Sans Fin Soup Cooking Contest (October 13th) Shark Truth (win tickets)

Shark Truth Logo

Claudia Li (the founder of Shark Truth) is a good friend of mine, and someone who has been passionately driving home the message of how cooking shark fin soup is not a sustainable (nor humane) way of preparing soup. While shark fin soup is considered a gourmet dish, and is frequently served at traditional Chinese weddings, it’s also a rather cruel use of shark fin (did you know that the shark’s fin is removed and retained and the rest of the fish is discarded? It hurts just to think about it).

More about Shark Truth:

Founded in 2009, Shark Truth is a grassroots nonprofit dedicated to promoting awareness, education and action for sharks and around shark fin issues. Through our unique Happy Hearts Love Sharks wedding contest, 65 couples have pledged to protect sharks by not serving shark fin at their banquets, totalling to 9,500 bowls of shark fin soup diverted being from consumption (approximately 950 sharks).

I have 2 tickets (total value $70) for the October 13th Sans Fin Soup Cooking Contest to take place on October 13th, organized by Shark Truth in partnership with the Vancouver Foundation. And I am going to give them away to a lucky reader.

Emperor Shark Fin Soup - Crystal Palace Catering

Photo credit: Alpha on Flickr

This October 13th, Shark Truth with the support of Vancouver Foundation, presents the Sans Fin Soup Contest: a contest where chefs will be showcasing their shark fin-free soup alternative in a tasting challenge to 300 guests at the Renaissance Harbourside Hotel.

Renaissance Vancouver Hotel Harbourside
1133 West Hastings Street
In the 360º Vista Room
Thursday, October 13th
6pm – 9pm

You can buy tickets online (and you probably should do that soon as I’m sure it’ll be a sold-out event), but for a lucky pair of readers, I have a pair of tickets to attend the event. All you need to do is to share a tip on ways to experience consuming sustainable food in Vancouver or the Lower Mainland. For example, in my case, I recently had dinner at The Observatory, which has dishes that are Ocean-Wise certified. I have also eaten at restaurants that are members of Green Table, let me know. You can win an additional entry by tweeting the following:

I shared a sustainable food tip with @hummingbird604 to win tickets to #SansFin via @sharktruth You can enter too!

I will draw the winners on October 12th at 2pm, and I will leave the names of the winners at the doors of the event for the winners. I’ll contact them via email and drop a comment on this post too, so stay tuned!

Related posts:

  1. Arts Umbrella Splash 2011 at Performance Works Saturday October 15th
  2. Win tickets to Louder Than Love on March 12th at Shark Club
  3. Waiting for Superman (win tickets to the premiere Oct 13th)
  4. Friday the 13th
  5. Launching my very first contest!

Comments (11)

Aaron KooOctober 6th, 2011 at 10:29 am

Here’s a few tips.

1. The amount of land that needs to be committed to the rearing of cattle is tremendous. The land for the actual cattle, the land required to grow sufficient amount of feed. Just think of the controversy around the Brazilian rain forest. It’s now a flat expanse of green where there once used to be jungle and tribes living. Also changing the meat that we consume can have an effect on this. Venison for example isn’t farmed, so a higher demand on venison wouldn’t have the same ecological effect as cows do. It’s more expensive, but since the protein content is higher you can get away with eating less. That’s not even mentioning the amount of methane gas produced by the number of cows produced to meet the demand of a growing population.

2. The issue of over population is both sensitive and controversial. While the solution to the problem is out to debate there are things we can do to alleviate the stress on the planet by changing some deeply rooted values. In North American we romance the idea of what’s clean and good for us as if it’s something more than it actually is. Food wastage would plummet if we got over these OCD’d about food that’s, fallen on the floor, lettuce that’s a wilted, cheese that has a bit of mold on it, milk that’s passed it’s expiry date. The second it goes outside of our parameters of “clean” and “good for us” we toss it out. A little bit of waste times almost 8 billion people on the planet equals a lot. A little reminder that most of the foods that we consider delicacies were born out of poverty and rot. Cheese is the shit of bacteria that’s eaten milk. Cured meat is salted and cured for months. Alcohol is the piss of yeast that’s eaten sugar. Bon appetit

RobbinOctober 6th, 2011 at 5:00 pm

I don’t have an essay like the previous poster, but I recently downloaded an App that allows me to check different types of fish while I’m out and see what is green and what isn’t. I’ve found this especially useful at Sushi restaurants!

NatashaOctober 8th, 2011 at 2:20 pm


1. Check out local products and produce at a farmer’s market

2. Participate in the CSA Box Program at the UBC Farm (

3. Support local eateries and restaurants that source local foods and ocean-wise fish.

Larry N.October 8th, 2011 at 3:19 pm

Buying fair trade food is a good way to support sustainable growth

TeresaOctober 8th, 2011 at 3:29 pm

Shop at local food markets.

foodieonthe49thOctober 9th, 2011 at 12:33 am

Grow your own! Planting a garden is extremely rewarding when you can literally taste the fruits (or vegetables) of your labour. Even if you don’t have a yard, there are many community gardens cropping up all over the city where you can start a garden. Best of all, it’ll cost you almost nothing to do so.

SanazOctober 11th, 2011 at 1:31 pm

Buying local and organic is the best way to support the local economy as well as minimizing impact on the environment.

mariaOctober 11th, 2011 at 7:25 pm

Going to the farmers market and supporting the locals.

Kang JajatOctober 12th, 2011 at 1:51 pm

Better shopping at local markets.
Kang Jajat recently posted..Air Shark

RaulOctober 12th, 2011 at 7:50 pm

UPDATE – The winner is @AaronBKo from Twitter entry (I added all Twitter and comment entries). Congratulations!

Marg@Breville Smart Oven BOV800XLJanuary 3rd, 2012 at 2:04 pm

Hello all,

Really glad to see some support for sharks. Not many people care about their conservation and the fact that fin soup only has use for a very small percentage of the animal while the rest is discarded is a barbaric inhumane practice.

Power to the ‘Shark Truth’ foundation.

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