I’m sure that many readers, like me, found the face transplant article utterly fascinating [“After face transplant, Va. man finds renewed life,” Dec. 4]. Perhaps other readers were also wondering, as I was, about where the new face came from. Was it the whole face of one person? Were different parts taken from the faces of various bodies?
Judy Cusick, Arlington
The article’s writer, Maggie Fazeli Fard, replies:
Richard Lee Norris’s new tongue, teeth and jaws all came from one anonymous donor. Officials at the University of Maryland Medical Center said Norris’s operation was the culmination of a decade’s worth of research funded by the Office of Naval Research to expand facial reconstruction possibilities for military personnel injured by makeshift bombs.
Five other patients received a heart, both lungs, a liver and a kidney from the same donor.
I’m writing regarding “It’s good to eat fish, especially if you choose where it comes from” [Nov. 20]. As the U.S. director of the Norwegian Seafood Council, I couldn’t agree more, and I’m hoping to educate consumers to look for country-of-origin labeling.
Norway leads the world in quality food safety management and accountability, and is acknowledged for its best practices that exceed international food safety guidelines. Consumers can feel safe purchasing and eating seafood from Norway, namely ocean-farmed Norwegian salmon.
The article notes that farmed salmon is likely to contain heavy use of antibiotics. In fact, Norway’s use of antibiotics is next to zero due to disease-fighting techniques and preventative measures. Less than 1 percent of Norwegian farmed fish are treated annually with antibiotics, and their use was reduced by 99 percent from 1987 to 2011. Studies show that consumers risk more by not eating seafood, in particular salmon, which is among the best sources of omega-3. These benefits greatly override the negligible effects of consuming farmed salmon.
Norwegians are proud industry leaders in responsible aquaculture and make strides every day so consumers around the world can enjoy healthy, safe and delicious ocean-farmed Norwegian salmon.
Karin Olsen, Norwegian Seafood Council, Boston