Free-Range Squirrel and Other Appalachian Delights
Travel Blog • David Farley • 03.26.09 | 11:33 AM ET
Ever wonder what Appalachian cuisine is? I haven’t either, but Eat Me Daily is running a four-part series on it. Part two, in which the intrepid journalist (in this case, Kathleen Wilcox) goes on the hunt for fried squirrel, is a great read. And before you wrinkle your nose, think about this: that squirrel is not only natural, it’s free range.
Email to friend
Twitter
del.icio.us
Digg
Facebook
Furl
Ma.gnolia
Mixx
Reddit
StumbleUpon
Yahoo! Buzz
David Farley is the author of An Irreverent Curiosity: In Search of the Church's Strangest Relic in Italy's Oddest Town and co-editor of Travelers' Tales Prague and the Czech Republic: True Stories. His writing has appeared in the New York Times, The Washington Post, National Geographic Adventure, and New York, among other publications. He teaches writing at New York University.
Grizzly Bear Mom 03.30.09 | 8:32 AM ET
I would bet the friend squirrel tastes good just like fellow scavengers pig and catfish. (And by the way by six figure earning higly professional brother in law grew up hunting, fishing and farming and butchers deer meat he finds hit by cars as long as its freshly killed.) It makes more sense than throwing in in the dump.