When Moby Dick Is On the Menu Count on US Commerce for recipes.

August 25, 2013 Uncategorized

During the golden age of whaling in the eighteenth and nineteenth centuries, a tepid reception to whale meat meant that it was a culinary afterthought in the deadly hunt for sperm, ambergris, and blubber. By the turn of the century, whale meat was a six-ton curiosity for most American palates. In 1918, the U.S. Department of Commerce’s Bureau of Fisheries published a small pamphlet on the matter: “Whales and Porpoises as Food.” But what kind of food? “With Thirty-Two Recipes.”Excellent. Something for tonight? more@laphamsquarterly 19:31

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The New England groundfish debacle (Part III): who or what is at fault? Nils E. Stolpe/FishNet

It took me a while to decide how to most accurately describe the situation that has been visited upon the New England fishing communities that are and since colonial times have been dependent on the groundfish fisheries.

NILS STOLPE: The New England groundfish debacle (Part IV): Is cutting back harvest really the answer?

While it’s a fact that’s hardly ever acknowledged, the assumption in fisheries management is that if the population of a stock of fish isn’t at some arbitrary level, it’s because of too much fishing. Hence the term “overfished.” Hence the mandated knee jerk reaction of the fisheries managers to not enough fish; cut back on fishing. What of other factors? They don’t count. It’s all about fishing, because fishing is all that the managers can control; it’s their Maslow’s Hammer. When it comes to the oceans it seems as if it’s about all that the industry connected mega-foundations that support the anti-fishing ENGOs with hundreds of millions of dollars a year in “donations” are interested in controlling. Read the article here

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