Halu Japanese Restaurant & Grill Agrees to Release 20-Pound Crustacean Back Into the Sea
For Immediate Release:
February 20, 2009
Ashley Byrne 757-622-7382
New York -- Inspired by the story of George, a 20-pound lobster believed to be more than 100 years old who was liberated by PETA from Manhattan's City Crab and Seafood last month, Halu Japanese Restaurant & Grill has decided to release an ancient crustacean named Craig who is estimated to be about the same size and age. Halu was originally going to keep Craig on display but has had a change of heart and has agreed to have the lucky lobster driven to Maine, where he will be released back into the sea. PETA and Halu invite the media to cover the preparation of the lobster for transport:
When: Friday, February 20 at 5 p.m.
Where: Halu Japanese Restaurant & Grill, 7109 13th Ave. (between 71st and 72nd streets), Brooklyn
The lobster will be driven to Maine tonight by Larry Fleming, owner of Manhattan vegan bakery Little Lad's.
According to Dr. Jaren G. Horsley, an invertebrate zoologist, lobsters have a "sophisticated nervous system" and feel "a great deal of pain" when cut or cooked alive. And because lobsters do not enter a state of shock when they are hurt, they feel every moment of their slow, painful deaths when cooked in a pot of boiling water. Scientists at the Marine Biological Laboratory in Woods Hole, Mass., have found that lobsters use complicated signals to establish social relationships and take long-distance seasonal journeys, often traveling more than 100 miles in a year.
"Kudos to Halu for allowing Craig to live out the rest of his days in his native habitat," says PETA President Ingrid E. Newkirk. "We hope that Craig's story will inspire people to realize that lobsters are not simply 'displays' or 'meals'--they are living, feeling animals with needs, just like all other animals."
For more information, please visit PETA's Web site LobsterLib.com