Ravioli scallop from Little Louis restaurant in Moncton, N.B.SYLVIE MAZEROLLE/The Globe and Mail
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Summer is peak tourist season for the Atlantic provinces, and many restaurants rely on revenue made during the season to get them through the rest of the year. But this summer, chefs and restaurateurs are facing a challenge: Staples tourists have come to expect, like scallops, haddock, and oysters, will be in short supply.
Dakshana Bascaramurty is The Globe’s food culture reporter. She’ll explain what’s causing these shortages, what it means for businesses and customers, and how chefs are adapting to the new landscape.
Questions? Comments? Ideas? E-mail us at thedecibel@globeandmail.com