To its hungry patrons, the business of Luke’s Lobster looks uncomplicated: Seating in its restaurants, called shacks, consists of a handful of reclaimed-wood tables, and the menu features little more than seafood rolls, chowders and chips. Yet Luke’s involves a vast and vertically integrated crustacean operation. Based in Brooklyn and Saco, Maine, the company buys shellfish directly off docks from New Bedford to Nova Scotia and trucks them live to a processing facility in Maine. The man overseeing the shellfish supply chain is the company’s 34-year-old eponymous co-founder, Luke Holden. Monday5:30 a.m. On weekdays I wake up either to my alarm or to the sounds of my 8-month-old daughter, Poppy.

Source: New York Times March 01, 2019 09:56 UTC