COVID-19 plunked us all in our kitchens. Now that we’ve been there for a while, are we becoming more comfortable and adventuresome with seafood?
As we cook at home, we seem to be adding more seafood into our menus than before. By the time restaurants re-open, will we have crossed a threshold where seafood becomes normal rather than mystical? After speaking with many experts, here’s my take on that question. This article originally published in AgFunder News. You can read it here.