Word: crabs
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...Sizzler, with more than 450 restaurants in the inexpensive-to-moderate price category. Says Advertising Director Don Lum: "We've seen a significant increase in fish consumption in the past two years." Their expanded line offers for between $5 and $8 complete main courses such as shrimp, lobster, crab, salmon, New Zealand whitefish, orange roughy, John Dory, hoki, halibut and swordfish. And the Dallas-based TGI Friday's Inc., with 104 locations in 31 states, now has 20 to 25 fish dishes on its menu, compared with two or three in 1977. Says Greg Dollarhyde, vice president of finance...
...bank and a law firm, donated their uneaten goodies to the poor. Outside a Washington shelter for the homeless, ragged street people gaped as a purple van from Ridgewell's ("caterers to the elite") pulled up and tuxedoed waiters hopped out to unload leftover canapes, whole hams, mounds of crab claws, shrimp and quiche. That night at the shelter, 1,000 homeless dined like lobbyists. Though the gesture smacked slightly of "let 'em eat cake" largesse, Mitchell Snyder, director of the District of Columbia Community for Creative Non-Violence, which runs the shelter, was heartened by the heightened public concern...
...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 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...