The green turtle had long been a Florida seafood menu staple, usually served up in the famous soup. But with the population largely eaten out of existence in state waters, most meat had to be imported. To make matters worse, eggs were routinely poached from beach nests. And hatchlings, attracted the lights of growing coastal communities, crawled inland rather than out to sea, dying in the hot sun or under car tires.
Now, greens are in the midst of an unprecedented nesting boom from South Florida to South Carolina.
Source: Miami Herald