Tag lobsters

Don’t Let ‘Em See This Up In Maine!

Today’s bit of YouTubery is a home video featuring a lobster race. From the YT username of the guy who posted (and apparently also made) the video, I would guess the action takes place in the mean streets of Brooklyn rather than the rocky shores of Maine, so don’t br surprised if this reminds you a bit of the famous lobster scene in “Annie Hall” more than the neck-and-neck thriller of last weekend’s Preakness Stakes.

Times are tough for the lobster fishermen back home. Last year’s catch was one of the largest on record, which sent prices plummeting even before the economy tanked. Then things got even worse as the demand weakened in the fall. There was a bit of a rebound over the winter, as the smaller catches were better matched to the demand, but the wholesale price in Boston and Portland is still only $4/lb. and as low as $3.25/lb along the “Down East” coast. The summer fishing season usually sees a natural drop in prices due to the prevalence of soft-shelled lobsters, so the wholesale price could be as low as $2/lb. by July.

Of course, those of you who live far away from New England will still pay the criminally-high retail prices you always pay, but be assured that we Ye Olde Colony types will be eating lobster for breakfast, lunch and dinner all summer long. Or maybe we’ll go into lobster racing like the people in this video:

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Beauty And The Beak (And Other Animal News)

Remember the video about Beauty the Eagle, who’d had her beak shot off?

Here she is with her beak prosthesis in place:

He Doesn't Look Jewish

Jews around the world can rejoice now that rabbinical authorities in Israel have officially decreed that giraffes are kosher. It’s a little late now if you were looking for something special to serve for a traditional Shavout feast, but maybe you can get a nice giraffe brisket for the High Holidays this year.

Harry the Hunter

Our cat Harry is off to a roaring start for his 2008 hunting season. He’s already bagged two moles and two chipmunks, and it’s still early yet. I don’t know if he’ll score another full-grown squirrel like last year, but he’s on a pace to deverminize the entire neighborhood by Independence Day. Meanwhile, the people at MAKE:blog had a couple of must-have cat-related DIY projects to talk about recently: first is this electronic controller that will turn your bathroom faucet into a kitty fountain (check out the video of this gadget in action), and second is this RFID-controlled cat flap that works with those subcutaneously-embeddedd pet RFID identity tags. It only opens for the pets it recognizes, meaning that rodents and other critters like raccoons and skunks can’t get into your house. Harry and Maynard are both big fans of drinking from the sink, so I think the faucet controller is a must for us, and at this time of year it would be awfully nice to let the boys come and go as they please.

Cheetah

On Charlotte’s birthday I briefly mentioned that she did a big report on cheetahs for school. It was really quite an elaborate project considering that these were first-graders. They had a choice of making a poster board or a diorama, and Charlotte chose the poster board. She read five or six books about cheetahs (reading-level-appropriate, of course) to do her research, downloaded pictures from the Internet (which Bridget printed at CVS on photo paper so they looked like real photos), watched some YouTube videos about cheetahs, and then did a presentation in front of her whole class about what she learned. When I was in first grade, I painted a rock. Shows you how times have changed.

Anyway, my reason for bringing this up is to link to this blog post at tingilinde about how the limits of human running speed may have been reached due to the way our muscles work. Steve Crandall found some relevant studies about cheetah musculature vs. human musculature that explains why the cheetah can go from 0 to 60 in just a couple of seconds but a human can’t. I think this would have been a bit too technical for Charlotte’s report, but it’s interesting none the less.

Never bring a gun to a lobster knife fight

And lastly, the Bangor Daily News reports that PETA has petitioned the commissioners of Somerset County, Maine to turn the old Skowhegan Jail into an “Empathy Center” for lobsters. The prison is the “perfect setting”, says the petition, to demonstrate the cruelty shown to lobsters who are kept in overcrowded restaurant tanks and then boiled alive.

PETA envisions an interactive environment where visitors are caught in inescapable traps, have their hands immobilized with huge rubber bands, then thrown into filthy, overcrowded holding tanks, and kept there for an hour. No word about boiling the tourists alive, though many a Mainer has wished for just exactly that every summer for decades. Drawn butter would be extra, of course.

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Lobster Of The Month Club

Lobstah!

I’m not so sure about this idea: for the low, low price of $2,995, you can essentially “buy” your own lobster trap on a Maine lobster boat, and the fishermen promise to send you everything your trap catches in the course of the year.

More specifically, they guarantee that they will send you at least 40 lobsters, but if “your” trap snags more than that, there’s no upcharge for the overage. Plus, they’ll also send along some mussels and clams, a dessert item, and some plastic lobster bibs with each shipment of lobster. And they also promise you can be pen pals with a Real Lobsterman and even “track” your lobster trap online.

My calculator tells me that you are paying about $75 per lobster (plus the rest of the stuff and shipping costs) if you buy into this. That’s a little more expensive than some of the other “ship anywhere” Maine lobster businesses, but not beyond the pale of reason. The big downside I see is that they want you to make a season-long commitment instead of just making a one-time special occasion purchase. I suppose that’s one way of guaranteeing that they’ll make money on their boat, although the last couple of years have seen lobster prices go up in New England because of a shell disease that is reducing the catch and so I doubt the boats have too much trouble selling everything they catch.

You’re also paying for the illusion that there’s a trap with your name on it being thrown off some boat from Boothbay Harbor, and that some crusty old Mainer is sitting down to write you an e-mail once a month telling you all about his adventures on the high seas. You go right on believing that if that’s what it takes, but you’re also probably the same person who thinks the sex chat lady is really a hot teen slut who wants it bad.

Obviously I’m missing out on a business opportunity here. For the lobsters, that is.

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Shucks

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So they’re finally getting a Whole Foods supermarket up in Portland, Maine, but they’re fighting over whether or not to sell live lobsters.

In Maine.

Live lobsters.

You can’t swing a dead cat without hitting someone selling live lobsters in Maine, so frankly if the Whole Foods people are so against it, I think they could probably skip the whole thing and be none worse for it. Instead, as you’ve probably read, they’re going to give each lobster its own cozy little room in the tank instead of the usual “pile ‘em up in one big tank” approach.

Oooookay.

I guess it’s okay to be concerned about the suffering of lobsters, though it seems to me we’re investing a lot more in their suffering than the suffering of human beings (anyone who’s taken a walk down Congress Street in Portland will know exactly what I’m talking about).

Once again the Whole Foods folks are being a bit hypocritical. They don’t want to cause suffering for live lobsters and they don’t promote boiling them live either — they will gladly stun them for you using a “humane” device called (and I am not making this up) “The Crusta-Stun”. But let’s say you are too squeamish to buy a sea mudbug, living or stunned, and instead opt for the convenience of packaged lobster meat. Well, the Whole Foods folks are glad to sell you some of that, too, but this is the big-ass machine they use to get that meat — a high pressure machine that literally forces all of the meat out of every last nook and cranny of a lobster shell, even the little tiny legs (as every REAL Mainer knows, you always suck the meat out of the legs). I’m not entirely clear on how this is more humane than boiling, or even the infamous ice-pick method of lobster murder. I suspect it’s humane the same way we “humanely” slaughter cows, chickens and pigs — i.e. mechanized to the point that it doesn’t seem like slaughter.

Me, I am a traditionalist and firmly believe in tossing live lobsters directly into a big ol’ pot of boiling water. It has been my own personal tradition for some time now to kiss each lobster on the carapace before I throw them in the water to let them know that they are loved for their tasty sacrifice. I think that’s pretty humane. Maybe the Whole Foods store can hire a lobster kisser to bid each one adieu as they leave the store.

(links via The Secret Life Of Lobsters)

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