Don't know if I spelled that right, but we had a guest speaker at our shell
club meeting yesterday who is a geneticist.  He recently went out on a shrimp
boat when they were going "conchin'"  They harvested busycon carica, which
was then processed and shipped up north to make scungilli maranara.

Does anyone know anything about this and is there a holiday of some sort in
March that the Italians celebrate by eating this stuff?

I'd like any input anyone has.  I plan to write an article for our
newsletter.  BTW, our speaker found one sinistral carica out of approx.
10,000 shells he saw.

Carol