No Borders Migration Advocates 1An Inconvenient Truth for Skippy the Kangaroo
September 2nd 2008 02:27
Link: www.noborders-group.com
An Aussie scientist claims that eating kangaroos could massively reduce greenhouse gas emissions. Dr George Wilson, of the Australian Wildlife Services, has recently urged Australians to arm the country’s most iconic marsupials, roo roast could soon become a menu staple, and why not? Australia already makes, sells and eats kangaroo sausages, steaks and rissoles. If fact Australia is the only country to eat the animal that is part of the country’s Coat of Arms.
Wilson and Greenpeace claim that Aussies could dramatically reduce their carbon footprint by eating less beef and more of the local wildlife. Removing seven million cattle and 36 million sheep by 2020 and replacing them with 175 million kangaroos could lower national greenhouse gases by three per cent a year, says Dr George Wilson from the University of New South Wales.
Why? It's all because kangaroos don't ‘break wind’. Or, to put it rather more scientifically, whereas cows and sheep release vast quantities of methane through belching and flatulence, kangaroos release virtually none.
The report says cutting beef consumption by 20 per cent (and thus the amount of cattle reared) and substituting it with kangaroo steaks, mince, burgers, ribs and so on would reduce Australia's greenhouse gas emissions by a staggering 15 megatons by 2020.
It's not as mad as it sounds. On top of their impressive personal hygiene, kangaroos make model livestock. They need less food than sheep or cattle, are better adapted to drought and are far less damaging to the fragile topsoil than their sharply-hooved bovine counterparts.
And they don't taste bad either... With a distinctive gamey flavour, very tender, best brushed with oil and cooked rare to medium rare (to stop it becoming dry and chewy), it looks just like prime roast beef.
Modern Australians are uncharacteristically sentimental about an animal that has become a national icon and which pops up on the country's coat of arms (opposite an emu) and on the country’s coins. They claim it just feels wrong - disrespectful, almost - to be tucking into their national emblem.
The kangaroo industry, meanwhile, is doing its best to toughen them up and overcome their squeamishness and two years ago, amid much fanfare, it launched a five-year "eat roo" campaign. There were specialist recipe books (invaluable if you fancied a seared kangaroo salad, smoked fillet of kangaroo with brioche and pear chutney, or maybe a nice bowl of kangaroo tail soup). There were also new products (kangaroo microwave meals, kangaroo kebabs, kangaroo burgers) and a huge drive in supermarkets. Many now have whole sections dedicated to kangaroo meat - steaks, mince, readymade microwave meals, barbecue packs, kanga-bangers, you name it - nestled between the beef and chicken.
There was even a competition to come up with a new name that wouldn't put diners off their dinner - a sort of equivalent to pork for pig and venison for new deer. Sadly, this not a great success - after 2,700 entries from 41 countries, "australus" was chosen, but was dismissed by restaurateurs as "silly" and "pathetic" and was too similar to a brand of cosmetics (called Australis) to catch on.
It's enough to put a spring in your step - if you can just forget for a moment that you're eating poor Skippy.
Source: www.dailymail.co.uk
Wilson and Greenpeace claim that Aussies could dramatically reduce their carbon footprint by eating less beef and more of the local wildlife. Removing seven million cattle and 36 million sheep by 2020 and replacing them with 175 million kangaroos could lower national greenhouse gases by three per cent a year, says Dr George Wilson from the University of New South Wales.
Why? It's all because kangaroos don't ‘break wind’. Or, to put it rather more scientifically, whereas cows and sheep release vast quantities of methane through belching and flatulence, kangaroos release virtually none.
The report says cutting beef consumption by 20 per cent (and thus the amount of cattle reared) and substituting it with kangaroo steaks, mince, burgers, ribs and so on would reduce Australia's greenhouse gas emissions by a staggering 15 megatons by 2020.
It's not as mad as it sounds. On top of their impressive personal hygiene, kangaroos make model livestock. They need less food than sheep or cattle, are better adapted to drought and are far less damaging to the fragile topsoil than their sharply-hooved bovine counterparts.
And they don't taste bad either... With a distinctive gamey flavour, very tender, best brushed with oil and cooked rare to medium rare (to stop it becoming dry and chewy), it looks just like prime roast beef.
Modern Australians are uncharacteristically sentimental about an animal that has become a national icon and which pops up on the country's coat of arms (opposite an emu) and on the country’s coins. They claim it just feels wrong - disrespectful, almost - to be tucking into their national emblem.
The kangaroo industry, meanwhile, is doing its best to toughen them up and overcome their squeamishness and two years ago, amid much fanfare, it launched a five-year "eat roo" campaign. There were specialist recipe books (invaluable if you fancied a seared kangaroo salad, smoked fillet of kangaroo with brioche and pear chutney, or maybe a nice bowl of kangaroo tail soup). There were also new products (kangaroo microwave meals, kangaroo kebabs, kangaroo burgers) and a huge drive in supermarkets. Many now have whole sections dedicated to kangaroo meat - steaks, mince, readymade microwave meals, barbecue packs, kanga-bangers, you name it - nestled between the beef and chicken.
There was even a competition to come up with a new name that wouldn't put diners off their dinner - a sort of equivalent to pork for pig and venison for new deer. Sadly, this not a great success - after 2,700 entries from 41 countries, "australus" was chosen, but was dismissed by restaurateurs as "silly" and "pathetic" and was too similar to a brand of cosmetics (called Australis) to catch on.
It's enough to put a spring in your step - if you can just forget for a moment that you're eating poor Skippy.
Source: www.dailymail.co.uk
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