Next on the menu: Roast…Pigeon?

So suggests

At a time when rising demand for meat across the globe endangers the food system, and local eating has gained millions of (T-shirt wearing) adherents, it’s time to reconsider our assumptions about what protein sources are considered OK to eat.

You see, city pigeons are the feral descendants of birds that were domesticated by humans thousands of years ago so that we could eat them and use their guano as fertilizer, we read in Der Spiegel. They’re still doing their part, i.e. eating and breeding, but we humans have stopped doing ours, i.e. eating them.

Numbering in the hundreds of millions, they could be a new source of guilt-free protein for locavores in urban centers.

The idea sounds no more odd than, say, eating squirrel. For those of us who don’t partake in these types of meat, it can sound a bit off putting. But I do have to admit to being a tad bit curious. I cannot recall if I’ve ever eaten squab.

As the post alludes to, it is simply a matter of perception. One person’s vermin is another person’s source of meat. And indeed, we Americans used to eat pigeon…a lot. Indeed, a fair amount of the feral pigeon population owes a debt of gratitude to the domesticated pigeon, which were bred and kept, at least in part, for food.

So what happened? Why did we stop eating the birds? Well for one, other food became easier to obtain. Secondly, areas in which feral pigeons congregate the most often frown on such things as firing rifles into the air.

Would any of you eat pigeon? Braised sky rat anyone?