In article > , Musashi
> wrote:

> > I'm surprised that the later (the good chopsticks) are bamboo. Seems it
> > would be more difficult to produce. Are they actually made from bamboo
> > pulp?
>
> Pulp as in....mashed up and reformed bamboo?
> I don't think so because every bamboo chopstick I have ever broken
> (yes I was not a quiet child) you could see spots, vertical strands.
> I dont think you'd see this if it was pulp.

Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
knows...

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

In article > , Musashi
> wrote:

> > I'm surprised that the later (the good chopsticks) are bamboo. Seems it
> > would be more difficult to produce. Are they actually made from bamboo
> > pulp?
>
> Pulp as in....mashed up and reformed bamboo?
> I don't think so because every bamboo chopstick I have ever broken
> (yes I was not a quiet child) you could see spots, vertical strands.
> I dont think you'd see this if it was pulp.

Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
knows...

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

"Musashi" > wrote in message
m...
>
> "Gerry" > wrote in message
> .. .
>> In article >, Musashi
>> > wrote:
>>
>> > I'm not surprised that the Chinese are exporting low cost disposable
>> > chopsticks. Upto maybe 10 years ago, Japanese Waribashi (disposable
>> > chopsticks) were made from wood exported from the United States.
>> > Somewhere in the middle of the country like Montana or Wyoming.
>> > Presume that's history now.
>>
>> The last report on this stuff that I read (maybe 4 years ago) spoke of
>> Canada as the prime location of exporting chopsticks to Japan. They may
>> have been exporting the lumber though, rather than the finished item.
>>
>
> I am not surprised at all.
>
>
Fort Nelson BC is home to the worlds largest chopstick factory. They pump
out 7.5 million a day or almost 2 billion a year. They use aspen which grows
like a weed up there.

In article <k8L3d.64178$KU5.32774@edtnps89>, F t B
> wrote:

> Fort Nelson BC is home to the worlds largest chopstick factory. They pump
> out 7.5 million a day or almost 2 billion a year. They use aspen which grows
> like a weed up there.

Bingo. Thanks for the data!

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

"Gerry" > wrote in message
.. .
> In article > , Musashi
> > wrote:
>
> > > I'm surprised that the later (the good chopsticks) are bamboo. Seems
it
> > > would be more difficult to produce. Are they actually made from
bamboo
> > > pulp?
> >
> > Pulp as in....mashed up and reformed bamboo?
> > I don't think so because every bamboo chopstick I have ever broken
> > (yes I was not a quiet child) you could see spots, vertical strands.
> > I dont think you'd see this if it was pulp.
>
> Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
> knows...
>

After a discussion with the wife last night, plus a good look at all the
chopsticks we
have in the house, it seems that I did leave out something.
Apparently when I said "all the best chopsticks are bamboo" that was wrong.
Some of the finest chopsticks are made of hardwoods like oak, etc.

"Gerry" > wrote in message
.. .
> In article > , Musashi
> > wrote:
>
> > > I'm surprised that the later (the good chopsticks) are bamboo. Seems
it
> > > would be more difficult to produce. Are they actually made from
bamboo
> > > pulp?
> >
> > Pulp as in....mashed up and reformed bamboo?
> > I don't think so because every bamboo chopstick I have ever broken
> > (yes I was not a quiet child) you could see spots, vertical strands.
> > I dont think you'd see this if it was pulp.
>
> Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
> knows...
>

After a discussion with the wife last night, plus a good look at all the
chopsticks we
have in the house, it seems that I did leave out something.
Apparently when I said "all the best chopsticks are bamboo" that was wrong.
Some of the finest chopsticks are made of hardwoods like oak, etc.

Musashi wrote:

> "Gerry" > wrote in message
> .. .
>
>>In article > , Musashi
> wrote:
>>
>>
>>>>I'm surprised that the later (the good chopsticks) are bamboo. Seems
>>>>
> it
>
>>>>would be more difficult to produce. Are they actually made from
>>>>
> bamboo
>
>>>>pulp?
>>>>
>>>Pulp as in....mashed up and reformed bamboo?
>>>I don't think so because every bamboo chopstick I have ever broken
>>>(yes I was not a quiet child) you could see spots, vertical strands.
>>>I dont think you'd see this if it was pulp.
>>>
>>Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
>>knows...
>>
>>
>
> After a discussion with the wife last night, plus a good look at all the
> chopsticks we
> have in the house, it seems that I did leave out something.
> Apparently when I said "all the best chopsticks are bamboo" that was wrong.
> Some of the finest chopsticks are made of hardwoods like oak, etc.

I have 6 sets that are made with ironwood from Thailand, and two pair of
jade chopsticks from China. I've never used the jade sets, since I was told
they are too brittle and would shatter if dropped. I have 4 pair of lamenated
rough tip chopsticks, and the rest are a mixture of the plastic Chinese and the
bamboo Chinese chopsticks.

My parents have two sets of ivory chopsticks that were a gift from some
Japanese students.

--
Dan

Musashi wrote:

> "Gerry" > wrote in message
> .. .
>
>>In article > , Musashi
> wrote:
>>
>>
>>>>I'm surprised that the later (the good chopsticks) are bamboo. Seems
>>>>
> it
>
>>>>would be more difficult to produce. Are they actually made from
>>>>
> bamboo
>
>>>>pulp?
>>>>
>>>Pulp as in....mashed up and reformed bamboo?
>>>I don't think so because every bamboo chopstick I have ever broken
>>>(yes I was not a quiet child) you could see spots, vertical strands.
>>>I dont think you'd see this if it was pulp.
>>>
>>Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
>>knows...
>>
>>
>
> After a discussion with the wife last night, plus a good look at all the
> chopsticks we
> have in the house, it seems that I did leave out something.
> Apparently when I said "all the best chopsticks are bamboo" that was wrong.
> Some of the finest chopsticks are made of hardwoods like oak, etc.

I have 6 sets that are made with ironwood from Thailand, and two pair of
jade chopsticks from China. I've never used the jade sets, since I was told
they are too brittle and would shatter if dropped. I have 4 pair of lamenated
rough tip chopsticks, and the rest are a mixture of the plastic Chinese and the
bamboo Chinese chopsticks.

My parents have two sets of ivory chopsticks that were a gift from some
Japanese students.

--
Dan

"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "Gerry" > wrote in message
> > .. .
> >
> >>In article > , Musashi
> > wrote:
> >>
> >>
> >>>>I'm surprised that the later (the good chopsticks) are bamboo. Seems
> >>>>
> > it
> >
> >>>>would be more difficult to produce. Are they actually made from
> >>>>
> > bamboo
> >
> >>>>pulp?
> >>>>
> >>>Pulp as in....mashed up and reformed bamboo?
> >>>I don't think so because every bamboo chopstick I have ever broken
> >>>(yes I was not a quiet child) you could see spots, vertical strands.
> >>>I dont think you'd see this if it was pulp.
> >>>
> >>Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
> >>knows...
> >>
> >>
> >
> > After a discussion with the wife last night, plus a good look at all the
> > chopsticks we
> > have in the house, it seems that I did leave out something.
> > Apparently when I said "all the best chopsticks are bamboo" that was
wrong.
> > Some of the finest chopsticks are made of hardwoods like oak, etc.
>
> I have 6 sets that are made with ironwood from Thailand, and two pair of
> jade chopsticks from China. I've never used the jade sets, since I was
told
> they are too brittle and would shatter if dropped. I have 4 pair of
lamenated
> rough tip chopsticks, and the rest are a mixture of the plastic Chinese
and the
> bamboo Chinese chopsticks.
>

I presume the Jade set is an decorative set, not for use.

> My parents have two sets of ivory chopsticks that were a gift from some
> Japanese students.
>

They did a good job getting it past US Customs.

"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "Gerry" > wrote in message
> > .. .
> >
> >>In article > , Musashi
> > wrote:
> >>
> >>
> >>>>I'm surprised that the later (the good chopsticks) are bamboo. Seems
> >>>>
> > it
> >
> >>>>would be more difficult to produce. Are they actually made from
> >>>>
> > bamboo
> >
> >>>>pulp?
> >>>>
> >>>Pulp as in....mashed up and reformed bamboo?
> >>>I don't think so because every bamboo chopstick I have ever broken
> >>>(yes I was not a quiet child) you could see spots, vertical strands.
> >>>I dont think you'd see this if it was pulp.
> >>>
> >>Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
> >>knows...
> >>
> >>
> >
> > After a discussion with the wife last night, plus a good look at all the
> > chopsticks we
> > have in the house, it seems that I did leave out something.
> > Apparently when I said "all the best chopsticks are bamboo" that was
wrong.
> > Some of the finest chopsticks are made of hardwoods like oak, etc.
>
> I have 6 sets that are made with ironwood from Thailand, and two pair of
> jade chopsticks from China. I've never used the jade sets, since I was
told
> they are too brittle and would shatter if dropped. I have 4 pair of
lamenated
> rough tip chopsticks, and the rest are a mixture of the plastic Chinese
and the
> bamboo Chinese chopsticks.
>

I presume the Jade set is an decorative set, not for use.

> My parents have two sets of ivory chopsticks that were a gift from some
> Japanese students.
>

They did a good job getting it past US Customs.

Musashi wrote:

> "Dan Logcher" > wrote in message
> ...
>
>>Musashi wrote:
>>
>>
>>>"Gerry" > wrote in message
s...
>>>
>>>
>>>>In article > , Musashi
> wrote:
>>>>
>>>>
>>>>
>>>>>>I'm surprised that the later (the good chopsticks) are bamboo. Seems
>>>>>>
>>>>>>
>>>it
>>>
>>>
>>>>>>would be more difficult to produce. Are they actually made from
>>>>>>
>>>>>>
>>>bamboo
>>>
>>>
>>>>>>pulp?
>>>>>>
>>>>>>
>>>>>Pulp as in....mashed up and reformed bamboo?
>>>>>I don't think so because every bamboo chopstick I have ever broken
>>>>>(yes I was not a quiet child) you could see spots, vertical strands.
>>>>>I dont think you'd see this if it was pulp.
>>>>>
>>>>>
>>>>Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
>>>>knows...
>>>>
>>>>
>>>>
>>>After a discussion with the wife last night, plus a good look at all the
>>>chopsticks we
>>>have in the house, it seems that I did leave out something.
>>>Apparently when I said "all the best chopsticks are bamboo" that was
>>>
> wrong.
>
>>>Some of the finest chopsticks are made of hardwoods like oak, etc.
>>>
>>I have 6 sets that are made with ironwood from Thailand, and two pair of
>>jade chopsticks from China. I've never used the jade sets, since I was
>>told they are too brittle and would shatter if dropped.

>
> I presume the Jade set is an decorative set, not for use.


Yes. I jokingly told me friend before he left for his Asia trip to
bring me back a pair of jewel encrusted chopsticks. He brought back
two set of jade, but was told they shouldn't be used.

>>My parents have two sets of ivory chopsticks that were a gift from some
>>Japanese students.
>
> They did a good job getting it past US Customs.

This was a long time ago. When did the ban on ivory go into
effect?

--
Dan

Musashi wrote:

> "Dan Logcher" > wrote in message
> ...
>
>>Musashi wrote:
>>
>>
>>>"Gerry" > wrote in message
s...
>>>
>>>
>>>>In article > , Musashi
> wrote:
>>>>
>>>>
>>>>
>>>>>>I'm surprised that the later (the good chopsticks) are bamboo. Seems
>>>>>>
>>>>>>
>>>it
>>>
>>>
>>>>>>would be more difficult to produce. Are they actually made from
>>>>>>
>>>>>>
>>>bamboo
>>>
>>>
>>>>>>pulp?
>>>>>>
>>>>>>
>>>>>Pulp as in....mashed up and reformed bamboo?
>>>>>I don't think so because every bamboo chopstick I have ever broken
>>>>>(yes I was not a quiet child) you could see spots, vertical strands.
>>>>>I dont think you'd see this if it was pulp.
>>>>>
>>>>>
>>>>Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
>>>>knows...
>>>>
>>>>
>>>>
>>>After a discussion with the wife last night, plus a good look at all the
>>>chopsticks we
>>>have in the house, it seems that I did leave out something.
>>>Apparently when I said "all the best chopsticks are bamboo" that was
>>>
> wrong.
>
>>>Some of the finest chopsticks are made of hardwoods like oak, etc.
>>>
>>I have 6 sets that are made with ironwood from Thailand, and two pair of
>>jade chopsticks from China. I've never used the jade sets, since I was
>>told they are too brittle and would shatter if dropped.

>
> I presume the Jade set is an decorative set, not for use.


Yes. I jokingly told me friend before he left for his Asia trip to
bring me back a pair of jewel encrusted chopsticks. He brought back
two set of jade, but was told they shouldn't be used.

>>My parents have two sets of ivory chopsticks that were a gift from some
>>Japanese students.
>
> They did a good job getting it past US Customs.

This was a long time ago. When did the ban on ivory go into
effect?

--
Dan

"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "Dan Logcher" > wrote in message
> > ...
> >
> >>Musashi wrote:
> >>
> >>
> >>>"Gerry" > wrote in message
> s...
> >>>
> >>>
> >>>>In article > , Musashi
> > wrote:
> >>>>
> >>>>
> >>>>
> >>>>>>I'm surprised that the later (the good chopsticks) are bamboo. Seems
> >>>>>>
> >>>>>>
> >>>it
> >>>
> >>>
> >>>>>>would be more difficult to produce. Are they actually made from
> >>>>>>
> >>>>>>
> >>>bamboo
> >>>
> >>>
> >>>>>>pulp?
> >>>>>>
> >>>>>>
> >>>>>Pulp as in....mashed up and reformed bamboo?
> >>>>>I don't think so because every bamboo chopstick I have ever broken
> >>>>>(yes I was not a quiet child) you could see spots, vertical strands.
> >>>>>I dont think you'd see this if it was pulp.
> >>>>>
> >>>>>
> >>>>Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
> >>>>knows...
> >>>>
> >>>>
> >>>>
> >>>After a discussion with the wife last night, plus a good look at all
the
> >>>chopsticks we
> >>>have in the house, it seems that I did leave out something.
> >>>Apparently when I said "all the best chopsticks are bamboo" that was
> >>>
> > wrong.
> >
> >>>Some of the finest chopsticks are made of hardwoods like oak, etc.
> >>>
> >>I have 6 sets that are made with ironwood from Thailand, and two pair of
> >>jade chopsticks from China. I've never used the jade sets, since I was
> >>told they are too brittle and would shatter if dropped.
>
> >
> > I presume the Jade set is an decorative set, not for use.
>
>
> Yes. I jokingly told me friend before he left for his Asia trip to
> bring me back a pair of jewel encrusted chopsticks. He brought back
> two set of jade, but was told they shouldn't be used.
>
> >>My parents have two sets of ivory chopsticks that were a gift from some
> >>Japanese students.
> >
> > They did a good job getting it past US Customs.
>
> This was a long time ago. When did the ban on ivory go into
> effect?
>

Fish and Wildlife Service
For Release June 27, 1989
Patricia Fisher 202-343-5634
Elizabeth Lipscomb 202-343-5634

Fish & Wildlife Service Issues Policy Enforcing
African Ivory Ban

Secretary of the Interior Manuel Lujan today announced the Interior
Department's U.S. Fish & Wildlife Service's policy for enforcing the
June 9 ban on importation of African elephant ivory into the United
States.

Under the ban, it is illegal to import African elephant ivory from
any country. This ban covers commercial and non-commercial shipments
(including through the mail) of raw or worked (carved) ivory, including
antiques and items in personal accompanying baggage or household ef-
fects.

http://www.totse.com/en/politics/gre...et/ivory2.html

"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "Dan Logcher" > wrote in message
> > ...
> >
> >>Musashi wrote:
> >>
> >>
> >>>"Gerry" > wrote in message
> s...
> >>>
> >>>
> >>>>In article > , Musashi
> > wrote:
> >>>>
> >>>>
> >>>>
> >>>>>>I'm surprised that the later (the good chopsticks) are bamboo. Seems
> >>>>>>
> >>>>>>
> >>>it
> >>>
> >>>
> >>>>>>would be more difficult to produce. Are they actually made from
> >>>>>>
> >>>>>>
> >>>bamboo
> >>>
> >>>
> >>>>>>pulp?
> >>>>>>
> >>>>>>
> >>>>>Pulp as in....mashed up and reformed bamboo?
> >>>>>I don't think so because every bamboo chopstick I have ever broken
> >>>>>(yes I was not a quiet child) you could see spots, vertical strands.
> >>>>>I dont think you'd see this if it was pulp.
> >>>>>
> >>>>>
> >>>>Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
> >>>>knows...
> >>>>
> >>>>
> >>>>
> >>>After a discussion with the wife last night, plus a good look at all
the
> >>>chopsticks we
> >>>have in the house, it seems that I did leave out something.
> >>>Apparently when I said "all the best chopsticks are bamboo" that was
> >>>
> > wrong.
> >
> >>>Some of the finest chopsticks are made of hardwoods like oak, etc.
> >>>
> >>I have 6 sets that are made with ironwood from Thailand, and two pair of
> >>jade chopsticks from China. I've never used the jade sets, since I was
> >>told they are too brittle and would shatter if dropped.
>
> >
> > I presume the Jade set is an decorative set, not for use.
>
>
> Yes. I jokingly told me friend before he left for his Asia trip to
> bring me back a pair of jewel encrusted chopsticks. He brought back
> two set of jade, but was told they shouldn't be used.
>
> >>My parents have two sets of ivory chopsticks that were a gift from some
> >>Japanese students.
> >
> > They did a good job getting it past US Customs.
>
> This was a long time ago. When did the ban on ivory go into
> effect?
>

Fish and Wildlife Service
For Release June 27, 1989
Patricia Fisher 202-343-5634
Elizabeth Lipscomb 202-343-5634

Fish & Wildlife Service Issues Policy Enforcing
African Ivory Ban

Secretary of the Interior Manuel Lujan today announced the Interior
Department's U.S. Fish & Wildlife Service's policy for enforcing the
June 9 ban on importation of African elephant ivory into the United
States.

Under the ban, it is illegal to import African elephant ivory from
any country. This ban covers commercial and non-commercial shipments
(including through the mail) of raw or worked (carved) ivory, including
antiques and items in personal accompanying baggage or household ef-
fects.

http://www.totse.com/en/politics/gre...et/ivory2.html

"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "Dan Logcher" > wrote in message
> > ...
> >
> >>Musashi wrote:
> >>
> >>
> >>>"Gerry" > wrote in message
> s...
> >>>
> >>>
> >>>>In article > , Musashi
> > wrote:
> >>>>
> >>>>
> >>>>
> >>>>>>I'm surprised that the later (the good chopsticks) are bamboo. Seems
> >>>>>>
> >>>>>>
> >>>it
> >>>
> >>>
> >>>>>>would be more difficult to produce. Are they actually made from
> >>>>>>
> >>>>>>
> >>>bamboo
> >>>
> >>>
> >>>>>>pulp?
> >>>>>>
> >>>>>>
> >>>>>Pulp as in....mashed up and reformed bamboo?
> >>>>>I don't think so because every bamboo chopstick I have ever broken
> >>>>>(yes I was not a quiet child) you could see spots, vertical strands.
> >>>>>I dont think you'd see this if it was pulp.
> >>>>>
> >>>>>
> >>>>Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
> >>>>knows...
> >>>>
> >>>>
> >>>>
> >>>After a discussion with the wife last night, plus a good look at all
the
> >>>chopsticks we
> >>>have in the house, it seems that I did leave out something.
> >>>Apparently when I said "all the best chopsticks are bamboo" that was
> >>>
> > wrong.
> >
> >>>Some of the finest chopsticks are made of hardwoods like oak, etc.
> >>>
> >>I have 6 sets that are made with ironwood from Thailand, and two pair of
> >>jade chopsticks from China. I've never used the jade sets, since I was
> >>told they are too brittle and would shatter if dropped.
>
> >
> > I presume the Jade set is an decorative set, not for use.
>
>
> Yes. I jokingly told me friend before he left for his Asia trip to
> bring me back a pair of jewel encrusted chopsticks. He brought back
> two set of jade, but was told they shouldn't be used.
>
> >>My parents have two sets of ivory chopsticks that were a gift from some
> >>Japanese students.
> >
> > They did a good job getting it past US Customs.
>
> This was a long time ago. When did the ban on ivory go into
> effect?
>

Fish and Wildlife Service
For Release June 27, 1989
Patricia Fisher 202-343-5634
Elizabeth Lipscomb 202-343-5634

Fish & Wildlife Service Issues Policy Enforcing
African Ivory Ban

Secretary of the Interior Manuel Lujan today announced the Interior
Department's U.S. Fish & Wildlife Service's policy for enforcing the
June 9 ban on importation of African elephant ivory into the United
States.

Under the ban, it is illegal to import African elephant ivory from
any country. This ban covers commercial and non-commercial shipments
(including through the mail) of raw or worked (carved) ivory, including
antiques and items in personal accompanying baggage or household ef-
fects.

http://www.totse.com/en/politics/gre...et/ivory2.html

Musashi wrote:

> "Dan Logcher" > wrote in message
> ...
>
>>Musashi wrote:
>>
>>
>>>"Dan Logcher" > wrote in message
...
>>>
>>>
>>>>Musashi wrote:
>>>>
>>>>
>>>>
>>>>>"Gerry" > wrote in message
cks...
>>>>>
>>>>>
>>>>>
>>>>>>In article > , Musashi
> wrote:
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>>>>I'm surprised that the later (the good chopsticks) are bamboo. Seems
>>>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>it
>>>>>
>>>>>
>>>>>
>>>>>>>>would be more difficult to produce. Are they actually made from
>>>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>bamboo
>>>>>
>>>>>
>>>>>
>>>>>>>>pulp?
>>>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>>>Pulp as in....mashed up and reformed bamboo?
>>>>>>>I don't think so because every bamboo chopstick I have ever broken
>>>>>>>(yes I was not a quiet child) you could see spots, vertical strands.
>>>>>>>I dont think you'd see this if it was pulp.
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
>>>>>>knows...
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>After a discussion with the wife last night, plus a good look at all
>>>>>
> the
>
>>>>>chopsticks we
>>>>>have in the house, it seems that I did leave out something.
>>>>>Apparently when I said "all the best chopsticks are bamboo" that was
>>>>>
>>>>>
>>>wrong.
>>>
>>>
>>>>>Some of the finest chopsticks are made of hardwoods like oak, etc.
>>>>>
>>>>>
>>>>I have 6 sets that are made with ironwood from Thailand, and two pair of
>>>>jade chopsticks from China. I've never used the jade sets, since I was
>>>>told they are too brittle and would shatter if dropped.
>>>>
>>>I presume the Jade set is an decorative set, not for use.
>>>
>>
>>Yes. I jokingly told me friend before he left for his Asia trip to
>>bring me back a pair of jewel encrusted chopsticks. He brought back
>>two set of jade, but was told they shouldn't be used.
>>
>>
>>>>My parents have two sets of ivory chopsticks that were a gift from some
>>>>Japanese students.
>>>>
>>>They did a good job getting it past US Customs.
>>>
>>This was a long time ago. When did the ban on ivory go into
>>effect?
>>
>>
>
> Fish and Wildlife Service
> For Release June 27, 1989
> Patricia Fisher 202-343-5634
> Elizabeth Lipscomb 202-343-5634

They got them way before the ban, early 80's.

--
Dan

Musashi wrote:

> "Dan Logcher" > wrote in message
> ...
>
>>Musashi wrote:
>>
>>
>>>"Dan Logcher" > wrote in message
...
>>>
>>>
>>>>Musashi wrote:
>>>>
>>>>
>>>>
>>>>>"Gerry" > wrote in message
cks...
>>>>>
>>>>>
>>>>>
>>>>>>In article > , Musashi
> wrote:
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>>>>I'm surprised that the later (the good chopsticks) are bamboo. Seems
>>>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>it
>>>>>
>>>>>
>>>>>
>>>>>>>>would be more difficult to produce. Are they actually made from
>>>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>bamboo
>>>>>
>>>>>
>>>>>
>>>>>>>>pulp?
>>>>>>>>
>>>>>>>>
>>>>>>>>
>>>>>>>Pulp as in....mashed up and reformed bamboo?
>>>>>>>I don't think so because every bamboo chopstick I have ever broken
>>>>>>>(yes I was not a quiet child) you could see spots, vertical strands.
>>>>>>>I dont think you'd see this if it was pulp.
>>>>>>>
>>>>>>>
>>>>>>>
>>>>>>Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
>>>>>>knows...
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>After a discussion with the wife last night, plus a good look at all
>>>>>
> the
>
>>>>>chopsticks we
>>>>>have in the house, it seems that I did leave out something.
>>>>>Apparently when I said "all the best chopsticks are bamboo" that was
>>>>>
>>>>>
>>>wrong.
>>>
>>>
>>>>>Some of the finest chopsticks are made of hardwoods like oak, etc.
>>>>>
>>>>>
>>>>I have 6 sets that are made with ironwood from Thailand, and two pair of
>>>>jade chopsticks from China. I've never used the jade sets, since I was
>>>>told they are too brittle and would shatter if dropped.
>>>>
>>>I presume the Jade set is an decorative set, not for use.
>>>
>>
>>Yes. I jokingly told me friend before he left for his Asia trip to
>>bring me back a pair of jewel encrusted chopsticks. He brought back
>>two set of jade, but was told they shouldn't be used.
>>
>>
>>>>My parents have two sets of ivory chopsticks that were a gift from some
>>>>Japanese students.
>>>>
>>>They did a good job getting it past US Customs.
>>>
>>This was a long time ago. When did the ban on ivory go into
>>effect?
>>
>>
>
> Fish and Wildlife Service
> For Release June 27, 1989
> Patricia Fisher 202-343-5634
> Elizabeth Lipscomb 202-343-5634

They got them way before the ban, early 80's.

--
Dan

"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "Dan Logcher" > wrote in message
> > ...
> >
> >>Musashi wrote:
> >>
> >>
> >>>"Dan Logcher" > wrote in message
> ...
> >>>
> >>>
> >>>>Musashi wrote:
> >>>>
> >>>>
> >>>>
> >>>>>"Gerry" > wrote in message
> cks...
> >>>>>
> >>>>>
> >>>>>
> >>>>>>In article > , Musashi
> > wrote:
> >>>>>>
> >>>>>>
> >>>>>>
> >>>>>>
> >>>>>>>>I'm surprised that the later (the good chopsticks) are bamboo.
Seems
> >>>>>>>>
> >>>>>>>>
> >>>>>>>>
> >>>>>it
> >>>>>
> >>>>>
> >>>>>
> >>>>>>>>would be more difficult to produce. Are they actually made from
> >>>>>>>>
> >>>>>>>>
> >>>>>>>>
> >>>>>bamboo
> >>>>>
> >>>>>
> >>>>>
> >>>>>>>>pulp?
> >>>>>>>>
> >>>>>>>>
> >>>>>>>>
> >>>>>>>Pulp as in....mashed up and reformed bamboo?
> >>>>>>>I don't think so because every bamboo chopstick I have ever broken
> >>>>>>>(yes I was not a quiet child) you could see spots, vertical
strands.
> >>>>>>>I dont think you'd see this if it was pulp.
> >>>>>>>
> >>>>>>>
> >>>>>>>
> >>>>>>Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
> >>>>>>knows...
> >>>>>>
> >>>>>>
> >>>>>>
> >>>>>>
> >>>>>After a discussion with the wife last night, plus a good look at all
> >>>>>
> > the
> >
> >>>>>chopsticks we
> >>>>>have in the house, it seems that I did leave out something.
> >>>>>Apparently when I said "all the best chopsticks are bamboo" that was
> >>>>>
> >>>>>
> >>>wrong.
> >>>
> >>>
> >>>>>Some of the finest chopsticks are made of hardwoods like oak, etc.
> >>>>>
> >>>>>
> >>>>I have 6 sets that are made with ironwood from Thailand, and two pair
of
> >>>>jade chopsticks from China. I've never used the jade sets, since I
was
> >>>>told they are too brittle and would shatter if dropped.
> >>>>
> >>>I presume the Jade set is an decorative set, not for use.
> >>>
> >>
> >>Yes. I jokingly told me friend before he left for his Asia trip to
> >>bring me back a pair of jewel encrusted chopsticks. He brought back
> >>two set of jade, but was told they shouldn't be used.
> >>
> >>
> >>>>My parents have two sets of ivory chopsticks that were a gift from
some
> >>>>Japanese students.
> >>>>
> >>>They did a good job getting it past US Customs.
> >>>
> >>This was a long time ago. When did the ban on ivory go into
> >>effect?
> >>
> >>
> >
> > Fish and Wildlife Service
> > For Release June 27, 1989
> > Patricia Fisher 202-343-5634
> > Elizabeth Lipscomb 202-343-5634
>
> They got them way before the ban, early 80's.
>

Very good.
I have a hawkbill turtle shell from the Bahamas somewhere in the basement
that I got in 1983.

"Dan Logcher" > wrote in message
...
> Musashi wrote:
>
> > "Dan Logcher" > wrote in message
> > ...
> >
> >>Musashi wrote:
> >>
> >>
> >>>"Dan Logcher" > wrote in message
> ...
> >>>
> >>>
> >>>>Musashi wrote:
> >>>>
> >>>>
> >>>>
> >>>>>"Gerry" > wrote in message
> cks...
> >>>>>
> >>>>>
> >>>>>
> >>>>>>In article > , Musashi
> > wrote:
> >>>>>>
> >>>>>>
> >>>>>>
> >>>>>>
> >>>>>>>>I'm surprised that the later (the good chopsticks) are bamboo.
Seems
> >>>>>>>>
> >>>>>>>>
> >>>>>>>>
> >>>>>it
> >>>>>
> >>>>>
> >>>>>
> >>>>>>>>would be more difficult to produce. Are they actually made from
> >>>>>>>>
> >>>>>>>>
> >>>>>>>>
> >>>>>bamboo
> >>>>>
> >>>>>
> >>>>>
> >>>>>>>>pulp?
> >>>>>>>>
> >>>>>>>>
> >>>>>>>>
> >>>>>>>Pulp as in....mashed up and reformed bamboo?
> >>>>>>>I don't think so because every bamboo chopstick I have ever broken
> >>>>>>>(yes I was not a quiet child) you could see spots, vertical
strands.
> >>>>>>>I dont think you'd see this if it was pulp.
> >>>>>>>
> >>>>>>>
> >>>>>>>
> >>>>>>Yeah, true enough. Maybe the uncurl the bamboo and stamp it. Who
> >>>>>>knows...
> >>>>>>
> >>>>>>
> >>>>>>
> >>>>>>
> >>>>>After a discussion with the wife last night, plus a good look at all
> >>>>>
> > the
> >
> >>>>>chopsticks we
> >>>>>have in the house, it seems that I did leave out something.
> >>>>>Apparently when I said "all the best chopsticks are bamboo" that was
> >>>>>
> >>>>>
> >>>wrong.
> >>>
> >>>
> >>>>>Some of the finest chopsticks are made of hardwoods like oak, etc.
> >>>>>
> >>>>>
> >>>>I have 6 sets that are made with ironwood from Thailand, and two pair
of
> >>>>jade chopsticks from China. I've never used the jade sets, since I
was
> >>>>told they are too brittle and would shatter if dropped.
> >>>>
> >>>I presume the Jade set is an decorative set, not for use.
> >>>
> >>
> >>Yes. I jokingly told me friend before he left for his Asia trip to
> >>bring me back a pair of jewel encrusted chopsticks. He brought back
> >>two set of jade, but was told they shouldn't be used.
> >>
> >>
> >>>>My parents have two sets of ivory chopsticks that were a gift from
some
> >>>>Japanese students.
> >>>>
> >>>They did a good job getting it past US Customs.
> >>>
> >>This was a long time ago. When did the ban on ivory go into
> >>effect?
> >>
> >>
> >
> > Fish and Wildlife Service
> > For Release June 27, 1989
> > Patricia Fisher 202-343-5634
> > Elizabeth Lipscomb 202-343-5634
>
> They got them way before the ban, early 80's.
>

Very good.
I have a hawkbill turtle shell from the Bahamas somewhere in the basement
that I got in 1983.

Gerry > wrote in message > ...
> In article <k8L3d.64178$KU5.32774@edtnps89>, F t B
> > wrote:
>
> > Fort Nelson BC is home to the worlds largest chopstick factory. They pump
> > out 7.5 million a day or almost 2 billion a year. They use aspen which grows
> > like a weed up there.
>
> Bingo. Thanks for the data!



Aspen. I had thought that the disposables were all made of bamboo.



ww

Gerry > wrote in message > ...
> In article <k8L3d.64178$KU5.32774@edtnps89>, F t B
> > wrote:
>
> > Fort Nelson BC is home to the worlds largest chopstick factory. They pump
> > out 7.5 million a day or almost 2 billion a year. They use aspen which grows
> > like a weed up there.
>
> Bingo. Thanks for the data!



Aspen. I had thought that the disposables were all made of bamboo.



ww

>
> There are two basic "kinds" of waribashi used in Japanese restaurants.
> The cheaper kind does look like pine (or other wood) and is cut so that
> there are 4 sides.
> This is the type where sometimes one screws up and they break unevenly
> requiring
> a stealthy stretch over the the empty table next to you to grab another set.
> (see top- white birch waribashi)
> The other kind is bamboo. Although square at the top where the two
> hashi are joined, the rest of the chopsticks are each circular and are
> tapered at the end.
> This type is also fairly common especially in the better Japanese
> resaurants.
> (See second from top)
> Some Bamboo chopsticks are not rounded and cut square.
> (See last two examples at bottom)
>
> http://www.beeluck.co.jp/HZ.event/KH...n/waribasi.htm



Oh, I see. Thanks for the explanation.


ww

>
> There are two basic "kinds" of waribashi used in Japanese restaurants.
> The cheaper kind does look like pine (or other wood) and is cut so that
> there are 4 sides.
> This is the type where sometimes one screws up and they break unevenly
> requiring
> a stealthy stretch over the the empty table next to you to grab another set.
> (see top- white birch waribashi)
> The other kind is bamboo. Although square at the top where the two
> hashi are joined, the rest of the chopsticks are each circular and are
> tapered at the end.
> This type is also fairly common especially in the better Japanese
> resaurants.
> (See second from top)
> Some Bamboo chopsticks are not rounded and cut square.
> (See last two examples at bottom)
>
> http://www.beeluck.co.jp/HZ.event/KH...n/waribasi.htm



Oh, I see. Thanks for the explanation.


ww

>
> There are two basic "kinds" of waribashi used in Japanese restaurants.
> The cheaper kind does look like pine (or other wood) and is cut so that
> there are 4 sides.
> This is the type where sometimes one screws up and they break unevenly
> requiring
> a stealthy stretch over the the empty table next to you to grab another set.
> (see top- white birch waribashi)
> The other kind is bamboo. Although square at the top where the two
> hashi are joined, the rest of the chopsticks are each circular and are
> tapered at the end.
> This type is also fairly common especially in the better Japanese
> resaurants.
> (See second from top)
> Some Bamboo chopsticks are not rounded and cut square.
> (See last two examples at bottom)
>
> http://www.beeluck.co.jp/HZ.event/KH...n/waribasi.htm



Oh, I see. Thanks for the explanation.


ww

>
> There are two basic "kinds" of waribashi used in Japanese restaurants.
> The cheaper kind does look like pine (or other wood) and is cut so that
> there are 4 sides.
> This is the type where sometimes one screws up and they break unevenly
> requiring
> a stealthy stretch over the the empty table next to you to grab another set.
> (see top- white birch waribashi)
> The other kind is bamboo. Although square at the top where the two
> hashi are joined, the rest of the chopsticks are each circular and are
> tapered at the end.
> This type is also fairly common especially in the better Japanese
> resaurants.
> (See second from top)
> Some Bamboo chopsticks are not rounded and cut square.
> (See last two examples at bottom)
>
> http://www.beeluck.co.jp/HZ.event/KH...n/waribasi.htm



Oh, I see. Thanks for the explanation.


ww

>
> There are two basic "kinds" of waribashi used in Japanese restaurants.
> The cheaper kind does look like pine (or other wood) and is cut so that
> there are 4 sides.
> This is the type where sometimes one screws up and they break unevenly
> requiring
> a stealthy stretch over the the empty table next to you to grab another set.
> (see top- white birch waribashi)
> The other kind is bamboo. Although square at the top where the two
> hashi are joined, the rest of the chopsticks are each circular and are
> tapered at the end.
> This type is also fairly common especially in the better Japanese
> resaurants.
> (See second from top)
> Some Bamboo chopsticks are not rounded and cut square.
> (See last two examples at bottom)
>
> http://www.beeluck.co.jp/HZ.event/KH...n/waribasi.htm



Oh, I see. Thanks for the explanation.


ww

Are you in the Westminster area? I'm in North-west Santa Ana so eat
> there frequently. I've always seen plastic chinese chopsticks at the
> table with the condiments; I've never once seen disposable chopsticks.
> That would be about a 0 in 400 occasion for my Vietnamese dining in
> Orange County.





No, but I like to stop by when I'm in the area.

The place I referred to is very big and extremely crowded, mostly with
local Vietnamese people. It is very good. It's called Pho 79 and it's
on the southeast corner of Brookhurst and Hazard.



ww

Are you in the Westminster area? I'm in North-west Santa Ana so eat
> there frequently. I've always seen plastic chinese chopsticks at the
> table with the condiments; I've never once seen disposable chopsticks.
> That would be about a 0 in 400 occasion for my Vietnamese dining in
> Orange County.





No, but I like to stop by when I'm in the area.

The place I referred to is very big and extremely crowded, mostly with
local Vietnamese people. It is very good. It's called Pho 79 and it's
on the southeast corner of Brookhurst and Hazard.



ww

Are you in the Westminster area? I'm in North-west Santa Ana so eat
> there frequently. I've always seen plastic chinese chopsticks at the
> table with the condiments; I've never once seen disposable chopsticks.
> That would be about a 0 in 400 occasion for my Vietnamese dining in
> Orange County.





No, but I like to stop by when I'm in the area.

The place I referred to is very big and extremely crowded, mostly with
local Vietnamese people. It is very good. It's called Pho 79 and it's
on the southeast corner of Brookhurst and Hazard.



ww

> The place I referred to is very big and extremely crowded, mostly with
> local Vietnamese people. It is very good. It's called Pho 79 and it's
> on the southeast corner of Brookhurst and Hazard.
>
>
>
> ww



Correction - duh - make that the northwest corner!

I was just there again and my latest unscientific survey showed about
50-50 people using the disposable or big plastic chopsticks.

Great place. I highly recommend it. There can be a wait to get in at
crowded times, though.


ww

> The place I referred to is very big and extremely crowded, mostly with
> local Vietnamese people. It is very good. It's called Pho 79 and it's
> on the southeast corner of Brookhurst and Hazard.
>
>
>
> ww



Correction - duh - make that the northwest corner!

I was just there again and my latest unscientific survey showed about
50-50 people using the disposable or big plastic chopsticks.

Great place. I highly recommend it. There can be a wait to get in at
crowded times, though.


ww

Read this and you may never want to use disposable chopsticks again:

http://www.faluninfo.net/displayAnArticle.asp?ID=8487



ww

"werewolf" > wrote in message =
om...
> Read this and you may never want to use disposable chopsticks again:
>=20
> http://www.faluninfo.net/displayAnArticle.asp?ID=3D8487
>=20
>=20
>=20
> ww


Perhaps we should all make it a pracitice to carry our own chopsticks.
BYOC

In article >, werewolf
> wrote:

> No, but I like to stop by [the Westminster area of Orange County, CA]
> when I'm in the area.
>
> The place I referred to is very big and extremely crowded, mostly
> with local Vietnamese people. It is very good. It's called Pho 79
> and it's on the southeast corner of Brookhurst and Hazard.

Check the intersectio of Brookhurst and Westminster.

Next time you're in town hit Brodard if you haven't yet. It's at
Brookhurst and Westminster three or four blocks north of Pho 79. It's
in the Southwest corner in the back of the Mall of Fortune. It's
actually easier to drive around back and park there. It is HIGHLY
recommended. Myriad treats.

At the front of the MOF there is a deli of sorts with two or three
plastic tables outside. They have a jillion stainless-steel bins of
food, hot and cold, the like of which I've never seen. Amazing
curiousities, pickled, steamed, fried, sauteed. Fascinating. There's
another such a deli in the strip mall in the NE quadrant, but it's more
difficult to navigate, as it's also a bakery and all-purpose grocery
store.

Many don't know that Vietnamese cuisine includes a stripe of sandwich
making, on fresh baguettes with curious non-French ingredients. The
endlessly crowded Lee's Sandwiches, is in the NW quadrant of this
intersection at Brookhurst and Westminster. For Lee's, I have nothing
but praise and dreams of chain-distribution throughout the midwest.

Across from Lee's, just off the corner in a stand-alone building in
front of the MOF, is a Cambodian place I've been hearing about for 8
years and never made it throught the front door. It's clientele
apparently come in staggered shifts...

And now back to your scheduled on-topic discussion...

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

In article >, Gerry
> wrote:

Damn, my wife reminds me that I'm perpetuating a myth.

> Across from Lee's, just off the corner in a stand-alone building in
> front of the [Mall of Fortune, Brookhurst and Westminster,
> Westminster CA], is a Cambodian place I've been hearing about for 8
> years and never made it throught the front door. It's clientele
> apparently come in staggered shifts...

The restaurant is named Treu Chao (sp?). Though it is indeed always
packed it is not the *true* Cambodian Treu Chao that everybody is crazy
about, but instead a successful attempt to piggy-back the good name.

The real deal is located at 1st street and Mountain View in a
stand-alone unit in front of the Golden Lion restaurant.

I've never even gotten out of my car there, much less gotten in. It
looks like they are lined up a day in advance to get a good seat at the
Rose Bowl.

A Vietnamese friend told us that Treu Chao is the name of a region of
China. So I'm unsure why either would be named that since one is
Cambodian and the other (near MOF) *might* be Vietnamese.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

>Read this and you may never want to use disposable chopsticks again:
>
>http://www.faluninfo.net/displayAnArticle.asp?ID=8487

There was a thread on this newsgroup a few years ago about the pretentiousness
of bringing one's own chopsticks to a restaurant. But, the above article makes
me think twice about doing it, regardless of what anyone thinks.

Thanks for that article. I am both enlightened and nauseated.

Art wrote:

>>Read this and you may never want to use disposable chopsticks again:
>>
>>http://www.faluninfo.net/displayAnArticle.asp?ID=8487
>>
>
> There was a thread on this newsgroup a few years ago about the pretentiousness
> of bringing one's own chopsticks to a restaurant. But, the above article makes
> me think twice about doing it, regardless of what anyone thinks.

I used to do that.. then stopped.. now I may start again. Although, the hashi
they have at most of the places are the bamboo type. I wasn't sure if this
article was referring to those or the plastic ones you get at chinese restaurants
that are wrapped in paper.

--
Dan

In article >, Dan Logcher
> wrote:

> I used to do that.. then stopped.. now I may start again. Although,
> the hashi they have at most of the places are the bamboo type. I
> wasn't sure if this article was referring to those or the plastic
> ones you get at chinese restaurants that are wrapped in paper.

I just skimmed it but found no reference to plastic. I know of no
plastic "disposable" chopsticks.

Any plastic chopsticks one gets in American restaurants, with or
without sleeves, are washed in the dishwasher here in the USA, rather
than being sent to Chinese labor camps for non-santization... :-)

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.

Gerry wrote:

> In article >, Dan Logcher
> > wrote:
>
>
>>I used to do that.. then stopped.. now I may start again. Although,
>>the hashi they have at most of the places are the bamboo type. I
>>wasn't sure if this article was referring to those or the plastic
>>ones you get at chinese restaurants that are wrapped in paper.
>>
>
> I just skimmed it but found no reference to plastic. I know of no
> plastic "disposable" chopsticks.


Not disposable chopsticks, but when we go for dinnerin Chinatown they
have plastic chopsticks sealed in a paper wrapper. The waiter goes around
and opens them for everyone, unless you've done it already.


> Any plastic chopsticks one gets in American restaurants, with or
> without sleeves, are washed in the dishwasher here in the USA, rather
> than being sent to Chinese labor camps for non-santization... :-)

I don't know which is less sanitary.

--
Dan

I've brought my own before. Nobody said anything. Is bringing your
own chopsticks considered extremely strange in Asian restaurants?
Yeah, in light of the above, I think that everybody should do it - not
to mention that little experiment that the Japanese girl conducted,
putting disposable chopsticks into the fish tank - and then the fish
died!



ww