tacos, ceviche and locally grown
seafood served at the university
bringing more local seafood to
part of a six-week pilot program
about local fishers and undiscovered
scallops, lobster, and oysters
open to the public for a change
source: http://www.capecodonline.com/apps/pbcs.dll/article?AID=/20140406/NEWS11/140409792
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