Your sustainable scallops might have been caught with the help of shady labor practices

Grist
By Justine CalmaJun 22, 2018, 1:40 pm342 pts
Hari Pulapaka, chef and owner of the restaurant Cress in Deland, Florida, prides himself on his ability to tell diners the names of the captain and vessel that brought them the seafood on their plate. For the past few years, he has done this with the help of Sea to Table, a flourishing family-owned business…

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