NEW ORLEANS — There are a few broken links in the food chain that stretches from sea to warehouse to plate in the Big Easy.
It starts with the fishermen and oyster shuckers who are seeing first hand how the BP oil spill in the Gulf of Mexico is leaving them idle, perhaps forever.
It then goes to the processors and distributors who are scrambling to find new sources of seafood. And restaurant owners across New Orleans — the next link — are wondering if the Gulf seafood that has lured so many diners in the past will now drive them away.
Truth is, just about all the links in this chain have been severely strained, if not shattered. Take, for instance, those that bring oysters to the Grand Isle Seafood restaurant, just a few blocks from New Orleans' French Quarter.
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