I've always been very fond of sharks, scary as they might be to some folks. They're a sadly misunderstood animal. And this breaks my heart:
The Death of Sharks
Published: July 28, 2009
Summer comes and all of the old fears and myths about sharks reappear as we hit the beaches. Shark attacks, thankfully, are very rare. What humans ought to be fearful about is the survival of an essential species.
Humans kill 73 million sharks every year, nearly all for consumption, mainly in shark fin soup. The fins are cut off and the bodies dumped overboard, a barbaric practice known as finning. Commercial fishermen are taking more and more sharks for their meat as well.
Nearly a third of shark species in the open oceans are threatened with extinction. Losing these top predators creates a cascading imbalance. The species whose numbers the sharks once controlled begin to explode; they then wipe out smaller fish, some of which humans depend on for food. Water quality suffers. Healthy oceans require sharks, and without healthy oceans, healthy fisheries are impossible.
Though the appetite for shark fin soup is greatest in Asia, the carnage is global. There are no international limits on the numbers of sharks that may be taken. At a recent meeting in Spain, regional fishing organizations agreed to begin collecting data and considering measures to conserve sharks. That is barely a beginning. What is needed is a global agreement to establish serious catch limits and end finning.
Washington is beginning to get the message. The House has approved a bill that would close several loopholes in a 2000 law banning finning in American waters. A similar bill has been introduced in the Senate. Passing it would give the United States the credibility to press globally for shark conservation. Shark fin soup is no reason to decimate a species or ruin the oceans.
There's an article in the NY Times that makes me grind my teeth. What makes these young blonde singers COUNTRY? At all? There's no place to comment and ask that very important question! *pant pant pant*
This evening I cooked up some four-cheese ravioli from Costco and created this sauce to go with it:
1 stick butter
1 tablespoon flour -- whisk together over low heat
Slowly add about a cup or so white wine (in this case a Chenin Blanc/chardonnay, not too sweet, not too dry), whisking all the time until slightly thickened and good consistency
Add dill, black pepper, garlic powder, and onion powder to taste. Dash salt. Then add frozen uncooked shrimp and simmer until shrimp are pink. Serve with ravioli. YUM!
My ears are healing. They ITCH.