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Diners grilling restos over seafood sourcing

dc.date.accessioned2021-06-06T01:11:53Z
dc.date.available2021-06-06T01:11:53Z
dc.date.issued2010-06-22
dc.identifier.citationDiners grilling restos over seafood sourcing. (2010, June 22). Philippine Daily Inquirer, p. A20.en
dc.identifier.urihttp://hdl.handle.net/20.500.12174/10845
dc.language.isoenen
dc.publisherPhilippine Daily Inquirer, Inc.en
dc.subjectHuman fooden
dc.subjectSeafooden
dc.titleDiners grilling restos over seafood sourcingen
dc.typenewspaperArticleen
dc.citation.journalTitlePhilippine Daily Inquireren
dc.citation.spageA20en
local.seafdecaqd.controlnumberPD20100622_A20en
local.seafdecaqd.extractDistance doesn’t seem to matter. No matter how far they are from the Gulf, waiters and waitresses throughout the nation are getting the same grilling by diners. Is your seafood clean? After months of watching news coverage of tar balls washing up on beaches and oil-soaked wildlife, customers are asking questions about the where their food was fished from, especially items closely associated with the Gulf, such as shrimp and oysters. “We have two oyster dishes on our menu and people want to know where they are from,” said Bryce Statham owner of the Blue Moon Fish Co., in Lauderdale-by-the-Sea, Fla.en
local.subject.personalNameStatham, Bryce
local.subject.personalNameVaughan, Ken
local.subject.personalNameLomax, Brad
local.subject.personalNameBracha, David
local.subject.personalNameEarp, Mike
local.subject.corporateNameBlue Moon Fish Co.en
local.subject.corporateNameFlying Fishen
local.subject.corporateNameJack’s Oyster Houseen
local.subject.corporateNameWater Street Restaurantsen
local.subject.corporateNameRiver Oyster Baren
local.subject.corporateNameSaltwater Seafood Marketen
local.subject.corporateNameFry Shacken


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