More than six months ago, Whole Foods decided to ban the sale of live lobsters and soft shelled crabs in their stores because they determined that the practice was inhumane. The sea creatures, in Whole Foods' study, were not "treated with respect and compassion" on their journey from sea to market and until that issue could be resolved, no lobsters were to be put into the sale tanks in the fish department.

Since the ban was enacted, the natural foods store has not found any companies that meet its standards for the human treatment of lobsters. Until now, that is. Whole Foods is opening their first market in Maine next week and the Portland store will be stocking live lobsters. They have contracted with the Little Bay Lobster Co., a New Hampshire-based company, which will keep lobsters in private compartments for transport after catching them to reduce their stress.

Stocking live lobsters doesn't mean that they will be selling live lobsters, though. In the stores, an employee will use a "110-volt shock [to kill them and] to spare them the agony of being boiled alive in a pot of water."

Maine's lobster fishermen aren't thrilled with this plan. First, they are offended that a company that so heavily promotes its support for local farmers and fishermen would choose an out-of-state company when there are so many local ones to choose from. Second, the fishermen say that "they tell us we're doing everything wrong, obviously it doesn't sit very well with us," noting that using "a lobster electric chair" to kill the lobster sounds like a gimmick that won't impress consumers. Especially not in a state that loves its lobsters.

There are some cooks who will tell you that pork fat is the most flavorful fat for cooking and frying. Others will swear that duck or goose fat will produce the best results. Chilean artist Marco Evaristti has a different idea about what sort of fat will prodce great tasting results. Evaristti underwent a liposuction procedure and used his own fat to prepare a meal, a meal that merged shock art and haute cuisine.

The artist made 48 meatballs and fried them with the fat and served them to guests - a combination of friends and patrons of the arts - along with a serving of agnolotti pasta at a dinner at the Animal Gallery in Santiago. If any of the guests had second thoughts about digging into their plates, Evaristti reassured them by saying "You are not a cannibal if you eat art."

The remaining meatballs, since not all of them were served at the dinner, were canned in groups of 10 and will be sold for $4,000 per can.

Last fall, I posted about a Thai art student named Kittiwat Unarrom who used bread to depict the human form. Comments on that post ranged from "Ick," to "this guy... is my new hero." Well, those of you that were grossed out can continue to be grossed out and you admirers can continue to admire. This morning I came across four more photos of work from the Unarrom bakery (it's a family business, I believe) on Ezprezzo.com. An AP story has some more background on Kittiwat.