“There isn’t a part of the whale that we Japanese don’t eat. We even make soup out of the blood.”
Yuriko Shiraishi of the Women’s Forum for Fish, during a whale-meat cooking class in Tokyo (Japan Times, 6 June)
“You put your head under the water and you could just hear them squealing. It was the best feeling ever.”
15-year-old Rachael Cooke on the moment when 80 beached false killer whales (Pseudorca crassidens) were shepherded out to sea by 1500 volunteers in Busselton, Western Australia (Herald Sun, Melbourne, 3 June)
“Live animals are not the sort of business we want to chase. We’re not here to…
