The New, Innovative And More Efficient Way Of Feeding
People
Don Kent,
President of the Hubbs-Sea World Research Institute, was standing in the
seafood aisle of a Whole Foods in the affluent San Diego neighborhood of La
Jolla recently when he took out his phone and snapped a photo of a
fresh-looking branzino.
“Branzino
is European sea bass,” Kent explained. “It’s grown in the Mediterranean. And
it’s flown 6,900 miles from Greece to here and then it’s put on ice in La
Jolla.”
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