Wednesday, March 09, 2005

Lobster

Here was a series of articles from CNN.com. It's funny how things come full circle.

The first was about whether or not lobsters feel pain when the are placed in a pot of boiling water.

The next was about how a 22 lbs lobster was shipped to a fish market in Pittsburgh and how, after being discovered, it was to be saved to live its life out in an aquarium.

One day later, an article was written about how the lobster died en route to his new home at the zoo.

Finally, the next day, an article was written about how the lobster's shell was to be displayed and that the meat was to be sent to labs for testing to determine what the shellfish died of.

In order for the lobster to get as big as it did, it was a feat that it survived for as long as it did. But I wonder if it felt any pain as it was taken away from its natural habitat, forced to travel hundreds of miles to a fish market, then transported again to an aquarium.

I also wonder how long it will take the scientists in the lab to realize no one cares what it died of, and if they will test how best to prepare 22 lbs of lobster meat. Personally, I like mine with a side of melted butter and fresh lemon squeezed on top. Order up!

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