All You Can Eat: (A seafood fantasy)

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Ranger Media, Nov 17, 2015 - Cooking - 21 pages
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Americans love shrimp — we eat one billion pounds a year. An ancient, abundant protein source, shrimp are no longer “sea” food, but a commodity raised in seawater “farms.” In this telling journey, Jim Carrier wades into the romantic but tortured history of shrimp fishing and farming. The lure of “All You Can Eat” buffets may never be the same.
 

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