Word: finned
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...Poussin, Ingres, classical marbles, Han figurines; the boy hollering in the water in Une Baignade, Asnieres was once a classical Triton blowing a conch. But the sources are perfectly absorbed in his pictorial intents. For this reason alone, Seurat was an artist of a kind unimaginable in our own fin de siecle, now that art education has been lobotomized by the excision of formal drawing and the study of prototypes...
Sharks have long been regarded as terrors of the deep. The mere sight of that telltale dorsal fin cleaving the water's surface instantly sends swimmers racing for the shore (with strains of the ominous two-tone theme from Jaws pounding in their heads). But in recent years these perilous predators have become a popular American entree. Commercial shark fishing has begun to threaten several species, including the thresher, mako and hammerhead. "At this point, we're talking about a marked decline," says Charles Manire, a shark researcher at the University of Miami. "But if it doesn't stop...
...National Marine Fisheries Service (NMFS) is already completing a plan that would set federal fishing quotas for 39 shark species. It would also ban live finning -- the cruel practice of catching sharks, slicing off their fins and tossing the maimed creatures back into the ocean to die. Dried fins, which fetch up to $117 per kg ($53 per lb.) in Asian markets, are used to make shark-fin soup, a gelatinous delicacy that sells for as much as $50 a bowl in a fine Hong Kong restaurant...
...fishing is extraordinarily wasteful. According to the NMFS, approximately 89% of the U.S. commercial catch is discarded. Part of the problem stems from the fact that hammerheads, blues and other large species prized for their fins command relatively low prices for their meat, while those with valuable meat have low-value fins. In addition, shark meat spoils so quickly that fin hunters would rather toss it overboard than be bothered with the necessary processing and refrigeration...
...much. "The New Yorker has almost a reverse chauvinism against anything made in New York," Frank says. "I have shipped more wine to Tokyo than to New York City." Chaddsford's Eric and Lee Miller have been luckier in persuading local restaurants, including Philadelphia's highly rated Le Bec-Fin, to serve their wines; since 1982, production has increased from 3,000 to 22,000 cases annually...