Pigeons are one of the “meats of the future” mentioned in this piece on Discover Magazine’s website by Emily Anthes. She makes the point that environmental concerns may lead us to look for meat in new places, specifically species that are often considered vermin or invasive pests. Personally, I think pigeons are the most appetizing choice from this list. And unlike insects, rats, and squirrels, pigeons have a long history in our cuisine already and feature as a delicacy in dishes around the world. In the U.S. we’ve managed to forget a lot of this history as we’ve become accustomed to see the birds as urban pests. Pigeons lend themselves to local, backyard farming–it’s how they used to be kept. So it makes sense to turn to pigeons as an alternative to industrial farmed poultry.
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