Red snapper imperiled by Trump team’s gift to the yachting set
As a chef in New Orleans, I rely on fish and seafood for my livelihood. The seafood from the Gulf of Mexico and its waterways is integral to my menu and to every restaurant that benefits from New Orleans’ reputation as a world-class food city. What would New Orleans’ culinary tradition be without fresh catch for our seafood gumbo, oysters Rockefeller, crawfish etouffée, and shrimp po-boys? Along with other chefs, fishers, and eaters, I have relied for years on bipartisan and science-based management of Gulf fish stocks to maintain this precious natural resource. click here to read the stuff10:38
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