The New York Times has run another article today on tainted seafood from China, this time focussing on an eel factory in the southern Chinese city of Taishan.
If you want a better idea of where your eel sushi is coming from, I strongly urge you to read the article. And you should definitely check out the accompanying photo slide show of the eel factory—great pictures. (Photos by Chang W. Lee for the New York Times, including the two I’ve cribbed here).
Tuesday, July 3, 2007



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