Amanda Millin is a former food and travel writer and editor with an M.S. in Publishing from Pace University in New York. An interview with a Michelin-starred chef about his love for sustainable, small-scale aquaculture challenged everything she knew about farmed fish. Hungry to learn more, she immersed herself full-time in research. The journey allowed her to live and work with numerous indigenous and community-based aquaculture systems around the world, including Madagascar, South Africa, Fiji, the Philippines, and Hawaiʻi. Looking to supplement her on-the-ground Indigenous science with Western science, she completed a master’s in Marine Biodiversity & Conservation at Scripps Institution of Oceanography, where she joined Dr. Rivera-Collazo’s lab. Having finished the program and moved back to Oʻahu, she is now the food security program manager at Mālama Puʻuloa—a non-profit working to restore loko iʻa (traditional Hawaiian fishponds) to Pearl Harbor. She remains active in the lab remotely and works with Dr. Rivera-Collazo to spearhead the Climate Heritage Network’s Working Group 2, which focuses on valuing traditional knowledge.