Hunting – Its What for Dinner

From the New York Times:

In New York State alone, roughly half a million hunters harvest around 190,000 deer in the fall deer hunting season — that’s close to eight million pounds of venison. In the traditional vernacular, we’d call that “game meat.” But, in keeping with the times, it might be better to relabel it as free-range, grass-fed, organic, locally produced, locally harvested, sustainable, native, low-stress, low-impact, humanely slaughtered meat.

While hunting is portrayed as an archaic ritual, for beer drinking unshaven yahoos; maybe it will be the new green thing to do.

 

As a remedy, so-called locavores encourage a diet coming from one’s own “foodshed” — usually within 100 or 300 miles of home. The rationale of localism is promoted in popular books and Web sites: it leads to a healthier lifestyle and diet; brings money to rural communities; promotes eating meat from animals that are able to “carry out their natural behaviors” and “eat a natural diet”; allows consumers to visit the places where their food is raised; supports the production of foods that have fewer chemical fertilizers and pesticides; and it keeps us in touch with the seasons.

 

While those sound suspiciously similar to the reasons many Americans choose to hunt, the literature of localism neglects the management and harvest of wildlife. This is a shame, because hunters are the original locavores.

Will hunting become the new fad for those who want to eat ‘local’? Nah, Don’t think so. But, but… it’s organic, free range meat.

Hat Tip: Instapundit

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Drive-in banks were established so most of the cars today could see their real owners.
E. Joseph Cossman

 

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