John Anderson and the Ottawa River Musky factory

John Anderson from the Ottawa River Musky Factory is our guest this week on Blue Fish Radio

Fox in the BC Henhouse

In order to reduce the size of government and speed up approval processes, public oversight of BC resources has been drastically reduced over the past 15 years

Save the St. Lawrence River from Five marooned cargo ships

On December 28, 2017 the Pacific Huron Bulk Carrier, a623-foot vessel Loaded with soybean, ran aground along the south shore of the St. Lawrence River near Wellesley Island.

Beneath the Waves with Dr Austin Gallagher

Austin Gallagher is the chief scientist and CEO of Beneath the Waves, a film festival that has traveled to over 100 countries.

Dr David Philipp and Sustainable Recreational Fishing

Dr. David Philipp has dedicated his life to understanding the interplay between anglers and fish.

Queen's University Biological Station, ice fishing

Queen’s University Biological Station and Dr Stephen Lougheed

From frogs to fish, the over 50 buildings have hosted research on ecology, evolution, conservation, geography and environmental science for over 70 years.

Lawrence having a laugh with Boatbuilder

Reconciliation and Resource Access Rights

Listen to indigenous leaders from across Canada reflect and offer advice on how we can work together to develop sustainable access to Canada’s wild renewable resources

Walk the Talk with Stephanie Woodworth

Stephanie Woodworth is a Youth Advisor for Waterlution who moved to Toronto from Dryden Ontario to pursue a Masters.

La Peche Au Feminin

Fly Fishing International Certified instructor Joannie De Lasablonniere has instructed over 100 women to fly fish since launching her business in 2016, La Peche Au Feminin.

Ottawa River Champions, Lawrence and featured Chef Steve Mitton sit around the camp fire

Ottawa River Champions Voice their Thoughts on Sustainable Fishing and what the river means to them

Lake2Plate is a new video series designed to inspire viewers to harvest and prepare fish and wild forage in ways that both celebrate our shore-lunch tradition, and the ability to harvest wild fish and food sustainably using local knowledge and science-based selection techniques.