my words: not sure why im posting this , it was on aol welcome screen, i think it was the part about it being born before world war II that well grabbed my interest,click the url to see the pic,
Septuagenarian Crustacean to Be Freed From NYC Restaurant
by Rose Martelli (Subscribe to Rose Martelli's posts)
Oct 27th 2009 6:00PM
http://www.pawnation.com/2009/10/27/septuagenarian-crustacean-to-be-freed-from-nyc-restaurant/?icid=main|htmlws-main-n|dl4|link3|http%3A%2F%2Fwww.pawnation.com%2F2009%2F10%2F27%2Fseptuagenarian-crustacean-to-be-freed-from-nyc-restaurant%2F
A lobster in his 70s, seemingly destined to wind up as dinner, will be liberated from a New York City restaurant and allowed to live out the rest of his natural life back in the ocean.
PeoplePets.com reports that the campaign to save Larry the Lobster began about a week ago when Ryan Sutton, a reporter who covers restaurants for the Bloomberg news service, penned a column about the senior crustacean, who lives in his own tank at Oceana in Rockefeller Center. The name "Larry" was given to him by Sutton's editor. Larry's age was determined by his weight; he clocks in at 11 pounds.
In his column, Sutton claims that the thought of eating another living creature "probably born before World War II" led him to wonder why he's never considered the age or history of any other meat he's eaten: "There's something humbling about consuming flesh from an animal that's given its life, involuntarily, for me, the diner."
After Sutton's story was published, readers sent in e-mails suggesting that a "freedom fund" be set up for Larry. One respondent even offered to buy Larry's entire tank for the purpose of releasing him. The restaurant also received a couple dozen phone calls and e-mails.
Oceana managing partner Paul McLaughlin agreed to voluntarily send Larry back to Maine's coastal waters. The attention Larry garnered may also put an end to the restaurant's recent decision to order bigger and bigger shellfish from its seafood purveyors. McLaughlin claimed that his clientele, made up mostly of lawyers and bankers, had begun requesting larger helpings of lobster.
"Obviously, you don't see that size lobster everyday, but large lobsters are delivered all over the city without fanfare," McLaughlin was quoted by Peoplepets.com. "Why this has raised an eyebrow, we're not entirely sure, but so be it."
Septuagenarian Crustacean to Be Freed From NYC Restaurant
by Rose Martelli (Subscribe to Rose Martelli's posts)
Oct 27th 2009 6:00PM
http://www.pawnation.com/2009/10/27/septuagenarian-crustacean-to-be-freed-from-nyc-restaurant/?icid=main|htmlws-main-n|dl4|link3|http%3A%2F%2Fwww.pawnation.com%2F2009%2F10%2F27%2Fseptuagenarian-crustacean-to-be-freed-from-nyc-restaurant%2F
A lobster in his 70s, seemingly destined to wind up as dinner, will be liberated from a New York City restaurant and allowed to live out the rest of his natural life back in the ocean.
PeoplePets.com reports that the campaign to save Larry the Lobster began about a week ago when Ryan Sutton, a reporter who covers restaurants for the Bloomberg news service, penned a column about the senior crustacean, who lives in his own tank at Oceana in Rockefeller Center. The name "Larry" was given to him by Sutton's editor. Larry's age was determined by his weight; he clocks in at 11 pounds.
In his column, Sutton claims that the thought of eating another living creature "probably born before World War II" led him to wonder why he's never considered the age or history of any other meat he's eaten: "There's something humbling about consuming flesh from an animal that's given its life, involuntarily, for me, the diner."
After Sutton's story was published, readers sent in e-mails suggesting that a "freedom fund" be set up for Larry. One respondent even offered to buy Larry's entire tank for the purpose of releasing him. The restaurant also received a couple dozen phone calls and e-mails.
Oceana managing partner Paul McLaughlin agreed to voluntarily send Larry back to Maine's coastal waters. The attention Larry garnered may also put an end to the restaurant's recent decision to order bigger and bigger shellfish from its seafood purveyors. McLaughlin claimed that his clientele, made up mostly of lawyers and bankers, had begun requesting larger helpings of lobster.
"Obviously, you don't see that size lobster everyday, but large lobsters are delivered all over the city without fanfare," McLaughlin was quoted by Peoplepets.com. "Why this has raised an eyebrow, we're not entirely sure, but so be it."
