Eating Pigeons as Part of a Local Food Diet

Here in America especially, people have pretty narrow ideas of what is acceptable to eat. We’ve cut back our produce variety to a very small percentage of what’s actually out there, and there are only a handful of animals that are considered standard fare. So, it’s not surprising that people might balk at the idea of eating pigeons – those little waste-scavenging creatures commonly known as ‘rats with wings’.

From Wired:

You see, city pigeons are the feral descendants of birds that were domesticated by humans thousands of years ago so that we could eat them and use their guano as fertilizer, we read in Der Spiegel. They’re still doing their part, i.e. eating and breeding, but we humans have stopped doing ours, i.e. eating them.

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.”

Our own wasteful practices are what has encouraged these birds to be fruitful and multiply. Our culture has gotten so prosperous, we routinely throw insane amounts of food away. Wired declares that eating pigeons is ‘green tech at its finest’, given that the birds live off our trash – we don’t have to spend money to feed them. The author of this piece attempted to get information about the safety of eating pigeons, but wasn’t successful. Still, he says he’s ‘65% not kidding’.

Would you be open to eating things not commonly considered appropriate as food? Pigeons? Squirrels?

Link [Wired]
Photo credit: Flickr user weaponofchoice

Edible Landscaping Advocates Wait a Week in Line for iPhone 3G

If you’re wondering what edible landscaping has to do with the iPhone, you’re not alone. Undoubtedly, people who were waiting in line for the iPhone 3G were wondering the same thing about the group of five activists who were first in line when the phones went on sale last Friday. They had been there for seven days and seven nights, seeking the Guinness World Record for “longest time waiting in line” and also a little publicity for their cause.

From Fortune:

Who’s crazy enough to camp out for a week on the streets of New York City for a chance to be first to buy an iPhone 3G?

TheWhoFarm, that’s who, a newly minted publicity-seeking environmental collective with an agrico-political mission: to persuade the 44th President of the U.S. — whoever that turns out to be — to transform the White House’s 17-acre lawn into an organic farm.

“We’re here to restore the edible landscape,” says Daniel Bowman Simon, 28, the group’s organizer and spokesperson and a young man given to making grand pronouncements. “We want to bring seeds of change back to the White House.”

Nice green activism publicity hack. In an open letter to several leaders including Sen. Hillary Clinton and NYC Mayor Michael Bloomberg, TheWhoFarm listed the tasks it wished to accomplish during their week waiting on line, which included using mobile solar power, drinking NYC’s tap water, eating local food delivered by NYC community gardeners and talking to anyone who would listen about local organic farming. And, they got iPhones out of it as well. Not bad, not bad.

Link [Fortune]

The Meanest Chef on TV, Gordon Ramsay, Fights for Local Food (Sort of)

I heart Gordon Ramsay. I don’t know why, because he’s a total asshole, and I’m not the kind of girl that goes for that – it’s inexplicable. But this latest tidbit makes him lose his shine a bit for me: he’s an outspoken advocate of local food, and even wants to go so far as to fine restaurants that use out-of-season produce, but his own chefs don’t practice what he preaches.

Ecorazzi has it:

Ramsay told the BBC News: ” I don’t want to see asparagus on in the middle of December. I don’t want to see strawberries from Kenya in the middle of March. I want to see it home grown.” However, a surge of bloggers have begun to attack Ramsay’s own restaurants (he has 20 in the UK) for menu items like “tropical fruit desserts” and “ravioli of Italian winter squash.”

In response, Ramsay’s people say (and remember they’re British so ignore the strange spellings): “Gordon Ramsay Holdings recognises the importance of sourcing ingredients which are both local and within season. Nevertheless, the overriding concern for all our chefs is they use the highest quality produce, and therefore in some cases, they source ingredients from further afield.”

If the quality of an ingredient you want to use sucks, don’t order it from far away – change your menu temporarily (aren’t these places all about constantly changing menus?). And to Gordon Ramsay, I say – if you’re going to talk smack about restaurants using out-of-season produce, make damn sure your own restaurants always use local food, 100% of the time. Set an example. Show how you can create a great menu with items grown in your area. It’s ridiculous to talk about fines when you’d be the recipient of many of them yourself.

Link [Ecorazzi]
Photo credit: Fox

President Bush Claims to be a Green Local Food Proponent in Latest Speech

Ha ha, President Bush. You’re such a joker. Amidst depressing news of starving children, celebrities flying personal chefs across oceans to prepare a plate of pasta and farmers salivating over the prospect of cutting down trees in the rainforest, your hilarious comments in your most recent speech really gave us a much-needed laugh. What’s that? You weren’t joking? But in your speech the other day, you said something really funny about food prices and your own take on the situation.

From the White House:

In terms of the international situation, we are deeply concerned about food prices here at home and we’re deeply concerned about people who don’t have food abroad. In other words, scarcity is of concern to us. Last year we were very generous in our food donations, and this year we’ll be generous as well. As a matter of fact, we just released about $200 million out of the Emerson Trust as part of a ongoing effort to address scarcity.

One thing I think that would be — I know would be very creative policy is if we — is if we would buy food from local farmers as a way to help deal with scarcity, but also as a way to put in place an infrastructure so that nations can be self-sustaining and self-supporting. It’s a proposal I put forth that Congress hasn’t responded to yet, and I sincerely hope they do.

Since you said this with a straight face and seeming sincerity, you may be surprised to hear that many of us are shaking our heads in disbelief, looking at each other for answers – what proposals? Did we miss something? Did you sneak something in to Congress under a pseudonym? Hello? [Silence]

Link [EnviroWonk]

Photo credit: Flickr user azrainman

When Kenyan Greenbeans Are Better: Why Local Food Isn’t Always The Best Choice

For Mike Small’s family in Fife, Scotland, it’s all about the local ingredients. For the past six months, the Smalls have been dining only on foods and beverages that come from within their home district. That means that on any given evening, the Smalls sit down to a combination of meats like fish, pork and lamb and local veggies such as parsnips, beetroots, kale, potatoes, leeks and other root vegetables. As long as it’s local, the Smalls are down with it.

While it sounds like the Smalls are making big leaps towards reducing their own carbon fooprints, turns out it just ain’t that easy. There are so many factors involved in the production and distribution of produce that it does not suffice to simply “eat what’s local” and assume that the impact that you are making is significant. Here are some reasons why:

• Food grown in areas where fertilizers and tractors are used is hardly carbon-friendly
• Many developing countries that export produce don’t use machinery and use cow crap for fertilizer, which means that even after air-freighting occurs, the carbon impact is less than it may be on a local, diesel-driven farm
• Purchasing local ingredients that are naturally dried instead of cooked and ready (chickpeas, for example) doesn’t mean you’re saving energy - you’ve still got to take them home and cook them, something that emits more carbon when done in small batches than when done in large ones
• Storing locally grown products that are not available year-round requires refrigeration, which emits carbon. Importing seasonal produce from where it is grown, even when done so via air-freight, is often more environmentally friendly than storage.

“The concept of food miles is unhelpful and stupid. It doesn’t inform about anything except the distance travelled.” — Dr Adrian Williams, of the National Resources Management Centre at Cranfield University.

Link [The Guardian]