Word: crabs
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Dates: during 1980-1989
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...across Canada to catch up with Mulroney in his home town of Baie Comeau, on the north shore of the St. Lawrence River. "It was windy and barren country," she says. "Even the pine trees were sparsely needled. We bused to Baie de la Trinité and visited a crab factory, where Mulroney chatted with the foreman and we reporters sampled the product. Delicious...
...Chesapeake has long been a source of almost overwhelming natural abundance. Geese, black ducks, mallard, teal and widgeon have darkened the skies over the bay and fattened themselves in its marshes. Striped bass, shad and herring spawn in its shallow bays. Oysters, clams and the succulent Atlantic blue crab provide the bay's hardy watermen with a livelihood and gourmets with seafood delights...
...Chesapeake still produces some 50 million Ibs. of crab meat a year, more than that of all other U.S. areas combined. But oyster catches, which produced an astonishing 120 million Ibs. of meat annually in the 19th century, stabilized at about one-sixth that level some 20 years ago. In 1982-83 the tonnage dropped even further when a mysterious and fatal disease called MSX ravaged the crop...
...even greater source of concern is the destruction of the bay's submerged aquatic grasses. This vegetation produces the oxygen essential for the survival of marine life, stabilizes the shoreline against erosion and provides food for species ranging from ducks to fish to crab larvae. In 1971 this subaquatic plant life could be found in 30% of the Chesapeake and its tributaries. Now, says the EPA study, it can be found in only 4.5% of that area...
...crab crawls through my blood...