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How I Built Resilience: Luke Holden and Ben Conniff of Luke's Lobster
How I Built This with Guy Raz
Seafood - Is That Right?
About seventy per cent of the sea food is consumed within restaurants. You can't sell to cruise lines, and casinos are probably nt buying a whole lot. So you kind of have to shift your focus to what frozen lobster and and lobster meat that you sell at grocery stores,. That's available for consumers to just purchase in shell, like fishermen go out ind fish....
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