Wednesday, April 11, 2012

Where is your crab meat from?

"True Blue, a new labeling and promotion initiative from The Maryland Department of Natural Resources (DNR), hopes to give restaurants that do use Maryland crabmeat a claw up on those that fill their crab cakes with inexpensive imported meat from Indonesia and Venezuela."
I am excited about this program since I've been trying to buy more local food. I'm hoping that some of my favorite crab houses will be on the list. Anyone else planning to pay attention to this list?

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