By BY KIM SEVERSON from NYT 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.Food https://ift.tt/3peos26
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In Scotland, Serving Halibut for a Better Planet
By BY KIM SEVERSON from NYT 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.Food https://ift.tt/3peos26
via
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