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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!
Sauteed Pigeon Your Answer to Recession Sustenance?
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cop shot on UES. 93rd and First. Isaacs & Holmes Towers
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" POACH at your own risk!"
I prefer my pigeons either deep-fried or grilled, thank you.
when he was poor and in paris, hemingway ate pigeons from the jardin du luxembourg
the "Longacre Square Longhare." (a delicious dish from the pre-"Times" era.)
Latest Silver Jews record refers to "chicken fried pigeon in a sonny james sauce". Wouldn't be the first time David was a taste maker!
mmm i smell a comment-baiting post...
no, that's just pigeon.
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.
Aren't pigeons also called Puerto Rican chickens? Por favor, con moros y ...
deep fried squab is delicious. very rich.
but there's little meat in them birds.
you know i like my pigeons fried, or chicken fried
this sounds like a modest proposal.
Squab is yummy, but eating the local rats-of-the-sky is akin eating a disesased animal with a chaser of d-con.
but they are sooooo cute.