Last week’s article “Reconsidering Roadkill: The ultimate local food” sparked a rush of letters to the editor. Although some readers found the subject to be “twisted” and “objectionable,” several found-food enthusiasts came forward to share their stories.
When local resident Doug Heimlich found a headless rabbit on his kitchen floor, he blamed neither Glenn Close nor his German short-haired pointer. Rather, he yelled, “Soup’s on!” and whipped up a savory stew with rodent tail, rabbit, and his favorite cheap jug wine. At dinner, his children fought over the lucky rabbit’s foot at the bottom of the stew pot. “I’d say roadkill is bringing old-fashioned family values back to the dinner table,” he said, wearing a matted coon-skin cap.
School board member Dr. Von Fleece says he’s been meeting with the lunch ladies at Wapatusset Public Schools to see how road kill could be incorporated into the school lunch menu. “Much of this meat is high-protein and low-fat,” he explained, “and would otherwise go to waste. As long as you cook it to an internal temperature of 425 degrees, it should kill most of the bacteria and parasites.” Von Fleece is also coordinating with teachers to see how different species of roadkill could be aligned with the Social Studies curriculum.
Local artist AnneFrances Walton says that although she finds the practice of eating roadkill “revolting,” she does enjoy painting pictures of some of the more grissly specimens. I’d been looking for something to complement my “headless mouse” series, and when everyone started talking about this new locavore movement at my yoga class, I decided to take a closer look. Being a fruitarian, I find it horrifying yet oddly compelling at the same time. It wasn’t until after I finished my latest acrylic triptych (“Tree-Tire-Table”) that I understood the profound influence of DuChamp Marcel.”
Walton's paintings will be on display at next month's Wine and Cheese fundraiser for GROL (Greyote Research and Outreach League) at the Institute of Chardonnay Studies. The menu will feature local roadkill samples expertly paired with domestic wines. Reserve your tickets today!
-- reported by Crime, Food and Education editor Agent SS