Friday, August 11, 2006

What's good now? Lobster

The Guardian, G2

By Paul Waddington

Nowadays, food is all about issues. Name me a food and I will name you the tricky issue that goes with it. Pork? Intensive farming. Strawberries? Proliferating polytunnels and blandness. Soya? Rainforest degradation. There are, of course, easy, tasty ways around many of these issues: eat genuinely free-range pork; choose only in-season, outdoor strawberries; give up tofu. High up the list of issues-laden food would be lobster. It is classified by the Marine Conservation Society as over-fished, although initiatives (such as marking egg-bearing females) are in place to try to restore stocks.


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