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

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AH: Awesome, that’s fantastic. Well Kate, thank you for spending time with us and educating us on this fabulous meat called beaver. 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.

KG: I will say that I’m curious because a friend of mine caught me a farm-raised salmon that must have gotten out of the pen when they were closing down and it was pink so I don’t know if it was at the end and it had been eating shells or been eating dye, but I’m going to do some research on that. Thank you for that.Some people have complained about her health advice being bad. Well, she knows her views are controversial. I didn't take her health ideas any more seriously than any other advice that food can cure diseases. But it pretty much comes down to "eat whole foods, avoid processed foods". KG: I had just quit my husband’s company, I had actually turned it around for him financially, and I’m not in the maintenance mode so I started doing some consulting. I was literallyup on Mount Desert Island at the time and a friend asked me to write a cookbook for her because she knows I’ve been cooking all my life. I’m totally self-taught, so I started putting some numbers and things together and the bottom line is she wanted me to develop a tabletop cookbook for 100% sales and I said that’s not going to work because you’re going to need national distribution for what you want and I don’t have that networking capability up here on the island. 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: 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: 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.

If you want to learn to cook with whole unprocessed foods this is a very good cookbook. The title tends to make you think it is just a novelty book, something to buy as a joke. But the recipes are simple and (mostly) easy.

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: 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: Is there a period of aging or anything like that, that people want to observe? Or is it just a fresh meat? 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: 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.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. 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. KG: It actually totally makes sense because you are not subject to hunting a wild game while in New York City.

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. 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.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. By publishing your document, the content will be optimally indexed by Google via AI and sorted into the right category for over 500 million ePaper readers on YUMPU. 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: Well, I think we have pretty much gone through everything that I wanted to talk about that’s important. People are always asking me, and I think it’s very important to understand that you just can’t buy beaver. I would suggest people to ask either a local game warden, or if they know someone that traps, or even a wild game butcher because they know a lot of people who do catch and release with the animals and if they do, then the butcher could be the person to actually take care of the animal for them. It’s important that if you don’t have access to, and you would like to, that there are resources out there. 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.