Amanda Millin is a former food and travel editor and writer with an M.S. in Publishing from Pace University in New York. An interview with a Michelin-starred chef about his love for small-scale, restorative aquaculture challenged everything she knew about farmed fish. Hungry to see first-hand how such systems worked, she moved to Madagascar to work on a community sea cucumber farm. An unexpected and exciting journey followed, and she was fortunate to be accepted and taught by local and Indigenous community practitioners around the world, including South Africa, Fiji, the Philippines, and eventually Hawaiʻi. Wanting to combine her humanities background and on-the-ground Indigenous science experience with an understanding of conventional science, she completed a master’s in Marine Biodiversity & Conservation at Scripps Institution of Oceanography. Endless support from Brenda Asuncion, Hawaiian community non-profit KUA, and the Indigenous Aquaculture Collaborative guided her studies. Having finished the program and moved back to Oʻahu, she now manages an aquaculture grant for the Polynesian Voyaging Society.