Blog #6

After reading “Consider the Lobster”, I realized I had never considered that the process of boiling a lobster was possibly painful to them. Coming from a family who enjoys scuba diving and lobstering during the South Florida season, I have caught and boiled hundreds of them. When my family comes back from lobstering we are always asked if we have extra lobsters to give away because they are considered a true food luxury item. As referenced in the article, this is even more accurate when talking about Maine lobsters. For us to eat steak, pork, or chicken an animal must be killed. I know that there are “humane” ways to kill an animal, but we know that is not how most are killed. So, personally. I do not see any difference in how other meats are slaughtered for human consumption. One interesting point brought up in the article is the fact that unlike other animals the cook at home does the killing of the lobster. That’s very different from other meats, unless you are a hunter. Another supporting factor to this being an OK practice is that the article says research supports that the lobster does not have the capacity to feel pain. In that this article made me pause and think about the boiling of a lobster I doubt it will change my practice of doing so.