50 Ways to Eat Cock: Healthy Chicken Recipes with Balls!: 1

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KG: There’s a big difference. I had actually stopped eating red meat for probably thirty years because only if it was game, the difference in the color it was pale, pale red in comparison to wild game meat which is red, rich red. It was just such a difference and I don’t like taken into anything; like why eat it if it isn’t going to taste good? It got to the point where I’m not sure what different hormones that they inject or are fed, but it just didn’t sit well. So people, you will look at the statistics and I don’t know if you understand that Maine is leading the top as far as young farmers in agriculture in the United States. KG: You’re absolutely right because if they’ve grown up with a meat and potato culture, salt and pepper is almost all they’d know. AH: Oh good, that’s a very good point. I was actually just talking to my seven-year-old because I teach a cooking class at her school, and every time I talk to the kids I’m like this is what we’re going to do. I explain it to them but for some reason I can never explain it enough, I say slice something, and I get mash. It’s like you show them, but then when people don’t cook I think there’s a misconception that things are very much more difficult in the kitchen. For one, I notice that people tend to man-handle things more if you don’t give them really specific directions.

KG: We have the same; in Maine we have these Halal markets because of the influx of different immigrants coming over and that’s where I get fresh lamb, fresh goat, and unfortunately, it’s not fresh, but I have been able to get camel from them. KG: It’s fine. I’ve been trying to get a python for the past couple of years. So talk about something great for my birthday, my husband a few years ago had found this place in Nevada with all this wild game meat so he got me all this wild game meat for my birthday, I had python, I had iguana, I had llama tongue, I can’t even tell you what else. It was amazing and my friends are like, only you would be excited about this stuff. Yeah!AH: I think what you’re saying is so important, whether you’re getting it from the wild or from your local butcher or supermarket or wherever, know the people who are handling the food. Even the fact that I was able to engage in a conversation with the guy selling me the salmon, saying, this stuff, they fed it dye, this fish was fed dye. But once you establish that relationship you’re more apt to get those honest answers. KG: So they don’t, that is news to me. I knew they had finished them with shrimp shells because that color turns their meat. AH: Okay, so when you first had beaver, tell us a little bit about that story, what was your introduction? It’s in the book. AH: So I like to hear that there’s people like that. That’s the thing; I grew up in New York City and I moved here only four years ago but to me, growing up when I would hear about people who ate these different meats it always seemed like these people were at the fringes of society, but that’s because of my New York City upbringing. In places even an hour outside of New York, you’re starting to see different landscapes; even the way they make a pizza is different for crying out loud, so you can only imagine what some of those other local things that might still be lurking, especially going into the Native American communities and things.

Adrienne Hew’s books have been called “the new way to look at food” and “a brilliant masterpiece of literature” by independent reviewers. Using a combination of storytelling, scientific fact and humor, Hew makes the tedious topic of nutrition fun and accessible for anyone who loves to eat without guilt. AH: Yeah, it scared me away from ever trying wild game meats, not that I haven’t had kangaroo. I had the opportunity to eat certain things and they were done really well; different kinds of elk and moose and so on. KG: I will support you 100% because I cannot tell people enough that what you have just said is that it is so important to start with basic, fresh ingredients. Sometimes just using one fresh herb as opposed to dried makes all the difference in the world.

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AH: I think in that particular cookbook, one of the things that I found interesting, and I saw this a little bit in your book as well, some of what we normally think of as sweet spices being used in savory dishes. So more of the cinnamon, nutmeg, allspice, cloves, being used in say a pork dish or a beaver dish, for example. KG: Right, all of our greens and other kinds of proteins; the beans, the legumes, are all very healthy and a great compliment to the diet. The ultimate coffee table book, or frankly, the cookbook you should read out in public any time you get the chance. KG: Yes, I was. It was so interesting. These friends of ours who have a Rabelais in Maine, a rare cookbook store. Andrew had gone to school with Samantha, one of the owners, and he was doing a whole segment in Maine surrounding his father’s surprise 80th birthday party so he was trying to figure out things he hadn’t eaten before so she said you’ve got to meet Kate, she’ll eat anything. So they called up and he had not had beaver before.

KG: Right, it’s not wild, they’re not meat. Plus, that’s the first time I had goat was there, and I love it.AH: I’m not sure, but one way or another it just never seems like I’m never at the right amount for what I’m looking, I’m either way over or way under. How do we get to a place where we no longer really appreciate, basically talking beaver, squirrel, caribou, maybe not in Canada, but for here, all these wild game meats are, they’re an anomaly, they’re not part of the regular table, you have to know someone who knows someone to get them. How did that come about? When did we make that shift where we’re only going to eat these farm animals? KG: I will say that I’m curious because a friend of mine caught me a farm-raised salmon that must have gotten out of the pen when they were closing down and it was pink so I don’t know if it was at the end and it had been eating shells or been eating dye, but I’m going to do some research on that. Thank you for that. AH: There’s more than just iron, there’s a lot of deficiencies. When you look historically how people have eaten these foods it’s always with an animal food, there’s always some little piece of pork in there or some fish broth or some animal food, dairy. By publishing your document, the content will be optimally indexed by Google via AI and sorted into the right category for over 500 million ePaper readers on YUMPU.