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

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Air date: 
Wed, 09/15/2010 - 11:00am to 12:00pm
The dark side of shark's fin soup; Piper Davis on Grand Central Bakery's upcoming urban farming fair


The Food Show is back after our summer hiatus!
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.
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.

Be sure to tune in the third Wednesday of every month at 11 a.m. (2 p.m. EST)  to your community radio station, KBOO 90.7 FM in Portland/100.7 FM in Corvallis/91.9 FM in Hood River. Call us at 503-231-8187 during the show with questions for our guests!

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