Letters to the editor
A thought on fish as food
What is the matter with some people when an article has to do with animals that provide food for humanity [“Fresh Off the Farm,” by Heidi Fuller-Love, Nov. 21]?
Kendra Schussel’s response to “Fresh Off the Farm” is beyond belief [Letters, Nov. 28]. I realize that many people are vegetarians or vegans, but let’s get real. Of course, a fish feels pain, as does every other one of God’s creatures when it’s killed.
If Schussel has a better way to painlessly euthanize an animal without the use of a veterinarian
so that us nonvegans can have a steak, fish filet or fried chicken, please let us know what it is.
David Loupe, Culver City
Check cocoa’s origin first
Regarding “Paris’ Chocolate Coating,” by Karen Leland, Nov. 21: Please make sure that in the future when you choose to promote chocolate that you do some research regarding where the cocoa is sourced. I would not be surprised to find that the stores in her article use cocoa that is sourced from West African farms where child and slave labor abound. Please see foodispower.org/slavery_chocolate.htm for more information. Also, the “Dark Side of Chocolate,” a film produced in Denmark, has some good information at https://www.thedarksideofchocolate.org.
Valerie Belt, Pacific Palisades
Views near caverns are lovely
Although James Dorsey pointed out that there are six campsites near Mitchell Caverns, he forgot to say that these sites have some of the prettiest views you will ever find [“History Lesson Below Ground,” Nov. 28]. They are at 4,200 feet with an unobstructed view of the Clipper Valley and the mountains beyond.
Steve Stillman, Redondo Beach
A few lessons for hotel to learn
I certainly got a chuckle reading the Charlie review and its lack of certain amenities, all mentioned within the same paragraph that stated the owner’s daughter had attended a prestigious college for hoteliers [“The Little Tramp Stayed Here,” by Beverly Beyette, Nov. 21]. She must have skipped the Hotel 101 class.
D. Bershad, West Hollywood
Gingerbread praise
Thank you for the article “Gingerbread on the Rise” (Nov. 28).
I have been waiting years for a big spread in the L.A. Times’ Food section on gingerbread decorating, whether by amateurs or professional bakers. That a gingerbread article appeared in the Travel section, and with not one place in Los Angeles proper … I’ll take it.
Deborah Fairchild, Los Angeles