1
00:00:00,120 --> 00:00:04,840
Speaker 1: People, I think, are certainly going to gravitate towards something

2
00:00:05,280 --> 00:00:07,720
Speaker 1: that tastes good and has a feel good story.

3
00:00:07,800 --> 00:00:10,039
Speaker 2: The feel good story in this case is the demise

4
00:00:10,039 --> 00:00:12,479
Speaker 2: of the invasive green crabs on the menu at PAGU

5
00:00:12,520 --> 00:00:15,040
Speaker 2: and Cambridge. They're cooked into a stock and used in

6
00:00:15,120 --> 00:00:17,640
Speaker 2: a spicy soup. Here, chef Tracy Chang is at the

7
00:00:17,680 --> 00:00:21,040
Speaker 2: forefront of using these destructive animals for good, namely eating

8
00:00:21,079 --> 00:00:24,480
Speaker 2: them before they eat our native shellfish and destroy local ecosystems.

9
00:00:24,760 --> 00:00:28,600
Speaker 1: Last winter, we were consuming so much green crab at

10
00:00:28,600 --> 00:00:30,720
Speaker 1: the restaurant that we were unable to get it, and

11
00:00:30,760 --> 00:00:32,519
Speaker 1: so that's kind of like a good problem to have.

12
00:00:32,760 --> 00:00:35,320
Speaker 2: The green crabs came over from Europe in the eighteen hundreds,

13
00:00:35,360 --> 00:00:38,480
Speaker 2: The Nature Conservancy says. More recently, they devastated soft shell

14
00:00:38,560 --> 00:00:41,040
Speaker 2: clams in the region. Tracy and other chefs are floating

15
00:00:41,040 --> 00:00:42,639
Speaker 2: the crabs on the menu as one way to keep

16
00:00:42,640 --> 00:00:43,400
Speaker 2: their numbers down.

17
00:00:43,440 --> 00:00:45,640
Speaker 1: I think, as Chafts is important for us to do

18
00:00:45,760 --> 00:00:48,400
Speaker 1: our part in our local ecosystem.

19
00:00:48,560 --> 00:00:51,200
Speaker 2: Kyle Schaffeld w BS Boston, SNOOS Radio