{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Time and Tide","title":"If You Can’t Beat ‘Em, Eat ‘Em! Invasive Green Crabs Are Coming to a Menu Near You","html":"","width":"100%","height":180,"duration":2782,"description":"Summary:  Two centuries ago, European Green Crabs arrived in New England’s coastal waters and quickly became one of the world’s most notorious marine invaders — outcompeting native species, devouring shellfish, and threatening local fisheries. In this episode of Time and Tide, we explore how scientists, fishers, chefs, and local volunteers are countering this invasive species by turning an ecological problem into an unexpected and delicious resource. Show notes:   Two centuries ago, a tiny stowaway arrived in New England’s coastal waters: the European Green Crab (Carcinus maenas). Since the early 1800s, this unassuming invader has spread from the Mid-Atlantic to Canada’s Prince Edward Island, causing significant ecological damage and economic headaches along the way. In this episode of Time and Tide, we dive into how green crabs became one of the world’s most notorious marine invaders — outcompeting native species, devouring shellfish, clipping seagrasses, and threatening local fisheries. But what if we could counter this invasive species by putting them on our plates — and even in our glasses? Join host Brian Yurasits and co-host Erik Chapman as they explore how scientists, fishers, chefs, and local volunteers are turning this problem into an unexpected and delicious resource.  In Act 1, Dr. Gabriela Bradt, fisheries specialist with NH Sea Grant and UNH Extension and leader of the NH Green Crab Project, crabwalks us through the green crab takeover of U.S. coastlines, and why soft-shell green crabs could be New England’s next sustainable food craze if the idea catches on.  In Act 2, Mary Parks, Founder and Executive Director of GreenCrab.org, explains how this crustacean menace is finding its way onto restaurant menus — through the creativity of chefs and harvesters working to open new markets.  Tune in to learn how we might just be able to eat (and drink) our way to a healthier ocean. Guest Speakers:  Dr. Gabriela Bradt, Fisheries Extension Specialist, New...","thumbnail_url":"https://img.transistorcdn.com/sTuThYtLjSr9oX27oC5PH17BvFOoERo1qnLmVs34z1c/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS83ZmI5/NzlhOWViZTUzYzBh/OWNjMWE5NmJmODk4/N2E4OC5wbmc.webp","thumbnail_width":300,"thumbnail_height":300}