Dams proposed for the Mekong River in Southeast Asia would drive the world’s third-largest freshwater fish species to virtual extinction, according to a World Wildlife Fund report.
Any of the 11 hydropower dams planned for the river’s mainstream south of China would prevent the Mekong giant catfish from migrating to its spawning grounds, the WWF said Tuesday in a news release.
The catfish, with a maximum length and weight of nearly 10 feet and about 770 pounds, are too big to swim across such dams, said Dekila Chungyalpa, director of WWF’s Greater Mekong Program.
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"I work in a barber shop. If you're a lousy tipper in a restaurant chances are nobody knows. Chances are good they all know you don't tip the barber well." - sammy
PETA - the animal rights activist group whose monthly stage blood budget must run in the quadruple to quintuple digits - today staged a pro-vegan publicity stunt at the intersection of W. 45th Street and Broadway in New York City's Times Square. Legendary proponents of nearly-nude public antics, the cadre's toned and comely volunteers assumed corpse poses upon human-sized, plastic-swaddled (don't they know how hazardous that is?) "meat" trays bedecked with stickers proclaiming, "Billions of Animals Are Abused and Violently Killed Because You Eat Meat."
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Today, we may have learned that Anthony Bourdain's three-year-old daughter can sit in a French brasserie, slurp down some oysters and generally enjoy herself. But before that, we found out parents told lotsa food fibs to entice picky palates to eat certain foods.
If your pint-sized eater falls into the latter, fussier category, Marc Murphy (with two children of his own) might be the chef to turn to.
5 Favorite Dishes to Make with Kids: Marc Murphy
Every weekday, we're highlighting a blogger we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.
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