-=> Quoting Michael Loo to Jim Weller <=-

Re: Bison hunting

 JW> That was part of the plan as they were becoming a traffic
 JW> hazard.

 ML> Ah. The intention was to make them care then.

The primary purpose was population control as the herd had recovered
enough to be putting environmental pressure on its range. We do
not want to allow them to expand far beyond their current range as
both Brucellosis and Anthrax are endemic. We need to keep bison 500
miles away from the most northerly cattle ranch in Alberta as they
could cause a multi-billion dollar problem.

A secondary reason was allowing those Native people who still rely
on "country" food to hunt a few of them, at a time when the caribou
herds were in decline and quotas reduced.

The third and least important benefit was driving them off the road
allowance and into the bush. We were having a lot of vehicle
collisions at night when visibility is poor.


MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Garden Risotto By John Geckles
 Categories: Rice, Chicken, Wine, Cheese
      Yield: 4 Servings

      3 tb Olive oil
      2 tb Butter
      1 sm Onion, diced
      1    Carrot, diced
    1/2 lb Asparagus
    1/2 c  Corn
    1/2 c  Peas
      1 c  Arborio rice
    1/2 c  White wine
      1 qt Stock, chicken or vegetable
      3 tb Chopped fresh herbs (basil,
    Oregano, chive, thyme, dill,
    Fennel
    3/4 c  Good Parmesan cheese
    Salt and fresh ground pepper

  Heat stock and keep hot on the stove top.  In a large, heavy
  bottomed pot, melt butter and olive oil.  Saute onion until
  transparent.  Add vegetables and saute for 2 minutes.  Add rice
  and wine and stir constantly until wine evaporates.  Add stock,
  one ladle at a time, stirring constantly, AND letting each
  ladleful be absorbed before adding the next. In this process, the
  rice cooks before your very eyes. The rice should cook al dente
  and usually takes about 20 minutes. Remove from heat. Stir in
  herbs, cheese and season to taste.

  Notes: If you must use canned broth use Swanson's Low Sodium.
  When you add the rice, slowly stir to insure that each grain is
  coated with oil. If using canned stock, depending on the type, you
  may not need to add salt.

  This was the last in the series of summer cooking classes at
  Tanya's Soup Kitchen in Old Town.  The theme was "From the
  Garden".

  From: John Geckles
  
MMMMM

Cheers

Jim
    
... If you boil ribs, the terrorists win.

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