A few months back, Cactus, one of my favorite local burrito places, announced that from now on, it would begin serving sustainably caught shrimp from the Gulf of Mexico. I was impressed that this scrappy little taqueria had resisted the temptation of ridiculously cheap imported shrimp: 90 percent of all shrimp consumed in the US comes from notoriously ecologically disastrous farms in Asia. (Red Lobster Festival of Shrimp, I'm looking at you.) But last week I
Oil Spill Seafood: Is Wild Gulf Shrimp Better Than Farmed?