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

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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. 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.

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. AH: I mean it’s a little hard core, even for me, but I can totally understand that. A lot of stuff I’d like to try a bite first. 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. 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.

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AH: It’s gelatinous, and not good gelatinous. I don’t even call it fat, it’s grease, it’s not normal, and it’s orange in color. You know that whole story how they’re actually grey, the farm-raised salmon because they’re in cages eating each other’s feces as well as soy and corn pellets. And before they used to feed them shrimp shells before harvest, but now apparently they just feed them dye. 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. AH: Oh gosh, I went hiking in the woods in Canada in the summer once; it was like that scene from King Kong with those giant bugs rustling into the ground, it was horrible. AH: She also laughed at me for making a pie crust from scratch until she tasted the pie and then had two or three helpings of that as well.

AH: Yes, totally.So what are some of variabilities from one season to the next, or one year to the next? Why doesn’t it always taste exactly the same? We know that it’s wild, but are there things like a drought year, how is that going to impact? 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: Or the cardamom with the curry which you would probably understand. All the different curries there are from around the world that have different spices in them. They could go from having cinnamon and hot peppers to having just turmeric and ginger.Adrienne Hew has added to the culinary repertoire with this fun and imaginative cookbook on a forgotten traditional food." -Review from Sally Fallon Morell, President, The Weston A. Price Foundation and author of Nourishing Traditions 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: It’s illegal to sell. However, I will trade a cookbook for a beaver or some meat from somebody because they’re getting something that they want and I get what I want.

AH: Exactly. I think two flavors in the kitchen that are overlooked because they’re considered too plain are, in desserts it would be vanilla bean, and in regular cooking would be parsley. A little bit of parsley added at the end of any dish, even my salads, people are like, what is that fabulous flavor? It’s parsley, that’s all it is, just a couple of sprigs of parsley chopped up at the end totally changes the profile of any salad. 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: Unless you’ve watched the show, Last Man On Earth, there’s no chance of really every one of these wild meats becoming extinct, I think we just need to start appreciating them more. I don’t think the issue is not enough food, I say this repeatedly on the show, it’s not an issue whether or not there’s enough food to feed the seven billion or nine billion that we’re expecting in forty years, but it’s more of let’s not waste and let’s look at other sources that are around us, and in this case rediscover the foods of our ancestors.AH: I was trying to explain to a friend of mine who is Pennsylvania-Dutch and lives in rural Pennsylvania, she said, “Oh, curry; I’ve never had that, what’s it like? I said, think of curry like barbecue; it’s not just one thing; there’s all kinds of barbecue. And the same thing with curry; curry is more of a thing for a stew, it’s not a set combination of ingredients, so approaching it from that perspective really opens up whole worlds for people who don’t like curry.

AH: Really, that’s awesome. I could see a lot of people moving to Maine as refuge, just as they move to Hawaii for refuge.KG: but it makes a difference, everything from scratch. And you know what? If you go through my cookbook, 50 Ways To Eat a Beaver, there are some very simple recipes. You can substitute any red meat in there but it’s just a matter of having, I have a lot with dried because a lot of people don’t have fresh herbs in there, but it’s all what you like and what you will add into the recipe to make it yours and to enjoy. AH: Just take your mother away from you. That is incredible. I hope that people listening to this will go and investigate, see what’s available in their area; we don’t have to starve. Now I’m just opening a whole other can of worms because there’s so many of these articles going around, especially places like Spain and San Francisco, that are saying we’re not going to have enough meat, eat this plant that we’re putting into a vial somewhere, and a guy in a lab coat is going to turn it into protein for you.