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The long journey of 'local' seafood to your plate
The long journey of 'local' seafood to your plate

Another glorious Golden State summer is upon us. San Joaquin Valley peaches are at their height and rolling in to farmers markets from Silver Lake to Mar Vista. Alice Waters' foragers are plucking Napa zucchini blossoms for the chefs at Berkeley's Chez Panisse. Barbecues in Sonoma are primed for grilling Niman Ranch grass-fed steaks. And California squid are being caught, frozen, sent to China, unfrozen, processed, refrozen and sent back to the United States in giant 50,000-pound shipping containers. That's right: Every year, 90% of the 230 million pounds of California squid (by far the state's largest seafood harvest) are sent on a 12,000-mile round-trip journey to processing plants...

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