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Sauteed Pigeon Your Answer to Recession Sustenance?
By
John Del Signore
Published Jul 21, 2008
Modified Jul 21, 2008
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By
John Del Signore
Published Jul 21, 2008
Modified Jul 21, 2008
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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!
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John Del Signore
Originally from the Albany area, John Del Signore has called NYC home since 1995. In addition to his thousands of meticulously-crafted bespoke blog posts for Gothamist, his writing has also been published in The Awl, Deadspin, The Nervous Breakdown, and performed at The Brick Theater in Brooklyn.
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Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
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