010: Harnessing The Power Of Local Seafood Through Sustainable Fishing with Shareen Davis

<p dir="ltr">"We put so many different things in our bodies now. I think the cleaner we eat, the better we are." —Shareen Davis</p> <p><strong> </strong></p> <p dir="ltr">Our oceans are an incredibly valuable resource— home to some of the world's most majestic and diverse marine life. Unfortunately, our current fishing systems continue to threaten the health and balance of our aquatic ecosystems.</p> <p><strong> </strong></p> <p dir="ltr">That's why sustainable fishing is a vital practice for the preservation of our water resources. It helps to protect endangered species, reduce bycatch, and create more sustainable seafood supplies. Additionally, it promotes ocean health, improves the livelihoods of fishing communities, and reduces environmental damage from overfishing. By taking steps to implement sustainable fishing practices in our fisheries communities, we can help make a difference for future generations.</p> <p><strong> </strong></p> <p dir="ltr">Chatham Harvesters is a cooperative that harvests and sells Cape Cod seafood. By utilizing their resources and implementing innovative strategies to empower the local fishing community, they have been able to create a sustainable business model that benefits everyone involved. This proves that sustainable seafood practices are possible when there is a collective effort. </p> <p><strong> </strong></p> <p dir="ltr">In this episode, we will take a look at the innovative initiatives that Chatham Harvesters has implemented to promote sustainability and how they empower the local fishing community. Justine and Shareen also discuss the challenges of sustainably managing fishing and marine resources, the importance of economic empowerment for fishermen, the difference between eating local catch vs farm-raised seafood, and how to bridge the gap between local farmers and the community.</p> <p><strong><br /> <br /></strong></p> <p dir="ltr">Meet Shareen:</p> <p dir="ltr">Shareen has years of experience in seafood consulting, visual art, and writing. Through her work and writi