Fish // Current TV

TV Traveler Heads to Scandinavia

Sure, foreign travel can be a life-changing educational experience, but what a hassle! Instead of flying across the globe and trying to speak funny languages, take a seat on the couch next to Terry Snash (Bryan Safi), aka the TV Traveler. This week Terry tells you all you need to know about Scandinavia by watching its TV programs, from a talk show in which a man tries to kick a burger to the moon (not a joke) to a game show built on identifying unpleasant smells. So put your passport away and grab a seat.

infoMania is a half-hour comedy show that airs weekly on Current TV. Picture the ultimate office water-cooler, only with funnier co-workers who willingly stay up late imbibing all forms of media so you don't have to. Caveat: Bring your own water. Hosted by Brett Erlich and co-starring Sergio Cilli, Erin Gibson, Ben Hoffman and Bryan Safi, infoMania airs on Thursdays at 11/10c on Current TV.

Go to http://current.com/infomania for more, and make sure to check out our Facebook profile for special features at http://facebook.com/infomania.

Current Media, the Peabody-and Emmy Award-winning television and online network founded in 2005 by Al Gore and Joel Hyatt, engages viewers with smart, provocative and timely programming -stories that no one else is telling in ways that no one else is telling them. Current's programming shines a light where others won't dare and boldly explores important subjects -- opening minds, sparking conversations and forming deep connections with its viewers. The channel's audience is comprised of affluent, curious, social and connected adults who crave the kind of entertaining, enlightening, witty and informative programming found on Current's TV and online properties. Current is now available via cable and satellite TV in 75 million households worldwide - 60 million households in the US - through distribution partners Comcast (Channel 107); Time Warner ; DirecTV (Channel 358 nationwide); Dish Network (Channel 196 nationwide); Verizon and AT&T. In the UK and Ireland, Current is available on BSkyB (Channel 183) and Virgin Media (Channel 155), and in Italy, Current is available on Sky Italia (Channel 130). Viewers can also find Current online at www.current.com.Sure, foreign travel can be a life-changing educational experience, but what a hassle!... more

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Catch & Release: Great White Shark Science Sparks Controversy

Great white sharks, the largest predatory fish in the ocean, are supreme fodder for... more

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Rethinking Industrialism: The Plant

"Rethinking Industrialism: The Plant" profiles a vertical farming project... more

Mattlit77
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6 comments

Bird and Fish Kills in Jan. 2011, King James Bible Code, Revelation Prophecy

Unusual bird and fish die-offs in January 2011. The King James version English Bible... more

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Phil's Christian Plumbing

Unclogging your spirit!

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Japan Dumps Thousands of Tons of Radioactive Water Into Pacific Ocean

PART ONE... CNN... Japan dumps thousands of tons of radioactive water into... more

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Topic 1: Fishy Fish Topic 2: New Car Smell

The alarming condition of sea life and the seafood supply present even before the 2010... more

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Diet: Eating Fish Found to Ward Off Eye Disease

A new study reports yet another good reason to eat fish: women whose diet was rich in... more

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Millions of Fish Die in Southern California - Update

Official: No foul play in massive fish kill in California harbor By Michael Martinez,... more

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Fishy Trick: Magic With Goldfish Stokes Anger | NewsBreakingOnline

I have no idea how this guy is making these fish do this!!!! Fishy Trick: Magic... more

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Mutant Fish Safely Store Toxins in Fat

thttp://www.wired.com/wiredscience/2011/02/fish-toxins-environment/

Some fish in New York’s Hudson River have become resistant to several of the waterway’s more toxic pollutants. Instead of getting sick from dioxins and related compounds including some polychlorinated biphenyls, Atlantic tomcod harmlessly store these poisons in fat, a new study finds.

But what’s good for this bottom-dwelling species could be bad for those feeding on it, says Isaac Wirgin of the New York University School of Medicine’s Institute of Environmental Medicine in Tuxedo. Each bite of tomcod that a predator takes, he explains, will move a potent dose of toxic chemicals up the food chain — eventually into species that could end up on home dinner tables.

From 1947 to 1976, two General Electric manufacturing plants along the Hudson River produced PCBs for a range of uses, including as insulating fluids in electrical transformers. Over the years, PCB and dioxin levels in the livers of the Hudson’s tomcod rose to become “among the highest known in nature,” Wirgin and his colleagues note online Feb. 17 in Science. Because these fish don’t detoxify PCBs, Wirgin explains, it was a surprise that they could accumulate such hefty contamination without becoming poisoned. His team now reports that the tomcod’s protection traces to a single mutation in one gene. The gene is responsible for producing a protein needed to unleash the pollutants’ toxicity.

All vertebrates contain molecules in their cells that will bind to dioxins and related compounds. Indeed, these proteins — aryl hydrocarbon receptors, or AHRs — are often referred to as dioxin receptors. Once these poisons diffuse into an exposed cell, each molecule can mate with a receptor and together they eventually pick up a third molecule. This trio can then dock with select segments of DNA in the cell’s nucleus to inappropriately turn on genes that can poison the host animal.

The tomcod actually has two types of AHRs, with AHR-2 offering the most effective binding to dioxin-like pollutants. But one naturally occurring AHR-2 variant, the result of a gene mutation, proves a very poor mate, Wirgin’s team has found. It takes five times more of the pollutants to get substantial binding than is needed with the conventional AHR-2.

In local rivers relatively free of dioxins and PCBs, 95 percent of tomcod possess AHR-2 only in the conventional form. But in the PCB-rich Hudson, Wirgin’s group finds, the only kind of AHR-2 protein in 99 percent of tomcod is the poorly binding variant.

The mutant receptor appears to have evolved long ago and to be widely dispersed. But in the Hudson, fish with the gene to make the mutant receptor have thrived, while those without it have died out, Wirgin notes.

Adaptation to resist poisons occurs throughout biology, observes molecular toxicologist John Stegeman of the Woods Hole Oceanographic Institution in Massachusetts. This process explains why some pesticides no longer kill their targets and why some microbes become immune to antibiotics.

Stegeman has been chronicling resistance to toxic PCBs and polycyclic aromatic hydrocarbons in another coastal species, a killifish. “But the mechanism in the killifish has not been uncovered, despite a long effort to determine it,” he says.

Knowing the genetic underpinnings for chemical resistance can help predict the likelihood of that resistance developing, he explains, and can point to “how one might exploit resistance — even understand why chemicals are toxic.” Genetic mechanisms for chemical resistance in wild species are known for some invertebrates, such as bugs. Stegeman says, to his knowledge, this tomcod finding is the first in a vertebrate.thttp://www.wired.com/wiredscience/2011/02/fish-toxins-environment/ Some fish in... more

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Tornado in the Distance: Hooked on Danger

As one boat has a productive day, Skipper Chug must face down a tornado on the horizon after a long, sleepless night with no fish to show for it. Can the crew salvage the trip, or will the twister nearby bring more serious turmoil?

Off the coast of Australia, tough-as-nails longline fishermen risk it all on the hunt for monster-sized tuna and swordfish. Hooked on Danger goes to sea with three larger than life skippers and their crews as they brave treacherous storms, brutal working hours and their own hot tempers. When the fish are biting, a five-day trip can bring in $100,000; but a bad catch means the crew can spend days of grueling work at sea without earning a penny. For some it's an adrenaline rush; for others, it's simply a way of life.

Double up on episodes of "Hooked on Danger." New episodes air Wednesdays at 9PM and another at 9:30PM on Current TV.

Current Media, the Peabody-and Emmy Award-winning television and online network founded in 2005 by Al Gore and Joel Hyatt, engages viewers with smart, provocative and timely programming -stories that no one else is telling in ways that no one else is telling them. Current's programming shines a light where others won't dare and boldly explores important subjects -- opening minds, sparking conversations and forming deep connections with its viewers. The channel's audience is comprised of affluent, curious, social and connected adults who crave the kind of entertaining, enlightening, witty and informative programming found on Current's TV and online properties. Current is now available via cable and satellite TV in 75 million households worldwide - 60 million households in the US - through distribution partners Comcast (Channel 107); Time Warner ; DirecTV (Channel 358 nationwide); Dish Network (Channel 196 nationwide); Verizon and AT&T. In the UK and Ireland, Current is available on BSkyB (Channel 183) and Virgin Media (Channel 155), and in Italy, Current is available on Sky Italia (Channel 130). Viewers can also find Current online at www.current.com.As one boat has a productive day, Skipper Chug must face down a tornado on the horizon... more

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6 Things Oprah Viewers Should Know About Veganism

Catskill Animal Sanctuary Director and Huffington Post Blogger Kathy Stevens shares a few practical tips about veganism with Oprah viewers taking the vegan challenge.

Originally posted at: http://casanctuary.org/2011/02/6-things-oprah-viewers-should-know-about-veganism/

Okay, I’ll admit it. I’m excited about the attention that Oprah’s Tuesday show is bringing to veganism, a lifestyle to which I’m passionately committed. And I’m equally excited to do my part to support anyone eager to consider making this life-affirming, health-affirming, planet-saving change! So here, in no particular order, are six things you need to know about veganism.

1. Help is everywhere you turn! There’s a whole web-based world eager to THANK YOU and to hold your hand on this exciting journey! If you’re inclined to begin at the beginning and learn what we’re doing to the animals, I heartily recommend these books: Eating Animals, Thanking the Monkey: Rethinking the Way We Treat Animals, Dominion: The Power of Man, the Suffering of Animals, and the Call to Mercy, and The Food Revolution. There are countless others. Do your own google search. Rather watch a film? Try: Death on a Factory Farm, Glass Walls, or Earthlings. Want to bypass the suffering and instead see cows, pigs, and chickens (and a host of other critters) for who they truly are? Check out my books: Where the Blind Horse Sings and the newly-released Animal Camp: Lessons in Love and Hope From Rescued Farm Animals. Don’t think it’s possible to love a pig? You’ve got some surprises coming!

2. You CAN treat your tastebuds! At least once a month for the last dozen years, my dad calls and asks, “Whatcha havin’ for dinner tonight? Sticks and leaves?” Folks: let’s dispel the myth that veggie cuisine is bland!! For general info and advice about nutrition, try the Vegetarian Resource Group, Savvy Vegetarian, VegSource, or The North American Vegetarian Society. To bypass the BS and get right down to cookin’, try these recipe databases: VegWeb, International Vegetarian Union, and VegFamily. Finally, check the Catskill Animal Sanctuary website, for regular updates from Chef Kevin Archer, director of Compassionate Cuisine. Far as we know, Catskill Animal Sanctuary is the only sanctuary in the world to offer a vegan cooking program. Join us, either onsite or via podcast, coming in February!

3. You can date without committing! Not sure you’re ready to strip the fridge bare? There’s nothing wrong with dating before you commit. Try choosing vegetarian restaurants to discover how varied and delicious veggie diets can be! Happy Cow is a database of vegan, vegetarian, and veg-friendly restaurants around the world. Just plug in your city or zip code and the distance radius you wish to search. If you’re a New Yorker, you’ll love SuperVegan’s “The Amazing Instant New York City Vegan Restaurant Finder“.

My advice? Choose the vegetarian and vegan restaurants rather those that have “vegan options.” You’ll find that restaurants truly committed to the lifestyle offer far more inventive, satisfying meals. Go ahead: tantalize your tastebuds!! Check out the menus from my favorite local restaurants: Garden Café in Woodstock, Luna 61 in Tivoli, and Karma Road in New Paltz.

4. A word of caution: Vegan does not equal healthy. There’s a lot of processed vegan CRAP out there filled with ingredients I can’t pronounce (and I ain’t stupid!). If you want to use this opportunity to take charge of your health, focus on simple, whole foods. Want some great advice? Grab a copy of my pal Kris Carr‘s just-released, New York Times-bestselling Crazy Sexy Diet: Eat Your Veggies, Ignite Your Spark, and Live Like You Mean It!

5. A new, better you awaits! I may not know you, but I know this about you: you’re a good person who values kindness, and who likely works hard to ensure that your actions embody this highly-cherished value. Just for a moment, let in the uncomfortable notion that every time you eat an animal, you’re subjecting an innocent sentient being–an animal who, when you get right down to it, is very much like us in ways that count–to a level of suffering you wouldn’t wish upon a child molester or rapist. Acknowledge your role in the suffering, and when you choose to go vegan, celebrate your choice to honor not only the animals, but also, and most importantly, yourself, for in embracing veganism, you’ll be aligning your lifestyle with the values you prize most deeply. And that feels good.

6. It’s okay to stumble. Let’s face it: change is challenging! Even vegan poster girl Alicia Silverstone has stumbled a few times – and that ‘s OK!! As someone who took several years to go vegan, I know what the resistance is about: habit, convenience, concern about family members’ reactions, lack of knowledge about what else to cook. If you decide to take the plunge, or even just to dip your toe in the water, be prepared to encounter resistance, even if it’s just from, well, your own noggin. Be kind to yourself in your heroic effort to be kind to all beings and to the fragile planet we inhabit..

The vegan train’s pullin’ out of the station people! Grab a seat for the ride of your life, and be sure to tell us about your journey.Catskill Animal Sanctuary Director and Huffington Post Blogger Kathy Stevens shares a... more