1.02022 Archive of RENATURED, Marina Zurkow's Research Bloghttps://o-matic.com/blog-archive-2022Marinahttps://o-matic.com/blog-archive-2022/blog/author/admin/<blockquote><dt class="wp-caption-dt"><a href="http://s14.photobucket.com/home/flashywings"><img src="http://i14.photobucket.com/albums/a340/flashywings/Minnesota%20North%20Shore%20Trip%20August%202006/Flora%20and%20Fauna/goose-080206-03.jpg" alt="Canada goose eating wild grass, by FlashyWings" width="322" height="322" /></a></dt> <dt class="wp-caption-dt"> </dt> <dt class="wp-caption-dt">From a Oct 22 NYT Article on proper killing and cooking of Canada Geese: Don’t Landfill That Goose. Braise It.</dt> <dd class="wp-caption-dd"><a href="http://cityroom.blogs.nytimes.com/2010/10/22/dont-landfill-that-canada-goose-braise-it/?emc=eta1" target="_blank"></a> The key to delicious Canada goose, Jackson Landers says, begins at the moment of death. “When people taste a Canada goose and say ‘this is terrible,’ ” Mr. Landers said, “usually when you track down the history of how the animal was taken and butchered, you might have an animal that’s gut shot and left to sit for a few hours in the back of a truck. If you handled a cow or a domestic chicken the way that a lot of hunters handle their meat, it would taste gamy and vile as well.” Mr. Landers, a <a href="http://www.nytimes.com/2009/11/25/dining/25hunt.html">hunting instructor and locavore activist</a> based in Virginia, knows whereof he speaks. He has written a book on deer hunting and is working on a second book, and, he hopes, a reality television show (see trailer below), called “Eating Aliens,” about eating invasive species. ...With the help of a Brooklyn chef, Leighton Edmondson, Mr. Landers will cook and serve the geese — paired with New York State wines, of course — at a two-hour workshop under the auspices of <a href="http://www.slowfoodnyc.org/">Slow Food NYC</a>. ...“If someone’s going to eat meat,” Mr. Landers said, “that’s at least better than putting an animal in a dark cage for its entire life indoors, cutting off its beak, pumping it full of steroids and then killing it.” <em>Jackson Landers’s workshop, “The Locavore Hunter — Geese Gone Wild!” is Saturday, Oct. 30, from noon to 2:30 p.m. at Ger-Nis Culinary and Herb Center, 540 President Street, Suite 2A, in Park Slope, Brooklyn. Tickets are $35 for nonmembers of Slow Food NYC and $25 for members, available from <a href="http://www.brownpapertickets.com/event/134469">Brown Paper Tickets</a>.</em> <object id="wistia_207468" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" width="320" height="180" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0"><param name="allowfullscreen" value="true" /><param name="allowscriptaccess" value="always" /><param name="wmode" value="opaque" /><param name="flashvars" value="videoUrl=http://embed.wistia.com/deliveries/851cdc2cdefb44a2b3846fc256174fe311fdb63d.bin&stillUrl=http://embed.wistia.com/deliveries/1b92d26347bfb2f3c08edb27c0f0bcac0f2e4995.bin&unbufferedSeek=false&controlsVisibleOnLoad=false&autoPlay=false&endVideoBehavior=reset&playButtonVisible=true&embedServiceURL=http://distillery.wistia.com/x&accountKey=wistia-production_2637&mediaID=wistia-production_207468&mediaDuration=285.32" /><param name="src" value="http://embed.wistia.com/flash/embed_player_v1.1.swf" /><param name="name" value="wistia_207468" /><embed id="wistia_207468" type="application/x-shockwave-flash" width="320" height="180" src="http://embed.wistia.com/flash/embed_player_v1.1.swf" name="wistia_207468" flashvars="videoUrl=http://embed.wistia.com/deliveries/851cdc2cdefb44a2b3846fc256174fe311fdb63d.bin&stillUrl=http://embed.wistia.com/deliveries/1b92d26347bfb2f3c08edb27c0f0bcac0f2e4995.bin&unbufferedSeek=false&controlsVisibleOnLoad=false&autoPlay=false&endVideoBehavior=reset&playButtonVisible=true&embedServiceURL=http://distillery.wistia.com/x&accountKey=wistia-production_2637&mediaID=wistia-production_207468&mediaDuration=285.32" wmode="opaque" allowscriptaccess="always" allowfullscreen="true"></embed></object><script src="http://embed.wistia.com/embeds/v.js"></script><script type="text/javascript">// <![CDATA[ if(!navigator.mimeTypes['application/x-shockwave-flash'])Wistia.VideoEmbed('wistia_207468',640,360,{videoUrl:'http://embed.wistia.com/deliveries/3e30a2a5ddfe7d1d3b175b3d7b74cf9a207f0bea.bin',stillUrl:'http://embed.wistia.com/deliveries/1b92d26347bfb2f3c08edb27c0f0bcac0f2e4995.bin',distilleryUrl:'http://distillery.wistia.com/x',accountKey:'wistia-production_2637',mediaId:'wistia-production_207468',mediaDuration:285.32}) // ]]></script> <em></em> (video via Michael Galinsky) (thanks to Mary Ann Newman for sending article) <blockquote><em> </em></blockquote> </dd></blockquote>rich