We run down a history of food fraud that stretches back to ancient Rome, and continues today in supermarkets and restaurants just about everywhere. From honey product to not-so-virgin olive oil to horse disguised as beef, there’s been a consistent push by food purveyors to bump up profits by way of a pinch of adulteration and a tablespoon of substitution. To dig into the most common form of food fraud, namely seafood, we are joined by expert D. G. Webster, author of two books on global fisheries and the economics of the seafood chain. Dr. Webster has a keen interest in seafood fraud and can untangle the nuances of what drives such fraud as well as who is harmed by it.