Source: New York Post
It’s salt water in the wound. Oyster growers on Long Island just can’t catch a break this season, now battling bad publicity from a recent warning about dangerous waterborne bacteria that was erroneously associated with the local industry — after already suffering massive crop losses from the brutal winter. “There’s a couple I know that goes out to dinner three to four nights a week and always starts with a dozen oysters,” said Phil Mastrangelo, co-owner of Orient-based Oysterponds Shellfish Co.
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