Groundhogs (aka woodchucks, whistlepigs, and marmots) are insecto-vegetarians and confirmed locavores. If you plan to plant this spring, harvest those hairy beasts now. Celebrate Groundhog Day with critter cuisine.
Sunday marks the start of the annual animal flesh festival here in the Nation’s Capital, DC Meat Week. Pork. Beef. Goat. Whale. Everything carivores crave, on a skewer, plate, or bun.
Ah, Christmas. “On Dasher, on Dancer, on Prancer, on Vixen.” On the table, that is. What could be a more perfect Christmas dinner than venison? Pudding for “afters,” of course.
In North America, wild reindeer are called “caribou.” Whatever you call deer, moose, or elk, their meat is called “venison.” Reindeer are raised for meat in Finland, Russia, and other cold places. North American caribou meat producers include Canada’s Kivalliq Arctic Foods. Reindeer farms in Alaska and Michigan harvest meat, but most reindeer farms in the Lower 48 rent out their beasts for holiday displays and don’t send them to Santa’s abattoir.
It took special efforts to get the U.S. government to fund food safety measures to prevent fatal food poisoning, but another food inspection program just galloped through Congress. Legislators passed a bill allowing federal government inspection of horsemeat for human consumption. Hi Yo Silver! Pony slaughterhouses ride again.
Oh no! Despite reading Turkey Torching Tips for Guysyou have a great big, fully cooked, deep-fried Thanksgiving turkey on your hands. You examine it minutely and discover there’s no little red zip tab to open so you can take out slices. What now?
That’s some big old avian cadaver you got there, buddy. There’s only one manly way to divvy it up. That’s right: chainsaw.
Sustainable meat, served up in a tasty animation by Afshin Moeini, Christian Poppius and Kim Brundin of Beckmans College of Design in Sweden (insert Swedish Meatball joke here). They think it’s time to cook up a viable in-vitro meat recipe. You can reach the project at contact@meatthefuture.org
Related:
“What Stands Between You and the World’s Most Expensive Burger,” Veronique Greenwood, 80 Beats
