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Community blog: Fire up the grill for U.S or Mexican Gulf shrimp

The summerlong season for fresh Pacific pink shrimp has become even more precious over the past decade or so. That's the approximate time span since I began a rigorous refusal of any and all farm-raised shrimp. Exposés on the conditions in Southeast Asia's shrimp-shelling sheds only reinforce my resolve that shrimp raised in "freshwater" ponds [...]

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