High seas search for Hubert Marcoux / Will zapping lobsters replace boiling ? / Phone-in: Is Canadian beer getting better or worse ?
November 20, 2009 2:06 PM
- Despite reports of 60-knot winds and 10-meter seas, Lucy Milroy remains confident her brother, sailor Hubert Marcoux, is safe on his voyage to Bermuda
By any measure, New Brunswick-born Hubert Marcoux is a remarkable man. He's well-known in sailing circles for his 18-year circumnavigation of the world (which took two sailboats) and his book describing that remarkable journey.
Mr Marcoux set off on his vessel, the "Mon Pays", from Eastern Passage, NS, on November 9th heading to Bermuda, but he's become the subject of a high seas search. We reached Lucy Milroy, Mr Marcoux's sister, in Bedford.
Electrocuting lobsters before they're cooked may sound grisly, but some say it's better than condemning them to a frantic death in a boiling pot of water.
That's where CrustaStun comes in. British inventor and entrepreneur Simon Buckhaven told us on 19 November that he was driven to come up with a more humane way of killing lobster out of concern for the pain they might feel.
He has two models of CrustaStun in development - one for commercial use and another "stove top" model. When Janet Macleod of Charlottetown and Kim Crawford of Antigonish heard the interview, they got in touch.
As we heard on our 19 November show, Barry Fox of Falmouth, Nova Scotia, wants to do his bit to save the planet. He wants to buy an environmentally-friendly dual flush toilet from a list of models pre-approved for a rebate under Ottawa's eco-energy program. But he recounted in mordant detail (you really should listen to the Thursday podcast...) how his diligent search for help securing such a toilet got mired in bureacracy in government and buck-passing in the private sector.
Judging from your calls, Barry's saga struck a chord with you.
When you strip away the marketing - all the funky names, the graphically-striking labels, and the TV ads of party-hearty 20-somethings in a ski lodge - what remains of the beverage we know as beer ?
Nicholas Pashley has strong views on the marketing, but stronger views on the quality of the drink on which Canadians spend nearly $8 billion a year.
His latest book - entitled "Cheers ! An Intemperate History of Beer in Canada" - describes his exhaustive field work.
We asked : Is Canadian beer getting better or worse ?
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