By BY KIM SEVERSON from NYT Food
https://ift.tt/3peos26
Scottish cooks and diners are putting sustainable fish and shellfish on the plate in a tangible (and delicious) move to curb the effects of climate change.
In Scotland, Serving Halibut for a Better Planet
By BY KIM SEVERSON from NYT Food
https://ift.tt/3peos26
Scottish cooks and diners are putting sustainable fish and shellfish on the plate in a tangible (and delicious) move to curb the effects of climate change.
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