A recent court decision allowed federal officials to resume processing visas offered to the many seasonal workers providing the labor behind the U.S. seafood industry. The prospect of a visa stoppage sent a panic through many seafood businesses in the mid-Atlantic region, who've come to depend on the visa program to fill manual labor jobs like picking crabs and shucking oysters. We explore why the visa program was caught in limbo and what's at stake for the seafood industry as things move forward.
A recent decision not to ban trade in bluefin tuna was a huge relief in Japan, where most of that prized but over-fished delicacy ends up as sushi. Kojo explores sustainable seafood and how to weigh your choices at the sushi bar.
- Tim Fitzgerald Marine Scientist, Environmental Defense Fund
- Casson Trenor Senior Markets Campaigner, Greenpeace USA; author, "Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time"
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