The Story Behind Shark's Fin Soup; Grand Central Bakery's Piper Davis

 

First, we look at the local (and international) controversy over shark's fin soup. Researchers estimate that as many as 73 million sharks are slaughtered each year for their fins. We have two in-studio guests. Portland scuba diver Phil Tobin launched a local campaign to get Portland's popular Wong's King Seafood restaurants to remove the Catonese delicacy from their menu. And China anthropologist Tami Blumenfield will give us a cultural perspective on this contentious food. Unfortunately, no one from Wong's King was able to join us in-studio, but check out their perspective in this response letter that ran in the Willamette Week.

 

It's worth noting that shark cartilage is widely used here in the West, as a medicinal supplement. It's probably in that glucosamine-chondroitin supplement you're taking for your joints!

 

Then, on a sunnier note, Grand Central Bakery co-owner Piper Davis tells us about a country fair and urban farming expo Saturday at the bakery's North Freemont location. And she'll tempt us with seasonal recipes from The Grand Central Baking Book.

 

Unfortunately, we ran out of time to hear from NICKY USA about this weekend's 10th annual "Wild About Game" cook-off. Check out the website for more on this start chef-studded event.