Ep. 4.11: The Resilient Lobster
Chloe, Christy, and Eva discuss resiliency in light of Maine’s lobster industry
Delicious Eats
Popcorn by the Sea by Chloe as she remembers her old home
Canola or coconut oil
Popping corn (kernels)
Smoked paprika
Nutritional Yeast
Sea Salt
Place a large bowl on the counter. Heat up about a tablespoon of canola or coconut oil in a saucepan over medium-high heat. Drop in a few kernels and place on the lid. When the kernels pop, pour in a 1/4 cup of popping corn kernels and put the lid back on the pot. Using potholders to protect your hands, shake the pot gently to disperse oil on kernels. Every 30 seconds or so, gently shake pot. You will hear the kernels begin to pop. As soon as the popping slows significantly, remove the lid and pour contents into the bowl to prevent burning the popcorn. Season with a few shakes of smoked paprika, nutritional yeast, and sea salt to your liking!
Clickable Links
Our favorite online yoga @ https://yogawithadriene.com/
More about care for our oceans and educational programs @ https://www.oceanology.org/
A great tool for eating seafood sustainably @ https://www.seafoodwatch.org/
An insightful sermon @ https://thetableumc.org/sermons/that-mad-i-feel/
Fantastic Reads
Read with us! Join us on the journey with Christopher White’s The Last Lobster.
A phenomenal sustainable seafood cookbook featuring West Coast fare - Becky Selengut’s Good Fish