tTales: Sharks’s Fin Soup & Sichuan Pepper

by Fuchsia Dunlop

1. Mr John Benedict Lu, Founder of Wildaid Shark Savers

2. Miss Kathy Xu, Founder of the Dorsal Effect

3. Miss Crystle Wee, Tembusu Student and Shark Activist

Come join tTales for a scintillating discussion on shark’s fin soup with three prominent local shark activists.

A Special dinner will be served.

The number of sign-ups is limited to only fifteen students.

Monday, 6th April, 6.30pm onwards, Reading Room

Based on issues raised in the award-winning book Shark’s Fin Soup And Sichuan Pepper by food writer fuchsia dunlop, tTales together with its guest speakers will explore the ethics and sustainability of eating shark’s fin soup.

Sign up here:

http://tinyurl.com/sharksfinsoup