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

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KG: In the farmers’ market I just cannot stress that enough for people it’s just such an amazing source and if you don’t see something that you want, ask because there are a lot of people that don’t participate in farmers’ markets because they don’t have the time; however, they do have the source. KG: It will impact the hydration of the animal and what they are able to eat and absorb because then they won’t be able to eat some of the drier foods that they normally would. That’s actually a great example of why meat changes because when there is a drought the fresh green leaves that are typically in abundance will not be there so the meat will change because they’re eating more dried buds and bark. Cambium, things like that would change and make the meat not nuttier, but make it a little bit wilder than if they were eating more of the greens. I don’t know what the balance number is right now, but I still see a lot of people that are involved in hunting and fishing and yet I also see a lot of people who aren’t even interested because of, I really think, technology has moved us in the direction of more convenience. We want everything; immediate gratification, more convenience, let’s have it now. If the people are educated enough, though, I do know a lot of people like that, what’s important is they keep shopping the farmers’ market; they put a little planter outside so they have some herbs to add into their food. That little bit will just be parsley, like you talked about, if they had a little thing of parsley and they start adding it into salads, they’re going to go, “Oh my God, I wonder what else I can do?” So that is a snowball effect and so if people get those ideas we just talked about in their head then they get excited because also when you’re excited somebody else is, “Oh my God, this tastes so good, I can’t make it this good,” and it’s as simple as adding a fresh herb or something at the end.

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: Oh, but of course. And folks, you don’t want to miss recipes like Mustard Crusted Beaver or Porcini Rubbed Beaver and the Victorious Beaver Loins.KG: For beaver and squirrel, the fresher the better. There are some meats that it’s important for it to hang, a lot of red meats. However, that said, for beaver, I usually get it, my brother catches it, traps it, puts it right away in the freezer, unless you’re going to eat it right away.Squirrel, same thing; but moose and elk and caribou and deer, there needs to be a little bit of hanging for the blood to settle out. 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: 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: 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. 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.

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.AH: It’s very frustrating, but I guess where I was going with this is just that every cookbook is going to be a guideline but it doesn’t necessarily have to be written in stone. So when people are making dishes to use some of their intuition and if they want it a little bit more salt, and keeping in mind that salt, in my opinion, shouldn’t make the food taste salty as much as it should bring out the flavors in the food so I don’t like to taste salt in my food, I just want it to support the flavors that are there. 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. 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.

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? KG: The one thing that I had done right from the beginning, because I self-taught, there are so many things that I assume when cooking, that people know. My husband was testing a recipe for me and my description was to make flat bread. However, you needed to cover it with a damp cloth to allow it to rise. So he calls me in for me to answer a question and I look at this little lump on the side board and I go, what’s that, and he says, that’s the flat bread. It was tightly covered in this damp towel. So what needed to happen, I had to explain that it needs to go in a greased bowl with the damp towel laid on top of it, but that’s a prime example. So I had testers for all of my cookbooks. 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.

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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. I really enjoyed the stories about her family, and her conversational tone. I think I will get more use out of this cookbook than I was expecting.