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Across the Southeast, a flood of foreign imports, two-day fishing seasons, and a climate-driven disease nobody saw coming are unravelling an industry that has defined these coasts for generations. The people who work the water are still here. The question is for how long.
Eggs, ethics, and texture—from custards and soufflés to duckweed proteins— how quiet cooperation in the kitchen is shaping the future of food.
I once read that it was a practice among some people to refer to their deceased loved ones in the first person to keep their memory alive, and I adopted the habit around that same time.
