Thanks to all the persons who read the blog and to those who send me comments and items.
The following was sent to me by Leo M:
I tried to find out whether the pic was genuine or photoshopped but could only find that the person with Hillary Clinton is Chloe Moretz.
Yesterday I posted an item about a children's book in which a mole seeks the culprit who pooed on his head.
Sue P sent me the following email:
Having grown up on a farm, my kids are familiar with different types of poop but I had never seen this before!
There are even versions of it being read aloud! Hilarious!
Graham E also sent me a response to that item:
Hi Mr O,
I think this is a page from the current printing of the story about the little mole !!!!
The item that accompanied Graham's message is this one . . .
Martin S took me to task about the Quote of the Day that I posted: “It’s all about perspective. The sinking of the Titanic was a miracle to the lobsters in the ship's kitchen.”
I am concerned about the fate of the lobsters. (Quote of the day, June the 17th)
I am unaware of the species of lobster on the Titanic (I was not there), but given the depth of the water at over 2000 fathoms, the de-acceleration upon an arrival, I feel that the Mr. Nephropidae was possibly also having a bad day.
Perhaps the only beneficiary was one of the two dozen film producers, who have since exploited history.
After James Cameron, I certainly can say it was not the film going public……
Some lobster info:
11 Lobster Facts:
1. They keep growing forever.
Or so research suggests. But scientists won’t be able to tell how long lobsters really live because traps aren’t designed to catch the largest lobsters. “When we catch one that is 20-30 pounds, it’s because a claw got caught in the entrance of the trap, not inside,” says Robert C. Bayer, executive director of The Lobster Institute at the University of Maine.
2. They eat each other.
“They’re looking for fresh food and what’s around, and if that happens to be another lobster, then it’s dinner,” says Bayer. “One of the reasons lobster culture is not profitable is because they are cannibalistic, and there are lot of expenses that go along with that.”
3. Females are players—and they make the first move.
Not much courtship precedes lobster love-making. Females that have just shed their shells send out a pheromone to let the males know they’re in the mood. Usually, lobsters that shed their shells are vulnerable and could be eaten by other lobsters, but when a female says she’s ready to get it on, the male lobster will usually opt to have sex with her over killing her.
How do they do it? “I would describe it as the missionary position,” Bayer says. Six to nine months later, eggs appear on her tail, and after another six to 9 months, they hatch. A one-pound-and-a-half female lobster can have between 8,000 to 12,000 eggs, each about the size of a raspberry segment. And they could be from multiple fathers. Females are not monogamous.
4. They taste with their legs.
Chemosensory leg and feet hairs identify food. Small antennae in front of their eyes are used for tracking down food that’s farther away. “If you watch a lobster in a tank in a market, you’ll see they’re flipping, looking for food, dissolved substances in the water,” says Bayer.
5. They chew with their stomachs.
The grinding structure for breaking up food is called the gastric mill, kind of like a set of teeth on their stomachs, which are right behind the eyes and the size of a walnut in a one-pound lobster.
6. The green in cooked lobsters is liver.
Well technically, it’s the tomalley—a digestive gland that’s the intestine, liver, and pancreas. And any red things are eggs.
7. They don’t scream in pain when you cook them.
The noise you hear is “air that has been trapped in the stomach and forced through the mouth after being out of water for short periods of time,” says Bayer. Lobsters don’t have vocal chords, and they can’t process pain.
8. One of their claws can exert pressure of up to 100 pounds per square inch.
So they may not feel pain, but they can cause some serious pain. Researchers discovered that after having the lobster’s larger claw, the crusher claw, clamp down on a load cell, a pressure-measuring device. This claw looks like it has molars because it’s used to break up anything hard like crabs, clams, mussels. The other, called the ripper claw or the quick claw, tears softer food like fish or worms.
9. They can regenerate limbs.
“It’s going to take probably a good five years for a one-pound lobster to regenerate a claw that’s about the same size of one that was lost,” says Bayer. But they can do it.
10. Their shells were once used to make golf balls.
Shells left over after lobster processing are usually tossed into landfills. So in an effort to make them worth something and keep the money in the lobster industry, a University of Maine professor created golf balls with a core made out of lobster shells. They’re also biodegradable, designed for golfing on cruise ships or courses near oceans and lakes.
The problem is they only go about 70 percent of the distance of a regular golf ball, so you won’t see them at the U.S. Open anytime soon.
11. Once upon a time, they were the go-to prison food.
In the colonial era, only the poor, indentured servants, and prisoners ate lobsters because they were cheap, too plentiful, and considered “tasteless.” After prisoners in one Massachusetts town got sick of eating them all the time, a new rule said they only had to eat them three times a week.
Why are lobsters boiled alive and do they feel pain?
Lobsters and other shellfish have harmful bacteria naturally present in their flesh. Once the lobster is dead, these bacteria can rapidly multiply and release toxins that may not be destroyed by cooking. You therefore minimise the chance of food poisoning by cooking the lobster alive.
That's great for us but what about the lobster? It has been argued that lobsters do not possess a true brain and so can't feel pain. It is fair to say that they are not self-aware in the same way that we are, but they do react to tissue damage both physically and hormonally, so they are obviously capable of detecting pain on some level. In fact, the hormone that they release into the bloodstream, cortisol, is the same one that humans produce when hurt. But the most visible sign of distress is the twitching tail, which evolved as an escape reflex.
Researchers at the University of Maine found that putting the lobster on ice for 15 minutes before dropping it into boiling water produced the shortest tail-twitching interval (20 seconds). Contrary to the popular urban myth though, placing the lobster in cold water that is then slowly brought to the boil does not anaesthetise the animal and appears to extend its suffering.