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Distaste widening for shark’s fin soup |
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Hong Kong — Coral Seafood Restaurant owner Norman Ho’s problem with shark’s fin soup is not that he’s worried about sharks. It’s that making a flavorful soup out of the tasteless fins is an elaborate, costly process.
The fins have to be soaked in cold water for half a day and then boiled with ginger and spring onions. Then soaked in tap water for four hours. And finally boiled for six to eight hours with chicken stock and Chinese ham to add flavor because there’s no taste otherwise. Read the complete story from The Washington Post.
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HASTINGS: Time to improve the Endangered Species Act
May 18, 2012 - When the Endangered Species Act (ESA) was signed into law in 1973 by President Nixon, he spoke about the importance of preserving “the rich array of animal life with which our country has been blessed.” I believe that goal is as important today as it was back then. However, after nearly 40 years, it’s time to take a fresh, honest look at the law and consider whether there are ways it could be improved to do a better job of protecting and recovering species.
