Based on experience in California, I would treat black bear somewhere between pig and possum or armadillo.
Lots of gravy and biscuits.
They are endangered, and the reason is Texans used their fat for frying for so many years. Grab one right before hibernation and that’s grease for the johnnycakes for a year.
Our ancestors didn’t take advantage of the Beeve for butter, for some weird reason. Maybe it was just too hot and the butterfat too thin in the milk?
I keep hearing over and over how tasty croc or alligators are.
One thing is fer sure, the Cajun Country will never starve.
I caught and ate an armadillo in San Saba once. No, I don’t want to hear about all the germs and leprosy.
Hey, maybe you know what lettuce type veggie smells and tastes like skunk. Ick, ick. I was out in the garden this morning picking some of the Ferry-Morse Mesclun mix and smelled a skunk. I picked some more and the smell stayed with me. I took the bucket into the house and still smelled it. As I was rinsing the leaves, one smelled awful! It was a spikey leaf sort of like a thistle. It was a young leaf, about two inches in diameter. Ive looked on the internet for a picture of something similar but no luck. I went through the names on the seed package (arugula, endive red kale, red and green romaine, salad bowl and lolla rossa lettuce) but still no luck. I tasted it and it tasted like it smelled - like skunk. No, the leaf is nothing like a skunk cabbage. Im not a botanist so the best I can do in describing the leaf is picture the palm of a hand and fingers with the fingers having spikes on them like thistles do but not the fuzzy stuff. I was thinking maybe an endive but Ive never known them to smell like skunk.
Sure, I have tons of weeds but I havent seen or smelled this thing before so chances are it came in the mesclun seed packet. I may have to throw out those packets and cross Ferry-Morse off my list because its really nasty.
Anyone know what it might be?