A thoughtful article on a squirrel-harvesting trend that’s gaining ground, especially in England where the grey squirrel is encroaching on the native red squirrel (championed by the Red Squirrel Survival Trust — who have the support of Prince Charles, among others). Culling without wasting food..?
Ragu, yes? Or perhaps a pie with sweet pickled onion relish..?
I’ve just started reading this article in the Chicago Reader, Chicken of the Trees (Food & Drink section), by Mike Sula.
As a gardener, I can fully appreciate the frustration and fiery red anger when you see your cherished tomato lying on the ground with a single bite marring its lovely matte finish. Or in our case, there’s the stoic resolve with which we greet each spring-into-summer when cherries ripen and drop to the ground with the single tell-tale bite. (It must be said that the local birds enthusiastically assist the squirrels in this enterprise.)
But we’ve not yet thought of “harvesting” the little guys. I’m going back to the article to read more.
Illustration is a fragment of art accompanying the article, by artist Peter Thomas Ryan.