Over the past several decades, shrimp has transformed from a luxury food to a kitchen staple. While shrimp-loving consumers have benefited from the lower cost of shrimp, domestic shrimp fishers have suffered, particularly in Louisiana. Most of the shrimp that we eat today is imported from shrimp farms in China, Vietnam, and Thailand. The flood of imported shrimp has sent dockside prices plummeting, and rising fuel costs have destroyed the profit margin for shrimp fishing as a domestic industry.
In Buoyancy on the Bayou, Jill Ann Harrison portrays the struggles that Louisiana...
Over the past several decades, shrimp has transformed from a luxury food to a kitchen staple. While shrimp-loving consumers have benefited from the...
Over the past several decades, shrimp has transformed from a luxury food to a kitchen staple. While shrimp-loving consumers have benefited from the lower cost of shrimp, domestic shrimp fishers have suffered, particularly in Louisiana. Most of the shrimp that we eat today is imported from shrimp farms in China, Vietnam, and Thailand. The flood of imported shrimp has sent dockside prices plummeting, and rising fuel costs have destroyed the profit margin for shrimp fishing as a domestic industry.
In Buoyancy on the Bayou, Jill Ann Harrison portrays the struggles that Louisiana...
Over the past several decades, shrimp has transformed from a luxury food to a kitchen staple. While shrimp-loving consumers have benefited from the...
