Friday, 14 December 2012 00:00
This holiday season, many Americans will feast with family and friends to celebrate a most joyous time of year. Shrimp, a perennial Christmas favorite, will surely embellish the rims of cocktail glasses and serving platters everywhere. Unfortunately, satisfying our Pac-Man-like consumption of shrimp requires the use of harvesting methods that imperil the ecological security of our planet. We must change the way we approach shrimp in our diets. Perhaps, the perfect way to start is with this holiday season.
Only two short decades ago, shrimp was a delicacy reserved for special occasions. Today, it is the most widely eaten seafood in America. To acquire the sheer volume of shrimp that we, as a nation, annually consume, we have turned towards two dubious harvesting techniques: aquaculture and bottom trawling. One method is worse than the next – both exact a high planetary price.
Rather than indiscriminately buying the shrimp we find conveniently located in our grocery stores for the upcoming holidays, we should look to purchase shrimp that is sustainable, local and caught using environmentally sensitive methods. Not only will it honor the planet that sustains us (look at it as a way of giving back this season!), but will be much more delicious for all of your guests.
Aquaculture is a farming technique where shrimp grow in specially constructed ponds that are built upon bulldozed mangroves. Mangroves are vital breeding grounds for many species of fish and plant life and are considered to be the rainforests of the sea. Aquaculture farms wring these areas dry. Once the farm has depleted all of the natural resources in that area, it simply picks up and leaves. This highly unsustainable method is responsible for the elimination of multiple species, the destruction of delicate marine ecosystems, and the further contamination of our waters, as an abundance of chemical runoff and shrimp excrement is left to free-flow into our waterways.
Trawling, a second method, drags a voluminous net along the seafloor to capture the shrimp that dwell there. Unfortunately, trawling results in remarkable levels of bycatch, the indiscriminate and unintended slaughter of all marine life in the net’s path. Shrimp trawling nets alone are responsible for upwards of 1.9 million tons of unusable bycatch each year that is more than likely thrown, dead, back into the water once the shrimp have been filtered out. Sea turtles suffer disproportionately from trawling, which is responsible for the critical endangerment of all seven sea turtle species. Upwards of 50,000 loggerhead turtles are killed each year in trawling nets. Moreover, it uproots the seafloor as the net is dragged along, destroying invaluable ecosystems.
When purchasing shrimp for the upcoming holidays, pay close attention to the label (shrimp are required to have labels identifying how and where it has been caught). Shrimp caught as locally as the Gulf Coast can be sustainable, so long as it is harvested without trawling. The shrimp we buy should be harvested by a fisherman who drags a handheld net across the top of the water, or employs the use of traps. Though it may be slightly more expensive, your money would then be supporting a process that nurtures our planet, rather than compromises it. We must refuse to pay the price of convenience, and start paying for what is important.
If bolstering the environment isn’t incentive enough, gulf shrimp is probably the most delicious you can eat! Shrimp that reproduce and develop freely in a natural, unsuppressed environment are plumper and much more flavorful than the less-healthy alternative. A few dollars is certainly worth the difference between serving a bland entree and one worthy of Iron Chef at your holiday party.
So, when composing your shopping list for this upcoming season, make sure to put down “locally caught and sustainable shrimp.” We can make an enormous difference, can have our shrimp and eat it too, if we include enlightened environmental stewardship in our celebration of all that is good and blessed this holiday season.
Duke University Student
Thursday, 05 December 2013 00:00
Although Fuel Cafe is six years old, it's been a work in progress since new owners took over one-and one-half years ago. The main part of the cafe was recently redecorated and an adjoining room is soon to open. And though there's been several changes, the concept remains the same—this is a place where healthy and hearty food is served. The food is grilled or baked, never fried, and they do not use microwaves so everything is made to order.
With a menu of over 170 items and dozens of combinations of meats, vegetables, bread and more, be prepared to do a lot of reading to figure out what your meal will be.
Thursday, 05 December 2013 00:00
For the past six months, Hicksville resident Chris Collins has spent his days digging for fossils and his nights falling asleep to the sound of vervet monkeys and coyotes. As a teacher’s assistant at the Turkana Basin Institute (TBI) in Kenya, Collins got a firsthand look at what it was like to live like an anthropologist.
Collins got his first taste of Turkana last year, as a student at the TBI field school which was founded by Stony Brook University and paleoanthropologist Dr. Richard Leakey. As a student, Collins spent four months learning about archeology, paleontology, geology, ecology and human evolution. What started as a study abroad experience, turned into a life changing experience as Collins soon found himself homesick for Africa.
Thursday, 05 December 2013 00:00
As they come off their most successful season in 30 years, the Hicksville Boys basketball team faces a challenge in replicating last year's success. The 2012-13 season saw the Comets compile a 15-5 record and had their season ending in the Nassau County semifinals to rival Baldwin. According to Head Coach Phil Essigman, who is entering his 14th season with the varsity team, the team will feature only two returning players from last season. Last year’s team was incredibly deep and experienced and it is part of the “rollercoaster”, as he described it, of high school sports for teams to go through periods of grooming inexperienced players.
Wednesday, 27 November 2013 00:00
Hicksville’s Mary-Jo Depaoli, and Nao Joe scored with awards on Sunday, November 17 in the 5th annual Blue Ribbon Run for Prostate Cancer, a 5 Kilometer road race that started and finished at Syosset-Woodbury Community Park.Depaoli crossed the finish line with a time of 23:01, earning her second place honors in the women’s 35-39 age group, and Joe finished the race with a time of 28:36, to earn third place in the women’s 30-34 age group, A record breaking total of 414 runners and walkers crossed the finish line.
The race was held by the Town of Oyster Bay and raised money to help in the fight against prostate cancer. Free prostate cancer screenings were offered on-site, as well as informative urology and men’s health exhibits, refreshments and prizes for participants.