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Tag: Eaten

  • Motueka lifestyle farmer fined $4200 for leaving cow to suffer cancer that had eaten away eye

    Motueka lifestyle farmer fined $4200 for leaving cow to suffer cancer that had eaten away eye

    Motueka horticulturalist and lifestyle farmer Kathryn Rona Saunders only needed to call a vet, but she didn’t and must now pay the almost $1000 it cost to have the animal put down, plus a $4200 fine.

    Veterinarian Roger Bay said it was one of the worst cases of what is known as “cancer eye” he had seen in more than 30 years of practice.

    He said the lesion was consistent with squamous cell carcinoma, or cancer eye which was a commonly identified cancer in farmed cattle in New Zealand.

    Saunders had earlier admitted a Ministry for Primary Industries charge of recklessly ill-treating an animal, which carries a maximum penalty of a three-year prison term or a fine up to $75,000.

    She was convicted in 2002 for failing to prevent or mitigate suffering in an animal, prompting Judge Tony Snell to say it was unusual that MPI was not seeking a disqualification from owning animals.

    “I have a photo, and the growth was utterly obvious and would have been obvious to you,” he told Saunders, who stood in the dock in the Nelson District Court with her head hung.

    “The cow suffered significant pain and it was all utterly unnecessary,” he said.

    Motueka farmer Kathryn Saunders has been fined for failing to properly treat cancer in a cow's eye that meant it had to be put down by a vet. Photo / MPI
    Motueka farmer Kathryn Saunders has been fined for failing to properly treat cancer in a cow’s eye that meant it had to be put down by a vet. Photo / MPI

    Saunders lived on a 20ha lifestyle block in Motueka, where at the time there were 29 beef cattle on the property, including nine animals owned by her son.

    In November last year, an Animal Welfare Inspector visited Saunders’ property after a complaint about the state of one of the animals.

    From the roadside, the inspector saw a Hereford cross cow with a large growth protruding from the side of its head.

    The growth, which dripped pus and blood, covered the left side of the cow’s face and had completely enveloped the eye and surrounding facial tissue.

    Bay was called to assess the animal, and the inspector contacted Saunders to let her know.

    She confirmed the cow was hers and that she had removed a growth from its eye earlier that year.

    She said she had removed the cancerous flesh with her hands and then applied an antiseptic wash before giving the cow a penicillin injection.

    Saunders said she noticed the growth had returned weeks after the initial removal, but took no action to consult a vet or to have the animal euthanised.

    Counsel for the prosecution, Julie Wotton said there was no dispute that Saunders had tried to treat the lesion on the cow’s face, but it wasn’t the appropriate treatment.

    She outlined some difficult personal circumstances at that time and acknowledged that she may have “dropped the ball”.

    Judge Snell said that did not minimise her culpability, and while she may have let herself down, she had let down the animal in her care.

    “I’ve been a farmer and I know about these matters and this is a very large example – I’ve never seen one that big,” he said.

    Judge Snell said it was also obvious the cow was in distress.

    “Animals don’t have the ability to complain or call on someone else.

    “People who look after them must be responsible,” he said.

    Saunders met the inspector and the vet on site, who noted the growth had “completely overwhelmed” the eye and surrounding facial tissue on the left side of the cow’s head.

    He also noted that the animal was highly agitated and that euthanasia was required as soon as possible, as the lesion was not treatable.

    With Saunders’ agreement, the cow was immediately put down.

    The vet found the lesion to be “highly advanced in size” and had destroyed the underlying eye and the tissues supporting the eye in the socket.

    A festering cavity was in place of where the cow’s eye should have been.

    The vet said there was a notable smell of decayed putrefied tissue and the associated bacterial infection.

    MPI said cancer eye was treatable if caught early enough, but left untreated it almost always progressed.

    In this case, the swelling of bone in the cow’s face suggested the cancer had spread.

    Bay said the eye was a very sensitive organ; its degradation and collapse was a slow, and at times acutely painful, process.

    He believed the growth had been present for more than six months causing the animal to suffer “prolonged, unreasonable and unnecessary pain and distress”.

    Judge Snell said the reality was that Saunders should have phoned the vet in July when she tried to remove the growth herself or any time before November when authorities had to intervene.

    “It was a very simple fix,” he said.

    Defence lawyer Yvanca Clarisse said Saunders had since taken steps to ensure it didn’t happen again.

    Judge Snell said if it did, she would be facing a “much more serious” penalty.

    Tracy Neal is a Nelson-based Open Justice reporter at NZME. She was previously RNZ’s regional reporter in Nelson-Marlborough and has covered general news, including court and local government for the Nelson Mail.

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  • Did You Know? Sushi Was Not Meant to Be Eaten Initially! Uncover Its Surprising Origins

    Did You Know? Sushi Was Not Meant to Be Eaten Initially! Uncover Its Surprising Origins

    Nowadays, enjoying a fancy dinner out, what do you find on almost every table? Yes, sushi! It’s everywhere these days, right? Sushi isn’t just delicious; it’s also good for you. With its delicate balance of flavours and artful presentation, it has captured the hearts of foodies worldwide. Sushi is a traditional Japanese dish made primarily of seasoned rice combined with various ingredients like raw or cooked seafood, vegetables, and sometimes tropical fruits. It’s often served with soy sauce, pickled ginger, and wasabi. The rice in sushi is seasoned with a mixture of vinegar, sugar, and salt, giving it a distinct tangy flavour. Sushi comes in various forms, including nigiri (slices of fish atop rice), maki (rolled sushi), and sashimi (slices of raw fish served without rice). Now, if you think that you know all about sushi there is to know, you may be wrong. Behind it lies a fascinating history that spans centuries and has some surprises in store for us.
    Also Read: A Beginner’s Guide To Making Sushi, Including Tips That’ll Come In Handy

    Surprising Fact No. 1:

    Did you know when sushi was invented, it was never meant to be eaten?! It actually started as a way to keep food fresh when refrigeration was not an option. The name “sushi” means “it’s sour” in Japanese, reflecting the sour taste of the rice and salt used in the preservation process.

    Surprising Fact No. 2:

    Even though Japan is thought to be the origin of sushi, it’s not! Way back in Southeast Asia (mainly China) around the second century A.D., people figured out that by wrapping raw fish in rice, it stayed edible for months. Gradually, around the 8th century, the concept spread to Japan, and the preservation method fizzled out in China as people there stopped eating preserved seafood.

    Surprising Fact No. 3:

    Sushi, the exotic food we know today, started out as street food in Tokyo, as stated by the New World Encyclopedia. Sushi was originally called nare-zushi. This early iteration involved placing fish and rice in a wooden barrel and fermenting them together for months. While the resulting flavour was undoubtedly pungent, it served as a staple food source for Japanese warriors and travellers.
    Also Read: 5 Common Myths About Sushi You Should Stop Believing Now

    Sushi, as we know today, is a delicacy in fine dining restaurants.

    Sushi, as we know it today, is a delicacy in fine-dining restaurants.
    Photo Credit: iStock

    The Rise Of Sushi: How It Began

    It was during the Edo period (17th to 19th century) that sushi, as we recognize it today, began to take shape. In bustling Edo (present-day Tokyo), street vendors and sushi chefs sought ways to serve fresh, flavorful seafood to the masses. Edo-mae sushi, which translates to “in front of Edo,” refers to sushi made with fresh fish caught from Tokyo Bay and served atop seasoned rice.

    The Evolution of Nigiri Sushi

    Nigiri sushi, arguably the most iconic form of sushi, made its debut during the end of the Edo period. Hanaya Yohei, a visionary sushi chef, is credited with revolutionizing sushi by moulding vinegared rice into bite-sized pieces and topping them with slices of fresh fish. The fermentation process was no longer needed. This innovation not only elevated the flavours of sushi but also transformed it into a culinary art form.

    From Street Food To Exotic Delicacy

    According to reports, after World War II and a big earthquake, sushi changed again. It went from being a quick street snack to a fancy restaurant dish. Chefs started getting creative, mixing different ingredients and making sushi even fancier. Today, sushi isn’t just a Japanese thing; it’s all over the world. Chefs everywhere are making their own versions, adding new flavours and ingredients.
    Also Read: Try This Yummy Pinwheel Chicken Sandwich That Looks Like Sushi (Recipe Inside)

    Sushi Went Global

    In the mid-20th century, sushi began its journey beyond the shores of Japan. As international travel increased and cultural exchange flourished, sushi gained popularity in cities around the world. However, with globalization came adaptations to suit local tastes and ingredients. California rolls, for example, feature avocado and cooked crab meat, catering to Western palates while still keeping sushi’s essence.

    Modern Innovations and Variations Of Sushi Took Flight

    Today, sushi continues to evolve, with innovation and creativity. From fusion rolls incorporating diverse ingredients to vegetarian and vegan options, sushi has become a versatile culinary canvas for chefs and food enthusiasts alike. Techniques like sashimi, where slices of raw fish are served without rice, showcase the purity of ingredients and the skill of the chef.
     

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