Sauteed Pigeon Your Answer to Recession Sustenance?

This week’s New York Magazine is all about finding the cheapest eats in the city, but the most obvious source of cheap (illegal) food may be clumsily flying right before our eyes. “Eating pigeons is as American as eating pumpkin pie,” says Wired’s Alexis Madrigal, who's made a persuasive argument for pigeon as the next logical step in the locavore trend. He argues that all pigeons need “is a re-branding. Just as the spurned Patagonian toothfish became the majestic Chilean sea bass… pigeons can merely reclaim their previous sufficiently arugula-sounding name: squab.” Poach at your own risk!

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By John Del Signore in Food on July 21, 2008 11:08 AM

Comments [rss]

King Kong

but they are sooooo cute.

charshiu

Squab is yummy, but eating the local rats-of-the-sky is akin eating a disesased animal with a chaser of d-con.

carl_sagan

this sounds like a modest proposal.

dimshine

you know i like my pigeons fried, or chicken fried

JacqueMehoff

deep fried squab is delicious. very rich.

but there's little meat in them birds.

MFer

Aren't pigeons also called Puerto Rican chickens? Por favor, con moros y ...

Willly

Squab are pigeons that have never flown, but it is what all young pigeons are called in the US. "Pigeons" are pigeons. The rest of the world has the stomach to call it what it is.

BTW, whatever you call them, they are delicious.