Sustainable seafood: over the past 25 years, Louis Osteen has witnessed an alarming change in south Carolina. From: Art Culinaire | Date: September 22, 2005 | COPYRIGHT 2005 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group.Copyright information

"When I moved to the coast in 1980 and began cooking down here, there were six processors of blue crabmeat. Now, that number has dwindled to a big fat zero. We used to get fresh, beautiful blue crabmeat delivered four or five days a week," says the chef/owner of Louis's at Pawley's, on Pawley's Island, who now buys crabmeat from purveyors in the Chesapeake Bay area. "America is a young country, and we have a lot to learn. One thing we haven't learned yet is to conserve our resource...

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