Tough times for the restaurant industry means the same for suppliers. The Boston Globe rides with Bruce Silverbrand, an oyster farmer who says he’s trying to “limp through” what’s looking to be a lost year for his industry, which depends heavily on dining. (When’s the last time you bought oysters at the grocery store?) Oyster growers have brought in some income by selling direct to consumers, but most lack the license—the industry is heavily regulated, due to the health risks of eating raw shellfish. A minor salve? The Nature Conservancy and Pew Charitable Trusts have been buying millions of surplus oysters to rebuild overharvested reefs. Who says there’s no such thing as conscious capitalism?
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