A Rescue Center for Small Wild Animals Looks to Place a Blind Moose Calf
The arrival of Cedar, as the moose is known, has meant that Lynne Rowe, the center's founder and director of operations, has had to learn a lot about the needs of young moose very quickly.
But it has also created a particular challenge. Like all rescue centers, Holly's Haven normally returns animals to the wild when they are old enough to cope or when they have recovered from their injuries.
The best prognosis for Cedar is that he will recover very limited vision in his right eye, making a return to the wild a death sentence. But Cedar cannot follow the path set by Holly, a raccoon for whom the center is named and who lived there for years because brain damage made her release impossible. While Cedar weighs about 30 kilograms, or more than 65 pounds, he could reach 700 kilograms, or 1,500 pounds, as an adult.
'All the experts I've consulted, veterinarians and moose rehabilitators, confirmed that he is not releasable,' Rowe told me as Cedar contentedly munched on dangling willow branches. 'Young moose are heavily predated in the wild by coyotes, wolves. So he'd be extremely vulnerable.'
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10 Cheap Fish You Should Avoid Buying At All Costs
We may receive a commission on purchases made from links. There's a lot to like about fish. It's tasty and versatile, many varieties offer high-quality lean protein, and even fatty fish provide healthy omega-3 fatty acids instead of the saturated fats found in red meats. That's why the current Dietary Guidelines for Americans suggest having fish (or seafood) twice a week. Of course, that simple description of "fish" covers a lot of territory. Some are cheap, while some command a hefty price. Some are farmed or harvested sustainably, while others come with unadvertised baggage in the form of unsustainability or poor working conditions. Some are healthier, while others just plain taste better. As a trained chef from Canada's seafood-centric East Coast (and the descendant of a long line of fishermen), I've spent a lot of my life cooking fish, and also writing, researching, and thinking about how it's raised and harvested. That means I've reluctantly ruled out a lot of inexpensive, otherwise-appealing kinds of fish for one or another of the reasons given above. Here are 10 common low-priced options, and why I suggest avoiding them. Read more: 7 Foods Guy Fieri Doesn't Touch Asian Catfish Catfish is one of America's longstanding favorites, especially in the Southern states. And deservedly so, because it's good stuff. Mostly it's eaten breaded and fried, which isn't exactly a strong endorsement of the "fish is healthy" argument, but it's a versatile choice that can be cooked in many other ways if you choose to do so. American catfish is a safe, practical, and reasonably priced product. It may be wild-caught or farmed, but all commercially sold catfish of U.S. origin are good choices. American catfish farms adhere to industry-standard best practices, and wild-caught blue cats from Chesapeake Bay are harvested in a responsible and sustainable fashion. Sadly, that's not reliably the case for Asian catfish. They're from a related species, pangasius, but they can't legally be sold as "catfish" in the U.S. because that label is reserved for domestic species. Instead, you'll see it sold as swai, basa, tra, and a few other names. Consumers should avoid options that come from Vietnam or China because of heavy chemical use (and the associated health and environmental issues) in their farming process. Pink Or Keta Salmon You may be surprised to see salmon on a list of "cheap fish," because it's not generally among the cheapest offerings at your local store's seafood section. That's especially true of premium wild-caught Pacific salmon, which fetches a correspondingly serious price. That said, there are several types of salmon out there, and not all of them are necessarily premium products. In fact, there are two that typically fall into the low-priced category, largely because they are kind of disappointing as salmon goes. One is Keta salmon, often known as chum or dog salmon, because in the past it was used for feeding sled dogs. The other is pink salmon, a small and very common Pacific species (your canned salmon will usually be pink, unless the label specifies otherwise). You'll often find these as fillets or even whole fish in the freezer section of your supermarket, where they're the lowest-cost salmon option. Don't get me wrong, it's not that they're in any way bad. U.S.-caught Keta and pinks make a decent meal, but they're leaner and less flavorful than other salmon species, and therefore prone to coming out dry and overcooked. Overall, it's usually worth spending a bit more to get a tastier variety. Non-Certified Tilapia Over the past couple of decades, tilapia has gone from being a relative novelty at the seafood counter to one of the most widely available and inexpensive choices. You'll find tilapia recipes everywhere, including this site, and there's definitely a recipe for every taste. 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