>  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.

Both are bacteria for which vaccination is an
option. Would an immune curtain at the northern
part of Alberta be the least costly long-term
solution? And perhaps give long-term viability
to antibody/vaccine research whose relative
neglect in recent years has led to the current
chicken sans tete situation. I.e., the
technology should never have been deemphasized,
and the notion that a disease can be eradicated
by any means is bogus.

> 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.

One could then have vaccinated the herds as they
sat in their little grass hollows, then waited a
season or two before allowing a major cull.
Opportunity lost.

> 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.

I thought their habits as currently constituted
were mostly diurnal.

>       Title: Garden Risotto By John Geckles

At least there were wine and herbs in this one!

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

Regarding bbq ribs, that's true, and "falling 
off the bone" is a pretty infantile experience.
A little texture is a good thing (actually, I
think a lot of texture is a good thing), even
in a dish such as bak kut teh.

Bak Kut Teh
categories: Singaporean, Malaysian, Teochew, breakfast
servings: 2 to 4

8 c water
2 Tb ground white pepper
1 Tb ground black pepper
2 ts garlic powder
1 ts salt
3 whole star anise
1 ts ground cinnamon
20 garlic cloves
6 ts dark soy sauce
2 lb pork ribs, rinsed and drained, cut into 4 pieces
cooked rice, for serving

Pork-Rib Soup, Rou gu cha

In a large pot, add all the ingredients except
the pork ribs, and bring to a boil over high heat.

Add the pork ribs to the broth and bring back to a
boil, then lower the heat and let it simmer on low
75 min or until the pork is tender.

Turn off the heat and cover for 10 min. Serve hot
with rice.

Recipe adapted from Founder Bak Kut Teh, Singapore
tastingtable.com

What M would do is save leftover bones and trimmings
to premake a stock and use that in place of the 8 c
of water specified.
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