Sentences with phrase «in wild meat»

In wild meat - eating animals, canine distemper can cause abnormal behavior and lack of fear that is suggestive of rabies.

Given high rates of international trade in wild meat and human movement, this could easily have important short - term global health consequences [68].

Not exact matches

In the wild, cats eat meat — and that's pretty much it.

Some bones in deeper sediments, they said, probably belonged to wild camels that people hunted for their meat.

In Yezzi's first collection, The Hidden Model, he showed his ability to go from light and ironic verse (your white meat drives me wild / dear circummortal chef, sweet Julia Child) to lines inspiring readers to wistfulness of time's «swift retreat.»

If you read the linked article (where it says «A scientific report» in this article), it states «Some bones in deeper sediments, they said, probably belonged to wild camels that people hunted for their meat.»

Often he slept in dirty cabins, on earthen floors, before the fire; ate roasting ears for bread, drank buttermilk for coffee, or sage tea for Imperial; took with a hearty zest deer or bear meat, or wild turkey, for breakfast, dinner, and supper, if he could get it.»

To make meat stock, use meaty, bone - in cuts of meat like whole chickens (read how to make a poached chicken for meat stock here), chicken thighs, drumsticks, and wings, whole wild - caught fish, and steaks or roasts.

We keep our freezer stocked with bulk purchases of pasture raised meats and wild hunted venison, we eat in - season veggies & fruits (or those that we've put up from the previous season).

My palatte took a hit, and my stomach grew used to eating meat instead of fish and seafood, but once in a while, my Singaporean cravings hit me hard and wild, and I grow restless, and head off in search of good fish and seafood.

The menu for the event was specially created by Nick Nairn and included chicken from Gartmorn Farm in Alloa, Solway Firth wild bass and rump of new season border lamb from Campbells Prime Meats.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

Grounded in an «organic greens, natural meats, wild caught fish, and not cooking with lard, MSG, coloring or additives» food philosophy.

In addition to cooking with locally grown and seasonal ingredients, the restaurant also only utilizes wild caught seafood and grass - fed meats.

Toast sesame seeds first in a dry pan Cook wild rice (Trader Joe's has a nice blend with daikon radish sprouts) Chop and saute veggies — usually lots of greens, garlic and onions, plus whatever else I happen to have Scramble a few eggs or chop up some leftover meat

The gamey flavor sets in when wild meats are over-cooked, which is easy to do since they are so lean!

You brown the meat in bacon fat, giving it wild amounts of flavor.

Read about the benefits of grassfed meat at: Eat Wild, Health Benefits of Grass - Fed Products and A review of fatty acid profiles and antioxidant content in grass - fed and grain - fed beef

Kangaroos would be wild - harvested as they are now, but landholders could, for example, work in large - scale collaborative groups with other adjoining landholders and trusted harvesters, sharing the money made from selling kangaroo meat.

Canterbury fisherman ran a lengthy black - market paua and rock lobster operation in exchange for cash, favours, alcohol and wild meat.

So I turned to the Internet and found ExoticMeats.com, a purveyor of a wide variety of specialty meats from Wyoming buffalo briskets to whole Texas wild boar and most everything in between, including llama, Colorado yak, Australian kangaroo and Alaskan caribou.

If their luck is good they may take three or four hogs in a couple of days, as much as they can carry home; and the meat prepared as above described is readily disposed of at ninepence and sometimes a shilling a pound; for when properly done it is a most toothsome morsel, and perfectly clean and wholesome, as the food of these wild hogs consists entirely of roots, berries and fruit, and their drink of the purest water.

But over the past few years there's been a surge in the popularity of meats like elk, wild boar, kangaroo and alligator.

Wild boar meat (not javelina), which is also farm - raised in Texas and elsewhere, is leaner and more flavorful than pork.

Aside from selling specialty game and high quality meat, Nicky USA hosts Wild About Game every autumn, an annual head - to - head cooking competition and the meatiest culinary celebration in the Northwest, celebrating high quality meat and specialty game.

Prejean's offers half - a-dozen different soups, gumbos and bisques, and several pages of fish, meats, wild game, and something very unusual in local eateries, health - conscious items «on the lighter side.»

Be aware that if you are choosing to eat meat, you should opt for organic / grass - fed / pastured / wild because the animals are raised in a more humane manner, and because the meat will be free of hormones, antibiotics, etc..

I guarantee you that NCB folks would just dismiss that story because cows have been bred to suit human needs for milk and meat, and the original wild animals in the paleolithic era would have had no trouble birthing their calves

Although house cats have only a limited ability to metabolize carbohydrates, including starch, they possess a longer intestine than their wild counterparts, presumably to help digest the lower - quality sustenance they get from trash heaps compared with the all - meat diet they would be living on in the wild, according to geneticist Carlos Driscoll of the National Institutes of Health.

But there's an important difference: The wild game that I see served in fancy restaurants in the capital of Cameroon is much more likely to transmit a dangerous virus to the person who hunted and butchered it, or to the cook who prepared it, or to the restaurant patron who ate the meat undercooked, than is my brunch of smoked fish and bagels.

«Strategies to sustainably manage wild meat hunting in both protected and unprotected tropical ecosystems are urgently needed to avoid further defaunation,» she says.

Additionally, the team found that commercial hunting had a higher impact than hunting for family food, and that hunting pressure was higher in areas with better accessibility to major towns where wild meat could be traded.

Isotope ratios (the ratio of carbon - 13 to carbon - 12, for example) are different in human foods than in the wild plants and animals that black bears naturally eat in Yosemite, partly due to the large amounts of meat and corn - based foods in our diets.

Neves believes that they lived on fish, wild meats, palms, fruits, and manioc, a root that can grow in poorer soils year - round.

With increasing wild meat demand for rural and urban supply, hunters have harvested the larger species almost to extinction in the proximity of the villages and they must travel further distances to hunt.

As bears, their digestive systems are designed to break down meat and small amounts of plant material, yet in the wild and in captivity these bears are exclusively herbivorous.

The team says that in regions where the radioactive fallout after Chernobyl was most intense, not only mushrooms but also higher components in the food chain, including game meat of red deer and wild boar, still have excess values of 137Cs.

That's because it is received wisdom in anthropology that prehistoric hunter - gatherers, subsisting on meat and wild plants, rarely had cavities.

While many ethnic groups have hunted wildlife for subsistence over millennia, often with highly detrimental effects [8], the unsustainablility of this practice has accelerated in many areas due to growing human populations, an increasing tendency for wild meat to be traded commercially [9], and the widespread adoption of firearms and motorized transport that increase the efficiency and spatial extent of hunting [10,11].

Unsustainable hunting for consumption and trade of wild meat (also known as bushmeat) by humans represents a significant extinction threat to wild terrestrial mammal populations, perhaps most notably in parts of Asia, Africa and South America [4 — 6].

That could be bad news for fish being tracked in the wild — they may become easy meat for predators (Proceedings of the Royal Society B, DOI: 10.1098 / rspb.2014.1595).

The primary threat to its survival is intensive commercial snaring to supply the thriving wild meat trade in Indochina.

That bowling ball of white meat in your oven is a far cry from its wild ancestors.

In the 19th Century, as American's urban population grew and the demand for wild meat increased, thousands of men became full - time pigeon hunters.

Whether you're on a strict autoimmune Paleo protocol eating bone broth and organ meats or on a raw vegan diet of sprouted nuts and wild berries, it's essential to focus on whole, real foods in their natural state — unadulterated by chemicals, genetic modification or hormones.

The best way to avoid additives and overly processed foods is to buy and eat whole foods (as in foods that don't come from a factory in a colorfully designed package), like fruits and vegetables, legumes, whole grains and pseudograins (like quinoa), eggs, organic and antibiotic - free meat, and wild - caught seafood.

Though some experts say nature designed our bodies to eat paleo style, other experts disagree, saying that paleo man ate wild, lean meat only once every few weeks and mostly lived in a half - starved state, dying around the age of 25.

Grass - fed cows and wild game meats contain greater amounts of long - chained omega - 3 fats DHA and EPA in comparison to meat coming from farms that employ standard industrial practices.

Grass - fed beef, wild - caught fish, and organ meat (like liver) are rich in bioavailable fat - soluble nutrients such as vitamins A, D, and K2, all of which are needed for immune and microbiome health.

Some of the protein staples I keep in my kitchen include whole eggs, grass - fed or farm - raised meats and poultry, and wild - caught fish.