{"id":101,"date":"2017-06-23T15:05:13","date_gmt":"2017-06-23T19:05:13","guid":{"rendered":"https:\/\/umaine.edu\/seafoodlab\/?page_id=101"},"modified":"2024-10-18T16:48:06","modified_gmt":"2024-10-18T20:48:06","slug":"in-the-news","status":"publish","type":"page","link":"https:\/\/umaine.edu\/seafoodlab\/in-the-news\/","title":{"rendered":"In the News"},"content":{"rendered":"<p><a href=\"https:\/\/www.fisheries.noaa.gov\/podcast\/squid-more-just-calamari?utm_medium=email&amp;utm_source=govdelivery\" target=\"_blank\" rel=\"noopener\">Squid: more than just calamari<\/a><\/p>\n<p><a href=\"https:\/\/spectrumlocalnews.com\/me\/maine\/environment\/2024\/01\/10\/who-s-hungry-for-squid-fins--the-university-of-maine-at-orono-is-betting-you-will-be\">Who&#8217;s hungry for squid fins?<\/a><\/p>\n<p><a href=\"https:\/\/www.youtube.com\/watch?v=t87phXWHsEI\">Making new foods from squid fins<\/a><\/p>\n<p><a href=\"https:\/\/www.bostonglobe.com\/2024\/01\/15\/metro\/using-ri-squid-researchers-looking-to-rethink-frozen-foods\/\">Using R.I. squid, a team of researchers is looking to rethink frozen foods<\/a><\/p>\n<p><a href=\"https:\/\/umaine.edu\/news\/blog\/2024\/01\/08\/umaine-led-research-team-making-new-frozen-foods-from-squid-fins\/\">UMaine-led research team making new frozen foods from squid fins<\/a><\/p>\n<p><a href=\"https:\/\/www.ediblemaine.com\/editorial-1\/Perfecting-a-Local-Fish-Sauce\">Perfecting a local fish sauce<\/a><\/p>\n<p><a href=\"https:\/\/bangordailynews.com\/2019\/11\/12\/homestead\/maine-researchers-are-finding-new-ways-to-make-invasive-green-crabs-more-palatable\/\">Maine researchers are finding ways to make invasive green crabs more palatable<\/a><\/p>\n<p><a href=\"https:\/\/www.sciline.org\/media-briefings-blog\/future-food\">SciLine media briefing: Fit to eat? Algae,\u00a0 insects, and cultured meat<\/a><\/p>\n<p><a href=\"https:\/\/www.stitcher.com\/podcast\/the-maine-question\/e\/64969512\">The Maine question: green crabs<\/a><\/p>\n<p><a href=\"http:\/\/newfoodeconomy.com\/invasive-green-crab-empanadas\/\" target=\"_blank\" rel=\"noopener noreferrer\">This invasive green crab makes a mean empanada<\/a><\/p>\n<p><a href=\"https:\/\/www.boston.com\/news\/local-news\/2017\/06\/19\/if-you-cant-beat-em-eat-em-pastries-may-help-crab-woes-in-maine\">If you can\u2019t beat \u2019em, eat \u2019em: Pastries may help crab woes in Maine<\/a><\/p>\n<p><a href=\"https:\/\/umainetoday.umaine.edu\/umaine-today-winter-2011\/\">Research explores the potential of making a Maine invasive a main ingredient<\/a><\/p>\n<p><a href=\"https:\/\/umaine.edu\/nsfaresearch\/2015\/04\/27\/nutritious-sea-vegetables\/\">Research and development for Maine<\/a><\/p>\n<p><a href=\"http:\/\/www.pressherald.com\/2012\/09\/25\/enrollments-growing_2012-09-26\/\" target=\"_blank\" rel=\"noopener noreferrer\">Record numbers flock to UMaine\u2019s food science program<\/a><\/p>\n<p><a href=\"http:\/\/www.centralmaine.com\/2012\/09\/27\/healthy-eating-trend-impacts-enrollment_2012-09-26\/\" target=\"_blank\" rel=\"noopener noreferrer\">Healthy eating trend draws students to UMaine\u2019s food science program<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Squid: more than just calamari Who&#8217;s hungry for squid fins? Making new foods from squid fins Using R.I. squid, a team of researchers is looking to rethink frozen foods UMaine-led research team making new frozen foods from squid fins Perfecting a local fish sauce Maine researchers are finding ways to make invasive green crabs more [&hellip;]<\/p>\n","protected":false},"author":1546,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-101","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>In the News - The Seafood Lab - University of Maine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/umaine.edu\/seafoodlab\/in-the-news\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"In the News - The Seafood Lab - University of Maine\" \/>\n<meta property=\"og:description\" content=\"Squid: more than just calamari Who&#8217;s hungry for squid fins? Making new foods from squid fins Using R.I. squid, a team of researchers is looking to rethink frozen foods UMaine-led research team making new frozen foods from squid fins Perfecting a local fish sauce Maine researchers are finding ways to make invasive green crabs more [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/umaine.edu\/seafoodlab\/in-the-news\/\" \/>\n<meta property=\"og:site_name\" content=\"The Seafood Lab\" \/>\n<meta property=\"article:modified_time\" content=\"2024-10-18T20:48:06+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/umaine.edu\/seafoodlab\/in-the-news\/\",\"url\":\"https:\/\/umaine.edu\/seafoodlab\/in-the-news\/\",\"name\":\"In the News - The Seafood Lab - University of Maine\",\"isPartOf\":{\"@id\":\"https:\/\/umaine.edu\/seafoodlab\/#website\"},\"datePublished\":\"2017-06-23T19:05:13+00:00\",\"dateModified\":\"2024-10-18T20:48:06+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/umaine.edu\/seafoodlab\/in-the-news\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/umaine.edu\/seafoodlab\/in-the-news\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/umaine.edu\/seafoodlab\/in-the-news\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/umaine.edu\/seafoodlab\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"In the News\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/umaine.edu\/seafoodlab\/#website\",\"url\":\"https:\/\/umaine.edu\/seafoodlab\/\",\"name\":\"The Seafood Lab\",\"description\":\"University of Maine\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/umaine.edu\/seafoodlab\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"In the News - The Seafood Lab - University of Maine","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/umaine.edu\/seafoodlab\/in-the-news\/","og_locale":"en_US","og_type":"article","og_title":"In the News - The Seafood Lab - University of Maine","og_description":"Squid: more than just calamari Who&#8217;s hungry for squid fins? Making new foods from squid fins Using R.I. squid, a team of researchers is looking to rethink frozen foods UMaine-led research team making new frozen foods from squid fins Perfecting a local fish sauce Maine researchers are finding ways to make invasive green crabs more [&hellip;]","og_url":"https:\/\/umaine.edu\/seafoodlab\/in-the-news\/","og_site_name":"The Seafood Lab","article_modified_time":"2024-10-18T20:48:06+00:00","twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"1 minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/umaine.edu\/seafoodlab\/in-the-news\/","url":"https:\/\/umaine.edu\/seafoodlab\/in-the-news\/","name":"In the News - The Seafood Lab - University of Maine","isPartOf":{"@id":"https:\/\/umaine.edu\/seafoodlab\/#website"},"datePublished":"2017-06-23T19:05:13+00:00","dateModified":"2024-10-18T20:48:06+00:00","breadcrumb":{"@id":"https:\/\/umaine.edu\/seafoodlab\/in-the-news\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/umaine.edu\/seafoodlab\/in-the-news\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/umaine.edu\/seafoodlab\/in-the-news\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/umaine.edu\/seafoodlab\/"},{"@type":"ListItem","position":2,"name":"In the News"}]},{"@type":"WebSite","@id":"https:\/\/umaine.edu\/seafoodlab\/#website","url":"https:\/\/umaine.edu\/seafoodlab\/","name":"The Seafood Lab","description":"University of Maine","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/umaine.edu\/seafoodlab\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"taxonomy_info":[],"featured_image_src_large":false,"author_info":{"display_name":"dskonberg","author_link":"https:\/\/umaine.edu\/seafoodlab\/author\/dskonberg\/"},"comment_info":0,"_links":{"self":[{"href":"https:\/\/umaine.edu\/seafoodlab\/wp-json\/wp\/v2\/pages\/101","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/umaine.edu\/seafoodlab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/umaine.edu\/seafoodlab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/umaine.edu\/seafoodlab\/wp-json\/wp\/v2\/users\/1546"}],"replies":[{"embeddable":true,"href":"https:\/\/umaine.edu\/seafoodlab\/wp-json\/wp\/v2\/comments?post=101"}],"version-history":[{"count":15,"href":"https:\/\/umaine.edu\/seafoodlab\/wp-json\/wp\/v2\/pages\/101\/revisions"}],"predecessor-version":[{"id":364,"href":"https:\/\/umaine.edu\/seafoodlab\/wp-json\/wp\/v2\/pages\/101\/revisions\/364"}],"wp:attachment":[{"href":"https:\/\/umaine.edu\/seafoodlab\/wp-json\/wp\/v2\/media?parent=101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}