[Red Badger]

Flying Rat on a stick!....................

[SamAdams76]

If things turned out differently, we could think of eating chickens the same way we think of eating pigeons. It could be pigeons that were our mainstay protein. But life turned out differently for us.

[aMorePerfectUnion]

Organic, free-range, anti-biotic free, statue-raised, and hand-fed by little old bird ladies in public parks.

[AzNASCARfan]

I would try it if hungry and did not come from in the city... i eat doves and quail, how much different would a pigeon be? That said i would not eat a dove that was shot in my back yard either.

[ViLaLuz]

First time I had doves was in Louisiana. It’s a popular holiday dish among the country folk. They stew it in brown gravy. It looks like a small Cornish hen but tastes more like quail. Good stuff.

[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.

[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.

[RKBA Democrat]

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

[b4its2late]

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

[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

[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.