Magazine F Nº 13: Clam

In this issue:  OREGON SEAFARE Blue Siren Shellfish, a local wild seafood harvesting brand CLAM DIVERS Divers who catch wild clams CLAM EXPLORATION A great resource for humans prior to agrarian societyA great resource for humans prior to agrarian society ACADEMIC MANUAL Extensive facts and information about clams ACADEMIC MANUAL Tidbits and trivia about kimchi, including historical facts, traditional dishes, and trends FISHMONGERS Seafood experts from across the globe stick to sustainable fishing ethics F CUT Mysterious traces of the evolution of life, engraved on clam shells INTERVIEW Shina Wysocki·Marco Pinchot : Chelsea Farm Owner Shina Wysocki and Business Developer Manager Marco Pinchot focus on clam farming as a means for both environmental restoration and economic profit COASTAL FORAGERS People who forage from the ocean while staying connected to nature INTERVIEW Jacob Harth : Jacob Harth, a chef who calls attention to the importance of traceable seafood ON THE TABLE Clam recipe