Should New Zealanders kill their kittens to save their native birds?

Domestic cats are furry murderers, argues a New Zealand businessman who is spearheading a campaign to get his fellow Kiwis to give them up.

'Save a Kaka, kill your cat' is the message of New Zealand businessman Gareth Morgan, who has started a campaign to rid the ecologically isolated islands of murderous felines in attempt to stem the dwindling numbers of native birds.

For 80 million years, the archipelago has been separated by ocean from any other land. Apart from one mouse-sized animal which went extinct around 16 million years ago, there have never been any land mammals on the islands (although there remain two species of native bat, and plenty of whales, dolphins and seals). That left an ecological niche which was largely filled by birds, being some of the few animals which could reach the islands after the seas split them from the rest of Gondwanaland.

New Zealand has some of the most unique, and clueless, birds in the world. The Kakapo is a giant green parrot which eats grass and has sex with Stephen Fry's head. The Kiwi is the size of a chicken, and lays an egg so big that the female, for the last couple of days of her incubation, has no room for any food in her stomach and must fast. The Kokako is a semi-flightless bird which sings duets in breeding pairs for hours on end and occupies the same niche as a flying squirrel.

None of them were ever exposed to predatory land mammals until the Maori arrived in the 14th century, and so they have very few natural defences against them. The introduction of mice and rats was bad enough, but once cats appeared, it was nearly over. The Kakapo and Kiwi are now critically endangered species, each limited to a few islands which have been cleared of introduced predators — but there's hope for the Kokako, as well as the Kaka and Weka which are also under threat. And one thing which would help is New Zealanders giving up their cats.

Gareth Morgan has started a campaign, Cats to Go, which is pushing for that aim. He writes:

New Zealand is the last refuge of a huge range of bird species, we’re famous for our claim to be clean and green, and some of us have recognised the huge economic benefit, let alone the ecological dividend, from achieving a Predator Free New Zealand.

But the vision is flawed. Almost half of Kiwi households have a cat (or two) making New Zealanders the world’s biggest cat owners. Cats are incredibly effective hunters and are wiping out our native birds.

… Like the parent of a bully saying that their little Johnny would not behave like that, if you’re a cat owner reading this, you are probably thinking that the above statistics don’t apply to your cat. The fact is that your furry friend is actually a friendly neighbourhood serial killer.

He doesn't actually want people to kill their cats directly — though he emphasises that "that is an option" — instead proposing that people put bells on their cats to warn birds, keep them inside, get them neutered, and, above all, not replace them when they die.

Even if it works, there is a long way to go to make New Zealand safe for its native birds. Rats, mice and possums are all widespread and causing damage of their own. But a cat-free New Zealand might still be worth fighting for.

New Zealand's killer kittens. Photograph: Cats to Go

Alex Hern is a technology reporter for the Guardian. He was formerly staff writer at the New Statesman. You should follow Alex on Twitter.

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad