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connie |
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2004-07-29 15:07:17 |
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主题：To eat or not to eat？
内容：
前晚美国客户请吃饭，受邀者众，黄白面孔高低鼻梁，大多是外企要职者。席间第3道菜shark fin soup served in papaya 木瓜鱼翅盅。偶有些犹豫到底吃是不吃 － 虽然自己还没在保护鲨鱼那个链接网站上签名，但好歹受俱乐部同仁影响，多少有点朦胧的环保意识。。。然而，在众人皆叹味之鲜美，大厨技艺之高超时，偶终于抵挡不过美味的诱惑，或者更确切的说，是没有勇气做出‘众人皆醉我独醒’的姿态，怕jeapodize 宾主尽欢的场面。。。
在这里我想和各位说的是，在网站上签名非常容易，穿上‘say no to shark fin'的T－shirt也非常时尚 － 很行而上！但在现实生活里，很多人都会经历与我同样的被动场合，一些重要的正式的商务社交场合，被迫的要进行选择 － 吃，还是不吃？。。。有多少人能把'say no to shark fin' 从一句口号真正变成行动呢？！
我不想成为一个虚伪的空喊口号的人，所以我还没签名，我也没有Tshirt穿。我怕签了穿了然后又象前晚那样的吃了（而且还很享受的吃了），那样是自己打自己的嘴。但我心里一直不安，很不安。我知道如果我吃了，如果这种无论是主动的或是被动的吃的需求存在着，就会成为人们继续捕鲨的理由。
To eat or not to eat - this is a question!
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dodo |
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2004-07-29 17:19:06 |
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跟贴：嗯，有些矛盾哦。说实话我也吃过，不过后来就不再吃。不过都不是商务场合，我可以随便换菜。味道不错，但其实都是高汤的鲜味，鱼翅本身的味道我很怀疑。
通常这种东西是按盅卖的，所以你可以试试悄悄换掉自己的汤。如果说原因吗，反正我是说铅含量超标，骨头会坏死（吓唬他们，嘿嘿）。
在国外没见过老外吃这种东西，估计是为了讨好你们才点的。要是熟悉的话可以帮他们点菜啊什么的趁机换掉。 :-)
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浅水游 |
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2004-07-29 19:30:57 |
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跟贴：真的很不坚定
小的时候 扭伤了
大人会给你贴上 虎骨止痛贴
说 管用 特好用
嗯 幼小的心灵记住它
长大了 又伤了
去抓药 医生摇头
说 不卖啦 保护老虎
哦 做的对 成长的心灵成熟了
老了 再伤了
店里选药 突见 久违的 那只斑斓猛虎
（竟没有片刻de犹豫）
说 您给我来一贴
唉......
..................不说了
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ediver |
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2004-07-29 23:24:57 |
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跟贴：To eat or not to eat, it is a very simple question.
更确切的说，吃还是不吃，这是一个非常个人的选择，这里完全没有问号。说什么被美味诱惑，说什么场面难却，那都不过是推辞，是因为保护鲨鱼的观念还没有真正深入你的心底，得到你的认同。也正因此，你至今还没有签名，不是吗？
保护环境，尊重生命，我们要做的首先是从自己开始，同时尽可能向身边的人们宣传灌输。这是一种观念，更是一种生活方式。我知故我行，就这么简单，没必要虚伪，也来不得半点儿虚伪。说到底，这事关个人的信仰，犯得着自己骗自己吗？
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跟贴：当我加入了保护鲨鱼的组织以后，第一次面对鱼翅时，我也在作思想斗争，我和你的感觉非常相似，难以启口。但当时经过再三考虑，我还是向大家说明，我不吃鱼翅了，当第一句话说出口时，面对大家的疑问我就狠坦然了，我也借此机会向大家介绍了保护鲨鱼的意义，虽然当时大家还是吃了，只有我一个人没有吃，但是这时世界上已经多了一个不吃的了，而且我相信每当有人和他们提起鱼翅时，他们会想起我和我说的鲨鱼的事，也许会有人认真考虑是否有吃的必要。再之后每当我遇到这种情况时，我都能很坦然的面对，经常是最起码大家少吃一顿鱼翅。集少成多，如果从大家都少吃一顿开始，全世界会有多少的鲨鱼因此而生存啊。
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小平 |
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2004-08-02 15:17:32 |
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泰国普吉 |
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跟贴：这是个很值得探讨的问题. 在大部份人都跟潮流?大头时,要"拨乱反正"确不容易.
以我们中国南方广东香港等地为例,吃鱼翅更是更"先进". 早三几年前,一般人们意识不高,也可以说不认识,所以和一些人在饮宴中谈到吃翅是"不文明"(anti-social),不环保和对身体有害,都令人莫名其妙和不太赞同. 但随着越来越多的宣传和文明意识提升,现在已有改善. 有点像抽?一样,现在抽?都不再像以往般理所当然了. 我们昨天在香港分派T-Shirt 时,不少人都赞同?愿意以身作侧,有机会多点让人明白. "吃还是不吃?" 这个概念是不错的,可能在做下一批T-Shirt时考虑考虑 :)
tan的经验和说法非常好. 向大家多点介绍保护鲨鱼的意义,虽然还是有人吃. 但最少多了认识,有机会了解到,说不定多一?次会有改变. 反正要改变一些根深蒂固的观念,不能期望一朝一夕可以做到. 能做多少便多少 :))
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wonder |
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2004-08-04 13:45:48 |
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跟贴：connie,要知道其实在席间一定有人与你一样心里暗自不安呢。
勇敢些。下次不仅拿出勇气做出‘众人皆醉我独醒’的姿态，还要担当起“叫醒”大家的责任呢。^0^
我们大家就会有‘say no to shark fin’的T－shirt穿了。相信我们穿着它不仅提醒自己也会让更多的人放弃吃鱼翅，唤起大家的环保意识。至少可以影响到我们的亲朋
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byron_1871 |
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2004-08-04 20:48:44 |
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Shenzhen |
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跟贴：呵呵，再弄个不吃鱼翅的领带，带着这个去和客户吃饭，嘿嘿
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小平 |
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2004-08-09 02:23:11 |
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泰国普吉 |
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跟贴：这是一段昨天在新加坡海?时报的报道. 很希望这类故事能多些"?报",有助?醒我国人民对大自然应有的责任. 稍后有多些时间希望能翻译,让更多人能了解. 假若有认识传媒的朋友,不妨通告一声 ^_^
For status-hungry Chinese, shark fin soup is an acquired distaste
Powered by CDNN - Cyber Diver News Network
by KOH LAY CHIN
For Chinese, status trumps conservation
KUALA LUMPUR, Malaysia (7 Aug 2004) -- Shark fin soup has brought "good face" to Chinese wedding banquets for a thousand years, but conservation awareness is beginning to dim its appeal. When Yap Kim Leong, 28, got married last year, the first course at the dinner was a soup of crab meat, rather than the traditional shark fin.
A few friends were surprised when they found out months later, he said, because they could not tell the difference. "That is partly why I chose not to serve it. I feel it is overrated. Nothing special. I wanted to send a message."
Conservation groups have been targeting consumers of wild animal meats and parts, campaigning with the tagline, "When the buying stops, the killing can, too".
The campaign, shown on wildlife and natural history channels on satellite TV, seems to have had some effect here.
Shark fin has been a luxury for the privileged in southern China since the Sung dynasty in 960AD.
Its meat, liver and other parts are also eaten or used in beauty aids, but it is the fin that commands high prices, fetching up to US$564 (RM2,140) a kilo. Still, shark fin remains a feature of most wedding banquets because conservation takes a back seat to tradition.
Yap, for instance, gave in to his parents over a dinner they hosted for relatives, despite his conscience. "I had to give and take, I guess."
Hotel catering staff have noticed that more Chinese couples are opting for other choices, although some say it could be due to budget constraints.
Prior to this, shark fin was rarely off the menu, said Eastin Hotel assistant catering sales manager Liwan Low.
This year, however, several couples have done the same route as Yap. So also have companies and associations. Serving shark fin "is against their policy", she said.
At Inti College dinners, hot and sour Szechuan soup is likely to be the first course, or sometimes "egg treasure" soup.
Senior vice-president Dr Lee Fah Onn stopped consuming shark fin eight years ago, feeling its status as a delicacy was undeserved and to support the conservation of endangered species.
The 64-year-old said the fins had "no nutritional value" and "no taste". "Scientifically, it is just cartilage. It is the broth which holds the flavour," he said.
His stand has influenced other senior staff at Inti College, who now avoid ordering shark fin when they host lunches or dinners.
Network system support consultant Thoo Mui Yen, 26, and her siblings have refused it at weddings, which has earned disapproving looks from some relatives.
"They say it's already (served) so they might as well eat it. But I say if you do not eat it, people will stop serving." Sara Ng, 28, will be serving it at her wedding dinner later this year, out of respect for her in-laws.
It is not without regret. A recreational scuba diver, she hopes this generation of Chinese will put an end to the tradition.
"We already have the basic dishes to signify prosperity and happiness, so shark fin really does not mean anything."
Still she intends to at least give like-minded dinner guests a choice. "I do feel a bit helpless, but I plan to at least separate the shark fin from the soup."
SOURCE - New Straits Times
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