At a n Inuit banquet in the far north, Governor=General Michaelle Jean happily ate seal meat. All hell broke loose.
Paul Watson of Greenpeace said he was ‘deeply embarrassed” to have the Gov. General do such a barbaric thing.
A European Union official barked that this is too bizarre to acknowlege.ecause it e
A spokeperson for people for the ethical treatment of animals (PETA) compared eating seal me to taking part in the beating of women int the Middle East becasue it is part of llocal custom.”
A former press secretary to the Queen opined. “To start cutting up a seal andeating it is sort of making a political statement and not what one expects a governor-general to do.”
A woman writes in this morning;s Gazette: “How sad the Governor-Genertal never gave a thought to how her grotesque gesture oof eating part of a seal’s raw heart wouod make thee international community view Canada with greater disgust than it already does. And make no mistake, Canadians are also appalled.”
Are you appalled that the G.G. ate seal meat at a local native feast?
women
Hell, no. These people should get a life. The animal was hunted and killed and its various parts are consumed, which is not at all wasteful of the animal’s worth.
In sophisticated restaurants everywhere these days and all over Japan, people eat raw fish. When I was living there, some university profs I knew took me out to a restaurant where raw squid is taken out of an aquarium (you can select the one you want) and thinly sliced upon a wooden board and presented to you at your table. One dear fellow even pointed out to me that things were still moving inside the dead creature.
Alas, squid are not as cuddly as seals, but is there a real difference? What is important is respect for the animal one destroys. Its life should not be wasted. Native cultures such as in the far North and in Japan have taught us this.
Even in Europe, people eat raw beef and raw pork.
One must be circumspect lest one acquire a nasty parasite, but eating raw fish or meat is culturally sanctioned in many places around the world.
I would hazard to guess that the total combined meat of all the seals hunted and killed in the annual hunt does not even reach 1/1,000th of one percent of all the beef consumed annually in Europe.
Yet we don’t hear a peep out of the Hindus in India where the cow is considered sacred.
It is the height of hypocrisy for the Europeans to complain about our seal hunt as they down rabbit, venison, and who knows what else by the tonne.
My only gag reflex occured when I read that the G.G. ate seal heart. Uggh! No internal organs for me, thank you very much.
Oh, one other point: I’ll bet that seal meat is rich in omega three fatty acids!
It was gross and lacked decorum. Just because it’s part of a way of life doesn’t mean it’s acceptable. Man did discover fire to cook meat oh…100 000 years ago. Something like that.
The only satisfaction I got out of it was that it pissed off a lot of lefties. And it DID take some guts to do (sorry for the pun).
“Are you appalled that the G.G. ate seal meat at a local native feast?”
Not at all, and how dare any spokeswhatsis be appalled on my behalf without asking me, first! The nerve of that woman!
I didn’t pay close atention to all the details, but when I heard that GeeGee gutted the seal herself and ate the raw heart, I thought, “Atta girl!” No squeam there, eh?
Tony, why the gagging at “liver and lights?” Not only are organ meats high in nutrients like iron and all the electrolytes, they are also high in protein and low in fat, so long as you don’t eat the attached fat. And they have no stringy fibrous tissue, making them much easier to chew. And easier to digest. Just about perfect food for the really young and the really old, in fact, in the days before dentistry.
And as for Paul Watson, I’m “deeply embarrassed” that people think that since he’s Canadian and I’m Canadian, he’s like me. Is it not more “barbaric” to waste food in the clear view of others around the world who are going hungry every day? He should stick to the environment and endangered species.
Suzanne, “pissed off a lot of lefties” In Europe there are a lot of righties in rich fancy restaurants who eat sweetbreads, thats pretty damm close to the “pissed off part”.
Chimera:
Perhaps it harkens back to the way my mother cooked liver — which she didn’t do very well — but I don’t and won’t touch any organ whether it’s from a cow, chicken, fish, pig, or whatever.
The only time I ever had liver that I enjoyed was at the “Brown Derby.” Calf’s liver with onions. That was good…and “The Main” restaurant on the Main used to serve a side of liver with their smoked meat sandwich, if you wanted it. Not bad. Are they still in business?
I NOW OFFICIALLY LOVE THE G.G.! She kicks ass! Now THAT’S leadership. Screw the hypocrites in the EU. Inuits and Jean RULE!
Tony, I understand completely the aversion to a food that has been badly prepared in all previous instances. I’m the same way with brussles sprouts. I’ve been told that there is a “correct” way to cook them that I would love, but alas, no one has ever succeeded in demonstarting it to me.
But my mother was a superior cook with organ meats, and maybe that’s why I love them. Took me awhile with kidneys, because they can be a little…um…bitter, but I took to heart and liver and chicken gizzards right away. And yes, I have eaten them raw. Except the kidneys.
Whereabouts on Main is this place located? That’s a loooooong street, with about a gazillion restaurants. I found one called “The Main” just south of King Edward; it’s Greek, and apparently awesome:
http://www.dinehere.ca/restaurant.asp?r=963
http://www.themainonmain.com/
Is/was The Brown Derby located on Van Horne near Cote des Neiges? If so, I believe it closed a few years ago. Pity.
Tony, you must be referring to Schwartz on St. Laurent, “The Main”, I was just there on Monday for my annual visit of Medium smoked meat sandwich, dill pickle and a cherry coke.
Although this restaurant has been there since 1928 with little change in decor I suspect it has changed ownership many times.
There is always a line up outside. Service is brisk but the food in my opinion has deteriorated. The flavours unless I am just getting older are not there.
I will still go back once a year for the memories and ambiance. I was born just around the corner from Schwartz and remember it as a boy, nothing has changed.
I have a feeling the restaurants about which we are talking are in two entirely different cities…
But that’s okay, because I’ve had a look at the menu for the one here in Vancouver, and I’m interested in trying it out. I can always tell a good Greek restaurant by its tzatziki and its dolmates and keftedes.
Thanks for the tip, Tony!
Schwartz according to recent restaurant chronicles in the Montreal Gazette is not what it used to be. If you want to eat real good old fashioned Montreal smoked meat you shoul go to Bourassa Deli at Place Bourassa, corner of Lacordaire and Henri-Bourassa boulevards in Montreal-North…and no that area is not dangerous.
Actually, “The Main” restaurant is (or used to be…don’t know if it’s still there) across the street from Schwartz’s. They serve pretty much the same fare and I think they came into being to take the spill-over from Schwartz’s. However, I always preferred both their smoked meat and their french fries.
Chimera, I always judge a Greek restaurant by their taramasalata. My favourite all-time place was on Decarie in St. Laurent but, alas, the owner made his money and high-tailed it back to Greece and the new owners never made it the same…
Ooooooh! taramasalata! Can’t believe I forgot to mention it!
Yes, Tony, that, too.