Consumer Reports just published a comprehensive study of the safety of frozen shrimp that uncovered some appalling results. It turns out that all those people who call shrimp “the cockroaches of the sea” are kinda right.
The magazine’s investigators bought 342 packages of frozen shrimp, some raw and some cooked, from several major supermarket chains. They tested the shellfish for pathogens and antibiotics, and found that 60 percent contained one of four types of bacteria that can be cause disease in humans — including 16 percent of the cooked, ready-to-eat samples. These bacteria included vibrio, a potentially lethal bacteria closely associated with raw oysters that is becoming more common as the temperature of the world’s oceans rises.
Article:
http://www.huffingtonpost.com/2015/04/28/frozen-shrimp_n_7164248.html?utm_hp_ref=taste&ir=Taste
It takes four years to raise an oyster; when from when it’s “as big as a peppercorn,” in the words of oyster farmer Joël Dupuch, to when it’s fully grown and ready to eat. In this beautifully-shot video, presented by Nowness and shot by Panthalassa, Dupuch discusses the uncommon uniqueness of the oyster, and what it means to spend your life raising them.
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