All You Can Eat

This audiobook explores the journey of shrimp in the U.S., revealing how most are now farmed in industrialized salt-water facilities across Central and South America and Southeast Asia, often using harmful chemicals and antibiotics. Investigative journalist Jim Carrier investigates the environmental and human impacts of shrimp farming, tracing its presence from grocery shelves to restaurant menus. The story offers insight into the hidden realities behind popular seafood and encourages consumers to make informed choices about what they eat.