![](\"http:\/\/cyber.law.harvard.edu\/blogs\/static\/dowbrigade\/lobstatag.jpg\")
At restaurants throughout the world, menus feature “Maine lobster," that
\n sweet, succulent stuff that makes grown people don bibs and make a delicious
\n mess. Like Idaho potatoes, Vermont maple syrup, and Florida oranges,
\n Maine lobster has become a name brand. The state produces 75 percent
\n of the lobster catch in the United States, and it brings a premium price,
\n both at the docks and on the table.<\/p>\n
But are you really getting Maine lobster, or is it what some Mainers call an from www.lobsterfrommaine.com<\/a><\/p>\n Those tags look waayyy too easy to counterfeit. Why, a Canadian schoolboy At restaurants throughout the world, menus feature “Maine lobster," that sweet, succulent stuff that makes grown people don bibs and make a delicious mess. Like Idaho potatoes, Vermont maple syrup, and Florida oranges, Maine lobster has become a name brand. … Continue reading
\n“impostor lobster," from Canada or elsewhere? Under a new program that
\nkicks off today in Portland, lobster dealers will be encouraged to tag the catch,
\nidentifying it as being caught in Maine waters. The plastic tags will hang from
\nthe claw knuckles and state simply: “Certified Maine Lobster." On the front
\nwill be a picture of a lobster and a lighthouse; on the back, “lobsterfrommaine.com<\/a>."<\/p>\n
\n the Boston Globe<\/a><\/p>\n
\n with a Dell could produce a decent copy in 10 minutes. They should go
\n directly to embedded, encrypted microchips. Anybody wanna start a company to tag lobstas?<\/em><\/p>\n<\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"