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The Food Show: Krill, the new catch of the day

For 12 years, The Food Show took listeners inside the food business, exploring news and trends in food production, marketing and consumption. Beginning in 1978, host Jim Wright – a former circus ringmaster – navigated through the gastronomical gamut as listeners learned all about the food business. From important news to tips on camel-milking or microwave cookery, The Food Show offered a wealth of information on anything food-related.

The world's search for new forms of animal protein has taken enterprising fishermen all the way to the Earth's poles for a hot new commodity: krill. This shrimp-like invertebrate is a popular catch, and those that make the trip return with tons of these tiny marine animals. In 1978, Food Show reporter Ken Zelig talks to Dr. Richard Laws of the British Antarctic Survey about what krill is, where it's found and of course, how it tastes.
• Krill swim in massive swarms as a defense mechanism against predators that would seek out smaller, single prey. Marine biologists have reported krill swarms as large as 30,000 krill per square meter.

• Krill have to rely on swarms since they're probably very easy to find. Like some other marine species, krill are bioluminescent. This means they have organs that produce light. Ten of the 11 known types of krill have this brilliant quality.

Medium: Radio
Program: The Food Show
Broadcast Date: Oct. 15, 1978
Guest(s): Dr. Richard Laws
Host: Jim Wright
Interviewer: Ken Zelig
Duration: 4:35
Photo: Øystein Paulsen/Wikimedia Commons

Last updated: June 14, 2013

Page consulted on December 6, 2013

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