Demand for octopus is rising, Eric Scigliano writes in National Geographic, in part for use in Italian, Japanese, and Spanish cuisine. As wild populations decline, aquaculture is an option. But many people object for ecological and ethical reasons, and because of our “weird love affair with octopuses,” as one of Eric’s interviewees says. As always, Eric (@SeattleFlotsam) gives us an even-handed, 360-degree look at the issues.
Search the site
Recently on NWscience.org
- 7:00 pm – 8:00 pm, October 20, 2021 – Exclusive NSWA Q&A with Mary Roach
- 12:00 pm – 1:00 pm, October 26, 2021 – TWC event: Mental Health Management for Freelancers
- 6:00 pm – 7:00 pm, October 28, 2021 – Trivia Night! With SANDSWA