Biden + Warren = Yes

Eating Invasives

https://boingboing.net/2015/08/20/eat-invasive-species-and-enjoy.html When in the Caribbean, eat lionfish because every delicious forkful helps save the coral reef from a destructive, invasive species. So dine on California wild boar ("dark and lean, packing a more intense flavor than cured ham"); New York dogfish ("a bit like scallops but less chewy"); Tambaqui Fish Ribs ("resemble baby-back ribs but are more tender"); Atlantic red snapper and Puerto Rican iguana kebabs. They're the species it's OK to wish extinction upon (at least in specific regions). You’ve heard of the locavore, but what about the invasivore? Whether it’s lionfish, which are ruining reefs in Mexico, or wild boar, tearing up California valleys, invasive species are the latest offering on menus around the world. After being accidentally introduced to local habitats, where most of them don’t have natural predators, these organisms multiply—often at a rapid pace—causing environmental stress, infrastructure harm, and even health problems. Pioneering chefs are taking sustainability one step further by working with foragers, fishermen, and hunters as a form of edible conservation. “I was looking to utilize ingredients that may not be mainstream,” says Taylor Naples of Craft New York. “Then I realized these items had great flavor.” At Giorgio’s in Salinas, Calif., chef Alessio Giannuzzi serves his swine with tomato bruschetta and prosciutto he cures himself. Boar meat is dark and lean, packing a more intense flavor than cured ham, like a gamey version of regular pork. Giannuzzi also adds boar—a popular meat in Italy—to a ragout for pasta dishes such as pappardelle and lasagna.

Soccer, Birthday, Racetrack, Puppies