Inside an 800-square-foot shop, D.C.-based social entrepreneur Ahmad Ashkar is using his Mom's falafel recipe to raise money for refugees.
Louisiana shrimpers caught more than forty percent of American shrimp before the BP oil spill in the Gulf of Mexico. Some of them are back at work now that regulators say the shrimp is safe to eat. But many watermen and consumers remain skeptical of those claims. We examine the science and politics of testing seafood after the spill.
- Juliet Eilperin National Environmental Reporter, Washington Post
- Carys Mitchelmore Associate Professor, University of Maryland Center for Environmental Science, Chesapeake Biological Laboratory (Solomons, MD)
- Barton Seaver National Geographic Fellow; Chef and Certified Sommelier
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