-=> Quoting Peter Coggon to Cindi Marshall <=-

 PC> I seem to remember once the city
 PC> fathers trying to trim the Geese population out on the Toronto
 PC> harbour Islands

In the early part of the 20th century they were over-hunted and
threatened although not quite endangered.  So hunting seasons were
shortened and bag limits reduced with some provinces and states
under some flyways banning the hunt altogether. It worked. Now they
have rebounded to the point they are a nuisance in many areas. But
the number of active hunters has declined and the limits remain
unchanged. And, with milder winters, many don't migrate if they can
find open water and urban geese get fed bread crumbs and peanuts by
well meaning people to boot.

The season here is longer and limits generous. As well, Natives have
the right to hunt as many as their family can eat, regardless of
seasons and limits. My Chippewyan BIL once gifted me with a dozen
freshly frozen geese and a dozen more smoked breasts one spring.
They were very tasty.

Here's a ducky thought:

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

      Title: The Earliest Mole Sauce
 Categories: Mexican, Native, Sauces, Chilies
      Yield: 10 servings

      4    Tomatillos, husks removed
      1    Tomato, toasted in a skillet
           And peeled
    1/2 ts Chile seeds
      3 tb Pepitas (toasted pumpkin or
           Squash seeds)
      1    Corn tortilla, torn into
           Pieces
      2 tb Medium-hot chile powder
      1 ts Achiote (annatto seeds)
      3 tb Vegetable oil
      2 c  Chicken broth
      1 oz Mexican or bittersweet
           Chocolate

  Why wouldn't the cooks of Cerun have developed sauces to serve
  over meats and vegetables? After all, there is evidence that curry
  mixtures were in existence thousands of years ago in what is now
  India, and we have to assume that Native Americans experimented
  with all available ingredients. Perhaps this mole sauce was served
  over stewed duck meat, as ducks were one of the domesticated meat
  sources of the Cerun villagers.

  In a blender, combine the tomatillos, tomato, chile seeds,
  pepitas, tortilla, chile powder and achiote to make a paste. In a
  pan, heat the vegetable oil and fry the paste until fragrant,
  about 4 minutes, stirring constantly. Add the chicken broth and
  the chocolate and stir over medium heat until thickened to desired
  consistency.

  Yield: About 2 1/2 cups
  Heat Scale: Medium
  From: Www.Fiery-Foods.Com

MMMMM

Cheers

YK Jim


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