So great...the "strongest passion"...that place between danger and safety. Those are the best places, and I really appreciate how you've presented them here, especially how these critical connections to food are lacking in the modern food system.
Thanks, Jesse! Couldn’t agree more. Don’t think we get enough of them today (as Fontinalis alluded to above) — so most people don’t even realize what’s missing.
I am very quite aware of that amazing feeling of realizing it's a striped bass, but I do know first-hand the intense fear of realizing it's NOT a striped bass, but an actual human sea predator.
The enchiladas sound amazing, and can't wait to delve deeper into alternative prep methods this weekend.
I love how you describe those feelings that dance on the knife edge of awe and danger that I seem to only find in the woods. And that feeling definitely translates to a marrow-deep gratitude when that meat hits the family dinner table.
And no worries about the lobster poutine. I'd probably need to sub blue crab (oh, darrn) and your post has me thinking ahead to the coming months of fresh venison.
I think the greatest joy of eating buffalo had to be eating it around the fire with your clan while retelling the hunt, then dancing to a drum around that fire till you’re too tired to do it. That’s probably what’s missing from our society today, and what is behind the movement to local food. Hunting is about stories, and I’m looking forward to making more this fall. Be sure and share.
So great...the "strongest passion"...that place between danger and safety. Those are the best places, and I really appreciate how you've presented them here, especially how these critical connections to food are lacking in the modern food system.
Thanks, Jesse! Couldn’t agree more. Don’t think we get enough of them today (as Fontinalis alluded to above) — so most people don’t even realize what’s missing.
I am very quite aware of that amazing feeling of realizing it's a striped bass, but I do know first-hand the intense fear of realizing it's NOT a striped bass, but an actual human sea predator.
The enchiladas sound amazing, and can't wait to delve deeper into alternative prep methods this weekend.
Love you.
I distinctly remember you swimming off the beach when a school of bait fish flashed by — with several sharks in hot pursuit!
I love how you describe those feelings that dance on the knife edge of awe and danger that I seem to only find in the woods. And that feeling definitely translates to a marrow-deep gratitude when that meat hits the family dinner table.
And no worries about the lobster poutine. I'd probably need to sub blue crab (oh, darrn) and your post has me thinking ahead to the coming months of fresh venison.
Thanks, Alice! And nothing wrong with blue crab. We're headed down to NJ in a few weeks where I plan to consume at least a bushels worth.
Then I may be good on crustaceans until I run out of meat (hopefully not soon)!
I think the greatest joy of eating buffalo had to be eating it around the fire with your clan while retelling the hunt, then dancing to a drum around that fire till you’re too tired to do it. That’s probably what’s missing from our society today, and what is behind the movement to local food. Hunting is about stories, and I’m looking forward to making more this fall. Be sure and share.
Amen, brother! Look forward to reading and sharing them.