Ty Walker, who runs Smoke In Chimneys, a revitalized 1930s trout farm, discusses the complexities of seafood sourcing. He reveals the hidden issues with farmed fish, such as antibiotics and food coloring, and critiques industrial fishing practices. Ty advocates for sustainable aquaculture, likening it to regenerative farming, and emphasizes the need for transparency in fish farming. He shares insights on the meticulous process of nurturing fish, the importance of community support, and encourages healthier choices for both consumers and the environment.