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

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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. 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. Kate is a self-trained chef and has worked in every capacity of the restaurant business,. Kate holds three degrees and has started five companies that include an Import/Export Business, Cellular Phones, International Championship of A cappella, a non-profit teaching Maine youth how to start and run business as well as her cookbook publishing company. The ultimate coffee table book, or frankly, the cookbook you should read out in public any time you get the chance. AH: Ah, I think that those are two good ones, but at that point, you’re not getting complicated, but I’ve had to explain to people what thyme is, not to mention cardamom isn’t even in most people’s vocabulary.

Grab the hard copy as the perfect Christmas, White Elephant, Secret Santa, birthday, Mother's/Father's Day, Valentine's Day and bridal shower gift. AH: And they make it sound natural, right. Oh, it’s got algae, it’s just algae. Grown in a petri dish from God knows what else is going on in there. 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.AH: That’s fantastic. It’s great, obviously great publicity, but it’s great to be able to share that with a wide audience like that, and to demystify this thing we call beaver.

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. 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 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. KG: Lots of protein. It was great working with him; he was really funny and very eloquent and right on. It was just being able to talk about a meat that is deer to my heart because it’s so good.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? Adrienne Hew’s books have been called “the new way to look at food” and “a brilliant masterpiece of literature” by independent reviewers. Using a combination of storytelling, scientific fact and humor, Hew makes the tedious topic of nutrition fun and accessible for anyone who loves to eat without guilt. 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. KG: Again, part of it was the explosive growth in population and the more we work, the less we have time to hunt. I know we were looking at statistics for the Finland wildlife and the number of young girls and boys coming into the hunting experience has some diminished years; however, this past year seems to have gone up a little bit. The more people that take the time that want to hunt and get their food or has been in their culture in generations, I still see that happening. But if it hasn’t been in the culture, it’s through the generations or we’ve grown up in the suburbs and then gone off to college and you’re always in the city, those things are furthest from your mind and then you look at the convenience, and the convenience is the grocery store.

AH: Awesome, that’s fantastic. Well Kate, thank you for spending time with us and educating us on this fabulous meat called beaver. 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. 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: 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 actually totally makes sense because you are not subject to hunting a wild game while in New York City. Our servers are getting hit pretty hard right now. To continue shopping, enter the characters as they are shown

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. AH: Okay, so when you first had beaver, tell us a little bit about that story, what was your introduction? It’s in the book. 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.

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.