July 18, 2011
We’ve posted material dealing with the culinary side of our natural environment. And our last post touched on the hot topics of invasive species and ecological restoration. Time to mesh the two:
To the dismay of Asian carp, garlic mustard, and wild hogs everywhere, there is a grassroots trend devoted to tracking down, harvesting, and eating invasive species. All in the name of sustainability.
Take our fellow Virginian, Jackson Landers, for example. His soon-to-be-released book, Eating Aliens, chronicles his quests to seek, destroy, and consume any and every non-native plant and animal that walks, slithers, swims, or takes root in this great country. A lofty but noble goal, indeed. You can read more about Jackson’s efforts on his blog – The Locavore Hunter.
Similarly, our summer intern has spent his last few years at the University of Georgia reading, writing, and actively learning about goats and their use in the landscape, particularly those covered in invasives. His blog – Little Lebowski Urban Goats – is described as “a mildly academic study of several small goats picking up our landscaping slack in overgrown backyards of Athens, GA. Like a bad Jeff Foxworthy joke, with a permaculture twist.” Because the project stemmed from other passions – namely, urban agriculture and food connectivity – each goatscaping season has ended with a celebratory goat roast. An unconventional barbecue meat, yes, but don’t knock it ‘til you’ve tried it. He claims he’s entering blue ribbon territory with some recipes…
Depending on the extent of your non-natives problem, goats may or may not be a logical part of the solution. Regardless, give us a call; we’d be happy to lend our help. But be forewarned, Zach will talk your ear off about goats if given the chance.
May 20, 2011
In our last post, we discussed the economic value of nature. In this one, we are excited to look at the culinary value. And what better way to do so than to introduce one of our favorite books, Wild Abundance: Ritual, Revelry & Recipes of the South’s Finest Hunting Clubs?
With stunning photography, incredible stories, and, of course, delicious recipes, Wild Abundance is a unique celebration of Southern sporting and culinary tradition. The book follows a crew of master chefs as they travel to nine hunt clubs around the South and are introduced to the magnificent meals created by the camp cooks. Some of these deceptively simple recipes include Foie Gras Stuffed Duck, Grilled Quail with Corn Salsa, and Kale and Black Eyed Peas.
We hope you enjoy!
April 28, 2011
The National Wildlife Federation recently released a report titled “Game Changers: Air Pollution, a Warming Climate, and the Troubled Future for America’s Hunting and Fishing Heritage.” The report outlines the many challenges facing wildlife as a result of increased pollution, warmer temperatures, and more and more land devoted to urbanization. It discusses how these realities are causing fish to disappear from lakes and streams, how birds are being threatened by heavy metals and other contaminants, and how big game are being push out of their native ranges.
We encourage you to read more here.
February 4, 2011
We recently came across a book we would like to share with you. Steve Rinella’s The Scavenger’s Guide to Haute Cuisine is an informative and wildly entertaining read for those who appreciate nature’s bounty. As the publisher write, “A hybrid of memoir, cookbook, and travelogue, and a love song to hunting and fishing and the American wild, The Scavenger’s Guide is about one man’s quest to live off the land and recreate the recipes from Escoffier’s Le Guide Culinaire, the 1903 magnum opus that still stands as one of the greatest haute cuisine cookbooks ever written.
Setting off on a year-long adventure into the wild with the end goal of preparing a three-day, 45-course banquet with recipes chosen from Le Guide Culinaire, Rinella tells of spending his time shooting, fishing, slaughtering, gathering, and raising the ingredients for his banquet. Working to create such dishes as Crayfish Mousse and Elk and Antelope Kidney Pudding, The Scavenger’s Guide will certainly introduce you to some exotic creations. We hope you enjoy it!