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Date: | Thu, 30 Aug 2007 23:08:13 -0400 |
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On Aug 30, 2007, at 10:19 PM, David Parkhill wrote:
> I think one must take into consideration (when referencing chicken,
> or other foods) the area of the US you may be talking about. NE,
> Mid -West, West, South, North etc.
snip
>
> I was born in 1930 and I can tell you it was not a time for the
> faint of heart. It was tough and money was scarce. A lot of us ate
> rabbits and even squirrel. Many butcher shops carried rabbit and
> squirrel in their meat cases.
>
Rabbit and squirrel were indeed on menus. Good stuff, too. After all,
Brunswick Stew was first made with squirrel in the recipe.
Another point for chickens is that they are bug-avores. In an area
where ticks and other nasty bloodsuckers are found, they are
wonderful de-buggers without chemicals.
Lyle Browning
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