Part 10/12:
Beyond urban farms, Singapore’s coastal waters harbor a rich diversity of seafood, including mollusks, crustaceans, and fish. Lim Ishon, a master angler and forager, promotes sustainable fishing and foraging as a way to supplement food sources naturally. His efforts emphasize taking only what is needed, fostering responsible resource use, and teaching survival skills that could be vital if supply chains are disrupted.
By collecting mussels, clams, and other shellfish, Lim and others demonstrate that local foraging can contribute to a more resilient food system—although it alone cannot sustain the entire population.