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After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_122470":{"type":"posts","id":"bayareabites_122470","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122470","score":null,"sort":[1510617076000]},"guestAuthors":[],"slug":"shark-fin-trade-faces-troubled-waters-as-global-pressure-mounts","title":"Shark Fin Trade Faces Troubled Waters As Global Pressure Mounts","publishDate":1510617076,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>At many Chinese restaurants in the United States, there's a special dish called shark fin soup. It's expensive — a delicacy and status symbol in Chinese culture that's served during banquets.\u003c/p>\n\u003cp>The soup is a hotly debated item in both the scientific and political communities, and it's illegal in 12 states, including Hawaii, Illinois and Texas.\u003c/p>\n\u003cp>Now, Congress is once again considering a federal ban on the shark fin trade.\u003c/p>\n\u003cp>Two bipartisan bills, \u003ca href=\"https://www.congress.gov/bill/115th-congress/house-bill/1456\">one in the House\u003c/a> and \u003ca href=\"https://www.congress.gov/bill/115th-congress/senate-bill/793\">one in the Senate\u003c/a>, would make it illegal to possess, buy, sell or transport shark fins in the United States. \u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/5584/text\">House\u003c/a> and \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/3095/all-actions?overview=closed%23tabs\">Senate\u003c/a> politicians introduced similar bills last year, but they didn't make it out of committee.\u003c/p>\n\u003cp>The new Senate bill \u003ca href=\"https://www.congress.gov/bill/115th-congress/senate-bill/793/text\">asserts that\u003c/a> many shark populations are in peril worldwide, and that some fishermen harvest shark fins by finning, a \"cruel practice in which the fins of a shark are cut off\" on a ship at sea, and the rest of the animal is \"then thrown back into the water to drown, starve or die a slow death.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X13000055?via%253Dihub\">2013 study\u003c/a> in the journal \u003cem>Marine Policy\u003c/em> estimates that between 63 and 273 million sharks are killed each year, including those killed for their fins.\u003c/p>\n\u003cp>But not all scientists agree that banning shark fins would be the way to protect sharks. Last month, two marine biologists wrote in\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X17304384?via%253Dihub\"> \u003c/a>\u003cem>\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X17304384?via%253Dihub\">Marine Policy\u003c/a>\u003c/em> that a ban would not prevent sharks from being killed worldwide.\u003c/p>\n\u003cp>David Shiffman, a marine biologist who co-wrote the article, studies sharks at Simon Fraser University in British Columbia, Canada. He says that shark fisheries in the U.S. harvest sharks sustainably, shark finning has \u003ca href=\"https://www.congress.gov/bill/106th-congress/house-bill/5461\">already been banned\u003c/a>, and if the U.S. just withdraws from the shark trade altogether, it'll be harder to encourage other countries to follow the U.S. lead in adopting the same kinds of policies.\u003c/p>\n\u003cp>\"It's a lot easier to say, 'You should do it this way, see we're doing it and it works,' than it is to say, 'You should do it this way, pay no attention to the fact that we're not involved anymore,' \" he says.\u003c/p>\n\u003cp>Scientist Neil Hammerschlag of the University of Miami pushes back on that argument, explaining that the U.S. can only lead by example for countries that have the same resources that the U.S. does, including infrastructure to enforce fisheries management.\u003c/p>\n\u003cp>\"But the same policies would not work in some of the big fishing countries which don't really have the capacity,\" he says.\u003c/p>\n\u003cp>Several conservation groups, including the nonprofit Oceana, \u003ca href=\"http://usa.oceana.org/sites/default/files/sharkfinbanrebuttal.pdf\">responded to Shiffman's article against the ban in \u003c/a>\u003ca href=\"http://usa.oceana.org/sites/default/files/sharkfinbanrebuttal.pdf\">Marine Policy\u003c/a>, saying that if the U.S. allows imports of shark fins from countries that don't have sustainable practices, like Myanmar and China, then it is \"complicit in the catch of at-risk species and condoning their lack of finning regulations.\" They say they support the bill because it aims to eliminate U.S. demand for shark fins altogether.\u003c/p>\n\u003cp>Lora Snyder, an Oceana campaign director for responsible fishing and sharks, explains why she thinks the U.S. should just get out of the global fin trade altogether:\u003c/p>\n\u003cp>\"Demand for shark fins is one of the primary drivers of population declines of these species,\" she says, drawing a comparison between shark fins and the ivory trade. It is a global problem, she says, which \"needs a global solution.\"\u003c/p>\n\u003cp>Snyder points out that 150 scientists came out in support of the shark fin ban — in \u003ca href=\"http://usa.oceana.org/sites/default/files/usfintradeban_scientistletter_final.pdf\">an open letter of support\u003c/a>, they called shark conservation \"one of the most pressing biodiversity issues today.\"\u003c/p>\n\u003cp>\"Science is saying sharks are in trouble,\" Snyder says. \"It's necessary to look at policy solutions that are rooted in science through multiple lenses.\"\u003c/p>\n\u003cp>Shelley Clarke is a fisheries management scientist who has studied the shark fin trade in Hong Kong and works with the United Nations' Food and Agriculture Organization. Like Shiffman, she's skeptical of the idea that the U.S. needs to get out of the trade altogether.\u003c/p>\n\u003cp>\"I would rather focus on the point of the kill, which is on the water, determining what the fishermen do with the sharks that are caught on their fishing lines, and making sure that the number of sharks that are killed every year in fisheries is at a sustainable level,\" she says.\u003c/p>\n\u003cp>She works with tuna fisheries to gather better data on how many sharks are caught, which species are most at risk, and how to manage populations through measures like catch limits.\u003c/p>\n\u003cp>\"I think at some point we're going to need to draw a line in the sand and say, 'You can't catch any more sharks than this, because we don't believe the populations can keep pace with that,' \" she says.\u003c/p>\n\u003cp>The shark fin trade is being pressured worldwide, even in China and Hong Kong, a global hub for the trade.\u003c/p>\n\u003cp>Many companies have banned shark fin in their cargo, including shipping giants \u003ca href=\"https://www.wwf.org.hk/en/?15560/Press-release-Sixteen-Top-Global-Shipping-Companies-Have-Committed-to-Stop-Carrying-Shark-Fin-WWF-Hong-Kong-applauds-shipping-companies-effort-to-establish-and-implement--no-shark-fin-carriage-policies\">Maersk\u003c/a> and \u003ca href=\"http://www.scmp.com/news/hong-kong/health-environment/article/1913815/shark-fin-imports-dealt-another-blow-shipping\">OOCL\u003c/a>, Hong Kong's \u003ca href=\"http://www.scmp.com/news/hong-kong/health-environment/article/1979329/hong-kong-airlines-cathay-pacific-and-dragonair\">flagship airlines\u003c/a> Cathay Pacific and Dragonair, and \u003ca href=\"http://www.scmp.com/news/hong-kong/economy/article/2089229/chinas-biggest-airline-bans-shark-fin-cargo\">China's biggest airline\u003c/a>, China Southern.\u003c/p>\n\u003cp>Ernest Kao, an environmental reporter in Hong Kong, says these multinational companies are responding to pressure from conservation groups like WildAID and the World Wildlife Fund.\u003c/p>\n\u003cp>He adds that even the Hong Kong government \u003ca href=\"http://www.news.gov.hk/en/categories/environment/html/2013/09/20130913_181957.shtml\">stopped serving shark fin\u003c/a> at official events, partly citing conservation concerns. After the Chinese Communist Party \u003ca href=\"http://www.china.org.cn/china/2013-12/09/content_30837502.htm\">banned shark fin at official dinners in 2013\u003c/a> to fight \"extravagance,\" the trade \u003ca href=\"http://www.scmp.com/news/hong-kong/article/1469412/hong-kong-shark-fin-imports-fall-35pc\">dropped significantly\u003c/a> the following year, though Kao says that drop has mostly leveled off.\u003c/p>\n\u003cp>He says traders he has spoken to are not pleased, but know there's not much they can do.\u003c/p>\n\u003cp>\"Many of these traders actually are feeling the hit,\" Kao says. \"They are expecting demand for shark fin to go down in the long run, so many of them are actually switching to more trade in other seafood or dried marine products.\"\u003c/p>\n\u003cp>But regardless of a ban, Hammerschlag says that \u003ca href=\"http://www.rsmas.miami.edu/news-events/press-releases/2016/study-finds-shark-fins-meat-contain-high-levels-of-neurotoxins-linked-to-al\">eating shark fins or shark meat is a health risk\u003c/a>.\u003c/p>\n\u003cp>\"One thing that I think potentially people should be aware of when it comes to shark fin ... is that they do have toxins in them,\" he says.\u003c/p>\n\u003cp>Sharks are toward the top of the food web, so they have higher levels of mercury and other toxins that have been linked to degenerative diseases such as Alzheimer's and dementia. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Congress is once again considering a federal ban on shark fins, used in soup. But scientists are divided about whether a ban is the best way to protect the creatures, which are imperiled worldwide.","status":"publish","parent":0,"modified":1510617139,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":1073},"headData":{"title":"Shark Fin Trade Faces Troubled Waters As Global Pressure Mounts | KQED","description":"Congress is once again considering a federal ban on shark fins, used in soup. But scientists are divided about whether a ban is the best way to protect the creatures, which are imperiled worldwide.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"122470 https://ww2.kqed.org/bayareabites/?p=122470","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/13/shark-fin-trade-faces-troubled-waters-as-global-pressure-mounts/","disqusTitle":"Shark Fin Trade Faces Troubled Waters As Global Pressure Mounts","nprImageCredit":"Johannes Eisele","nprByline":"Alan Yu and Paige Pfleger, NPR Food","nprImageAgency":"AFP/Getty Images","nprStoryId":"561900736","nprApiLink":"http://api.npr.org/query?id=561900736&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2017/11/07/561900736/shark-fin-trade-faces-troubled-waters-as-global-pressure-mounts?ft=nprml&f=561900736","nprRetrievedStory":"1","nprPubDate":"Tue, 07 Nov 2017 17:44:00 -0500","nprStoryDate":"Tue, 07 Nov 2017 17:15:00 -0500","nprLastModifiedDate":"Tue, 07 Nov 2017 17:44:22 -0500","path":"/bayareabites/122470/shark-fin-trade-faces-troubled-waters-as-global-pressure-mounts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>At many Chinese restaurants in the United States, there's a special dish called shark fin soup. It's expensive — a delicacy and status symbol in Chinese culture that's served during banquets.\u003c/p>\n\u003cp>The soup is a hotly debated item in both the scientific and political communities, and it's illegal in 12 states, including Hawaii, Illinois and Texas.\u003c/p>\n\u003cp>Now, Congress is once again considering a federal ban on the shark fin trade.\u003c/p>\n\u003cp>Two bipartisan bills, \u003ca href=\"https://www.congress.gov/bill/115th-congress/house-bill/1456\">one in the House\u003c/a> and \u003ca href=\"https://www.congress.gov/bill/115th-congress/senate-bill/793\">one in the Senate\u003c/a>, would make it illegal to possess, buy, sell or transport shark fins in the United States. \u003ca href=\"https://www.congress.gov/bill/114th-congress/house-bill/5584/text\">House\u003c/a> and \u003ca href=\"https://www.congress.gov/bill/114th-congress/senate-bill/3095/all-actions?overview=closed%23tabs\">Senate\u003c/a> politicians introduced similar bills last year, but they didn't make it out of committee.\u003c/p>\n\u003cp>The new Senate bill \u003ca href=\"https://www.congress.gov/bill/115th-congress/senate-bill/793/text\">asserts that\u003c/a> many shark populations are in peril worldwide, and that some fishermen harvest shark fins by finning, a \"cruel practice in which the fins of a shark are cut off\" on a ship at sea, and the rest of the animal is \"then thrown back into the water to drown, starve or die a slow death.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X13000055?via%253Dihub\">2013 study\u003c/a> in the journal \u003cem>Marine Policy\u003c/em> estimates that between 63 and 273 million sharks are killed each year, including those killed for their fins.\u003c/p>\n\u003cp>But not all scientists agree that banning shark fins would be the way to protect sharks. Last month, two marine biologists wrote in\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X17304384?via%253Dihub\"> \u003c/a>\u003cem>\u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308597X17304384?via%253Dihub\">Marine Policy\u003c/a>\u003c/em> that a ban would not prevent sharks from being killed worldwide.\u003c/p>\n\u003cp>David Shiffman, a marine biologist who co-wrote the article, studies sharks at Simon Fraser University in British Columbia, Canada. He says that shark fisheries in the U.S. harvest sharks sustainably, shark finning has \u003ca href=\"https://www.congress.gov/bill/106th-congress/house-bill/5461\">already been banned\u003c/a>, and if the U.S. just withdraws from the shark trade altogether, it'll be harder to encourage other countries to follow the U.S. lead in adopting the same kinds of policies.\u003c/p>\n\u003cp>\"It's a lot easier to say, 'You should do it this way, see we're doing it and it works,' than it is to say, 'You should do it this way, pay no attention to the fact that we're not involved anymore,' \" he says.\u003c/p>\n\u003cp>Scientist Neil Hammerschlag of the University of Miami pushes back on that argument, explaining that the U.S. can only lead by example for countries that have the same resources that the U.S. does, including infrastructure to enforce fisheries management.\u003c/p>\n\u003cp>\"But the same policies would not work in some of the big fishing countries which don't really have the capacity,\" he says.\u003c/p>\n\u003cp>Several conservation groups, including the nonprofit Oceana, \u003ca href=\"http://usa.oceana.org/sites/default/files/sharkfinbanrebuttal.pdf\">responded to Shiffman's article against the ban in \u003c/a>\u003ca href=\"http://usa.oceana.org/sites/default/files/sharkfinbanrebuttal.pdf\">Marine Policy\u003c/a>, saying that if the U.S. allows imports of shark fins from countries that don't have sustainable practices, like Myanmar and China, then it is \"complicit in the catch of at-risk species and condoning their lack of finning regulations.\" They say they support the bill because it aims to eliminate U.S. demand for shark fins altogether.\u003c/p>\n\u003cp>Lora Snyder, an Oceana campaign director for responsible fishing and sharks, explains why she thinks the U.S. should just get out of the global fin trade altogether:\u003c/p>\n\u003cp>\"Demand for shark fins is one of the primary drivers of population declines of these species,\" she says, drawing a comparison between shark fins and the ivory trade. It is a global problem, she says, which \"needs a global solution.\"\u003c/p>\n\u003cp>Snyder points out that 150 scientists came out in support of the shark fin ban — in \u003ca href=\"http://usa.oceana.org/sites/default/files/usfintradeban_scientistletter_final.pdf\">an open letter of support\u003c/a>, they called shark conservation \"one of the most pressing biodiversity issues today.\"\u003c/p>\n\u003cp>\"Science is saying sharks are in trouble,\" Snyder says. \"It's necessary to look at policy solutions that are rooted in science through multiple lenses.\"\u003c/p>\n\u003cp>Shelley Clarke is a fisheries management scientist who has studied the shark fin trade in Hong Kong and works with the United Nations' Food and Agriculture Organization. Like Shiffman, she's skeptical of the idea that the U.S. needs to get out of the trade altogether.\u003c/p>\n\u003cp>\"I would rather focus on the point of the kill, which is on the water, determining what the fishermen do with the sharks that are caught on their fishing lines, and making sure that the number of sharks that are killed every year in fisheries is at a sustainable level,\" she says.\u003c/p>\n\u003cp>She works with tuna fisheries to gather better data on how many sharks are caught, which species are most at risk, and how to manage populations through measures like catch limits.\u003c/p>\n\u003cp>\"I think at some point we're going to need to draw a line in the sand and say, 'You can't catch any more sharks than this, because we don't believe the populations can keep pace with that,' \" she says.\u003c/p>\n\u003cp>The shark fin trade is being pressured worldwide, even in China and Hong Kong, a global hub for the trade.\u003c/p>\n\u003cp>Many companies have banned shark fin in their cargo, including shipping giants \u003ca href=\"https://www.wwf.org.hk/en/?15560/Press-release-Sixteen-Top-Global-Shipping-Companies-Have-Committed-to-Stop-Carrying-Shark-Fin-WWF-Hong-Kong-applauds-shipping-companies-effort-to-establish-and-implement--no-shark-fin-carriage-policies\">Maersk\u003c/a> and \u003ca href=\"http://www.scmp.com/news/hong-kong/health-environment/article/1913815/shark-fin-imports-dealt-another-blow-shipping\">OOCL\u003c/a>, Hong Kong's \u003ca href=\"http://www.scmp.com/news/hong-kong/health-environment/article/1979329/hong-kong-airlines-cathay-pacific-and-dragonair\">flagship airlines\u003c/a> Cathay Pacific and Dragonair, and \u003ca href=\"http://www.scmp.com/news/hong-kong/economy/article/2089229/chinas-biggest-airline-bans-shark-fin-cargo\">China's biggest airline\u003c/a>, China Southern.\u003c/p>\n\u003cp>Ernest Kao, an environmental reporter in Hong Kong, says these multinational companies are responding to pressure from conservation groups like WildAID and the World Wildlife Fund.\u003c/p>\n\u003cp>He adds that even the Hong Kong government \u003ca href=\"http://www.news.gov.hk/en/categories/environment/html/2013/09/20130913_181957.shtml\">stopped serving shark fin\u003c/a> at official events, partly citing conservation concerns. After the Chinese Communist Party \u003ca href=\"http://www.china.org.cn/china/2013-12/09/content_30837502.htm\">banned shark fin at official dinners in 2013\u003c/a> to fight \"extravagance,\" the trade \u003ca href=\"http://www.scmp.com/news/hong-kong/article/1469412/hong-kong-shark-fin-imports-fall-35pc\">dropped significantly\u003c/a> the following year, though Kao says that drop has mostly leveled off.\u003c/p>\n\u003cp>He says traders he has spoken to are not pleased, but know there's not much they can do.\u003c/p>\n\u003cp>\"Many of these traders actually are feeling the hit,\" Kao says. \"They are expecting demand for shark fin to go down in the long run, so many of them are actually switching to more trade in other seafood or dried marine products.\"\u003c/p>\n\u003cp>But regardless of a ban, Hammerschlag says that \u003ca href=\"http://www.rsmas.miami.edu/news-events/press-releases/2016/study-finds-shark-fins-meat-contain-high-levels-of-neurotoxins-linked-to-al\">eating shark fins or shark meat is a health risk\u003c/a>.\u003c/p>\n\u003cp>\"One thing that I think potentially people should be aware of when it comes to shark fin ... is that they do have toxins in them,\" he says.\u003c/p>\n\u003cp>Sharks are toward the top of the food web, so they have higher levels of mercury and other toxins that have been linked to degenerative diseases such as Alzheimer's and dementia. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122470/shark-fin-trade-faces-troubled-waters-as-global-pressure-mounts","authors":["byline_bayareabites_122470"],"categories":["bayareabites_2998","bayareabites_11028","bayareabites_10028","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_12575","bayareabites_14181","bayareabites_8989"],"featImg":"bayareabites_122471","label":"bayareabites"},"bayareabites_93644":{"type":"posts","id":"bayareabites_93644","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93644","score":null,"sort":[1425435811000]},"guestAuthors":[],"slug":"why-shark-finning-bans-arent-keeping-sharks-off-the-plate-yet","title":"Why Shark Finning Bans Aren't Keeping Sharks Off The Plate (Yet)","publishDate":1425435811,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg\" alt=\"Shark fins dry in the sun covering the roof of a factory building in Hong Kong on Jan. 2, 2013. Hong Kong is one of the world's biggest markets for shark fins, but imports there have dropped by 29 percent since 2011, according to a new study. Photo: Antony Dickson/AFP/Getty Images\" width=\"1920\" height=\"1185\" class=\"size-full wp-image-93646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-400x247.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-1440x889.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-1180x728.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-320x198.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shark fins dry in the sun covering the roof of a factory building in Hong Kong on Jan. 2, 2013. Hong Kong is one of the world's biggest markets for shark fins, but imports there have dropped by 29 percent since 2011, according to a new study. Photo: Antony Dickson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>By Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/03/390449252/why-shark-finning-bans-arent-keeping-sharks-off-the-plate-yet\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/3/15)\u003c/p>\n\u003cp>For decades, sharks have gotten a raw deal on the high seas, where fishermen have butchered them alive by the hundreds of millions and thrown their carcasses overboard, keeping only the prized fins to sell to Asian markets. This gruesome practice — called finning — has come under fire from conservationists, who say the shark fin trade has decimated species like silky, oceanic whitetip and dusky sharks around the world.\u003c/p>\n\u003cp>Where have all those fins gone? They're a base ingredient in shark fin soup, a traditional Chinese dish that is today both esteemed and, increasingly, scorned as a symbol of wanton waste and cruelty.\u003c/p>\n\u003cp>Now, thanks in part to publicity campaigns condemning the delicacy, imports of shark fins into Hong Kong, historically a major market, have dropped by 29 percent since 2011. That's according to \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0006320715000397\">new research\u003c/a> published in the journal \u003cem>Biological Conservation\u003c/em>. This dip comes in the wake of new laws around the world that make it illegal to sell shark fins.\u003c/p>\n\u003cp>But it may be a bit early to celebrate. Sharks are still being overfished, according to several researchers who study them. And while the trade in shark fins may be down, the trade in shark meat, it turns out, is going strong.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/339579328/shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants\">reported\u003c/a> in August, sharks like mako and blacktip were hot menu items in the U.S. during Discovery Channel's hugely popular television series \"Shark Week.\" And according to an analysis by the United Nations' Food and Agriculture Organization, imports of shark meat around the world increased by \u003ca href=\"http://www.spc.int/DigitalLibrary/Doc/FAME/InfoBull/FishNews/145/FishNews145_49_Clarke.pdf\">42 percent\u003c/a> from 2000 to 2011.\u003c/p>\n\u003cp>And the shark finning bans could have something to do with it.\u003c/p>\n\u003cfigure id=\"attachment_93647\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg\" alt=\"A shark steak. Despite bans on shark fin, the trade in shark meat is going strong. Photo: iStockphoto\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-93647\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A shark steak. Despite bans on shark fin, the trade in shark meat is going strong. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Shelley Clarke, an independent researcher based in Japan and coauthor of the \u003cem>Biological Conservation\u003c/em> study (and a less technical \u003ca href=\"http://www.spc.int/DigitalLibrary/Doc/FAME/InfoBull/FishNews/145/FishNews145_49_Clarke.pdf\">companion paper)\u003c/a>, says bans on finning could actually be driving new markets for shark flesh. That, she speculates, is because in places where sharks were once de-finned and their carcasses dumped at sea, now whole sharks are being delivered to port. While their fins would remain the more valued item, it is likely that fishermen may be selling the meat and creating new appetites for a product that wasn't before utilized – bad news for sharks.\u003c/p>\n\u003cp>In still other places where the meat has long been consumed, including Mexico's Sea of Cortez, demand for it remains the same.\u003c/p>\n\u003cp>In the U.S., conservation campaigns have produced a handful of state-by-state bans on sale of shark fins. And the new fishing regulations have been lauded as effective advances in shark conservation efforts.\u003c/p>\n\u003cp>According to Jonathan Gonzalez, a Santa Barbara sustainability activist who lobbied for the California-wide 2012 ban on selling shark fins, the \u003ca href=\"http://www.leginfo.ca.gov/pub/11-12/bill/asm/ab_0351-0400/ab_376_bill_20111007_chaptered.html\">bill\u003c/a> \"did not save a single shark from our local gillnet fleet. State-by-state fin bans are a feel-good step.\"\u003c/p>\n\u003cfigure id=\"attachment_93645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg\" alt=\"A waitress serves shark fin soup in a restaurant in Guangzhou, in southern China's Guangdong province on Aug. 10, 2014. Photo: Johannes Eisele/AFP/Getty Images\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-93645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-1440x929.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-320x206.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A waitress serves shark fin soup in a restaurant in Guangzhou, in southern China's Guangdong province on Aug. 10, 2014. Photo: Johannes Eisele/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>But Gonzalez's main objective in backing the legislation was to deal a blow to foreign fisheries that sold fins — even fins of widely protected species like the great white — in places like San Francisco's Chinatown. Foreign shark fisheries, he says, can be especially problematic due to their lack of transparency, especially if fins are brought to port detached from the shark. This makes it almost impossible for scientists to track which species are being fished.\u003c/p>\n\u003cp>Gonzalez says that virtually every shark landed in an American port today is sold for its meat, not its fins. And in the Sea of Cortez, shrimp trawlers who accidentally catch sharks have traditionally brought the entire animal ashore, as both the meat and fins have value, according to Maria Johnson, a conservation fellow with \u003ca href=\"http://www.prescott.edu/kino-bay-center/staff/index.html\">Prescott College's Kino Bay\u003c/a> fishery research program. In such fisheries, bans on finning and on the sale of the fins would have no effect.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sharkadvocates.org/sonja_fordham.html\">Sonja Fordham\u003c/a>, president of the The Ocean Foundation's Shark Advocates International project has worked for years on implementing finning bans. She admits that banning finning doesn't necessarily reduce shark mortality.\u003c/p>\n\u003cp>\"It's just a sensible first step [toward shark conservation] to get the ball rolling,\" Fordham tells The Salt. A worldwide ban on killing threatened species of sharks would be more effective, she says.\u003c/p>\n\u003cp>But even such rules will not guarantee that sharks released after capture will survive. Clarke has reported that sharks accidentally caught, then released, face great odds of mortality — as high as 84 percent.\u003c/p>\n\u003cp>While few, if any, shark advocates trivialize the importance of recent shark fin-related restrictions, \u003ca href=\"http://wildaid.org/people/peter-knights\">Peter Knights\u003c/a>, executive director of Wild Aid, says regulations won't help sharks if demand for the animals is not eventually dampened. \"Just like with elephants, tigers, rhinos — if the financial incentive to break the law is too strong, the protective measures will fail,\" Knights says.\u003c/p>\n\u003cp>Fortunately, education campaigns that highlight the environmental consequences of eating certain shark species, as well as health consequences of eating sharks with high mercury content, seem to have had some impact. According to Clarke's research, shark fin sales in Asia have plunged as the increasingly taboo delicacy has become shunned where it was once relished.\u003c/p>\n\u003cp>Gonzalez, who runs a website called \u003ca href=\"http://organiccreativity.com/eatusseafood/category/my-journey/\">Eat U.S. Seafood\u003c/a>, says he thinks that overall there's been progress.\u003c/p>\n\u003cp>\"I'm just happy I can walk into a shop in [San Francisco's] Chinatown now and not see imported fins of great white sharks,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Fewer shark fins are being imported into Hong Kong, the epicenter of shark-fin soup, a culinary delicacy. But while the trade in shark fins may be down, the trade in shark meat is still going strong.","status":"publish","parent":0,"modified":1425435811,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1030},"headData":{"title":"Why Shark Finning Bans Aren't Keeping Sharks Off The Plate (Yet) | KQED","description":"Fewer shark fins are being imported into Hong Kong, the epicenter of shark-fin soup, a culinary delicacy. But while the trade in shark fins may be down, the trade in shark meat is still going strong.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93644 http://blogs.kqed.org/bayareabites/?p=93644","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/03/03/why-shark-finning-bans-arent-keeping-sharks-off-the-plate-yet/","disqusTitle":"Why Shark Finning Bans Aren't Keeping Sharks Off The Plate (Yet)","nprByline":"Alastair Bland","nprStoryId":"390449252","nprApiLink":"http://api.npr.org/query?id=390449252&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/03/03/390449252/why-shark-finning-bans-arent-keeping-sharks-off-the-plate-yet?ft=nprml&f=390449252","nprRetrievedStory":"1","nprPubDate":"Tue, 03 Mar 2015 19:26:00 -0500","nprStoryDate":"Tue, 03 Mar 2015 19:12:00 -0500","nprLastModifiedDate":"Tue, 03 Mar 2015 19:26:49 -0500","path":"/bayareabites/93644/why-shark-finning-bans-arent-keeping-sharks-off-the-plate-yet","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg\" alt=\"Shark fins dry in the sun covering the roof of a factory building in Hong Kong on Jan. 2, 2013. Hong Kong is one of the world's biggest markets for shark fins, but imports there have dropped by 29 percent since 2011, according to a new study. Photo: Antony Dickson/AFP/Getty Images\" width=\"1920\" height=\"1185\" class=\"size-full wp-image-93646\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-400x247.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-800x494.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-1440x889.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-1180x728.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-2_enl-4c88c598b2e42487fae4670d609400bc05af1f8d-e1425432752432-320x198.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shark fins dry in the sun covering the roof of a factory building in Hong Kong on Jan. 2, 2013. Hong Kong is one of the world's biggest markets for shark fins, but imports there have dropped by 29 percent since 2011, according to a new study. Photo: Antony Dickson/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>By Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/03/03/390449252/why-shark-finning-bans-arent-keeping-sharks-off-the-plate-yet\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/3/15)\u003c/p>\n\u003cp>For decades, sharks have gotten a raw deal on the high seas, where fishermen have butchered them alive by the hundreds of millions and thrown their carcasses overboard, keeping only the prized fins to sell to Asian markets. This gruesome practice — called finning — has come under fire from conservationists, who say the shark fin trade has decimated species like silky, oceanic whitetip and dusky sharks around the world.\u003c/p>\n\u003cp>Where have all those fins gone? They're a base ingredient in shark fin soup, a traditional Chinese dish that is today both esteemed and, increasingly, scorned as a symbol of wanton waste and cruelty.\u003c/p>\n\u003cp>Now, thanks in part to publicity campaigns condemning the delicacy, imports of shark fins into Hong Kong, historically a major market, have dropped by 29 percent since 2011. That's according to \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0006320715000397\">new research\u003c/a> published in the journal \u003cem>Biological Conservation\u003c/em>. This dip comes in the wake of new laws around the world that make it illegal to sell shark fins.\u003c/p>\n\u003cp>But it may be a bit early to celebrate. Sharks are still being overfished, according to several researchers who study them. And while the trade in shark fins may be down, the trade in shark meat, it turns out, is going strong.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As The Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/339579328/shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants\">reported\u003c/a> in August, sharks like mako and blacktip were hot menu items in the U.S. during Discovery Channel's hugely popular television series \"Shark Week.\" And according to an analysis by the United Nations' Food and Agriculture Organization, imports of shark meat around the world increased by \u003ca href=\"http://www.spc.int/DigitalLibrary/Doc/FAME/InfoBull/FishNews/145/FishNews145_49_Clarke.pdf\">42 percent\u003c/a> from 2000 to 2011.\u003c/p>\n\u003cp>And the shark finning bans could have something to do with it.\u003c/p>\n\u003cfigure id=\"attachment_93647\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg\" alt=\"A shark steak. Despite bans on shark fin, the trade in shark meat is going strong. Photo: iStockphoto\" width=\"1920\" height=\"1275\" class=\"size-full wp-image-93647\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-1440x956.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-1180x784.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-768x510.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-fin-31_enl-6cb775d1caf5c480e9a1bd581155d9b16cba89a3-e1425433080517-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A shark steak. Despite bans on shark fin, the trade in shark meat is going strong. Photo: iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Shelley Clarke, an independent researcher based in Japan and coauthor of the \u003cem>Biological Conservation\u003c/em> study (and a less technical \u003ca href=\"http://www.spc.int/DigitalLibrary/Doc/FAME/InfoBull/FishNews/145/FishNews145_49_Clarke.pdf\">companion paper)\u003c/a>, says bans on finning could actually be driving new markets for shark flesh. That, she speculates, is because in places where sharks were once de-finned and their carcasses dumped at sea, now whole sharks are being delivered to port. While their fins would remain the more valued item, it is likely that fishermen may be selling the meat and creating new appetites for a product that wasn't before utilized – bad news for sharks.\u003c/p>\n\u003cp>In still other places where the meat has long been consumed, including Mexico's Sea of Cortez, demand for it remains the same.\u003c/p>\n\u003cp>In the U.S., conservation campaigns have produced a handful of state-by-state bans on sale of shark fins. And the new fishing regulations have been lauded as effective advances in shark conservation efforts.\u003c/p>\n\u003cp>According to Jonathan Gonzalez, a Santa Barbara sustainability activist who lobbied for the California-wide 2012 ban on selling shark fins, the \u003ca href=\"http://www.leginfo.ca.gov/pub/11-12/bill/asm/ab_0351-0400/ab_376_bill_20111007_chaptered.html\">bill\u003c/a> \"did not save a single shark from our local gillnet fleet. State-by-state fin bans are a feel-good step.\"\u003c/p>\n\u003cfigure id=\"attachment_93645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg\" alt=\"A waitress serves shark fin soup in a restaurant in Guangzhou, in southern China's Guangdong province on Aug. 10, 2014. Photo: Johannes Eisele/AFP/Getty Images\" width=\"1920\" height=\"1238\" class=\"size-full wp-image-93645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-1440x929.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-1180x761.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/shark-soup_enl-e0df97c2c1e717a750b27dbfba09b7dad3198d4a-e1425433136540-320x206.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A waitress serves shark fin soup in a restaurant in Guangzhou, in southern China's Guangdong province on Aug. 10, 2014. Photo: Johannes Eisele/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>But Gonzalez's main objective in backing the legislation was to deal a blow to foreign fisheries that sold fins — even fins of widely protected species like the great white — in places like San Francisco's Chinatown. Foreign shark fisheries, he says, can be especially problematic due to their lack of transparency, especially if fins are brought to port detached from the shark. This makes it almost impossible for scientists to track which species are being fished.\u003c/p>\n\u003cp>Gonzalez says that virtually every shark landed in an American port today is sold for its meat, not its fins. And in the Sea of Cortez, shrimp trawlers who accidentally catch sharks have traditionally brought the entire animal ashore, as both the meat and fins have value, according to Maria Johnson, a conservation fellow with \u003ca href=\"http://www.prescott.edu/kino-bay-center/staff/index.html\">Prescott College's Kino Bay\u003c/a> fishery research program. In such fisheries, bans on finning and on the sale of the fins would have no effect.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sharkadvocates.org/sonja_fordham.html\">Sonja Fordham\u003c/a>, president of the The Ocean Foundation's Shark Advocates International project has worked for years on implementing finning bans. She admits that banning finning doesn't necessarily reduce shark mortality.\u003c/p>\n\u003cp>\"It's just a sensible first step [toward shark conservation] to get the ball rolling,\" Fordham tells The Salt. A worldwide ban on killing threatened species of sharks would be more effective, she says.\u003c/p>\n\u003cp>But even such rules will not guarantee that sharks released after capture will survive. Clarke has reported that sharks accidentally caught, then released, face great odds of mortality — as high as 84 percent.\u003c/p>\n\u003cp>While few, if any, shark advocates trivialize the importance of recent shark fin-related restrictions, \u003ca href=\"http://wildaid.org/people/peter-knights\">Peter Knights\u003c/a>, executive director of Wild Aid, says regulations won't help sharks if demand for the animals is not eventually dampened. \"Just like with elephants, tigers, rhinos — if the financial incentive to break the law is too strong, the protective measures will fail,\" Knights says.\u003c/p>\n\u003cp>Fortunately, education campaigns that highlight the environmental consequences of eating certain shark species, as well as health consequences of eating sharks with high mercury content, seem to have had some impact. According to Clarke's research, shark fin sales in Asia have plunged as the increasingly taboo delicacy has become shunned where it was once relished.\u003c/p>\n\u003cp>Gonzalez, who runs a website called \u003ca href=\"http://organiccreativity.com/eatusseafood/category/my-journey/\">Eat U.S. Seafood\u003c/a>, says he thinks that overall there's been progress.\u003c/p>\n\u003cp>\"I'm just happy I can walk into a shop in [San Francisco's] Chinatown now and not see imported fins of great white sharks,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93644/why-shark-finning-bans-arent-keeping-sharks-off-the-plate-yet","authors":["byline_bayareabites_93644"],"categories":["bayareabites_10028","bayareabites_10916","bayareabites_60"],"tags":["bayareabites_1362","bayareabites_14181","bayareabites_8989","bayareabites_10921"],"featImg":"bayareabites_93645","label":"bayareabites"},"bayareabites_86087":{"type":"posts","id":"bayareabites_86087","meta":{"index":"posts_1591205157","site":"bayareabites","id":"86087","score":null,"sort":[1407866700000]},"guestAuthors":[],"slug":"shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants","title":"'Shark Week' Fuels Shark-Meat Feeding Frenzy At Restaurants","publishDate":1407866700,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_86088\" class=\"wp-caption aligncenter\" style=\"max-width: 1762px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-tacos_slide-f11f760df53a04ca706a264b9f1bfffb35b87775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-tacos_slide-f11f760df53a04ca706a264b9f1bfffb35b87775.jpg\" alt=\"Take a bite — or or maybe don't — of this beer-battered mako shark taco with cabbage, pico de gallo, avocado, arbol chile and cream from Guerilla Tacos in Los Angeles. Photo: T. Tseng/Flickr\" width=\"1762\" height=\"1174\" class=\"size-full wp-image-86088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Take a bite — or or maybe don't — of this beer-battered mako shark taco with cabbage, pico de gallo, avocado, arbol chile and cream from Guerilla Tacos in Los Angeles. Photo: \u003ca href=\"https://www.flickr.com/photos/68147320@N02/14608400706\" target=\"_blank\">T. Tseng/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/339579328/shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/11/14)\u003c/p>\n\u003cp>Discovery Channel set \u003ca href=\"http://www.deadline.com/2013/08/shark-week-snaps-up-ratings-records-for-discovery-channel/\">viewership records\u003c/a> in 2013 as millions of people tuned in to watch sharks feed, sharks attack, extinct giant sharks and researchers catch and tag sharks. Discovery's \"\u003ca href=\"http://www.discovery.com/tv-shows/shark-week/tv-shows/tv-shows.htm\">Shark Week\u003c/a>\" returned on Sunday, and this year, to the dismay of conservationists, restaurants and markets nationwide are feeding the frenzy with a slew of shark meat promotions.\u003c/p>\n\u003cp>Shortfin mako shark, a slow-growing fish whose numbers are declining, seems to be the species of choice. It's being featured on menus all over the country — at \u003ca href=\"https://www.facebook.com/DocMagrogansOysterHouseUniversityCity\">Doc Magrogan's Oyster House\u003c/a> in Philadelphia; \u003ca href=\"http://www.sybergs.com/MENU/MAINMENU.aspx\">Syberg's\u003c/a>, a small restaurant chain in St. Louis; \u003ca href=\"http://www.sandbaraz.com/site/\">Sandbar Mexican Grill\u003c/a>, with locations in Chandler, Ariz., and Phoenix; and \u003ca href=\"http://gtoyster.com/pages/about.php\">GT Fish and Oyster\u003c/a> in Chicago. In Louisiana, \u003ca href=\"http://shop.rouses.com/\">Rouses Supermarkets\u003c/a> has a special on blacktip shark fillets at $4.99 a pound. Twitter is meanwhile \u003ca href=\"https://twitter.com/search?q=shark%20week%20menu&src=typd\">buzzing with excitement\u003c/a> over Shark Week specials, which often feature shark tacos and shark-themed cocktails.\u003c/p>\n\u003cfigure id=\"attachment_86089\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-shark-496bb162c5b02c4db0042a50c1bb97a0c979269c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-shark-496bb162c5b02c4db0042a50c1bb97a0c979269c-290x217.jpg\" alt=\"A Pacific shortfin mako shark off the coast of San Diego. A seafood supplier outside Chicago says he has never seen such high interest in shark meat as he has this year. Photo: Bryan Toro/iStockphoto \" width=\"290\" height=\"217\" class=\"size-medium wp-image-86089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Pacific shortfin mako shark off the coast of San Diego. A seafood supplier outside Chicago says he has never seen such high interest in shark meat as he has this year. Photo: Bryan Toro/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Michael Clark, a sales rep with Fortune Fish And Gourmet, a seafood supplier outside Chicago, tells The Salt he has never seen such high interest in shark meat.\u003c/p>\n\u003cp>\"In 12 or 13 years, we have had virtually nobody looking for shark, but this year [for Shark Week] people are jumping all over it,\" says Clark, who is currently carrying Atlantic shortfin mako shark sourced from a supplier on the East Coast of Canada.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shortfin makos are on the International Union for Conservation of Nature's \"\u003ca href=\"http://www.iucnredlist.org/about/overview#introduction\">red list\u003c/a>\" of species at risk of extinction. The Atlantic population is declining and \"\u003ca href=\"http://www.iucnredlist.org/details/161749/0\">vulnerable\u003c/a>,\" with numbers estimated to be as low as just 30 percent of the species' historic levels.\u003c/p>\n\u003cp>\u003ca href=\"http://www.iucnredlist.org/details/161751/0\">Pacific\u003c/a> shortfin makos are also slowly disappearing, according to the IUCN, though their population may be in better shape than their Atlantic cousins. The Monterey Bay Aquarium's \u003ca href=\"http://mobile.seafoodwatch.org/fish/103/shark\">Seafood Watch\u003c/a> program calls shortfin mako from California and Hawaii a \"good alternative\" to more vulnerable options, but generally recommends against consuming shark.\u003c/p>\n\u003cp>Conservationists working to protect sharks are disappointed in the shark-eating craze being fueled by Shark Week.\u003c/p>\n\u003cp>\"It's opportunistic,\" says Sean Van Sommeran, founder of the \u003ca href=\"http://www.pelagic.org/\">Pelagic Shark Research Foundation\u003c/a> in Santa Cruz. \"[Restaurants] are using the celebrity of sharkism to sell more tacos than they normally would.\"\u003c/p>\n\u003cp>Angelo Villagomez, with the Pew Charitable Trusts' Global Shark Conservation campaign, notes that the Atlantic shortfin mako's \"vulnerable\" IUCN rating is the same as that of the polar bear. \"But you wouldn't want to eat polar bear tacos,\" he says.\u003c/p>\n\u003cp>In fact, some restaurants have specifically chosen not to serve shark during Shark Week because of customer concerns. The Lancaster Taphouse in Saskatchewan, for example, planned to serve mako shark last August. But an outcry on social media caused managers to turn tail and yank the item off the menu, \u003ca href=\"http://www.cbc.ca/morningedition/episode/2013/08/05/shark-not-on-the-menu/index.html?cmp=rss&utm_source=twitterfeed&utm_medium=twitter\">according to\u003c/a> CBC News.\u003c/p>\n\u003cp>In spite of declining populations, the number of shortfin mako sharks landed by fishermen has actually been on the rise since 2006. That year, American commercial fishermen reported catching about 222,000 pounds of the fish, according to the National Oceanic and Atmospheric Administration. By 2012, that figure had grown to nearly 389,000 pounds.\u003c/p>\n\u003cp>Catches of most other shark species are at all-time lows, according to Villagomez. He says this is not because of decreasing demand but decreasing shark numbers. \"We've hit 'peak shark,' \" he jokes.\u003c/p>\n\u003cp>Fishermen worldwide kill between 70 and 100 million sharks every year. Most are killed for their fins, which are sliced off the animals and, eventually, dried and used to \u003ca href=\"http://www.npr.org/blogs/pictureshow/2011/10/21/141587542/photos-show-sheer-scale-of-shark-fin-trade\">make shark fin soup\u003c/a>. Often, the rest of the carcass is thrown overboard.\u003c/p>\n\u003cp>While Americans seem to hunger more for shark during Shark Week, China has a much larger year-round appetite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildaid.org/about\">WildAid\u003c/a>, a San Francisco group dedicated to marine protection, has been campaigning to curb the demand for shark fins in China. The efforts may be working. According to a WildAid \u003ca href=\"http://wildaid.org/sites/default/files/SharkReport_spread_final_08.07.14.pdf\">report\u003c/a> released Aug. 4, prices for shark fins are down about 50 percent in China, where fishermen are also receiving 80 percent less money for the product. And 85 percent of about 1,500 Chinese consumers surveyed online by WildAid said they'd stopped eating shark fin soup in the past three years, largely out of sympathy for sharks.\u003c/p>\n\u003cp>WildAid's founder Peter Knights says he isn't particularly bothered that a few American restaurants are serving shark meat, given the overwhelming global demand for their fins. In fact, Knights is more concerned about Shark Week itself.\u003c/p>\n\u003cp>\"I think Shark Week does more damage to sharks than eating the occasional shark in a restaurant,\" Knights says. \"Shark Week is all about vilifying sharks. They always have about 20 shows about shark attacks and none about what's happening to shark populations.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He adds: \"It would be nice if people didn't start to desire shark meat as well [as their fins], but I guess if you're going to kill a shark, it's better to use 85 percent of it rather than one to five percent.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The craze to embrace all things shark during Discovery's \"Shark Week\" in August is exploding onto menus. But the hype doesn't hide the fact that many of these creatures are endangered.","status":"publish","parent":0,"modified":1407866700,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":924},"headData":{"title":"'Shark Week' Fuels Shark-Meat Feeding Frenzy At Restaurants | KQED","description":"The craze to embrace all things shark during Discovery's "Shark Week" in August is exploding onto menus. But the hype doesn't hide the fact that many of these creatures are endangered.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"86087 http://blogs.kqed.org/bayareabites/?p=86087","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/08/12/shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants/","disqusTitle":"'Shark Week' Fuels Shark-Meat Feeding Frenzy At Restaurants","nprByline":"Alastair Bland","nprStoryId":"339579328","nprApiLink":"http://api.npr.org/query?id=339579328&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/08/11/339579328/shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants?ft=3&f=339579328","nprRetrievedStory":"1","nprPubDate":"Mon, 11 Aug 2014 16:31:00 -0400","nprStoryDate":"Mon, 11 Aug 2014 15:30:00 -0400","nprLastModifiedDate":"Mon, 11 Aug 2014 16:31:48 -0400","path":"/bayareabites/86087/shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_86088\" class=\"wp-caption aligncenter\" style=\"max-width: 1762px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-tacos_slide-f11f760df53a04ca706a264b9f1bfffb35b87775.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-tacos_slide-f11f760df53a04ca706a264b9f1bfffb35b87775.jpg\" alt=\"Take a bite — or or maybe don't — of this beer-battered mako shark taco with cabbage, pico de gallo, avocado, arbol chile and cream from Guerilla Tacos in Los Angeles. Photo: T. Tseng/Flickr\" width=\"1762\" height=\"1174\" class=\"size-full wp-image-86088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Take a bite — or or maybe don't — of this beer-battered mako shark taco with cabbage, pico de gallo, avocado, arbol chile and cream from Guerilla Tacos in Los Angeles. Photo: \u003ca href=\"https://www.flickr.com/photos/68147320@N02/14608400706\" target=\"_blank\">T. Tseng/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/08/11/339579328/shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants\" target=\"_blank\">The Salt at NPR Food\u003c/a> (8/11/14)\u003c/p>\n\u003cp>Discovery Channel set \u003ca href=\"http://www.deadline.com/2013/08/shark-week-snaps-up-ratings-records-for-discovery-channel/\">viewership records\u003c/a> in 2013 as millions of people tuned in to watch sharks feed, sharks attack, extinct giant sharks and researchers catch and tag sharks. Discovery's \"\u003ca href=\"http://www.discovery.com/tv-shows/shark-week/tv-shows/tv-shows.htm\">Shark Week\u003c/a>\" returned on Sunday, and this year, to the dismay of conservationists, restaurants and markets nationwide are feeding the frenzy with a slew of shark meat promotions.\u003c/p>\n\u003cp>Shortfin mako shark, a slow-growing fish whose numbers are declining, seems to be the species of choice. It's being featured on menus all over the country — at \u003ca href=\"https://www.facebook.com/DocMagrogansOysterHouseUniversityCity\">Doc Magrogan's Oyster House\u003c/a> in Philadelphia; \u003ca href=\"http://www.sybergs.com/MENU/MAINMENU.aspx\">Syberg's\u003c/a>, a small restaurant chain in St. Louis; \u003ca href=\"http://www.sandbaraz.com/site/\">Sandbar Mexican Grill\u003c/a>, with locations in Chandler, Ariz., and Phoenix; and \u003ca href=\"http://gtoyster.com/pages/about.php\">GT Fish and Oyster\u003c/a> in Chicago. In Louisiana, \u003ca href=\"http://shop.rouses.com/\">Rouses Supermarkets\u003c/a> has a special on blacktip shark fillets at $4.99 a pound. Twitter is meanwhile \u003ca href=\"https://twitter.com/search?q=shark%20week%20menu&src=typd\">buzzing with excitement\u003c/a> over Shark Week specials, which often feature shark tacos and shark-themed cocktails.\u003c/p>\n\u003cfigure id=\"attachment_86089\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-shark-496bb162c5b02c4db0042a50c1bb97a0c979269c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/mako-shark-496bb162c5b02c4db0042a50c1bb97a0c979269c-290x217.jpg\" alt=\"A Pacific shortfin mako shark off the coast of San Diego. A seafood supplier outside Chicago says he has never seen such high interest in shark meat as he has this year. Photo: Bryan Toro/iStockphoto \" width=\"290\" height=\"217\" class=\"size-medium wp-image-86089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Pacific shortfin mako shark off the coast of San Diego. A seafood supplier outside Chicago says he has never seen such high interest in shark meat as he has this year. Photo: Bryan Toro/iStockphoto\u003c/figcaption>\u003c/figure>\n\u003cp>Michael Clark, a sales rep with Fortune Fish And Gourmet, a seafood supplier outside Chicago, tells The Salt he has never seen such high interest in shark meat.\u003c/p>\n\u003cp>\"In 12 or 13 years, we have had virtually nobody looking for shark, but this year [for Shark Week] people are jumping all over it,\" says Clark, who is currently carrying Atlantic shortfin mako shark sourced from a supplier on the East Coast of Canada.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shortfin makos are on the International Union for Conservation of Nature's \"\u003ca href=\"http://www.iucnredlist.org/about/overview#introduction\">red list\u003c/a>\" of species at risk of extinction. The Atlantic population is declining and \"\u003ca href=\"http://www.iucnredlist.org/details/161749/0\">vulnerable\u003c/a>,\" with numbers estimated to be as low as just 30 percent of the species' historic levels.\u003c/p>\n\u003cp>\u003ca href=\"http://www.iucnredlist.org/details/161751/0\">Pacific\u003c/a> shortfin makos are also slowly disappearing, according to the IUCN, though their population may be in better shape than their Atlantic cousins. The Monterey Bay Aquarium's \u003ca href=\"http://mobile.seafoodwatch.org/fish/103/shark\">Seafood Watch\u003c/a> program calls shortfin mako from California and Hawaii a \"good alternative\" to more vulnerable options, but generally recommends against consuming shark.\u003c/p>\n\u003cp>Conservationists working to protect sharks are disappointed in the shark-eating craze being fueled by Shark Week.\u003c/p>\n\u003cp>\"It's opportunistic,\" says Sean Van Sommeran, founder of the \u003ca href=\"http://www.pelagic.org/\">Pelagic Shark Research Foundation\u003c/a> in Santa Cruz. \"[Restaurants] are using the celebrity of sharkism to sell more tacos than they normally would.\"\u003c/p>\n\u003cp>Angelo Villagomez, with the Pew Charitable Trusts' Global Shark Conservation campaign, notes that the Atlantic shortfin mako's \"vulnerable\" IUCN rating is the same as that of the polar bear. \"But you wouldn't want to eat polar bear tacos,\" he says.\u003c/p>\n\u003cp>In fact, some restaurants have specifically chosen not to serve shark during Shark Week because of customer concerns. The Lancaster Taphouse in Saskatchewan, for example, planned to serve mako shark last August. But an outcry on social media caused managers to turn tail and yank the item off the menu, \u003ca href=\"http://www.cbc.ca/morningedition/episode/2013/08/05/shark-not-on-the-menu/index.html?cmp=rss&utm_source=twitterfeed&utm_medium=twitter\">according to\u003c/a> CBC News.\u003c/p>\n\u003cp>In spite of declining populations, the number of shortfin mako sharks landed by fishermen has actually been on the rise since 2006. That year, American commercial fishermen reported catching about 222,000 pounds of the fish, according to the National Oceanic and Atmospheric Administration. By 2012, that figure had grown to nearly 389,000 pounds.\u003c/p>\n\u003cp>Catches of most other shark species are at all-time lows, according to Villagomez. He says this is not because of decreasing demand but decreasing shark numbers. \"We've hit 'peak shark,' \" he jokes.\u003c/p>\n\u003cp>Fishermen worldwide kill between 70 and 100 million sharks every year. Most are killed for their fins, which are sliced off the animals and, eventually, dried and used to \u003ca href=\"http://www.npr.org/blogs/pictureshow/2011/10/21/141587542/photos-show-sheer-scale-of-shark-fin-trade\">make shark fin soup\u003c/a>. Often, the rest of the carcass is thrown overboard.\u003c/p>\n\u003cp>While Americans seem to hunger more for shark during Shark Week, China has a much larger year-round appetite.\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildaid.org/about\">WildAid\u003c/a>, a San Francisco group dedicated to marine protection, has been campaigning to curb the demand for shark fins in China. The efforts may be working. According to a WildAid \u003ca href=\"http://wildaid.org/sites/default/files/SharkReport_spread_final_08.07.14.pdf\">report\u003c/a> released Aug. 4, prices for shark fins are down about 50 percent in China, where fishermen are also receiving 80 percent less money for the product. And 85 percent of about 1,500 Chinese consumers surveyed online by WildAid said they'd stopped eating shark fin soup in the past three years, largely out of sympathy for sharks.\u003c/p>\n\u003cp>WildAid's founder Peter Knights says he isn't particularly bothered that a few American restaurants are serving shark meat, given the overwhelming global demand for their fins. In fact, Knights is more concerned about Shark Week itself.\u003c/p>\n\u003cp>\"I think Shark Week does more damage to sharks than eating the occasional shark in a restaurant,\" Knights says. \"Shark Week is all about vilifying sharks. They always have about 20 shows about shark attacks and none about what's happening to shark populations.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He adds: \"It would be nice if people didn't start to desire shark meat as well [as their fins], but I guess if you're going to kill a shark, it's better to use 85 percent of it rather than one to five percent.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/86087/shark-week-fuels-shark-meat-feeding-frenzy-at-restaurants","authors":["byline_bayareabites_86087"],"categories":["bayareabites_10916","bayareabites_60","bayareabites_1593"],"tags":["bayareabites_13682","bayareabites_8989","bayareabites_13681","bayareabites_10921"],"featImg":"bayareabites_86088","label":"bayareabites"},"bayareabites_39066":{"type":"posts","id":"bayareabites_39066","meta":{"index":"posts_1591205157","site":"bayareabites","id":"39066","score":null,"sort":[1329685291000]},"guestAuthors":[],"slug":"cherry-cobbler-for-presidents-day","title":"Cherry Cobbler for Presidents Day","publishDate":1329685291,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cherry-cobbler560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cherry-cobbler560.jpg\" alt=\"Cherry Cobbler\" title=\"Cherry Cobbler\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39128\">\u003c/a>\u003c/p>\n\u003cp>Presidents Day is not a big food holiday. Sandwiched between the wings-n'-guac of Superbowl Sunday, the noodles and dumplings of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Lunar New Year\u003c/a>, and the kings' cake and jambalaya of this Tuesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/08/mardi-gras/\">Mardi Gras\u003c/a> celebrations, this long weekend in February is known more for white sales and ski-resort deals than for anything on the plate. Still, by the highly public and influential nature of the office, every President's personal culinary leanings, however quirky, end up making a cultural impact on our country's food. (Just ask California's broccoli growers, who in 1990 \u003ca href=\"http://articles.latimes.com/1990-03-21/business/fi-826_1_broccoli-recipes\">sent 10 tons of the stuff\u003c/a> to then-President George H. W. Bush, after the President went on record with his hatred of the vegetable, which he'd banned from meals served on Air Force One.) \u003c/p>\n\u003cp>For a President, even an innocuous, man-of-the-people gesture like grabbing some Chinese takeout, as Obama did last week at San Francisco's Great Eastern restaurant, can have political repercussions: as soon as word got out about his pork-bun run, reporters noted that Great Eastern in one of a only a few restaurants in the state still serving the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/02/17/MNG91N8QKI.DTL\">California-banned shark fin\u003c/a>. Not that the President went for the $48 shark-fin soup; instead, he stuck with a much easier-to-swallow array of buns and dumplings, but the proximity alone was enough to make a story.\u003c/p>\n\u003cp>Of course, the real Obama food story of the week was the President's private fund-raising dinner, prepared by \u003ca href=\"http://www.quincerestaurant.com\">Quince\u003c/a> chef Michael Tusk. The menu--nettle tortelloni; chicken with black salsify, savory cabbage, and chanterelle mushrooms; squash puree; marble potatoes; chocolate cremeux--put the spotlight on local farm produce and products from around the Bay, including cheese from Barinaga Ranch (Marin), vegetables from Marin Roots Farm (Marin), Tierra Farm (Sonoma), Full Belly Farm and Riverdog Farm (Yolo), and dairy from Straus Family Creamery (Marin). \u003c/p>\n\u003cp>Nettles! For the President! It takes some chutzpah to serve the POTUS what some would call a common stinging weed, despite its off-the-charts nutritional value and minerally, earthy tang. If you want to try making some nettle pasta yourself, you can usually find it for sale at Star Route Farm's stall at both the Ferry Plaza and Marin Civic Center farmers' markets. Or forage it yourself, being sure to wear gloves and harvest only the youngest, tenderest shoots for best results. (Cooking neutralizes the sting, just in case you wondering; this is not something for your raw-food friends.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But, if you really want to go back to basics, you can look back at the kitchens of our earliest presidents, which were most often staffed by African-Americans. What about our very first President, George Washington, whose February 22 birthday was established as a federal holiday in 1879? (The official observance was shifted to the third Monday in February in 1971, and while Washington's birthday remains a federal holiday, a fuzzier celebration of both Washington and Lincoln's birthdays was later melted into a general Presidents' Day long weekend). Mount Vernon, Washington's home, has a new food-centric exhibit, \u003ca href=\"http://www.mountvernon.org/calendar/view/2012-02-21/5022\">Hoecakes & Hospitality: Cooking with Martha Washington\u003c/a>. But according to writer Ramin Ganeshram, the real star of that 18th-century kitchen was Hercules, the African-American man (and slave), whom she calls \u003ca href=\"http://www.gilttaste.com/stories/4534-george-washington-s-celebrity-chef\">George Washington's celebrity chef\u003c/a>. Thomas Jefferson was, of course, our most sophisticated President at table, with both a refined palate and a passionate interest in \u003ca href=\"http://www.monticello.org/site/house-and-gardens/jefferson-scientist-and-gardener\">agriculture, farming and gardening\u003c/a> on his estate. His kitchen in Monticello was also run by African-American men: first by James Hemings, who travelled with Jefferson to France and trained as a chef there, and then, after James petitioned Jefferson for his freedom, by James' brother Peter. \u003c/p>\n\u003cp>There's no shortage of food tales spread through the double-plus centuries of the American presidency, from First Lady Dolly Madison's storied introduction of ice cream to her guests to Jacqueline Kennedy's appointment of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/02/BAP11HH8NJ.DTL\">Rene Vardon\u003c/a>, a French chef, as the White House chef. (After a brief, unhappy stint under the Johnson administration, he came to San Francisco and, in 1972, became the chef for Le Trianon, a fine-dining fixture much loved by San Franciscans until its closure in 1987.) For all the hoopla surrounding the Obamas' Alice Waters-inspired vegetable beds on the White House lawn, his \u003ca href=\"http://www.nytimes.com/2011/02/05/us/05verdon.html\">obituary\u003c/a> last year in the New York Times noted that \"He shocked Americans used to canned vegetables and iceberg lettuce by tending his own vegetables on the White House roof and arranging for the White House garden designer to plant herbs in the flowerbeds of the East Garden.\"\u003c/p>\n\u003cp>But for me, there's only one real dessert to serve in honor of Presidents Day, and that's something made with cherries, most deliciously cherry pie or cherry cobbler. \u003ca href=\"http://lincolnslunch.blogspot.com/\">Did Washington really chop down that cherry tree\u003c/a>, then confess to it in a fit of remorse? We'll never know exactly. But it's still a perfect excuse to bake (or buy) a shiny-red, lattice-crusted cherry pie or a sweet, easy biscuit-topped cobbler. Now, to make the best cherry pie, you need sour cherries, smallish and light red, not the big, dark, juicy Bings so good for eating fresh. Luckily for us, sour cherries can well, and are available by the jar or can in many supermarkets and specialty stores. Cobbler, I've found, is a little more forgiving, and can be made beautifully even with frozen sweet cherries. Here's a kid-friendly recipe perfect for snacking on all through the long holiday weekend. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Cherry Almond Cobbler\u003c/strong>\u003cbr>\n\u003cem>Summary: A light, buttery biscuit dough tops plump, almond-scented cherries, giving a fresh-picked flavor even to frozen fruit. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50-60 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 cobbler, serves 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n5 cups pitted cherries, fresh or frozen\u003cbr>\n3 tbsp sugar\u003cbr>\n1 tbsp cornstarch\u003cbr>\njuice of 1/2 lemon\u003cbr>\n1/2 tsp almond extract or 1 tsp almond liqueur, such as Amaretto\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp baking soda\u003cbr>\n1/4 cup sugar\u003cbr>\n6 tbsp butter (3 oz), frozen in one piece\u003cbr>\n1/3 cup sliced almonds, lightly toasted\u003cbr>\n1 cup buttermilk\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\na few drops almond extract\u003cbr>\nGlaze: 1 egg yolk, beaten with 2 tsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375 degrees F. Sift 3 tablespoons of sugar and cornstarch together. Toss sugar mixture with cherries, lemon juice, and almond extract. Spread cherry mixture into an 8\"x8\" baking dish, preferably glass or ceramic. Set aside. \u003c/p>\n\u003cp>2. In a large bowl, sift flour, baking soda and powder, salt, and sugar together. Using the large holes on a box grater, grate butter into flour mixture. Toss grated butter lightly to coat evenly with flour. Add almonds and toss gently to mix. \u003c/p>\n\u003cp>3. Add half the buttermilk and extracts. Stir lightly to moisten the flour, adding additional buttermilk as needed to make a soft dough. \u003c/p>\n\u003cp>4. Dollop biscuit dough over fruit; fruit doesn't need to be completely covered. Brush with egg glaze and sprinkle with up to 1 tbsp additional sugar.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>5. Bake for 30 to 40 minutes, until fruit is bubbling and biscuits are golden brown and cooked through. Let cool until just warm, then serve with vanilla ice cream. \u003c/p>\n\n","blocks":[],"excerpt":"Did George Washington really chop down that cherry tree? Yes or no, the long Presidents' Day weekend is a relaxing time to whip up an easy cherry cobbler. ","status":"publish","parent":0,"modified":1329771528,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1242},"headData":{"title":"Cherry Cobbler for Presidents Day | KQED","description":"Did George Washington really chop down that cherry tree? Yes or no, the long Presidents' Day weekend is a relaxing time to whip up an easy cherry cobbler. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"39066 http://blogs.kqed.org/bayareabites/?p=39066","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/02/19/cherry-cobbler-for-presidents-day/","disqusTitle":"Cherry Cobbler for Presidents Day","path":"/bayareabites/39066/cherry-cobbler-for-presidents-day","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cherry-cobbler560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/cherry-cobbler560.jpg\" alt=\"Cherry Cobbler\" title=\"Cherry Cobbler\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-39128\">\u003c/a>\u003c/p>\n\u003cp>Presidents Day is not a big food holiday. Sandwiched between the wings-n'-guac of Superbowl Sunday, the noodles and dumplings of the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/23/sizzling-wok-and-lucky-foods-welcome-the-chinese-new-year-of-the-dragon/\">Lunar New Year\u003c/a>, and the kings' cake and jambalaya of this Tuesday's \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/08/mardi-gras/\">Mardi Gras\u003c/a> celebrations, this long weekend in February is known more for white sales and ski-resort deals than for anything on the plate. Still, by the highly public and influential nature of the office, every President's personal culinary leanings, however quirky, end up making a cultural impact on our country's food. (Just ask California's broccoli growers, who in 1990 \u003ca href=\"http://articles.latimes.com/1990-03-21/business/fi-826_1_broccoli-recipes\">sent 10 tons of the stuff\u003c/a> to then-President George H. W. Bush, after the President went on record with his hatred of the vegetable, which he'd banned from meals served on Air Force One.) \u003c/p>\n\u003cp>For a President, even an innocuous, man-of-the-people gesture like grabbing some Chinese takeout, as Obama did last week at San Francisco's Great Eastern restaurant, can have political repercussions: as soon as word got out about his pork-bun run, reporters noted that Great Eastern in one of a only a few restaurants in the state still serving the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/02/17/MNG91N8QKI.DTL\">California-banned shark fin\u003c/a>. Not that the President went for the $48 shark-fin soup; instead, he stuck with a much easier-to-swallow array of buns and dumplings, but the proximity alone was enough to make a story.\u003c/p>\n\u003cp>Of course, the real Obama food story of the week was the President's private fund-raising dinner, prepared by \u003ca href=\"http://www.quincerestaurant.com\">Quince\u003c/a> chef Michael Tusk. The menu--nettle tortelloni; chicken with black salsify, savory cabbage, and chanterelle mushrooms; squash puree; marble potatoes; chocolate cremeux--put the spotlight on local farm produce and products from around the Bay, including cheese from Barinaga Ranch (Marin), vegetables from Marin Roots Farm (Marin), Tierra Farm (Sonoma), Full Belly Farm and Riverdog Farm (Yolo), and dairy from Straus Family Creamery (Marin). \u003c/p>\n\u003cp>Nettles! For the President! It takes some chutzpah to serve the POTUS what some would call a common stinging weed, despite its off-the-charts nutritional value and minerally, earthy tang. If you want to try making some nettle pasta yourself, you can usually find it for sale at Star Route Farm's stall at both the Ferry Plaza and Marin Civic Center farmers' markets. Or forage it yourself, being sure to wear gloves and harvest only the youngest, tenderest shoots for best results. (Cooking neutralizes the sting, just in case you wondering; this is not something for your raw-food friends.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But, if you really want to go back to basics, you can look back at the kitchens of our earliest presidents, which were most often staffed by African-Americans. What about our very first President, George Washington, whose February 22 birthday was established as a federal holiday in 1879? (The official observance was shifted to the third Monday in February in 1971, and while Washington's birthday remains a federal holiday, a fuzzier celebration of both Washington and Lincoln's birthdays was later melted into a general Presidents' Day long weekend). Mount Vernon, Washington's home, has a new food-centric exhibit, \u003ca href=\"http://www.mountvernon.org/calendar/view/2012-02-21/5022\">Hoecakes & Hospitality: Cooking with Martha Washington\u003c/a>. But according to writer Ramin Ganeshram, the real star of that 18th-century kitchen was Hercules, the African-American man (and slave), whom she calls \u003ca href=\"http://www.gilttaste.com/stories/4534-george-washington-s-celebrity-chef\">George Washington's celebrity chef\u003c/a>. Thomas Jefferson was, of course, our most sophisticated President at table, with both a refined palate and a passionate interest in \u003ca href=\"http://www.monticello.org/site/house-and-gardens/jefferson-scientist-and-gardener\">agriculture, farming and gardening\u003c/a> on his estate. His kitchen in Monticello was also run by African-American men: first by James Hemings, who travelled with Jefferson to France and trained as a chef there, and then, after James petitioned Jefferson for his freedom, by James' brother Peter. \u003c/p>\n\u003cp>There's no shortage of food tales spread through the double-plus centuries of the American presidency, from First Lady Dolly Madison's storied introduction of ice cream to her guests to Jacqueline Kennedy's appointment of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/02/BAP11HH8NJ.DTL\">Rene Vardon\u003c/a>, a French chef, as the White House chef. (After a brief, unhappy stint under the Johnson administration, he came to San Francisco and, in 1972, became the chef for Le Trianon, a fine-dining fixture much loved by San Franciscans until its closure in 1987.) For all the hoopla surrounding the Obamas' Alice Waters-inspired vegetable beds on the White House lawn, his \u003ca href=\"http://www.nytimes.com/2011/02/05/us/05verdon.html\">obituary\u003c/a> last year in the New York Times noted that \"He shocked Americans used to canned vegetables and iceberg lettuce by tending his own vegetables on the White House roof and arranging for the White House garden designer to plant herbs in the flowerbeds of the East Garden.\"\u003c/p>\n\u003cp>But for me, there's only one real dessert to serve in honor of Presidents Day, and that's something made with cherries, most deliciously cherry pie or cherry cobbler. \u003ca href=\"http://lincolnslunch.blogspot.com/\">Did Washington really chop down that cherry tree\u003c/a>, then confess to it in a fit of remorse? We'll never know exactly. But it's still a perfect excuse to bake (or buy) a shiny-red, lattice-crusted cherry pie or a sweet, easy biscuit-topped cobbler. Now, to make the best cherry pie, you need sour cherries, smallish and light red, not the big, dark, juicy Bings so good for eating fresh. Luckily for us, sour cherries can well, and are available by the jar or can in many supermarkets and specialty stores. Cobbler, I've found, is a little more forgiving, and can be made beautifully even with frozen sweet cherries. Here's a kid-friendly recipe perfect for snacking on all through the long holiday weekend. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Cherry Almond Cobbler\u003c/strong>\u003cbr>\n\u003cem>Summary: A light, buttery biscuit dough tops plump, almond-scented cherries, giving a fresh-picked flavor even to frozen fruit. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30-40 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50-60 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 cobbler, serves 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n5 cups pitted cherries, fresh or frozen\u003cbr>\n3 tbsp sugar\u003cbr>\n1 tbsp cornstarch\u003cbr>\njuice of 1/2 lemon\u003cbr>\n1/2 tsp almond extract or 1 tsp almond liqueur, such as Amaretto\u003cbr>\n1 1/2 cups all-purpose flour\u003cbr>\n1 tsp baking powder\u003cbr>\n1/4 tsp baking soda\u003cbr>\n1/4 cup sugar\u003cbr>\n6 tbsp butter (3 oz), frozen in one piece\u003cbr>\n1/3 cup sliced almonds, lightly toasted\u003cbr>\n1 cup buttermilk\u003cbr>\n1/2 tsp vanilla extract\u003cbr>\na few drops almond extract\u003cbr>\nGlaze: 1 egg yolk, beaten with 2 tsp water\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003c/p>\n\u003cp>1. Preheat oven to 375 degrees F. Sift 3 tablespoons of sugar and cornstarch together. Toss sugar mixture with cherries, lemon juice, and almond extract. Spread cherry mixture into an 8\"x8\" baking dish, preferably glass or ceramic. Set aside. \u003c/p>\n\u003cp>2. In a large bowl, sift flour, baking soda and powder, salt, and sugar together. Using the large holes on a box grater, grate butter into flour mixture. Toss grated butter lightly to coat evenly with flour. Add almonds and toss gently to mix. \u003c/p>\n\u003cp>3. Add half the buttermilk and extracts. Stir lightly to moisten the flour, adding additional buttermilk as needed to make a soft dough. \u003c/p>\n\u003cp>4. Dollop biscuit dough over fruit; fruit doesn't need to be completely covered. Brush with egg glaze and sprinkle with up to 1 tbsp additional sugar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>5. Bake for 30 to 40 minutes, until fruit is bubbling and biscuits are golden brown and cooked through. Let cool until just warm, then serve with vanilla ice cream. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/39066/cherry-cobbler-for-presidents-day","authors":["5038"],"categories":["bayareabites_752","bayareabites_2090","bayareabites_12"],"tags":["bayareabites_1172","bayareabites_10157","bayareabites_648","bayareabites_10152","bayareabites_8998","bayareabites_9000","bayareabites_8989"],"featImg":"bayareabites_39128","label":"bayareabites"},"bayareabites_23457":{"type":"posts","id":"bayareabites_23457","meta":{"index":"posts_1591205157","site":"bayareabites","id":"23457","score":null,"sort":[1297928997000]},"guestAuthors":[],"slug":"kqeds-forum-shark-finning-legislation","title":"KQED's Forum: Shark Finning Legislation ","publishDate":1297928997,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23458\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sharkfin.jpg\" alt=\"Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\" title=\"Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\" width=\"248\" height=\"140\" class=\"size-full wp-image-23458\">\u003cfigcaption class=\"wp-caption-text\">Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\u003c/figcaption>\u003c/figure>\n\u003cp>A new bill introduced by state Assembly members Paul Fong and Jared Huffman sinks its teeth into the sale and distribution of shark fins in California. Environmentalists say AB376 would help stop the torture and slaughter of endangered shark species. But state Senator Leland Yee and some members of the Chinese business community contend that sweeping legislation is too broad of an approach. They also see the law as an attack on Asian culture. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny \u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Adam Keigwin, chief of staff for state Senator Leland Yee\u003c/li>\n\u003cli>John McCosker, senior scientist and chair of the Department of Aquatic Biology at the California Academy of Sciences\u003c/li>\n\u003cli>Paul Fong, assemblyman for California's 22nd District\u003c/li>\n\u003cli>Peter Knights, executive director of Wild Aid -- a non-profit organization committed to stopping the illegal wildlife trade\u003c/li>\n\u003c/ul>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201102160900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201102160900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Related Information:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/quest/television/the-great-white-shark-meet-the-man-in-the-gray-suit\">The Great White Shark: Meet the Man in the Gray Suit\u003c/a> (KQED Quest)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/15/MNLG1HMV3V.DTL\">Calif. shark fin bill would ban Chinese delicacy\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/green/detail?entry_id=83139\">Shark fins: Can we preserve human culture and dwindling species?\u003c/a> (SFGate: The Thin Green Line)\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/02/is_banning_sharks_fin_racist.php\">Is Banning Shark's Fin Racist?\u003c/a> (SFoodie)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"A new bill introduced by state Assembly members Paul Fong and Jared Huffman sinks its teeth into the sale and distribution of shark fins in California. Environmentalists say AB376 would help stop the torture and slaughter of endangered shark species. But state Senator Leland Yee and some members of the Chinese business community contend that sweeping legislation is too broad of an approach. They also see the law as an attack on Asian culture. ","status":"publish","parent":0,"modified":1297929047,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":202},"headData":{"title":"KQED's Forum: Shark Finning Legislation | KQED","description":"A new bill introduced by state Assembly members Paul Fong and Jared Huffman sinks its teeth into the sale and distribution of shark fins in California. Environmentalists say AB376 would help stop the torture and slaughter of endangered shark species. But state Senator Leland Yee and some members of the Chinese business community contend that sweeping legislation is too broad of an approach. They also see the law as an attack on Asian culture. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"23457 http://blogs.kqed.org/bayareabites/?p=23457","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/02/16/kqeds-forum-shark-finning-legislation/","disqusTitle":"KQED's Forum: Shark Finning Legislation ","path":"/bayareabites/23457/kqeds-forum-shark-finning-legislation","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23458\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/sharkfin.jpg\" alt=\"Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\" title=\"Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\" width=\"248\" height=\"140\" class=\"size-full wp-image-23458\">\u003cfigcaption class=\"wp-caption-text\">Shark fins sit on the floor of a Hong Kong warehouse, waiting to be sorted out and exported. Photo: Anne Cecile Guthmann\u003c/figcaption>\u003c/figure>\n\u003cp>A new bill introduced by state Assembly members Paul Fong and Jared Huffman sinks its teeth into the sale and distribution of shark fins in California. Environmentalists say AB376 would help stop the torture and slaughter of endangered shark species. But state Senator Leland Yee and some members of the Chinese business community contend that sweeping legislation is too broad of an approach. They also see the law as an attack on Asian culture. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny \u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Adam Keigwin, chief of staff for state Senator Leland Yee\u003c/li>\n\u003cli>John McCosker, senior scientist and chair of the Department of Aquatic Biology at the California Academy of Sciences\u003c/li>\n\u003cli>Paul Fong, assemblyman for California's 22nd District\u003c/li>\n\u003cli>Peter Knights, executive director of Wild Aid -- a non-profit organization committed to stopping the illegal wildlife trade\u003c/li>\n\u003c/ul>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201102160900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201102160900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cul>\n\u003cstrong>Related Information:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/quest/television/the-great-white-shark-meet-the-man-in-the-gray-suit\">The Great White Shark: Meet the Man in the Gray Suit\u003c/a> (KQED Quest)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/02/15/MNLG1HMV3V.DTL\">Calif. shark fin bill would ban Chinese delicacy\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/green/detail?entry_id=83139\">Shark fins: Can we preserve human culture and dwindling species?\u003c/a> (SFGate: The Thin Green Line)\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.sfweekly.com/foodie/2011/02/is_banning_sharks_fin_racist.php\">Is Banning Shark's Fin Racist?\u003c/a> (SFoodie)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/23457/kqeds-forum-shark-finning-legislation","authors":["5014"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_1245","bayareabites_45","bayareabites_1875","bayareabites_2035","bayareabites_34","bayareabites_90","bayareabites_60"],"tags":["bayareabites_8910","bayareabites_1325","bayareabites_8989"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.","airtime":"SAT 4pm-5pm","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png","officialWebsiteLink":"https://www.revealnews.org/episodes/","meta":{"site":"news","source":"npr"},"link":"/radio/program/reveal","subscribe":{"apple":"https://itunes.apple.com/us/podcast/reveal/id886009669","tuneIn":"https://tunein.com/radio/Reveal-p679597/","rss":"http://feeds.revealradio.org/revealpodcast"}},"says-you":{"id":"says-you","title":"Says You!","info":"Public radio's game show of bluff and bluster, words and whimsy. 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