When you think of reducing invasive species populations, the possible solutions can vary. Some local businesses are taking an environmental problem and turning it into something more desirable.
Inside Botanica Restaurant and Gin Bar, something you wouldn't normally find at a restaurant is being prepped.Vesey is talking about green crabs.He decided to put them on the menu. Not only because they are an invasive species in the U.S., but also because the population is growing, and harvesting them for food is one way to help keep those numbers at bay.
It’s not just the green crab. Biologist Richard Primack said invasive species are becoming more of a problem everywhere. “Our winters aren't getting that cold anymore and so their numbers are just magnifying,” Will Robinson, a distiller in product development at Tamworth Distilling & Mercantile, said.“I was familiar with the lionfish effort that's been going on down in the Florida Keys, and Asian Carps in the Midwest. They're turning more and more toward local businesses to get them to offer these delectable invasive species,” he explained.
“It was kind of a way to bring ick, something that feels good environmentally, all this stuff together to bring more awareness to an issue,” he said.
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