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  • Writer's pictureJohn Painter

Environmental activism for dinner

It’s no secret that I talk about my business, rightly or wrongly, being in thirds; 1/3 hobby, 1/3 side gig, and 1/3 environmental activism.


So it’s not surprising to many that I salvaged a cut in half Boston Whaler destined for the dump to use as my fishing platform, and that I recycled about 120 old shrimp traps, converting them into green crab traps, and giving away spares to others interested in fishing green crabs.

That is one form of environmental activism, keeping things out of landfills and repurposing them into a business. But not everyone is going to do this.


But what if there was something everyone could do? Daily even.


What interests and excites me is the opportunity to engage others in environmental activism that they could possibly do every day. An activity all humans need to do. Eat.


That simple human act of eating a meal together can absolutely help address global warming and the improve the health of our marine ecosystems. How? By including green crabs in our diets.


So I was beyond pleased to see Food & Wine magazine recognize seaweed farmers, green crab harvesters and the small but growing number of restaurants who serve these foods discussed in a recent article.


Every green crab on a dinner plate or in a soup bowl, is one less crab in our ocean, and that has a direct and meaningful effect on addressing climate change.


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