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Food products that are heavily dependent
on restaurants, such as seafood, eventually
need those customers back, said John
Sackton, an industry analyst and publisher of
SeafoodNews.com. But for now, selling direct
to customers is a way to get a better price for
those products than they would typically see,
he said.
Pray, a Maine fishermen for three decades, said
he’s managing to make ends meet so far, but it’ll
be more of a challenge the longer restaurants
and processors remain inaccessible. One of his
customers, South Portland anesthesiologist
Stephen Harden, said the appeal is as much
about helping neighbors as buying great food.
“My wife and I sort of felt it was our duty to
support locally as much as possible,” he said.
“And of course, the food is much better quality.”
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