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Solidarität beim CSD in Stuttgart: Am Bahnhofsturm leuchtet der Regenbogen
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they would just roll, the shells would keep going down and make them round and harder. naturally, that is the shape they want to go to. the more you do that, the better the meat quality and the content of the meat. so that seems to be an endless sort of. it is good and bad, isn t it? how has business been in recent times? the time covid came, in march everything stopped. there was no local market. the exports tapered off and finished. we found other channels, but it s still only getting back to the way it was now. as far as we were concerned, we were down here and we actually got a lot more work done, so we worked the oysters a lot more than we had done before and it is much better quality now. we found with that little break, we were able to fix things and work the oysters a lot more, bag them much better and work them better and more often to get a betterfinished product. so an unexpected benefit of covid is better oysters. turns out it was for us. who knew? that s exactly it. are yo
and the content of the meat. it is good and bad, isn t it? how has business been in recent times? the time covid came, in march everything stopped. there was no local market. the exports tapered off and finished. we found other channels, but it is only getting back to the way it was now. as far as we were concerned, we were down here and we got a lot more work done, so we worked the oysters a lot more than we had done before and it is much better quality now. we found with the break, we were able to fix things and work the oysters a lot more, bag them much better and work them better and more often to get a better product. the unexpected benefit of covid is better oysters. turns out it was for us. who knew? that s exactly it. are you ready? you re going to really enjoy it. before the pandemic, perrine sold oysters direct to customers at market
taste their best. these are the big ones ready to go to markets and restaurants and such. every three or four weeks we turn them because there s growth in them. i will show you all this white and purple, that is all new growth. that breaks off. we turn the bags to break that off, which makes the oysters harder and the shells nice and round. you pick the bag up and grab it on the sides, turn it on its side. then you let it go and back up again and hit it. other way, hit it and back over. if they are on the seabed, they would just roll, the shells would keep going down and make them round and harder. that is the shape they want to go to. the more you do that, the better the meat quality and the content of the meat. it is good and bad, isn t it? how has business been in recent times? the time covid came, in march everything stopped.
go to. the more you do that, the better the meat quality and the better the meat quality and the quality of the meat. it is good and bad, isn t it?- the quality of the meat. it is good and bad, isn t it? how has business been good and bad, isn t it? how has business been in good and bad, isn t it? how has business been in recent - good and bad, isn t it? how has business been in recent times? | business been in recent times? the last time you came in march everything stopped. there was no local market. the exports tapered off and finished. we found other channels but it is only getting back to the way it was now. as far as we were concerned we got more work done so we worked the oysters more than we had done before and it is much better quality now. we found with the break we were able to fix things and work the oysters more, bag them much better and work them better and more often to get a better product. more often to get a better roduct. more often to get a better product- more
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