Greg Somers and Dieter Klippstein
Boulder
A Fur Piece
Regarding Scott Keating's letter published in the March 22 issue:
It is indeed refreshing to know that there are people like Mr. Keating serving in a capacity to protect our precious wildlife.Certainly, it is redundant to remind Mr. Keating that all domesticated animals were once wildlife. I'm happy he's concerned for the plight of the caged fur-bearing creatures. I share this concern. We who are ecologically minded need look no further than our own bodies to see the effects of chemicals used in producing human foodstuffs. Now we have humans who are forced to live in mental cages by the companies that continue to use chemicals as a means of faster and more effective foodstuff production. The result is further deterioration of the human species through rampant environmental illness and increased numbers of cases with severe degenerative disease including various cancers, heart disease, high blood pressure and even psychotic disease.
Yes, the mink, rabbit or any caged creature will exhibit some psychotic behavior. Yes, they ought not be clubbed or drowned. A lethal injection would be more humane; this would even please the chemical companies. Yes, the fur industry will survive, just as the leather industry will continue to exist. But is it wise to even have this as a concern when most of the food for human consumption is becoming even less fit than that for animal consumption? The food chain is a mess. Does this concern Mr. Keating as much as the right to wear either leather or fur?
Suzanne Thomas
Denver
Bella the Bawl
As a regular reader of Westword, I'm writing to "mouth off" about Kyle Wagner. I am an avid food and wine enthusiast who appreciates the honest critical opinion of professional restaurant critics. I do, however, expect them to keep their reviews to those establishments in which they've actually eaten. Kyle's backhanded slap at Bella Ristorante in the March 15 Mouthing Off column was arrogant and presumptuous, and in my opinion falls well outside the bounds of professional journalism. How can a critic render a review of a restaurant that hasn't even opened yet? Did she do her homework? If she did, why didn't the report note that the executive chef of Bella Ristorante comes from the famed and wildly successful Italian restaurant Carlucci Ristorante in Chicago? Having been to Carlucci several times, I must say I cannot recall even once being offered a "milkshake with my spaghetti." Shame on you, Kyle! Leave those mean-spirited comments for the amateur, want-to-be critics.
Vincent Crowder
Denver
