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Seafood Business (Thu 5 Jan, 2012)
Going Green: Comeback crabs - Ecological improvements aid Chesapeake Bay blue crab stock
Staff quoted: Bill Dennison, Thomas Miller
For Chef Chad Wells, Chesapeake Bay's rebounding blue crab population means he'll serve Maryland crab cakes this month at Alewife, his Baltimore gastro-pub dedicated to craft beer and food that is sustainable, local and seasonal.