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!