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Unhinged ‘Professor’ Whose Hissy Fit at NYU Went Viral Turns Out to Be Lobster Porn Artist

lobster-porn

In the video, she can be heard telling police to beat up Gavin McInnes.

Megan Fox writes: There are more lifestyles than you can shake a stick at in modern America. Whether you want to live as an animal, or a six-year-old, or a lizard, there’s just no end to the choices one can make regarding how you live your life these days in the free world. (This may be our penance for the invention of robot vacuum cleaners.

"I can't even begin to tell you how disturbing this is"

“I can’t even begin to tell you how disturbing this is”

With no physical labor left to do, human beings turn insane, apparently.) How exactly do you tell your parents you’ve decided to go into “lobster porn” like social media sensation Rebecca Goyette, whose expletive-filled hissy fit outside NYU went viral (NSFW). I imagine the conversation went something like this via email.

Dear Mom and Dad,I know you had high hopes that I would take my art degree and perhaps teach children to paint or create beautiful landscapes to sell to tourists in some tropical location, but none of that is going to happen. I wanted you to know your money was well spent because I have found a niche in the performance art community: Lobster porn.  Read the rest of this entry »

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Salvador Dalí’s ‘Lobster Telephone’

"I can't even begin to tell you how disturbing this is"

“I can’t even begin to tell you how disturbing this is”


[VIDEO] Matt Jacobson and Tanya Rivero Discuss Maine Lobster Flavor & Fishing Rules

Maine Lobster Marketing Collaborative executive director Matt Jacobson and WSJ’s Tanya Rivero discuss the highly lucrative Maine lobster market and efforts to maintain future fishing sustainability.

"This represents a complete collapse of our aquatic immigration system"

“Sustainability?”


Underground Lobster Porn Goes Mainstream! Über Fashion: Chloë Sevigny in Marfa Journal

chloe-lobst1

"That's the biggest goddamn turtle I've ever seen."

“This is the happiest day of MY LIFE!”

chloe-lobst2

Marfa Journal


Thousands of Squat Lobsters Wash Ashore in Newport Beach

Featured Image -- 62600

"I celebrate this new wave of arthropods to our shores."

“I celebrate this new wave of arthropods to our shores.”

 

KTLA

[ooyala code=”JjZzNrczre0ibshg7QApy-4KB7GILYI0″ player_id=”f987944e2b8d47c5ad7da7977780b8bd”]

Much of Newport Beach was covered in crustaceans Monday morning after thousands of squat lobsters washed ashore.

Viewers sent in photos and videos of the unusual sight, but according to Julianne E. Steers of the Ocean Institute in Dana Point, the crab-like creatures end up on shore like this about every six years or so.

The squat lobsters usually end up onshore during an El Nino event or when water temperatures get warm, according to Steers.

Although they are often mistaken for crabs, Steers says the squat lobsters are “in a line all their own” and have a “little bit of a tail.”

Chip Yost reports from Dana Point for the KTLA 5 News at 1 on Feb. 23, 2015. 

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Medicated in Hotpot Paradise: Restaurants in China Serving Food Enriched with Opium

"I just got back from China, and I'm so high, I have no idea where I am. What parking lot is this? Is this Boston? San Francisco? Hong Kong?

“I just got back from China, and I’m SO high…I have no idea where I am. What parking lot is this?”

“Hotpot, noodles and lobsters are the most common dishes to get this treatment…215 restaurants in Guizhou province were shut down for spiking their food with opiates.”

For China Real Time, Richard Silk reports: Chinese consumers are used to food safety scandals, from toxic heavy metals in their rice to cooking oil scraped up from the gutter. After those outrages, they might be grateful for some good old-fashioned painkillers in their soup.

crt_hotpot_G_20110503071231

“Last month a noodle shop owner in Shaanxi province admitted dosing his dishes with poppy buds after a customer tested positive on a drug test.”

The website of Xinhua, the Chinese government’s official information agency, reported Thursday that restaurants around the country are routinely spiking their dishes with poppy shells, which contain opiates like morphine and codeine, to keep customers coming back.

Hotpot, noodles and lobsters are the most common dishes to get this treatment, Xinhua said. The tactic isn’t new – 215 restaurants in Guizhou province were shut down for spiking their food with opiates way back in 2004 – but has been receiving increasing media coverage as multiple incidents have come to light. Read the rest of this entry »


Rare Calico Lobster Turns up in Maine

Calico Lobster-AP

BETHEL, Maine –  The owner of a Maine bait and tackle shop says she found a rare calico-colored lobster that was caught off the state’s coast.

Sarah Lane says the crustacean, covered in orange blotches, appeared in a crate of lobsters brought from the Pemaquid Lobster Co-op in Bristol last weekend.

"We're investigating that other 5%'"

“I’ve always had a soft spot for girls with freckles.”

The University of Maine says the odds of finding one are about one in 30 million.

Lane named the lobster “Freckles.” Read the rest of this entry »


Sacré Bleu! Maine Teen Nets Rare Blue Lobster

"That's a rare one, indeed. They have their own special dialect, and use a lot of slang, hard to understand, but they sure are pretty, aren't they?"

“Blue lobsters sometimes deal with prejudice, in the lobster community, because of their exoskeleton color. But they’re real pretty, I think.”


LOBSTER APOCALYPSE: WSJ Food Writer Calls for Radical Escalation in War On Shellfish

"I've got a gun, a passport, some cash, and a wig. Can I borrow your car?"

“I’ve got a gun, a passport, some cash, and a wig. Can I borrow your car?”

GPOA-lady

Know Your Enemy

1. Cup of drawn butter

2. Plastic bib

3. Fistful of moist towelettes

— from the Lobster Self-Defense Handbook

 For WSJ, Elizabeth Gunnison Dunn writes: Summertime, at its very best, announces itself in little rituals: the sprint down the beach to feel the ocean hit your toes, the beer yanked from an ice-filled cooler. Up and down the New England coast, the first lobster of the season emerges steaming from an aluminum pot and is served with a little cup of drawn butter, a plastic bib and a fistful of moist towelletes.

WSJ-Lobsters

“Claws like boxing gloves, prized for its hefty size…”

— Human Predator, describing targeted species

Then there is the second lobster, likely tossed in butter and mayonnaise and piled on a toasted roll. The third one might arrive by way of a creamy bisque. By then, most of us have come to the end of our lobster repertoires. We’re out of steam.

“I look for the lobster that scares me the most.”

— Chef Michael Hung

Lobster might be the ultimate totem of the seaside experience.Though it looms large in the summer vacationer’s imagination, it has traditionally been pigeonholed into a tediously narrow range of preparations.

“This scrumptious shellfish is nothing to be intimidated by.”

— Wall Street Journal, promoting shellfish combat tactics

This is a shame, because lobster has so much to recommend it. It’s sustainable, for one, in an ocean full of creatures being fished toward extinction. It’s lean. It has also, in recent years, become a bargain.

The cost of meats, fish, poultry and eggs has risen, overall, by almost 8% in the past year, according to the Bureau of Labor Statistics, but lobster is getting more affordable. Thanks to a glut of so-called soft-shell lobsters—the delicate specimens in new shells caught off the coast of Maine in the summer months—the past three seasons have delivered deals for anyone buying close to the source. Consumers at the seaside this summer are finding local prices as low as $5 a pound, as much as 50% below where they were a decade ago. Read the rest of this entry »