Louisiana crawfish have invaded waterways in Germany's capital. Wildlife officials licensed a fisherman to catch them for chefs, hoping a taste for "Berlin Lobster" might control the invasive species.
This week, Chef Dean Wirkerman uses housemade buttermilk to make ranch dressing. He also whips up a chimichurri to serve over grilled steak.
Anthropologist Ellen Ireland tells us the history behind our love/hate relationship with carp. Plus, simply cooked asparagus with vegan Caesar dressing.
Carp have been plagued by viruses. Scientists now say they have a simple solution, and along the way they hit on an ancient commonality between fish and people.
Scientists are experimenting with species' environmental DNA to find out how far and how fast it travels in streams.
On this week's show, we visit Sycamore Land Trust to find out what it takes to control invasive plants and restore an ecosystem to its preferred state.
In today's show, Mother Hubbard's Cupboard gives a kombucha tutorial. Then we meet Amanda LeGore-Smith and hear how Asian carp helped her rebuild her life.
Fin tackles the problem of invasive species by selling high-end Asian carp products while employing some of their community's most vulnerable members.
What Thanksgiving leftovers are filling your fridge? On this week's show, we talk food waste with Jonathan Bloom, and Daniel Orr makes soups with leftovers.
A graduate student at the University of Toledo in Ohio discovered grass carp eggs last summer in the Sandusky River, which flows into Lake Erie.
In central Nebraska, the Platte River was at or near flood stage for close to two months, submerging crop fields near the river and damaging bridges and fences.
A carp fishing industry is springing up along carp-infested U.S. waters and processors are exporting the U.S. problem fish to Chinese diners.