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That sounds like Hugh Fearnley-Whittingstall. He of the Bunny Burgers. Sue On 29 Aug 2015 at 17:50, Pajx wrote: > > squirrel cuisine... > > Along those lines, there has been a bit of an upsurge in interest in such things in UK cooking over > the last 5 years. BBC radio also featured an interview with a chef who had squirrel specialities > including a szechuan squirrel pancake dish. Apparently it takes quite a few to make a decent meal > though... > > Pamela J Cross > PhD researcher, Zoo/Bioarchaeology > Archaeological Sciences, University of Bradford, BD7 1DP UK > p.j.cross (at) student.bradford.ac.uk / pajx (at) aol.com > http://www.barc.brad.ac.uk/resstud_Cross.php > http://bradford.academia.edu/PamCross > > Life at the Edge "liminality...enable[s] evolution and growth ... Boundaries and edges also characterize the dynamics of landscapes ... > environments..[both intellectual and physical]." Andrews & Roberts 2012, Liminal Landscapes > > > > > > -----Original Message----- > From: GREG CAMPBELL <[log in to unmask]> > To: ZOOARCH <[log in to unmask]> > Sent: Fri, Aug 28, 2015 7:37 am > Subject: [ZOOARCH] butchery of squirrel > > Dear Zooarchers: further to my post regarding squirrel butchery: the Joy of Cooking method I > suggested recently was serendipitously demonstrated on British national television by the > environmental activist George Monbiot (to a nervously talkative presenter): > > http://bbc.in/1Kb7NoC > > Greg Campbell > The Naive Chemist > > No virus found in this message. > Checked by AVG - www.avg.com > Version: 2015.0.6086 / Virus Database: 4409/10544 - Release Date: 08/30/15 -- Graham and Sue Millard Daw Bank, Greenholme, Tebay, Penrith, Cumbria CA10 3TA. 01539 624636. http://www.dawbank.co.uk/ Attached PM$, MIME and other non-readable files contain information necessary for your e-mail application to read this message. They are not viruses and can be ignored.