To Save a Species from Extinction, Get People to Eat It ?

Kim Severson writing in today’s New York Times
considers the proposition that the way to save a species from extinction is to convince people to eat it. If they love it they will demand that it be preserved.

I’ve been mulling over this proposition for a long time beginning, I think, in the late 1970’s when I began formal studies in ecology and the forces that control plant and animal distribution. The proposition seems reasonable enough until you scratch beneath surface and realize that while it may work for heirloom varieties and breeds of domesticated plants and animals, when it is applied to wild plants and animals encouraging people to eat things does not in any way guarantee their survival.

Take the domestic cow (Bos taurus) for example, an animal that now one would argue is in danger of extinction. All domestic cattle have been bred from the Auroch a wild ancestor (Bos primigenius) that lived in Europe until it was hunted out of existence in the 17th century. Populations of widely eaten species of wild fish such as cod and redfish are under intense pressure from overfishing and some will doubtless become extinct. The ancestors of the domestic chicken still exist in the wild, but their genomes have apparently been altered due to accidental cross-breeding (back-breeding) with domesticated birds.

Wild plants and fungi that are prized at the table fare no better. Foraging for gastronomically prized species of plants like ginseng and mushrooms like chanterelles, morels, truffles puts intense pressure on natural populations and in no way guarantees their survival. Frankly, there are thousands of species of plants, fungi, and animals that have been driven into extinction because people liked to eat them. And those that have been “preserved” because they have been farmed or husbanded, are in many cases so genetically distinct from their wild ancestors that if one of those ancestors would suddenly reappear, it would not be able to breed successfully (produce fertile offspring) with it’s domesticated form. This would almost certainly be the case with the domestic cow Bos taurus, and the auroch Bos primigenuis since they are recognized as separate species.*

I think that once humans came on the scene, the game was pretty much over for anything that got in the way of our appetites. Once we choose to eat some wild thing, it is either doomed to extinction or we work on it’s mutability until it becomes something else. Of course, there are many exceptions. It’s not a plant or an animal but the algae that is used to make nori exists abundantly in the wild, and then there is…ah…er…better stop while I’m behind.

* A species is an organism that can breed “normally” (without help from us) with other organisms of the same species and produce fertile offspring.

Actually, the fertility-of-the-offspring test is often more important in determining if two organisms represent a single or two separate species. For example, a donkey (Equus asinus) and a horse (Equus caballus) are considered to be separate species because even though they can breed without our help, their offspring (mules) are always sterile.

The best sauce in the world is hunger.

To Save a Species from Extinction, Get People to Eat It ?

Kim Severson writing in today’s New York Times
considers the proposition that the way to save a species from extinction is to convince people to eat it. If they love it they will demand that it be preserved.

I’ve been mulling over this proposition for a long time beginning, I think, in the late 1970’s when I began formal studies in ecology and the forces that control plant and animal distribution. The proposition seems reasonable enough until you scratch beneath surface and realize that while it may work for heirloom varieties and breeds of domesticated plants and animals, when it is applied to wild plants and animals encouraging people to eat things does not in any way guarantee their survival.

Take the domestic cow (Bos taurus) for example, an animal that now one would argue is in danger of extinction. All domestic cattle have been bred from the Auroch a wild ancestor (Bos primigenius) that lived in Europe until it was hunted out of existence in the 17th century. Populations of widely eaten species of wild fish such as cod and redfish are under intense pressure from overfishing and some will doubtless become extinct. The ancestors of the domestic chicken still exist in the wild, but their genomes have apparently been altered due to accidental cross-breeding (back-breeding) with domesticated birds.

Wild plants and fungi that are prized at the table fare no better. Foraging for gastronomically prized species of plants like ginseng and mushrooms like chanterelles, morels, truffles puts intense pressure on natural populations and in no way guarantees their survival. Frankly, there are thousands of species of plants, fungi, and animals that have been driven into extinction because people liked to eat them. And those that have been “preserved” because they have been farmed or husbanded, are in many cases so genetically distinct from their wild ancestors that if one of those ancestors would suddenly reappear, it would not be able to breed successfully (produce fertile offspring) with it’s domesticated form. This would almost certainly be the case with the domestic cow Bos taurus, and the auroch Bos primigenuis since they are recognized as separate species.*

I think that once humans came on the scene, the game was pretty much over for anything that got in the way of our appetites. Once we choose to eat some wild thing, it is either doomed to extinction or we work on it’s mutability until it becomes something else. Of course, there are many exceptions. It’s not a plant or an animal but the algae that is used to make nori exists abundantly in the wild, and then there is…ah…er…better stop while I’m behind.

* A species is an organism that can breed “normally” (without help from us) with other organisms of the same species and produce fertile offspring.

Actually, the fertility-of-the-offspring test is often more important in determining if two organisms represent a single or two separate species. For example, a donkey (Equus asinus) and a horse (Equus caballus) are considered to be separate species because even though they can breed without our help, their offspring (mules) are always sterile.

The best sauce in the world is hunger.

10 Things Celebrity Chefs Won’t Tell You – AOL Money & Finance

Not much to disagree with here although regarding number 4 made me wonder if anyone thinks “foodies” (Jeeze, that’s a creepy word.) are any more or less interested in sex than say, Trekkies or those funny Furry people who dress up in animal costumes and go on cruises together.

1. “I’m a celebrity first and a chef second.”
2. “There’s absolutely no reason to buy my cookbook.”
3. “Just because I have a cooking show doesn’t mean I’m a chef.”
4. “Sex sells, even with foodies.”
5. “I’m addicted to porn — food porn, that is.
6. “The dishes I make on TV don’t always work so great at home…”
7. “…and sometimes they’re just plain gross.”
8. “It might be my restaurant, but that doesn’t mean I cook there.”
9. “My show is one long commercial for my cookbooks.”
10. “Bottom line: My celebrity status is great for business.”

10 Things Celebrity Chefs Won’t Tell You – AOL Money & Finance

The best sauce in the world is hunger.

10 Things Celebrity Chefs Won’t Tell You – AOL Money & Finance

Not much to disagree with here although regarding number 4 made me wonder if anyone thinks “foodies” (Jeeze, that’s a creepy word.) are any more or less interested in sex than say, Trekkies or those funny Furry people who dress up in animal costumes and go on cruises together.

1. “I’m a celebrity first and a chef second.”
2. “There’s absolutely no reason to buy my cookbook.”
3. “Just because I have a cooking show doesn’t mean I’m a chef.”
4. “Sex sells, even with foodies.”
5. “I’m addicted to porn — food porn, that is.
6. “The dishes I make on TV don’t always work so great at home…”
7. “…and sometimes they’re just plain gross.”
8. “It might be my restaurant, but that doesn’t mean I cook there.”
9. “My show is one long commercial for my cookbooks.”
10. “Bottom line: My celebrity status is great for business.”

10 Things Celebrity Chefs Won’t Tell You – AOL Money & Finance

The best sauce in the world is hunger.

Even A Hunger Artist Might Lose His Appetite

When someone tries to serve him donkey penis

or yak dong. Ick.

Care for some salade au wang , doggie style? Not me thanks, my dog is already upset over the loss of his twin instruments of progeneration. He’s bite me if he found out I’d feasted on dog penis. (But doesn’t the cherry make it look irresistible?)

Source:Der Spiegle

My thanks to Scotty for tipping us off to this blunt photo essay on phallus munching by the deep throats of China.

The best sauce in the world is hunger.

Even A Hunger Artist Might Lose His Appetite

When someone tries to serve him donkey penis

or yak dong. Ick.

Care for some salade au wang , doggie style? Not me thanks, my dog is already upset over the loss of his twin instruments of progeneration. He’s bite me if he found out I’d feasted on dog penis. (But doesn’t the cherry make it look irresistible?)

Source:Der Spiegle

My thanks to Scotty for tipping us off to this blunt photo essay on phallus munching by the deep throats of China.

The best sauce in the world is hunger.

Musing on Salume and Time

Yesterday I surprised myself a little when, after having finished slicing up a bunch of salume to serve some guests, I realized that I was largely responsible for having made it all. Whatever, I’m not overawed by my accomplishment -it’s not like I built a practical artificial nose or something- but there is something about making cured and fermented meats that is deeply satisfying in a way that does not attend other methods of food preparation that I have used.

I love that it takes a long time to make a salami. I hung salami over a month ago that won’t be ready for more than two months. Some lamb leg prosciutto that I hung in November of 2007 probably won’t be ready to eat until August. I suppose that the process of making dry cured meat is more like making wine than it is like making soup or baking a cake. Unless you count the time it takes to grow the ingredients, the two latter activities happen in an instant relative to the former.

What Aldous Huxley proposed when he wrote [the title] “Time Must Have a Stop” is a pipe dream, the best we can do, I think, is to pretend to slow it down. And making really slow food might just be one of the ways to get that done.

Top Photo L to R: Soppresata; Salami a la Toscano; Bresaola (air-dried beef); Orange-Cardamon Salami
Bottom Left: Chicken-Potato Leek Torta Rustica; Soppresata with black peppercorns made by a friend of Hendricks Farms and Dairy.

The best sauce in the world is hunger.

Musing on Salume and Time

Yesterday I surprised myself a little when, after having finished slicing up a bunch of salume to serve some guests, I realized that I was largely responsible for having made it all. Whatever, I’m not overawed by my accomplishment -it’s not like I built a practical artificial nose or something- but there is something about making cured and fermented meats that is deeply satisfying in a way that does not attend other methods of food preparation that I have used.

I love that it takes a long time to make a salami. I hung salami over a month ago that won’t be ready for more than two months. Some lamb leg prosciutto that I hung in November of 2007 probably won’t be ready to eat until August. I suppose that the process of making dry cured meat is more like making wine than it is like making soup or baking a cake. Unless you count the time it takes to grow the ingredients, the two latter activities happen in an instant relative to the former.

What Aldous Huxley proposed when he wrote [the title] “Time Must Have a Stop” is a pipe dream, the best we can do, I think, is to pretend to slow it down. And making really slow food might just be one of the ways to get that done.

Top Photo L to R: Soppresata; Salami a la Toscano; Bresaola (air-dried beef); Orange-Cardamon Salami
Bottom Left: Chicken-Potato Leek Torta Rustica; Soppresata with black peppercorns made by a friend of Hendricks Farms and Dairy.

The best sauce in the world is hunger.

Ploughman

Trent bought two Belgian quarter horses to add to his pair of Percheron mares last week. This video shows Trent, the Belgians and a kleine kinde on a practice run with a disking machine. A disking machine is design to break up clods of soil prior to furrowing and planting and after the soil surface has been broken by a plow. For real, I am no farmer, but I think it is obvious from the video that the here soil needs loosening.

The best sauce in the world is hunger.

Ploughman

Trent bought two Belgian quarter horses to add to his pair of Percheron mares last week. This video shows Trent, the Belgians and a kleine kinde on a practice run with a disking machine. A disking machine is design to break up clods of soil prior to furrowing and planting and after the soil surface has been broken by a plow. For real, I am no farmer, but I think it is obvious from the video that the here soil needs loosening.

The best sauce in the world is hunger.