P.E.I. is about a week away from the start of another lobster season during the COVID-19 pandemic, and feeling much more comfortable about facing the challenges.
The industry faced uncertainty from every direction last year.
The season was delayed two weeks as public health officials determined how best to keep people safe on the boats and in processing plants. There were delays in the arrival of temporary foreign workers, even questions about whether they could come into the country at all. And with restaurants and cruise ships shut down, processors wondered if there would be anyone buying lobster.
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