If the first step of resistance is to 'organize' then these guys will be toppling the establishment in no time.
Hell, they've probably got a spread of crudités riding at the back of the march in a dedicated wagon.
Like the 55-pound yellowfin I saw owner, longline fisherman, and Defiance captain Bill Bright butchering into inch-thick tuna steaks just a few feet away from my dockside table.
They were destined for a hot date with some blackening spice and a griddle worked masterfully by Bright’s wife, Michelle.
They’re handicapped by a short season that goes from idle to full-throttle on Memorial Day, and challenged by staffing and high food costs inevitably passed on to diners.