WBEZ | crabs http://www.wbez.org/tags/crabs Latest from WBEZ Chicago Public Radio en Crabs feel pain, and I was an incidental professional crustacean torturer http://www.wbez.org/blogs/louisa-chu/2013-01/crabs-feel-pain-and-i-was-incidental-professional-crustacean-torturer <p><p style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/3631091715/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/crabsitkafeed.jpg" style="height: 413px; width: 620px;" title="Dungeness crab with drawn butter at the All-You-Can-Eat Crab Feed in Sitka, Alaska (WBEZ/Louisa Chu)" /></a></p><p><span style="text-align: start;">Crabs feel pain, says <a href="http://jeb.biologists.org/content/216/3/353">a new study published&nbsp;</a></span><a href="http://jeb.biologists.org/content/216/3/353">in the<em>&nbsp;Journal of Experimental Biology&nbsp;</em></a>by <a href="http://www.qub.ac.uk/schools/SchoolofBiologicalSciences/People/ProfessorRWElwood/">Robert Elwood,</a><a href="http://www.qub.ac.uk/schools/SchoolofBiologicalSciences/People/ProfessorRWElwood/">professor of animal behaviour</a> at Queen&#39;s University in Belfast.&nbsp;Despite the media&nbsp;feeding frenzy, this should not be news. Previous to this study with wild shore crabs, Elwood published related studies on&nbsp;<a href="http://www.newscientist.com/article/mg19626294.800-lobster-pain-may-prick-diners-consciences.html">prawns in 2007</a> and&nbsp;<a href="http://www.sciencedirect.com/science/article/pii/S0003347209000712">hermit crabs in 2009</a>.&nbsp;His conclusion: Crustaceans feel pain.</p><p>But with the <a href="http://www.oregonlive.com/business/index.ssf/2013/01/oregons_dungness_crab_season_o.html">late Dungeness crab season opener</a> off Oregon last week, and even the <a href="http://www.miamiherald.com/2012/12/19/3148757/stone-crab-season-suffers-in-the.html">suffering stone crab season</a> off the Florida Keys, as home to <a href="http://www.bobchinns.com/">Bob Chinn&#39;s Crab House</a>, the <a href="http://www.forbes.com/sites/dorothypomerantz/2012/07/18/how-bob-chinns-crab-house-became-the-highest-grossing-restaurant-in-the-u-s/">highest grossing restaurant in this country</a>, this is news that bears repeating now in the Great Middle West.</p><div class="image-insert-image " style="text-align: center;"><a href="http://www.flickr.com/photos/louisachu/3631935734/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/crabsitkalive.jpg" style="height: 413px; width: 620px;" title="Live Dungeness crab on boat in Alaska (WBEZ/Louisa Chu)" /></a></div><div class="image-insert-image ">It&#39;s no secret that I love eating crab, from the <a href="http://www.wbez.org/blogs/louisa-chu/2012-06/tabled-manners-soft-shell-crab-royale-100067">soft-shell crab sandwich</a> at Lula to the <a href="http://www.wbez.org/blogs/louisa-chu/2012-08/what-i-did-my-summer-vacation-sitka-seafood-festival-2012-101783">seafood chowder with local &quot;Dungys&quot;</a>&nbsp;at the Sitka Seafood Festival in Alaska.</div><div class="image-insert-image ">&nbsp;</div><div class="image-insert-image ">What I have harbored is my past as an&nbsp;incidental professional crustacean torturer. I am not proud of it. I knew better and do not take it lightly.</div><div class="image-insert-image " style="text-align: center;"><div class="image-insert-image "><a href="http://www.flickr.com/photos/louisachu/3631906668/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/crabsitkabutter.jpg" style="height: 413px; width: 620px;" title="Mr. Butter coffeemaker as butter-melter at Crab Feed in Sitka, Alaska" /></a></div><div class="image-insert-image " style="text-align: left;">When I worked at one restaurant in Paris, I was personally responsible for torturing dozens of live <em>écrevisses</em>&nbsp;(crayfish) every day, many thousands by the time I left that station. I was told to tear them in half, before sautéing the tails in a huge copper pan with olive oil, a few cloves of unpeeled garlic, strands of fresh thyme, then deglazing with&nbsp;Cognac &mdash; and I did.</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">I&#39;ve lost track of all the live crustaceans I&#39;ve dismembered, but most memorable were wild spider crabs, with bodies as big as softballs, and&nbsp;Brittany blue lobsters, the latter which I also cooked whole.</div><div class="image-insert-image "><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/crabsitkamallets.jpg" style="height: 412px; width: 620px;" title="Crab cracking table with mallets at Crab Feed in Sitka, Alaska (WBEZ/Louisa Chu)" /></div><div class="image-insert-image " style="text-align: left;">&quot;Is it all right to boil a sentient creature alive just for our gustatory pleasure?&quot; asked&nbsp;David Foster Wallace in his provacative 2004 essay &quot;<a href="http://www.gourmet.com/magazine/2000s/2004/08/consider_the_lobster">Consider the Lobster</a>&quot; for the late, great <em>Gourmet</em> magazine, later included in his <a href="http://www.amazon.com/gp/product/0316013323?ie=UTF8&amp;creativeASIN=0316013323&amp;tag=lklchu-20">book by the same title</a>.</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">The simple solution would be not to eat crustaceans at all, a decision I respect. As individuals, what&#39;s considered most humane is chilling first then splitting or spiking the brain. Restaurants and processors now have access to a beautifully designed&nbsp;electro-stunning appliance: <a href="http://www.crustastun.com/">the Crustastun</a>. &quot;The world&#39;s only compassionate stunning system&quot; made its American <a href="http://youtu.be/OF_Q-SPXhUw">debut at the 2009 National Restaurant Association show</a> in Chicago (and yes, does have a Simpsons-esque name).</div><div class="image-insert-image " style="text-align: left;">&nbsp;</div><div class="image-insert-image " style="text-align: left;">Elwood&#39;s studies are not about the crab in every pot, but animal welfare worldwide. I&#39;m guessing he&#39;ll be back in a few years to remind us again with a new study, but I&#39;m hoping someday, he won&#39;t need to.</div></div></div><div class="image-insert-image " style="text-align: center;"><div class="image-insert-image "><div class="image-insert-image "><a href="http://www.flickr.com/photos/louisachu/3631091761/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/crabsitkaplates.jpg" style="height: 413px; width: 620px;" title="Crab Feed plate, plus dessert cakes (WBEZ/Louisa)" /></a></div></div></div><div class="image-insert-image ">&nbsp;</div></p> Wed, 23 Jan 2013 05:00:00 -0600 http://www.wbez.org/blogs/louisa-chu/2013-01/crabs-feel-pain-and-i-was-incidental-professional-crustacean-torturer Friday Foodie Forecast: Bloody marys, Italian dinners and a crab festival http://www.wbez.org/blog/steve-dolinsky/friday-foodie-forecast-bloody-marys-italian-dinners-and-crab-festival <img typeof="foaf:Image" src="http://llnw.wbez.org//bloodymary.jpg" alt="" /><p><p style="text-align: left;">Although the gift-giving season may be drawing to a close, the foodie holiday season is poised to last through January. This week's forecast has in store an extended brunch with bloody mary specials, a gourmet Italian dinner and a month-long crab festival.</p><p style="text-align: center;"><img height="500" width="333" alt="" src="http://llnw.wbez.org/blog/insert-image/2010-December/2010-12-23/5076908724_163123ef56.jpg" /></p><p><strong>Three-Restaurant Extended Holiday Brunch</strong></p><p>From December 26 to January 2, enjoy an extended brunch from 10 a.m. to 3 p.m. at Frasca Pizzeria and Wine Bar, Dunlays on the Square and Dunlays on Clark. In addition, in honor of National Bloody Mary Day (Jan. 1), anyone who orders a bloody mary during extended brunch will have the option to buy a 32-ounce bottle of &quot;foot stompin' good&quot; Smoke Daddy &quot;Smokin' Mary&quot; mix for $2. Frasca Pizzeria is located at 3358 N. Paulina St., Dunlays on the Square is located at 3137 W. Logan Blvd, and Dunlays on Clark is located at 2600 N. Clark St.</p><p>&nbsp;</p><p><strong>Shaw's Annual Crab Festival</strong></p><p>Bring in the new year and honor the crab in the month of January at Shaw's for their annual crab festival. Both Shaw's Chicago and Schaumburg locations will offer special three-course crab prix fixe dinners throughout the month of January. Diners can choose between the Maryland-Style Crab Cakes Dinner, the Pacific Whole Dungonness Dinner and the One Pound Whole Alaskan Red King Crab Dinner. All dinners include clam chowder, cole slaw, au gratin potatoes, and key lime pie for dessert. Shaw's Chicago is located at 21 E. Hubbard St., and Shaw's Schaumburg is located at 1900 E. Higgins Rd. For more information, visit <a href="http://www.shawscrabhouse.com">www.shawscrabhouse.com</a>.</p><p>&nbsp;</p><p><strong>ChicaGourmets Special Dinner at Rhapsody</strong></p><p>Celebrate cuisine and culture on January 10 at Rhapsody with Executive Chef Dean Zanella as he cooks up Italian flavors with local and seasonal ingredients. His menu will include items such as tomato and polenta duck liver mousse; three-meat filled pasta in broth; salami and scallion stuffed veal; and a chocolate and chestnut tart. The event, which includes wine pairings, costs $95 for ChicaGourmet members and $105 for non-members, and you can reserve your spot at www.chicagourmets.org. For more information, email donaldnewcomb@att.net or call (708) 383-7543. Prepaid reservations will be accepted until January 6, and events often sell out early. Rhapsody is located at 65 E. Adams.</p></p> Fri, 24 Dec 2010 17:11:00 -0600 http://www.wbez.org/blog/steve-dolinsky/friday-foodie-forecast-bloody-marys-italian-dinners-and-crab-festival