Rock shrimp from Florida used to be considered too hard-shelled to be worthwhile as commercial seafood. A custom-made machine to crack and split them has made the sweet crustaceans a favorite for Orlando chef Jassica Tantalo, who prepared them as part of Slow Fish 2016 in New Orleans.
Eve Troeh for NPR
You can’t find a more intimate relationship between humans, food, and nature than fishing, says Michele Mesmain, international coordinator of Slow Fish, a seafood spinoff of the Italy-based Slow Food movement. Think of all the thousands of boats at sea, catching wild creatures to haul back to shore and eat. “It’s our last source of wid…