Americans used to eat pigeon all the time—and it could be making a comeback

www.popsci.com ^ | February 16, 2018 | By Eleanor Cummins

[AzNASCARfan]

Same goes for fruit and veggies... its a crime what they get away with selling us! No minerals left in it and it tastes like it.

[ProtectOurFreedom]

Interesting article. Thanks for posting it. Sounds like there's a lot of unmet demand for squab. Wonder what it takes to become a squab rancher.

How about goose? This was Saturday Feb 17 at the Merced National Wildlife Refuge in Northern California. The California Central Valley is on the "Pacific Flyway" and millions of birds stop here every winter on their way north. Something spooked these Ross's Geese (with a very few Snow Geese among them) and they all lifted off at once -- there might have been 5,000 to 10,000 taking off almost at the same time. The photos show a fraction of the fly-off. I can see why they say giant flocks of birds used to be so big they blotted out the sun.

[Poison Pill]

Why would you eat them when chicken is so cheap?

To get some delicious variety. Factory produced chicken is flavorless.

[Lean-Right]

Probably due to supply and demand. Used
to be able to buy 10 for a buck chicken
wings. The last batch I bought was 12
for around $6.00. They’ve become very
popular with the “wingstreet” crowd.
Got hooked on bird hunting and have
eaten just about every kind of duck,
quail, pheasant, goose, and sandhill
crane. These weren’t cheap, as license
fees, decoys, ammunition, waders, a
shotgun, and a warm, waterproof
parka, add to the cost.
I’ve seen squab on the menu at some
restaurants, but didn’t think a Pigeon
was worth $25.00 plus tip...

[IncPen]

I knew an old timer who talked about shooting pigeons, wrapping them in clay, and setting them in a fire. When the clay hardened, you’d crack it open, and the feathers would come right off. He claimed it was very good, though I never tried it.

[dennisw]

I haven’t had pigeon, but I love duck.

Chinese roast duck is the ultimate duck for me. I remove the fatty layers before eating, though will eat the skin if it is done crispy enough. Roast duck, wonton, noodle soup! Yum!!! Chinese are roast duck geniuses. They have it down to a science.

[BigEdLB]

My Emma took care of a pigeon who made the unfortunate decision to enter our house going after bird seed dropped from the budgie’s cage. She would object to cooked pigeon.

[dennisw]

I was under the impression pigeons (and seagulls) were just skin and feathers on bone and a paper thin layer of muscle.Nothing to eat for the most part.

Seagulls are tough as shoe leather. I have never eaten squab that I can remember, but probably lots of work for little meat. I have seen squab on many Chinese restaurant menus. The old joke was that the squab on the Chinese menu was pigeon caught in Central Park..

[RKBA Democrat]

Had squab some years ago. Nasty stuff. Stick to chicken and turkey.

[nopardons]

I love duck and goose and yes, raised squab. Not a big fan of "wild" meat, though.

Scarcity, inflation, and "trends" have a lot to do with prices and always has.

[b4its2late]

I’ve always referred to them as New York City chickens.

[duckln]

There's plenty of free pigeon meat to be had today.

Clubs throughout the US raise them for sport, but few for the meat. they are good producers and a normal loft has to cull them.

I know. I have twenty pair, Homing pigeons. Also called Racing pigeons.

Surprising no one brought it up so far.

[Daffynition]

[Yaelle]

Mmmm. Heaven, one of the first dishes that made me want to be a chef. Eating squab b’stilla in Marrakesh when I was a teenager.

https://www.saveur.com/article/recipes/moroccan-pigeon-pie-bstilla

[nopardons]

Because that isn't what those who enjoy squab want to eat.

There used to be "squab farms", where squab were raised like chickens, geese, turkeys, and ducks, for the table, are raised. That went away quite a while ago; though a few are still in existence but barely, now.

[Ozark Tom]

Won’t have that problem with Tabasco saturated, fresh on the half-shell. (;^>

[Rebelbase]

Thanks, I was looking for that post.

The irony of seeing Tyson pigeon packs at the grocery would be satisfying.

[Daffynition]

That would be funny. Tyson, Tyson's Organic Free-Range Squab

[trebb]

Had squab a few times in the ‘50s and ‘60s - my grandmother used to make it once in a while - never realized it was pigeon back then.

[nobamanomore]

quail is mostly white meat, dove and pigeon are mostly dark.