{"id":2032,"date":"2010-10-23T21:28:46","date_gmt":"2010-10-24T01:28:46","guid":{"rendered":"https:\/\/o-matic.com\/blog-archive-2022\/\/?p=2032"},"modified":"2010-10-25T21:41:02","modified_gmt":"2010-10-26T01:41:02","slug":"eating-your-enemy-in-nyc","status":"publish","type":"post","link":"https:\/\/o-matic.com\/blog-archive-2022\/blog\/2010\/10\/23\/eating-your-enemy-in-nyc\/","title":{"rendered":"Eating your Enemy in NYC"},"content":{"rendered":"
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From a Oct 22 NYT Article on proper killing and cooking of Canada Geese: Don\u2019t Landfill That Goose. Braise It.<\/dt>\n
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The key to delicious Canada goose, Jackson Landers says, begins at the moment of death. \u201cWhen people taste a Canada goose and say \u2018this is terrible,\u2019 \u201d Mr. Landers said, \u201cusually when you track down the history of how the animal was taken and butchered, you might have an animal that\u2019s 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.\u201d Mr. Landers, a 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 \u201cEating Aliens,\u201d about eating invasive species. …With the help of a Brooklyn chef, Leighton Edmondson, Mr. Landers will cook and serve the geese \u2014 paired with New York State wines, of course \u2014 at a two-hour workshop under the auspices of Slow Food NYC<\/a>. …\u201cIf someone\u2019s going to eat meat,\u201d Mr. Landers said, \u201cthat\u2019s 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.\u201d<\/p>\n

Jackson Landers\u2019s workshop, \u201cThe Locavore Hunter \u2014 Geese Gone Wild!\u201d 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 Brown Paper Tickets<\/a>.<\/em><\/p>\n

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