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Pigeons: The Next Step in Local Eating

Posted by keelynet on July 22, 2008

Meat is Meat!

“When you look at a pigeon, you might see a dirty, rat-like bird that fouls anything it touches with feathers or feces, but I see a waste-scavenging, protein-generating biomachine. Numbering in the hundreds of millions, they could be a new source of guilt-free protein for locavores in urban centers. Instead, we’re still trying to kill off our species’ former pet birds, which (as any city-dweller can attest) doesn’t work. “Killing makes no sense at all,” Daniel Haag-Wackernagel, a biologist at the University of Basel, told Der Spiegel. “The birds have an enormous reproduction capacity and they’ll just come back. There is a linear relationship between the bird population and the amount of food available.” Of course, the obvious objection is that pigeons carry disease, but some evidence suggests that they aren’t particularly susceptible to avian flu. As for the meat itself, I called up the FDA’s food safety line to ask how pigeon compared, safety-wise, to your average factory-farmed pig or chicken, but after one-and-a-half hours on hold, the office closed down and I gave up. Really, all pigeons need is a re-branding. Just as the spurned Patagonian toothfish became the majestic Chilean sea bass and the silly Chinese gooseberry became the beloved kiwifruit, pigeons can merely reclaim their previous sufficiently arugula-sounding name: squab. The term squab now refers to the meat of the baby pigeon, but it can also mean pigeons in general, so we can simply extend the brand back to its historical proportions.” – Source

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