ME investigates restaurant for using marijuana on lobsters before cooking them

Remigio Civitarese
Settembre 24, 2018

In the seafood restaurant "Charlotte's Legendary Lobster Pound" in the United States for the purposes of humanity was seriously concerned about the attempts to make death more painless lobster. Gill, who grows marijuana as a licensed medical marijuana caregiver, said they told her the marijuana she grows has to be used for human medical purposes and can not be used to treat lobster.

Gill anticipates she will be in compliance with state regulations and able to resume sales of the special lobster meat by mid-October.

Spencer said it would be up to the Maine Medical Marijuana Program to determine if Gill was using the cannabis appropriately.

A lobster named Roscoe was placed in a lidded container with an inch of water in the base and clouds of marijuana smoke were blown in through a straw in the top of his box. "It is far more humane to make it a kinder passage".

Meanwhile, the group People for the Ethical Treatment of Animals, which has frequently campaigned in ME against killing lobsters for food, also has weighed in on Gill's idea. But Northeastern University Professor of Marine and Environmental Sciences and Biology Joseph Ayers told the paper that the sedation was unnecessary because lobsters can not actually feel pain.

Gill says lobster have cannabinoid receptors in their nervous systems, allowing them to be sedated by the smoke.

She plans to offer this cooking method as an option for customers who want their lobsters to be baked before they're boiled. People for the Ethical Treatment of Animals - or PETA - has staged protests at major lobster festivals to draw attention to the practice of boiling lobsters alive. Earlier this year, Switzerland passed a law that live lobsters must be stunned before they can be cooked live. When asked whether he thought the lobsters could actually get high on weed, Ayers simply responded, "who the hell knows?" "Therefore we will use both steam as well as a heat process that will expose the meat to 420 degree extended temperature, in order to ensure there is no possibility of carryover effect (even though the likelihood of such would be literally impossible)".

Altre relazioniGrafFiotech

Discuti questo articolo

Segui i nostri GIORNALE