Boyce Upholt, Food and Environment Reporting Network

Jason Pitre holds one of his Bayou Rosa oysters. As the wild oyster harvest has suffered on the Gulf Coast over the past couple of decades, more and more people like Jason have turned to farming oysters.

Boyce Upholt, Food and Environment Reporting Network, Carlyle Calhoun

The Gulf is one of the LAST places in the world where there is still a major wild oyster harvest. Lately, though, that harvest…is in trouble. In this episode, we ask: What can the oyster's downfall and resurrection tell us about a future of farming the ocean?

Ocean Era's offshore fish farm in Hawaii. Ocean Era has proposed what could be the first fish farm in U.S. federal waters, off the coast of Sarastota Florida.

Coastal Desk

Farming the Ocean: Part 1

Carlyle Calhoun, Boyce Upholt, Food and Environment Reporting Network

Part 1 of a 2-part series exploring the future of farming seafood in the Gulf. There’s a growing global movement to farm more and more of our seafood. Currently, proposals are being considered to establish massive fish farms in U.S. federal waters. The most likely first home to these new farms is the Gulf.

Longtime chef Fred Brigsten cooks the classic Louisiana dish: blackened redfish. He demonstrates in the kitchen of his New Orleans restaurant, Brigsten's.

Coastal Desk

Redfish Blues

Boyce Upholt, Food and Environment Reporting Network

The red drum, or redfish, is in decline in the marshes of Louisiana. We explore the history of the redfish wars and ask if the species nears collapse amid climate change.