“Low plastic stool, cheap but delicious noodles, cold Hanoi beer.” This is how I’ll remember Tony. He taught us about food — but more importantly, about its ability to bring us together. To make us a little less afraid of the unknown. We’ll miss him.
Thai shrimp farmers claim they're making their farms more sustainable however is that really the case when huge swaths of mangrove forest are being destroyed and therefore so is the ecosystem?? #friendsforshrimp#ucsbfood2018
Shrimp was once a delicacy; now it's available in fast-food restaurants. @_dominiquefay of @NewWaveFoods is using algae to create a more sustainable, faux version of America's favorite type of seafood #WSJFutureFest
What's the connection between a platter of jumbo shrimp, murdered fishermen, impoverished coastal communities, and disastrous hurricanes? #mangroves#ucsbfood2018
Thoughts on small, high-tech shrimp farms and their potential impacts on larger low tech shrimp farms, consumers, and wild shrimp? Check out this NYT article: #ucsbfood2018 https://t.co/NVCRzryFg5