www.instagram.com/deepintheweedspodcast/?hl=en</a> Follow Huck <a href="https://www.instagram.com/huckstergram/" rel="nofollow" target="_blank">https://www.instagram.com/huckstergram/</a> Follow Rob Locke (Executive Producer) <a href="https://www.instagram.com/foodwinedine/" rel="nofollow" target="_blank">https://www.instagram.com/foodwinedine/</a> LISTEN TO OUR OTHER FOOD PODCASTS <a href="https://linktr.ee/DeepintheWeedsNetwork" rel="nofollow" target="_blank">https://linktr.ee/DeepintheWeedsNetwork</a>

Mark Preece (Ora King Salmon) - Best of breed

On this extra special, season finale of Cooking Issues friend of the show Maisie Wilhelm brings us the fine team from Ōra King Salmon - Lauren Zimmerman, Michael Fabbro &amp; David Smith.  Together they discuss the differences in perceptions between farmed and wild fish in the US versus the rest of the world, the discuss the importance of kill methods, and tackle DIY Cold Cured Salmon. Also, we take brief forays into outfitting a food truck and a new kitchen, how to thicken up hot sauce, State by State ratings for BBQ, and whether you should barbecue deer. The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom.Cooking Issues is powered by Simplecast.

On this extra special, season finale of Cooking Issues friend of the show Maisie Wilhelm brings us the fine team from <a href="https://orakingsalmon.co.nz/" rel="nofollow" target="_blank">Ōra King Salmon</a> - Lauren Zimmerman, Michael Fabbro &amp; David Smith.  Together they discuss the differences in perceptions between farmed and wild fish in the US versus the rest of the world, the discuss the importance of kill methods, and tackle DIY Cold Cured Salmon. Also, we take brief forays into outfitting a food truck and a new kitchen, how to thicken up hot sauce, State by State ratings for BBQ, and whether you should barbecue deer. The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to<a href="http://heritageradionetwork.org/donate" rel="nofollow" target="_blank"> heritageradionetwork.org/donate</a> today to become a crucial part of the HRN community.Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the <a href="http://mixlr.com/heritage-radio-network/" rel="nofollow" target="_blank">chatroom</a>.Cooking Issues is powered by <a href="http://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>.

Episode 389: Bright as an Operating Room w/ the team from Ora King Salmon