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NEW YORK: LI farmers and fishermen outline problems for Sen. Kirsten Gillibrand

August 20, 2018 — Long Island farmers and fishermen on Saturday outlined many complicated and pressing problems to U.S. Sen. Kirsten Gillibrand (D-N.Y.), who sits on the Senate Agriculture Committee.

Their to-do list included: cleansing polluted bays by reconnecting them to the sea, obtaining an emergency permit to use a banned pesticide, policing counterfeit seafood, and securing seasonal workers despite an immigration crackdown.

Gillibrand, who stands for election in the fall and who might have presidential aspirations, vowed to “elevate” many concerns aired at a panel she convened that was hosted by the Ammerman campus of Suffolk County Community College in Selden.

To Bob Nolan, a New York Farm Bureau director, who described the labor shortage, she pledged to “take a good look” at the temporary worker program.

Read the full story at Newsday

New York: Huge scallop harvest, growth in oyster farming boost East End

December 1, 2017 — An abundance of plumped-up bay scallops from waters around the Peconic Bay is giving Long Island’s East End shellfishing industry a vital boost.

With the industry already thriving from a resurgence of oysters, the plentiful scallop harvest is buoying businesses from the East End to Manhattan, where scallops and oysters from Long Island waters are prominent in fish markets and on restaurant menus.

Since the scallop season opened with a strong start in early November, fish dealers have been buying hundreds of pounds a day. The surge in volume is keeping fishermen, shuckers, wholesalers and seafood store owners busy, but it has also pushed prices down. Scallops are selling for less than $20 a pound, in some cases as low as $15, down from around $35 last year.

Some dealers had difficulty keeping up with the harvest at first, advertising for scallop shuckers on road-side signs. Customers who typically buy a pound or two are buying 4 and 5 pounds, shop owners say. Restaurants are finding ways to keep scallops on the menu.

Read the full story at Newsday

 

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