Fly Fishing Insider Podcast
Ty Walker is a farm to table specialist and the owner-operator of an 1800s fish hatchery in New Castle, Virginia. Talking with Christian Bacasa, Ty Walker explains how hatchery fish are raised and how the mechanics of a hatchery operation work. The conversation stays on how the fish are raised rather than on fishing technique.
Ty Walker is a farm to table specialist and the owner-operator of an 1800s fish hatchery in New Castle, Virginia.
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How are hatchery fish raised?
Ty Walker walks through how hatchery fish are raised and the mechanics behind the process. As owner-operator of an 1800s hatchery in New Castle, Virginia, Ty Walker describes the work from the inside rather than from an angler's perspective.
What is Smoke in the Chimneys?
Smoke in the Chimneys is Ty Walker's operation in New Castle, Virginia, built on an 1800s fish hatchery. Ty Walker came to the hatchery as a farm to table specialist.
What does a farm to table background bring to a hatchery?
Ty Walker worked as a farm to table specialist before becoming owner-operator of the hatchery. That background shapes the way Ty Walker talks about raising fish in New Castle, Virginia.
Key takeaways
- Ty Walker owns and operates an 1800s fish hatchery in New Castle, Virginia.
- The hatchery operates under the name Smoke in the Chimneys.
- The episode covers how hatchery fish are raised and the mechanics involved.
- Ty Walker's background is in farm to table food.
