Comments on: Slow Shrimp

By: John

John — Wed, 31 Dec 2008 12:30:32 +0000

I was a shrimper for 30 years and with the price of fuel and the price of imports, I can no longer do it. Now I am peddling shrimp (only domestic product) and every day I have to defend prices because they are cheaper at walmart. I have a hard time explaining to people the dangers of imports, health wise as well as depleting our jobs. Our fishing industry is highly regulated and the countries that we import shrimp from have no regulations, from running their sewers through the shrimp farm, to giving them high doses of antibiotics. The people who are getting rich off the imports tell you their product is safe, when in reality less than 2% of the imports are tested and over 9% of those are found to have dangerous levels of U.S. banned chemicals in them. WAKE UP AMERICA

By: jacqueline

jacqueline — Mon, 03 Nov 2008 13:37:03 +0000

I’ve had gulf shrimp and learned of a few that have begun to market this way. Do the shrimpers you met sell in smaller than 5 lb blocks? That’s a barrier with some.

By: Merrillee Cheney

Merrillee Cheney — Thu, 23 Oct 2008 12:04:49 +0000

Hi Leigh,
My husband is a lobsterman in New Harbor, ME. Right now, we are dealing with the same issue that the Shrimpers are. Last week when Dave sold his lobsters at the dock, he got $1.95 per pound. Yesterday he got $2.15 but that is still NOT ENOUGH to cover that gas that he burns to get out to his traps and home. The fishing industry MUST step up to the plate and FIGHT for better prices for the men who work so hard. There are middlemen making LOTS of money off of us and we know that by the price of a lobster or shrimp when it is sold in a restaurant. It’s out of control and I am working locally to help ALL lobstermen in our area. It is critical to support co-ops to keep those prices up and I thank you for your article as it is right on the money – no pun intended!!
Thank you!
Merrillee and David Cheney

By: Patrick

Patrick — Wed, 22 Oct 2008 20:36:58 +0000

Great post Leigh! Thanks for the laughs and the information. It’s great to highlight the Brandhurst’s success amidst the struggles in the wake of Katrina. Thank you to the Chefs Collaborative for promoting the win-win situation shared by chef, eater, and of course – producer.