The Week contest: Seafood high
This week's question: Scientists at the University of California, San Diego have been studying the effects of cannabis on lobsters, inspired by a Maine restaurateur who experimented with getting lobsters high to see if it would make for a more humane execution. If the restaurateur were to open a new eatery that specializes in stoned seafood dishes, what name should she give the business?
THE WINNER: "Catch of the Dazed"
Eric Skagerberg, Santa Rosa, California
SECOND PLACE: "Grass Fed Seafood"
Susan Faretra, Concord, New Hampshire
THIRD PLACE: "Red-Eyed Lobster"
George Strong, Plano, Texas
Kevin Keenan, Brentwood, New Hampshire
"The Great Barrier Reefer"
Shaun Manny, Alpharetta, Georgia
"Beach and Chong"
Jason Feltner, Cheyenne, Wyoming
"The Lobster Joint"
Phyllis Klein, New York City
Tom Jenkins, Wakefield, Massachusetts
Jim Stieler, Littleton, Colorado
"The Lobster Pot"
Patty Oberhausen, Fort Wayne, Indiana
Andrea Dance, Pacifica, California
"20,000 Leagues Under the Influence"
Jim Bertram, Waite Park, Minnesota
"Very High Tide"
Anthony Cosenza, North Bellmore, New York
"Cannabass and more"
LeRoy M. Gaintner, Paradise Valley, Arizona
"Long Bong Silvers"
Ken Kellam III, Dallas
"The High Seas"
Catalina Soriano, New York City
Kristofer S. Griffith, Houston
Sim Segal, New York City