This essentially boils down 40+ Chefs that joined a campaign against purchasing Canadian Seafood.
Quote:
To hold the entire Canadian seafood industry hostage over sustainable, absolutely necessary tribal practice is ill considered," Anthony Bourdain tweeted Monday in response to a Humane Society petition. "I'm all for protecting seals, but a total ban dooms the indigenous people above the Arctic Circle to death or relocation."
Some Bourdain Tweets about the subject as well.
Anthony Bourdain @Bourdain 1h
Seals eat a lot of cod. Diminished cod populations impact traditional diets throughout Scandinavia and Med. it’s a delicate balance.
Anthony Bourdain @Bourdain 1h
There is also the outcome of uncontrolled seal populations on fisheries to consider. See codfish…
Anthony Bourdain @Bourdain 3h
Prices of anything non local in Inuit stores are twice that of Montreal due to transport costs. And of course, nothing grows.
I for one am Glad that a Celebrity Chef is willing to against the grain here. This is a much more complicated issue than "Clubbing Cute Baby Seals". It is an essential part of life for the Inuit and its benefits are wide-reaching.
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Bourdain has always had a feel for underserved populations. His episodes in Vietnam and Cambodia were incredible in that sense. I'm glad he understands the big picture and hopefully he can enlighten some people that know little more than sound bytes and random hunting images when it comes to the arctic.
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Nothing wrong with seal hunts - but bashing their skulls in with clubs is ridiculous. Change the way the hunts are conducted and people will stop discussing it.
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Nothing wrong with seal hunts - but bashing their skulls in with clubs is ridiculous. Change the way the hunts are conducted and people will stop discussing it.
What is the human way to kill them? This is not a troll, I am honestly wondering. What method of killing would be acceptable?
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I'm not sure what the most humane way killing them is as it's not my industry but if we can do it with cows, chickens and pigs why not seals?
The clips i've seen of those baby seals - they don't look the most mobile. You could probably give them a needle that puts them to sleep.
I don't even think it is legal to club baby seals anymore. Its why all of those videos are grainy and have a pre-digital vibe to them. It was outlawed in the don't kill cute animals bill. I think once they lose the white haired coat they are fair game.
I'm not sure what the most humane way killing them is as it's not my industry but if we can do it with cows, chickens and pigs why not seals?
The clips i've seen of those baby seals - they don't look the most mobile. You could probably give them a needle that puts them to sleep.
Cows get shot in the head.
Chickens/pigs get electrocuted IRRC (well chicken's did when I went on a field trip to a chicken slaughterhouse with my grade 7 math class, anyway). I would suggest a bullet to the head, or a club that smashed the skull and brain, pretty humane.
Chickens/pigs get electrocuted IRRC (well chicken's did when I went on a field trip to a chicken slaughterhouse with my grade 7 math class, anyway). I would suggest a bullet to the head, or a club that smashed the skull and brain, pretty humane.
Wait....what?
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i loved his rant on veggies;
"Vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn. To me, life without veal stock, pork fat, sausage, organ meat, demi-glace, or even stinky cheese is a life not worth living. Vegetarians are the enemy of everything good and decent in the human spirit, and an affront to all I stand for, the pure enjoyment of food. The body, these waterheads imagine, is a temple that should not be polluted by animal protein. It's healthier, they insist, though every vegetarian waiter I've worked with is brought down by any rumor of a cold. Oh, I'll accommodate them, I'll rummage around for something to feed them, for a 'vegetarian plate', if called on to do so. Fourteen dollars for a few slices of grilled eggplant and zucchini suits my food cost fine." From Kitchen Confidential, p. 70.
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