Presenting presentation on the half-shell
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PEARLS OF WISDOM

 monthly news from Pangea Shellfish Company
We talk about growing, sourcing, sustainability, and marketing, but what about service? Lori and Bekah (with help from Tomas at Specialty Foods Boston) took a journey around Boston to see how oysters are being served  and consumed in various local establishments. 
 
Order up!
IN THE KITCHEN
 
Surf clams are mostly found chopped up in chowders, made into strips and fried, or even served live in sushi restaurants. We find that with a little care, they are much more diverse than they seem. Check out the results from the test kitchen here.
IN THE NEWS

Industrial adhesives are far from biodegradable, and sometimes even toxic. Read on to see how Purdue University is looking to fabricate organic polymers from corn and shellfish in order to create a safer and more environmentally safe product. 
Copyright © 2017 Pangea Shellfish Company, All rights reserved.


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