Houston’s Crawfish Season Will Experience Some Delays This Year. Here’s Why. | Eater Houston
"As a Midtown seafood spot, Josephine’s had planned to go “full force” with daily crawfish boils by the end of January but has pushed that back to mid‑February because suppliers don’t have enough crawfish; head chef Lucas McKinney explained that last summer’s heat left the mud too dry for crawfish to burrow and reproduce, many died or were stunted, and farmers are now waiting for populations to recover while fearing potential cold snaps and the costs of bait, fuel, and labor. I view the delay as a disappointment for customers but also a teachable moment about sustainable seafood and farm‑to‑table realities, emphasizing that restaurants are at the mercy of farmers and their ecosystems." - Brittany Britto Garley
