[Fwd: Re: NYTimes.com Article: Bush Would Give Illegal Workers Broad New Rights]

Gregory Alan Bolcer gbolcer at endeavors.com
Thu Jan 8 10:31:12 PST 2004

Chilean sea bass is now monkfish.  That just
reminded me of something about the higher infection
and parasite rates in farmed fish.   They use antibiotics and
anti-virals on them which some believe is reducing their
effectiveness and increasing the chances for a non-responsive
strain in the general population.


Meltsner, Kenneth wrote:

> Farm-raised "seafood" is one of the latest import tariff cases as well
> -- American shrimp companies are complaining that foreign, pond-raised
> shrimp are being dumped on the market.  Now, why we don't have more
> shrimp aquaculture, I don't know -- perhaps they're all growing salmon
> instead.
> "Wild" food is becoming scarce everywhere, in part because previous
> exploitation was too efficient and didn't allow fish/shrimp populations
> to grow back.  Worst of all is orange roughie, a deepsea fish that grows
> incredibly slowly.  In the last decade, fishermen have harvested the
> equivalent 5-10x that in growth.   
> It's the same thing that happened with various wood species -- Cuban
> mahogany, Port Orford cedar, Lebanon cedar, teak, etc. have all been
> nearly wiped out, with only commercially farmed varieties still
> available, if at all.
> Ken "Time for a shrimp and salmon stirfry" Meltsner
>>-----Original Message-----
>>From: fork-bounces at xent.com [mailto:fork-bounces at xent.com] On 
>>Behalf Of Gregory Alan Bolcer
>>Sent: Wednesday, January 07, 2004 7:52 PM
>>To: fork at xent.com
>>Subject: Re: [Fwd: Re: NYTimes.com Article: Bush Would Give 
>>Illegal Workers Broad New Rights]
>>Michael wrote:
>>>Also technology such as hydroponics
>>>would  easily allow food to be grown more productively if 
>>farmers felt 
>>>like investing the money into it.
>>I remember salmon farming was going to change the world 
>>through similar to how people claim that healthy, vitamin 
>>maintained, artificial light plants can grow the same quality 
>>and amount of food in an inert medium.
>>Quoting Peter Drucker in his October 1999 Atlantic Monthly 
>>article, http://www.welchco.com/02/14/01/60/99/10/0102.HTM
>>     Twenty-five years ago salmon was a delicacy. The typical
>>     convention dinner gave a choice between chicken and beef.
>>     Today salmon is a commodity, and is the other choice on
>>     the convention menu. Most salmon today is not caught at sea or
>>     in a river but grown on a fish farm. The same is increasingly
>>     true of trout. Soon, apparently, it will be true of a number
>>     of other fish. Flounder, for instance, which is to seafood what
>>     pork is to meat, is just going into oceanic mass production.
>>     This will no doubt lead to the genetic development of new
>>     and different fish, just as the domestication of sheep, cows,
>>     and chickens led to the development of new breeds among them.
>>     But probably a dozen or so technologies are at the stage
>>     where biotechnology was twenty-five years ago -- that
>>     is, ready to emerge.
>>So, we've optimized the Salmon producing process using the 
>>latest and greatest biotechnology.  What has it gotten us?  
>>Let me recap:
>>    o Farm salmon is grown off of overcrowded docks and wild salmon
>>      is near extinct as a commercial venture
>>    o They are hand fed with processed, vitamin enriched meal, like
>>      chickens (ooo, tastes like chicken?)
>>    o They are relatively tasteless (sort of like feeding an escargot
>>       11 days of grain meal), their flesh is fatty and 
>>loose, their tone
>>       is gray and companies have to die them with orange and pink
>>       coloring to make them attractive to consumers.
>>Maybe in 10 years we'll all be eaty greasy, tastless, gray tofu.
>>Gregory Alan Bolcer, CTO  | work: +1.949.833.2800 gbolcer at 
>>endeavors.com  | http://endeavors.com Endeavors Technology, 
>>Inc.| cell: +1.714.928.5476
>>FoRK mailing list
> _______________________________________________
> FoRK mailing list
> http://xent.com/mailman/listinfo/fork

Gregory Alan Bolcer, CTO  | work: +1.949.833.2800
gbolcer at endeavors.com  | http://endeavors.com
Endeavors Technology, Inc.| cell: +1.714.928.5476

More information about the FoRK mailing list