00:00You know I've been dying to try Custard's. They're located here in the Back Bay of Boston and they are known for, well they're known for a lot of things, but specifically they're seafood sourced locally from like the pier that's like right down there. And of course they are kind of reinventing a very famous North Shore delicacy, the roast beef sandwich. Let's go have some bites. Ian. Hey come on in. Oh thank you so much for opening for me.
00:30So Moon Custer's is the more fine dining restaurant that you have that's right up here, right? That's right.
00:37So where did the names come from? The Moon Custer is kind of a folklore pirate that kind of worked the shores of Cape Cod and further south.
00:47And kind of legend goes that the Moon Custer's they were kind of a shipless pirate. And since they didn't have boats of their own to chase down others, what they would do is they would knock out the lighthouse light.
00:59light a bonfire on the beach and draw the ships into wreck themselves. But on a moon-filled night it wasn't possible.
01:06Oh that's pretty cool. I love that story.
01:09Yeah.
01:10Just a few blocks from Custer's is the docks where you can source fresh seafood in an eco-friendly way.
01:16Talk to me about the fishing industry and how you are supporting a more sustainable approach.
01:21Well I do think the restaurants have to lead on the sustainability because we have the power to introduce people to fish that they might not buy in the market.
01:29When you come in here and you try something out that you haven't had and you like it, hopefully you'll be inclined to buy it at the market.
01:35And that creates a reinforcing cycle with the fishermen where they're being rewarded for catching the fish in the waters nearby.
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01:46Liam
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