The mission to bring green crabs to more plates responds to their invasive nature and delicious taste, benefiting ecosystems by reducing their overpopulation.
Standridge emphasizes that discovering the abundance of green crabs was shocking, prompting his efforts to create a food chain from these invasive species.
Many chefs and events across the nation are collaborating to educate consumers about invasive species while developing new revenue streams through sustainable dining.
Standridge and others are turning invasive species like green crabs into culinary delights, addressing environmental concerns while providing fresh, unique options for diners.
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