When it comes to what we drizzle on our pancakes, grits, and oatmeal, we’ve all got our preferences. If, like me, you prefer pure maple syrup over Aunt Jemima or Log Cabin (corn) syrup, taking a minute to see where your favorite restaurants’ syrup comes from—and encouraging them not to buy the stuff imported from Canada—can help put an end to the seal slaughter.
Why maple syrup?
Canada produces about 85 percent of the world’s maple syrup, an industry that rakes in around $C213 million each year. Our newest campaign encourages restaurants and grocery chains to boycott Canada’s multimillion-dollar syrup industry. By persuading businesses to sign our pledge, you’ll be letting the Canadian government know that the country is going to get a serious hit in the wallet unless it declares an end to the seal massacre.
If your local eatery is already using American maple syrup, pour it on thick (it’s safe to use Aunt Jemima and Log Cabin too) and thank the owner that no seal blood was spilled for your breakfast or brinner.
Posted by Shawna Flavell