You Write Too Long: This Week’s Feature, Bite-Sized

NO PUN INTENDED, har har. See, this week’s cover story is all about sharks. Specifically, the debate — and the data — surrounding shark fin soup, which current legislation aims to ban on the grounds of animal cruelty, but which some argue is an important Chinese cultural symbol.

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Much of the defense of the soup centers around the argument that the fins are a natural byproduct of the shark meat industry, and that banning fins would constitute not only an assault on Chinese-American culture, but an unfair attack on shark fisherman and a waste of food, plain and simple. Not so simple, as it turns out: as reporter Hannah Dreier discovers, scientific and trade studies suggest that shark finning isn’t actually just a fundamental fact of the larger shark meat industry, but that it’s a cruel and unnecessary practice that effectively leaves sharks for dead in the water. Get all the sad, gory details here.

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