Meet Shauna Nosler, managing editor of Edible Indy
and read her latest article, Getting Hooked on Salmon
Tell us a little about what you do?
I’m the managing editor of Edible Indy, which means I’m involved in all aspects of the editorial process: helping to plan future issues, assigning stories to writers, editing articles (over and over and over again), writing features, etc. I also freelance (both as a writer and editor) for a number of other organizations including U.S.A. Track & Field, The Indianapolis Star, U.S. News and World Report and others. When I’m not on a deadline I try and keep up with posting on my blog, The Flavored Word (note the word “try”).
How did you get involved with the Seafood Nutrition Partnership Indianapolis?
Through the magazine … I heard SNP wanted to work with people who share a love for seafood, and who want to educate others on why they need to eat more seafood -- I’m looking forward to our partnership. And I’m looking forward to posting more Instagram shots of all the awesome seafood available in this landlocked state of ours : )
Why do you think it’s important to educate Hoosiers about the health benefits of seafood?
I grew up in the Pacific Northwest -- which means I grew up eating seafood. A lot of seafood. Here in Indiana, and I suspect much of the Midwest, seafood isn’t necessarily something people consume on a regular basis. But they need to.
Of course, it takes more than just telling them what the USDA recommends. And it takes more than simply relaying the nutritional information. People need to be taught how to buy seafood, what to buy, where to buy it, and what to do with it when they get it home.
Recently, I worked with SNP President Linda Cornish and fellow coalition member Nick Caplinger on a story specifically about salmon. The article’s full of great information on sustainable fishing practices and includes a guide to the species (the different kinds of salmon available) as well as suggestions on how to prepare it at home.
What’s your favorite seafood dish?
I’m a sucker for seafood paella and order it at any restaurant brave enough to attempt the Spanish dish. At home, we eat fish, or some type of seafood, at least five nights a week. I’m a big fan of salmon, lingcod (which is nearly impossible to get in the Midwest but pretty easy to fish for in the PNW), king crab, scallops, and most shellfish -- especially mussels and raw oysters, which oddly I didn’t become a fan of until I moved here. Go figure!
The staff, Board of Directors, and chef ambassadors of the Seafood Nutrition Partnership invite the public to join us in sharing the health impacts they have achieved through the Healthy Heart Pledge. We invite you to share your story!