The new workforce in seafood processing is a growing population of seasonal migrant workers—almost all of them Hispanic. Virginia Sea Grant is helping these workers and the foods they process stay safe by providing specialized on-the-job training in Spanish.
Can the deep-sea red crab go from “generic crabmeat” to certified sustainable delicacy? Captain Jon Williams thinks so, and he’s enlisted the help of Virginia Sea Grant extension agents for research into methods of keeping the crabs alive onshore, as well as cooking, packaging, and marketing them.
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