Roadkill cuisine: a guide to why and where you should pick up that possum

Reduce, reuse, recycle is hardly a new concept. Except when it’s applied to roadkill. Oh, sure, backwoods folk, the itinerant, and gritty survivalist types have been making good use of roadside casualties for years. Slowly but surely however, the benefits of roadkill cuisine have been creeping into the public conscience.

Witness the popularity of The Original Roadkill Cookbook and its ilk, or the new Travel Channel series, “The Wild Within,” in which host/outdoor journalist Steven Rinella travels the world channeling his inner hunter-gatherer (see “San Francisco Roadkill Raccoon” clip at the end of this post). It’s only a matter of time before hipsters get in on this, mark my words.

Lest you think I’m making light of what is essentially a tragic waste of life: I’m an animal lover, grew up on a ranch, and my dad is a large animal veterinarian. I’ve slaughtered livestock, and admittedly have a somewhat utilitarian outlook on the topic of meat. That said, few things upset me more than seeing a dead animal or bird on the road.

The first time I ever thought of roadkill as having a purpose is when I visited Alaska a decade ago. A guide informed me that the state not only permits the use of roadkill for human consumption, but that there’s a waiting list. Think about it: a moose carcass can feed a family for a year. It’s only fairly recently that I learned every state has different regulations that apply to roadkill (more on that in a minute).

If you can overcome your initial disgust at the thought of plucking a carcass from the road and doing the necessary prep to render it casserole-ready, utilizing roadkill makes sense. No, seriously.

[Photo credit: Flickr user Irargerich]Pros

  • It’s economical.
  • It utilizes a perfectly good (usually) protein source that would otherwise go to waste.
  • It’s giving a purpose to an otherwise wasted life
  • It’s ecologically responsible.
  • It’s a free, nutritious food source that can help sustain anyone, including individuals or families in need.
  • Many roadkill species taste great, and command premium prices when farm-raised and sold retail (elk, venison, boar, certain game birds).
  • It’s free of the hormones and/or antibiotics found in factory farmed meat and poultry.
  • It’s a better, kinder, more responsible alternative to poaching.

Cons

  • Parasites and disease

Obviously, if the meat looks bad, don’t use it. But wild animals can also play host to a wide variety of parasitic and bacterial critters invisible to the naked eye. It’s critical to thoroughly cook meat to kill any pathogens (fortunately, braising is the best method of preparing most roadkill species, as it renders the meat more tender). If you’re freaked out by the thought of ingesting roadkill for this reason, think about how often ground beef recalls are issued due to E. coli. Personally, I’d rather eat roadkill, when I think about what’s in the average fast food burger.

So now that you know roadkill is generally fine to use as long as it’s fresh and not too damaged, what are the rules? Well, it depends upon what state you’re in (for the record, roadkill cuisine isn’t just a U.S. thing, waste not, want not being a global concept). The U.S. Fish and Wildlife Service website has a state-by-state directory of Department of Natural Resources (DNR) and Fish and Game/Fish and Wildlife/Division of Wildlife offices; each state has different rules as to which office oversees roadkill regulations. In many states, permits are issued by state troopers or county law enforcement.

Be aware that in many states, collection of roadkill is illegal, although drivers are asked to call and report dead animals so they can be properly disposed of. The most expedient thing to do if you hit an animal/see fresh roadkill is to call local law enforcement.

For your perusal, a sampling of regulations for states that permit collection (or “salvage”) of roadkill:

Western U.S.
Alaska: Sets the bar for philanthropic roadkill rules. All specimens are considered the property of the state, and by law, drivers must alert state troopers if they spot roadkill. If the meat is fresh and in good condition, the carcass is butchered by volunteers, and distributed to the needy. Roadkill wait lists are also available for the general populace living in rural areas.
Wyoming: As long as you have it tagged by a game warden (to deter poaching), it’s yours.
Colorado: Obtain a “donation certificate” or tag issued by the Division of Wildlife, first.

Midwest
Illinois: If you hit it, you can keep it, as long as you’re a resident, not delinquent in child support payments (um, okay…), and don’t have your wildlife privileges suspended in any other state. Deer must be reported to the DNR prior to claiming.
Nebraska: If you hit a deer, antelope, or elk, report it to the Parks and Game Commission to obtain a salvage permit before you butcher the carcass.

Northeast
New Jersey: Get a permit by calling a state trooper, and you can collect deer.
West Virginia: If you report the fatality within 12 hours; it’s legal to remove and consume any and all roadkill. There’s even an annual roadkill cook-off.

Southern U.S.
Georgia: Hit a bear, report it, and it’s yours. Deer don’t have to be reported.

A few states that prohibit collection of roadkill
California
Texas
Wisconsin
Tennessee
Washington

An ounce of prevention is worth more than a pound of roadkill
Ideally, the goal is to avoid creating roadkill at all. In 2008, the Federal Highway Administration estimated between one and two million vehicular collisions with large wildlife species occur annually in the U.S.. Only a small number of those result in human fatality, but it can certainly wreck or mess up a car. When you also consider smaller animals/birds, collisions can have a devastating impact upon wildlife populations, especially on already threatened species. Many states have instituted wildlife tunnels underneath highways that are considered high impact zones (this could be due to migratory patterns, easy road access, etc.).

Please drive carefully in designated wildlife or rural areas (you know, where you see those glaring yellow, triangular road signs with deer or cows or elk pictured on them), and try to avoid driving at dawn or dusk, which is when large game head out to feed. Night driving should also be avoided if you can avoid it, or undertaken with extreme caution. Trust me, after years of living in the mountains of Colorado, I’ve seen more than my share of wildlife road death (and unfortunately contributed to the early demise of a few prairie dogs and rabbits). I’ve also seen what a run-in with a moose can do to a car, and it’s not pretty.

Obviously, it’s not worth causing a multiple-car accident to avoid an animal in the road, but stay alert, don’t text or use your cell phone without a headset, drive within the speed limit, and odds are, you’ll never have a problem. Worst case scenario, please be a responsible citizen, and pull over to make sure the animal is dead. Regardless of how you feel about animals or eating roadkill, no living creature should be allowed to suffer. Have a heart. Then take it home and cook it.

[Photo credit: bbq, Flickr user The Suss-Man (Mike), deer, Flicker user Eric Bégin]


Five American-style North Korean restaurants for foodies

This may not have been the case a few years ago, but Pyongyang is definitely on its way to becoming a culinary destination … well, maybe not. Nonetheless, it is pretty wild that the self-isolating regime has let slip some pretty wild information about the dining options available in the capital. If you can finagle a way into North Korea and somehow get yourself a bit of freedom to move, there are now some interesting restaurants for you to visit.

Swing an eating trip to Pyongyang, and you may find yourself munching on the familiar. There are several western-style restaurants popping up in this strange city, so eating like a local may mean eating like you’re home.

Let’s take a look at five restaurants in Pyongyang and how you could scarf that grub in style:1. Okryu Restaurant: just opened last week, this soon-to-be hot spot garnered a mention by the Korea Central News Agency, which means its launch was intended to be made public. The claim is that this place can accommodate thousands of customers, so live on the edge and skip making a reservation.

2. Samtaesung:
a relatively new addition to the Pyongyang culinary scene, this burger joint is open 24 hours a day and still recommends making reservations to pick up your food. This is a place to see and be seen, especially if you’re tight with the regime: Kim Jong-il‘s sister, Kim Kyong-hui, is said to benefit personally from all the cash spent there.

3. Pizza (no name given): dine on pies with ingredients shipped in from Naples and Rome. The first North Korean pizza parlor is said to have been created at the request of Kim Jong-il himself, so you know the quality is going to be top notch! So, without a name, how can you expect to find the place? Ask where the pizza joint is; it’s not like there are dozens.

4. Beach (outside the city): get outside of Pyongyang, and you still have some options. In Wonsan, at the beach, you can find even more pizza. Just remember to wait at least 20 minutes before jumping back into the waves!

5. Cubby’s: this is the restaurant that never happened in Pyongyang. Originally the dream of a New Jersey BBQ joint owner, plans to expand Cubby’s to Pyongyang were explored. The owner, Bobby Egan, befriended some North Korean diplomats assigned to the United Nations in New York City and even took a few trips over to his buddies’ homeland. Alas, according to his recent book, the plans for a DPRK franchise never came to fruition.

[photo by John Pavelka via Flickr]

Daily Pampering: Surrender to Spa Montage

Spend four days at Spa Montage, and you’ll never look at the world the same way. The Montage Laguna Beach is offering a series of decadent spa treatments that start on Sundays and end on Thursdays in this resort perched atop a coastal bluff. Occupy one of the resort’s 250 rooms and prepare to be revitalized in its 20,000 square-foot spa.

The all-inclusive spa package begins with conversation about the concerns and issues you have from diet to lifestyle, which will be used to identify the treatments that will benefit you most. Massage treatments are woven into group fitness classes, personal life coaching and meals at culinary destination Studio. If you want to master what happens in the kitchen, you’ll have unlimited access to classes with The Loft’s Chef de Cuisine Brian Black, who has a unique approach to fusing comfort foods and spa menus.

If you need a long break — during which your body is the center of attention — this is it. Spa Montage is the solution to all the stress that ails you.

Get your daily dose of pampering right here.

Spend Valentine’s Day in Nevis, save 25 percent

If you want to do something truly spectacular for Valentine’s Day, you need to get started immediately. The best spots will disappear quickly. Among the hot deals that are out there is a getaway to the Montpelier Plantation Resort in Nevis. For a mere $574 a night at this upscale destination, you can enjoy the warmth and seclusion of a small Caribbean island accessible only by boat … but a mere six minutes from St. Kitts. To take advantage of this rate, which is $183 a night off the normal rate for the season, you’ll have to stay for at least five days. That won’t be hard to handle at this 19-room resort (each with a private entrance), which sits along a secluded beach, boasts a 60-foot swimming pool and has a fantastic wine bar.

In addition to saving a ton of cash on your room rate, you’ll also get a full breakfast and afternoon every day, an aromatherapy massage for two, a private guided hike for two in the rain forest and unlimited use of tennis and snorkeling equipment. The culinary perks include a lunch specially prepared by the resort’s chef, served poolside with champagne, two four-course dinners at the Terrace restaurant and a romantic dinner at the Mill Restaurant.

The Port Authority hot dog


I don’t think anybody enters a bus station looking for an unforgettable culinary experience – at least not a good one. But, when you’re in transit, you need to eat, especially if you’re staring down several hours on what is quite possibly the most unpleasant form of transportation. So, before dashing down to see the in-laws on Christmas Eve, I stopped at Villa Pizza, in the southern part of the Port Authority Bus Terminal in Manhattan, to grab a bite. I saw hot dogs wrapped in pizza dough and knew my problem had been solved.

I didn’t have high hopes for the dog – c’mon, I picked it up at a bus station. And, because there was dough instead of a traditional bun, I realized I’d have to eat it sans ketchup and mustard. As I rode the escalator down to my gate, I started to wonder if I’d made a mistake. I was about to chomp into a nude Port Authority hotdog. There were no condiments behind which to hide. I’m committed to my unique brand of hot dog blogging, though, so I had no choice but to follow through.Once I got settled into my seat at the back of the bus, I finally took a look at my meal. The hot dog from Villa Pizza was thicker than most, and it was still hot (lukewarm dogs suck).

The hot dog lacked the snap characteristic of the fare of New York’s better hot dog shops (such as Gray’s Papaya), but it was decent on flavor. Like most dishes in a pizza place, it was a tad too greasy, but I was able to live with that. The pizza dough in which the dog was shrouded added a dimension – a texture not normally found in a hot dog experience.

I wouldn’t rush back to Villa Pizza for a hot dog. In all fairness, it isn’t the joint’s focus, and there are many dogs in the city that are far superior. When you have a bus to catch, though, your range of choices shrinks drastically, and you could do worse than to pick up a dog from Villa Pizza.