The real horse meat scandal…

… is that our greedy, ruthless supermarkets have got off scot-free

September 2, 2013: op-ed for the Daily Mail

Now, six months after the worst scandal in the history of our supermarkets, the biggest joke of all has emerged. And it is the shops and food manufacturers that are having the last laugh. 

The big stores and food suppliers that, for years, have let horse, donkey, pork and who-knows-what other foreign substances into cheap burgers and ready meals have been told what penalty they will face. The answer is precisely none. No prosecution, no fines, not even any new regulation to prevent them pulling the same revolting stunt again.
Read more: http://www.dailymail.co.uk/debate/article-2409371/ALEX-RENTON-The-real-horsemeat-scandal-greedy-ruthless-supermarkets-got-scot-free.html#ixzz2k3VXVrYO

 

In search of baskers

The Observer Magazine, October 2013:

The basking shark returns to British waters

Basking shark feeding of the Cornish CoastlineAs big as a yacht and with jaws so large it could swallow you whole – it’s little wonder terrified sailors hunted basking sharks almost to extinction. But now they are being seen in growing numbers from Donegal to Cornwall. Alex Renton goes in search of a gentle giant

This summer, on the western edges of Britain and Ireland, was a time of gentle monsters: great black fins parading sedately off the beaches, leviathans floating in warm sea as docile as Granddad on a lilo. From Cornwall to Donegal, local papers ran stories of swimmers’ and kayakers’ encounters with sharks “Bigger than Jaws!” “The size of a bus!” But most of the reports went on to say that the fish – which can indeed grow to 11m, a double-decker’s length – were strangely blasé about the panicky, flapping humans. In fact, they didn’t seem interested at all.

The basking sharks (or the cearban, the muldoan, hoe-mother, the brigdie… every Atlantic coast has its name for them) were back. They were late this year because the sea was colder than usual. They usually appear from May in the southwest, June in the Isle of Man and July in the Hebrides. But when they did turn up it was in great numbers. By August the sharks were swarming up the Scottish coast. Fishing boats and Ribs reported near-misses. On the Oban to Barra run, the Caledonian MacBrayne ferry had to keep a special lookout so the ship could avoid schools of giants cruising the seas at a sedate 3mph. TheShark Trust, which logs sightings, announced record-breaking numbers for Scotland.

Basking sharks are Britain’s elephants, our biggest animals. They’re also our most mysterious. They arrive in herds and then all but disappear for decades. For long periods in the 80s and 90s it was thought they had been fished nearly to extinction. (It wasn’t until 1998 that hunting them was outlawed.) Behind most of the Atlantic coast’s myths of water monsters and sea snakes lie basking sharks, with their weird snouts and confusing skeletal remains. The long claspers – the male sexual organs – can look like a pair of legs, and decomposing baskers fooled several 19th-century naturalists into announcing the discovery of new species.

Read the rest of this article  at Guardian Online (free)

Red meat. The real killer?

The Times (UK) Magazine, 28 September 2013:

Should red meat carry a health warning?

ImageAlex Renton investigates the link between what we eat and the increased risk of diet-related cancers

We’re hard-wired to eat meat: all we can get of it. Research shows that if you give a diet of unlimited meat to omnivorous animals, whether a fly, a mouse or a chimpanzee, they will go on gorging until they are fat and ill. And that is precisely what has happened to humans.

For most Britons meat is cheaper than at any time in history, and we have tucked in. Annually, we consume more than our own body weight in animal flesh: nearly twice as much as health guidelines say we should. But that’s still puny compared with the meat feast going on in Australia and in the US. There, each person eats 120kg or more a year. It is not doing any of us any good.

In fact, long-term studies of hundreds of thousands of people in rich countries now show that the more meat, especially red and processed meat, you eat, the shorter your life will be. One of the key diseases associated with meat eating – bowel cancer – has risen swiftly to be the second or third biggest killer in most developed countries. Even the most conscientious carnivores can’t dodge the statistics: the new dietary killers don’t give any credit for shopping organic. The chemicals in bacon will get you even if the pig was bred by the Prince of Wales himself. And the dangerous proteins in economy beefburgers are just as present in the most expensive grass-fed, rare-breed beef steak.

Read the rest of this article – including the sceptical bit! – on The Times website (£)