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Annual Dog Meat Festival Continues to Divide Chinese Public

Posted in Uncategorized with tags , , , , , , , , , on August 17, 2013 by ecofrenfood
 

Annual Dog Meat Festival Continues to Divide Chinese Public

by on Monday, July 1, 2013

http://www.chinasmack.com/2013/stories/annual-dog-meat-festival-continues-to-divide-chinese-public.html#disqus_thread

by on Monday, July 1, 2013 Dogs are being killed in Guangxi Yulin.

From Global Times:

UK’s The Guardian: Guangxi Yulin Dog-Meat Festival Causes Controversy

Some volunteers are rescuing dogs from a dog-meat restaurant.

Source image: Volunteers rescuing dogs from a dog-meat restaurant.

UK’s The Guardian article on June 18th, original title: Chinese City Criticized over Dog-Meat Festival. In a small city of Southern China, city residents were preparing to hold an annual dog-meat festival, however, animal rights organizations have been strongly condemning this unsafe and inhumane activity.

[Note: The Chinese article itself is a Chinese translation and paraphrasing of the original English article published by The Guardian. Translating it back to English shows how things can change when translated multiple times.]

For the city residents of Guangxi Yulin, it’s a kind of tradition to eat dog meat on summer solstice. Many people cherish Yulin’s dog-meat culture which increases the sales on dog-meat hotpot and strong grain alcohols.

Animal rights organizations have pointed out that, every year, 10,000 dogs are slaughtered during dog-meat festival and that many of them are even electrocuted, burned, or skinned to death. According to pictures posted online, many dogs were skinned, hanging from hooks, and many dog’s corpses were piled up on the side of the road. In China, dog-meat is considered a nutritious food in winter. For the treatment of illnesses on such as the circulation of blood, doctors would even prescribe dog-meat consumption as prescriptions.

In order to stop the dog-meat-eating activity, animal rights activists have taken many measures such as releasing open letters and having protests. An open letter released by a NGO in Hong Kong pointed out that many of the dogs that were slaughtered during the dog-meat festival were stolen. They were transported to Yulin in filthy, overcrowded trucks, which greatly increased the risk of them carrying rabies and other infectious diseases. But according to Yulin officials, all the dogs used at the dog-meat festival were bred by local farmers.

Workers are unload dogs from a truck at Binjiang Road in Yulin.

Workers unloading dogs from a truck at Binjiang Road in Yulin. The dogs will be butchered before being sent to restaurants.

Local residents are gathering at a riverside road in Yulin to eat dog meat on June 21.

Local residents gathering at a riverside road in Yulin to eat dog meat on June 21.

An animal rights advocate is putting up a poster that calls for people not to eat dogs and cats.

An animal rights advocate putting up a poster that calls for people not to eat dogs and cats.

From People’s Daily:

Are the Sources of the Dogs Eaten during Dog-Meat Festival Legitimate?

Recently, Guangxi Yulin’s “Lychee Dog-Meat Festival” kicked off. The controversial traditional festival, under the protests of animal protection activists, has come to the attention of public opinion again. Indeed, people in Guangxi Yulin have the habit of “eating dog meat, drinking lychee wine” on the day of summer solstice. In their views, this helps to improve the body’s ability to resist diseases.

According to a Xinhua News report, “every year on this day, people in this city would eat thousands of dogs”. Meanwhile, the sources where most of these dogs come from are not clear and complicated. In the face of animal protection activists’ censure and resistance, the Yulin municipal government responded that “the Dog-Meat Festival is neither sponsored by the government nor advocated by the government”. It seems that it is a folk custom, and the local government has no responsibilities at all.

Facing the conflict between animal protection and local customs of eating dog meat, the local governments may not have to intervene. However, it does not mean they can completely ignore it. Regarding the “Dog-Meat Festival”, the local government departments should at least investigate if the thousands of dogs that suddenly appear all come from legal sources.

At present, when it comes to quarantining and standards of animal sanitation, the relevant laws are relatively perfect. At least, there are already the “Animal Quarantine Law” and “Animals Quarantine and Administration Measures”. Two months ago, the notice “Regarding the Further Strengthening of the Quarantine and Supervision of Dogs and Cats’ Origin” that the Ministry of Agriculture issued also demanded that local animal health supervision institutions strictly follow the two laws and regulations, to establish standards for the scope, procedures and determination of quarantine, and to earnestly carry out their work of quarantine inspection of where dogs and cats are sourced. Especially with regards to the transport of dogs and cats, quarantine authorities must carry out quarantine inspection on each source one by one according to the rules and issue a quarantine certificate to each one.

For this Dog-Meat Festival in Yulin, have the local authorities strictly carried out their duties in accordance with the relevant laws and regulations? Have they done routine check-ups on those shop-owners who are selling dog-meat? For example, it is reported that shop-owners who are selling dog-meat can’t provide a certificate to show that every dog they sell comes from a legitimate source, and accords with the relevant state health regulations. If the local [authorities] enforce the law strictly, the Dog-Meat Festival may be so big, and the numbers of dogs slaughtered each year will be sharply reduced.

As a folk culinary custom formed over many years, it should be treated with seriousness and caution, and this can be understood. But since we can’t put an end to the “festival” in the short term, the local government should at least promote a law-based administration to inspect if the sources of the dogs are illegal and penalize the illegal merchants.

[Written by] Da Bai (Media Person)

Dogs are being killed in Guangxi Yulin.

Success! New York Bans Shark Fins Unanimously

Posted in Uncategorized with tags , , , , , , , , , , , , on May 15, 2013 by ecofrenfood

Success! New York Bans Shark Fins Unanimously

by 
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Though many find them scary, ugly and generally repellent, the world needs sharks: they are important predators and scavengers, necessary to many different aquatic ecosystems.

New York has taken a step towards stopping our species from eliminating them from the oceans: the state legislature has voted unanimously to ban the sale and distribution of shark fins, the central ingredient in shark fin soup.

I wrote about New York’s consideration of a ban for Care2 Causes a year ago, and 1,200 Care2 readers heeded the call and signed a petition to New York’s governor.

State lawmakers took their time about it (which is not surprising given the extreme dysfunction of New York’s legislature, but I digress), but they finally came through. Now it is up to the Governor to sign it.

Maryland beat New York to the punch as the first East Coast state to ban trade in shark fins, adopting the law on May 2, 2013. This side of the country has lagged behind the West Coast, all of which has banned shark fins, as have Hawai’i Guam and the Northern Mariana Islands. Even landlocked Illinois is shark-fin-free. Momentum seems to be growing to kill the finning industry.

Shark fin soup is prized and very expensive in traditional Chinese culture, making finning a multi-million dollar industry. But even China has taken a (largely symbolic) step away from the dish by banning it at state banquets.

One reason for the hubbub is that killing sharks for soup has wiped out such large percentages of the fish that some species are now endangered and others close to it. According to Sea Shepherd, “many sharks take up to fifteen years to reach maturity and then produce only one shark pup per year. Such a fragile and slow reproduction rate means that their populations may never recover from the damage we have already inflicted.”

The other reason is the horror-show methods fishermen use to get the fins. As I described the process here last year, ”fishermen catch the animal and drag it aboard the boat, hack off its fin muscles, then throw it back into the sea,” unable to move normally and certain to die. They “drown, bleed to death or are eaten alive by predators after this mutilation.”

The common fear of sharks is largely unfounded. As Sea Shepherd points out,

Every year humans slaughter over 100 million sharks.
No more than 12 people a year are killed by sharks worldwide. In fact [it] is more dangerous to play golf than to swim in the ocean with sharks. More golfers are struck by lightning and killed each year than the total number of shark fatalities. Many more humans are struck and killed by boats every year than are attacked by sharks.

New York City is one of the largest markets for shark fins outside of Asia. New Yorker Patrick Kwan of the Humane Society of the United States, who has been advocating for the ban, pointed out to the Village Voice that “every Asian-American lawmaker in the legislature and on City Council stood in full support of the ban. ‘They are not only supporting, but they are also leading the effort.’”

Perhaps the tide is turning in sharks’ favor.

SAY NO TO 鵝肝醬 Fois Gras

Posted in Uncategorized with tags , , , , , , , , , , , , , , , on December 27, 2012 by ecofrenfood

SAY NO TO 鵝肝醬 Fois Gras

Day to day we eat food that are tasty, delicious & did we ever stop to wonder where these food comes from & their origination? One fine example is the one below which I’ve received that I’m currently forwarding to gain awareness.
Thank you for sharing & your valuable time in analyzing.
 

Foie Gras
แปลว่าfat liver นั่นเอง
Foie Gras means “Fat Liver”  Foie Gras 的意思是肥的肝臟
It’s a very luxurious menu that originates from France 這是一道起源於法國,非常豪華的菜
But this dish comes from FORCE FEEDING a goose to make them develop FATTY LIVER DISEASE
.
但是這道菜的作法卻是強迫餵食鵝,導致牠們發展出肝臟肥大的疾病

Let’s see the source of thiswonderfuldish
 讓我們來看看這所謂很讚的菜餚是怎嚜來的

The geese are forced to eat… even if it does not desire to
 鵝被強迫餵食,就算它們並不想要再吃了

The metal pipe pass through the throat to stomacheven if it does not want to eat anything To make the liver bigger and fatter the geese are kept in …..
這金屬的管子穿過喉嚨到胃  就算鵝已經不想吃任何東西了  但是牠們仍然被強迫餵食



Cages that are very small and they are forced to stay in one position to avoid using energy, thus converting all food into fat.

籠子非常的小  為了避免鵝浪費力氣  牠們被強迫只能以同一種姿勢站著  這樣可以把所有食物轉換成脂肪
 
How sad their eyes show他們的眼睛看起來是如此哀傷



Their legs were bloated from long standing everyday. Not allowed to sleep because they will be held to eat again.

他們的腳因每天長時間站立而浮腫   牠們不能睡覺 因為牠們要保持吃個不停的狀態
Although they try to defend themselves, but refusal is useless
 雖然牠們也想替自己防衛,但是抗拒是沒有用的
How sad this kind of life can be…
 這是多悲慘的生活

They are forced to eat until they are dead & their bodies can’t stand it anymore. You can still see that the food is still in it’s mouth.
 牠們被強迫餵食到死去,直到牠們的身體再也無法站立  你可以看見牠們的嘴巴還有食物

Those who survive have cramped to inflamed until their asses bloodied as it’s shit comes out with it. What other pains & sufferings can be more than such inflicted tortures. 

Not only their mouth & throat hurts all the time, their stomach ache from the food, fats bloated their legs with no sleep and no exercise. But also no free will for life to see the sky or river.
 那些留下來的鵝,屁股在拉屎時流血,不只是牠們的嘴巴和喉嚨受傷,牠們的胃總是因為食物而疼痛。

The result to get abeautifuland white liver that becomes unusually big like this. As Liver canned from aboard.
 最後得到一個非常漂亮的肝臟,白色的肝臟變的異常的肥大

 
Stop being so selfish to make predation from now on please, every single life also has their mind & value.
Please forgive my poor English as I tried my best to revise this message. Kindly help to forward it out as these poor geese in other parts of the world do not deserve to be in such deplorable state of life.


STOP THE DAILY TORTURES AND CRUELTY TO THE ANIMALS.


STOP THE DEMAND AND THE SUPPLY WILL END, AND THE TORTURE AND SUFFERING WILL END.

 請停止這些殘忍的舉動。

Bracing for the Foie Gras Ban

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , on June 28, 2012 by ecofrenfood

Bracing for the Foie Gras Ban
by Clarissa Cruz

With a ban on producing or serving fois gras lurking on the horizon, how are California’s top chefs reacting to dropping the delicacy from their menus?
http://www.inc.com/one-chef%E2%80%99s-take-on-the-foie-gras-ban.html

When I think back on some of the most memorable dishes I’ve ever had, there seems to be bit of a recurring theme: The perfectly grilled steak topped with crumbles of foie gras from a little stall in Barcelona’s Boqueria market. A luscious, fat slab of foie gras terrine served with charred bread and thick jam at Derriere in Paris. And just last week, a single plump langoustine, seared and garnished with yes, a tiny slice of foie gras at Le Bernardin in New York City.

If I lived in California, I’d have to forgo these experiences—locally anyway. Because starting in July 2012 a long-anticipated ban on the production and sale of foie gras will go into effect there. Luckily—and for many other reasons that have nothing to do with duck livers—I live in New York instead. It’s hard for me to imagine the likes of New York City chefs David Chang and Jean Georges Vongerichten going the way of Los Angeles’s Wolfgang Puck and dropping foie gras from their menus without a fight.

But it got me wondering what other chefs in California think about not being able to use the luxe, controversial delicacy in the near future. (If you need a primer on what all the ruffled feathers are about, foie gras is traditionally made from the fattened livers of farm-raised, force-fed ducks; there is debate about whether the practice is a form of animal cruelty.)

“I’m not an advocate for the mistreatment of animals, but people enjoy eating foie gras, and it’s something that has been part of finer cuisine for ages. I hate to lose something that has so much tradition,” says Jason Maitland, executive chef of San Diego’s popular Flavor Del Mar. The restaurant serves dishes featuring the ingredient—but doesn’t have the words “foie gras” printed on the menus, to avoid protests by animal rights activists. Instead Maitland keeps it on hand to prepare as specials or when regular customers request dishes containing it.

He says he began the practice when he was chef at Arterra Restaurant in the Marriott Del Mar and the chain wanted to avoid negative publicity. “They said ‘Take it off your written menu, but you’re welcome to serve it,'” says Maitland.

So he continues the policy at his current post, but will comply with the ban once it goes into effect. “I met with the Animal Rescue and Protection League, who wanted us to stop serving foie gras,” he says. “I told them the product will be illegal soon enough. It’s not like they’re going to stop production and these birds I’m getting right now will be released and fly south for the winter. They’re already being farmed and harvested so this either goes to waste or I use it. And while I have the chance, we’re going to serve it.”

As for diners, time will tell how much the ban will affect their restaurant habits. “I do love foie gras and have seen compelling arguments on both sides as to the humane nature of its farming—at best it’s a relatively painless procedure and at worst, it’s a lot better than some other widely adopted farming techniques,” says Linden Goh, who is based in Los Angeles and writes the food blog Gastronomnom http://www.gastronomnom.com. “Will I miss it? Sure, from time to time and I’ll still happily eat it when I travel.”

What do you think? How do you think the ban will affect California chefs and diners?

Clarissa Cruz is the Fashion Features Editor of O, The Oprah Magazine. She is the former Style Editor of People magazine and has written for Entertainment Weekly, InStyle, Food & Wine, and Budget Travel. She has also appeared as an entertainment expert on television, including the Today show, the CBS Early Show, Access Hollywood, MTV, VH1 and E!. She lives in New York City.

Raw hazelnut milk recipe

Posted in Uncategorized with tags , , , , , , , , , , , on June 28, 2012 by ecofrenfood

Raw hazelnut milk recipe

Top 10 Foods Highest in Selenium

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , , , , on June 28, 2012 by ecofrenfood

Top 10 Foods Highest in Selenium

#1: Nuts (Brazil Nuts)
Nuts, especially Brazil nuts, are a great source of selenium. Brazil nuts, which are also rich in magnesium, provide the most selenium with 1917μg (2739% DV) per 100 gram serving, 2550μg (3642% DV) per cup, and 96μg (137% DV) in a single kernel or nut. Mixed nuts by contrast provide about half as much selenium with 422μg (77% DV) per 100 gram serving, 607μg (111% DV) per cup, and 118μg (169% DV) per ounce.

#2: Shellfish (Oysters, Mussels, Whelk)
In addition to selenium oysters and shellfish are also a great source of iron, zinc, copper, and vitamin B12. Pacific oysters provide the most selenium with 154μg (220% DV) per 100 gram serving, or 131μg (52% DV) per ounce, and 38.5μg (55% DV) per oyster. Other shellfish high in selenium include blue mussels and whelk which provide 90μg (128% DV) of selenium per 100 gram serving, 76μg (109% DV) per 3 ounce serving.

#3: Liver
The liver of most any animal is packed with nutrients like selenium. Often appearing on the culinary scene as pâté, liver can also be eaten in sausage (liverwurst), and prepared steamed or fried with onions and herbs. Lamb liver provides the most selenium with 116μg per 100g serving or 166% of the DV. That is 99μg (141% DV) of selenium in a 3 ounce serving.

#4: Fish
Fish is a heart healthy food, a good source of protein, and rich in vitamins B1, B2, B3, B6, and B12. Orange roughy provides the most selenium with 88μg (126% DV) per 100 gram serving, 75μg (107% DV) per 3 ounce serving. It is followed by canned tuna, canned anchovies, swordfish, pickled herring, and lastly tilefish which provides 52μg (74% DV) of selenium per 100 gram serving, or 44μg (63% DV) per 3 ounce serving.
Click to see complete nutrition facts.

#5: Sunflower Seeds
Sunflower seeds are great as a snack or as an addition to salads, they are also a great source of vitamin E, iron, vitamin B1 (thiamin), B6, protein, magnesium, potassium, and copper. Sunflower seeds provide 79μg (113% DV) of selenium per 100 gram serving, that is 102μg (145% DV) of selenium per cup hulled, and 22.2μg (32% DV) per ounce.
Click to see complete nutrition facts.

#6: Bran (Wheat, Rice, and Oat)
Rice, Wheat, and Oat bran are great additions to breads and breakfast cereals like oats, rye, and buckwheat.
Wheat bran contains 78μg (111% DV) of selenium per 100 gram serving, which is 45μg (64% DV) per cup, and 3μg (4% DV) per tablespoon. Oat bran provides 45μg (65% DV) of selenium per 100 grams, and rice bran contains much less selenium with 17μg per 100 gram serving.

#7: Caviar
Caviar is not as expensive as people think and is a great source of iron, protein, and vitamin B12. 100 grams of caviar will provide 65.5μg (94% DV) of selenium, or 18μg (26% DV) per ounce, 10.5μg (15% DV) per tablespoon.

#8: Bacon and Pork Chops
Despite being a high cholesterol food bacon is a good source of selenium. 100 grams of bacon will provide 65μg (93% DV) of selenium, or 5μg (7% DV) per slice. Lean pork chops provide 43μg (61% DV) of selenium per 100 gram serving, 31μg (44% DV) per chop.

#9: Lobster and Crab
Lobster is most commonly served baked, steamed, or in bisque. A 100g serving of spiny lobster provides 59.2μg (85% DV) of selenium, that is 96.5μg (138%DV) in a whole lobster, 50.3μg (72% DV) in a 3 ounce serving. Dungeness crab provides 47.6μg (68% DV) per 100 gram serving, 60.5μg (86% DV) per crab, and 40.5μg (58% DV) per 3 ounce serving. Click to see complete nutrition facts.

#10: Shrimp (Prawns, Camarones)
Despite being a high cholesterol food shrimps are rich in iron as well as selenium. Shrimps provide 39.6μg (57% DV) of selenium per 100 gram serving, 34μg (48% DV) per 3 ounce serving, and 8.7μg (12% DV) of selenium in 4 large shrimps.

Steamed Clams in Garlic Beer Sauce

Posted in Uncategorized with tags , , , , , , , , , , on April 3, 2012 by ecofrenfood

Steamed Clams in Garlic Beer Sauce
From Chef Martin Yan

Garlic, shallots, green chile, black bean sauce and Tsingtao Pure Draft create a rich flavorful sauce in this recipe for steamed clams from chef Martin Yan.
Ingredients:

* 2 tablespoons butter
* 2 teaspoons minced garlic
* 1 shallot, minced
* 1 green chile, thinly sliced
* 1 cup Tsingtao Pure Draft beer
* 3 tablespoons black bean sauce
* 1 tablespoon rice vinegar
* 1 teaspoon sugar
* 2 pounds clams, scrubbed
* 1 teaspoon minced cilantro

Preparation:
Instructions:

1. Heat a stir-fry pan or deep skillet over medium-high heat. Add the butter, swirling until melted. Add the garlic, shallot, and chile and cook until fragrant, about 10 seconds. Add the beer, black bean sauce, vinegar, and sugar and boil until liquid is reduced by half about 5 minutes. Add the clams, cover and let cook until clam shells open, 5-7 minutes.

2. Transfer to a serving dish (discard any clams whose shells have not opened) and garnish with the cilantro.

Steamed Clams With Garlic Beer Sauce recipe created by Chef Martin Yan.
http://chinesefood.about.com/od/seafoodrecipes/r/steamed-clams.htm