How to Make your Seafood More Local

Hint: start with the squid

Paul Greenberg

--

How to Clean a Squid by John Donohue

Even as a local food movement continues to grow all over the US, the squid many of us love to eat deep fried, grilled or thrown into a stir fry, are being caught, frozen, sent to China, unfrozen, processed, refrozen and sent back to the United States in giant 50,000-pound shipping containers.

--

--

Paul Greenberg

New York Times bestselling author of Four Fish as well as The Climate Diet and Goodbye Phone, Hello World paulgreenberg.org