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Nick C, co-founder of the national lodge, has launched a new chapter in Washington DC. This chapter will focus on not getting too political and likely hunting deer.
If you’re in the area and interested in joining his chapter, please check out the google group.
Following my departure from the bay area we have a new local coordinator stepping in to shepherd the first and largest chapter into the new year. Her name is Christine and she hails from northern California where she grew up hunting with her father. You can reach her at christine@bullmoosehunting.com for any questions regarding the Bay Area chapter.
You might have noticed (since you check our website everyday, right?) that there are google ads in the right sidebar. Well, we’ve decided to both advertise ourselves through google adwords to bring in new members and sell ads on our site to offset the cost. I like the way the ads are customizable, and fit in well with the style. Thanks, google.
Nick.
See our media highlights on our Newsroom page. We’ve been blessed with a lot of media coverage from the beginning, including a piece in the Atlantic, San Francisco Chronicle and Urban Daddy (our debut).
Thanks,
Nick
Bull Moose appears on a kickass blog about hunting:
Read more at The Hog Blog
And keep hunting,
Nick.
To date, this is probably my favorite wild boar recipe. Its from the SF
Chronicle, printed on 10.15.08.
Wild Boar and Tomatillo Chili
Serves 6-8
Wild boar is a little richer and gamier than pork, but that would be a fine
substitute if you can’t find the wild boar at your local butcher. We
ordered ours a day in advance from Golden Gate Meats in the Ferry Building Marketplace in San Francisco, and asked the staff to grind some of the meat for chili as well.
2 Tbs olive oil
1/2 lb ground wild boar*
1 1/2 lbs wild boar shoulder, cut into 1/2 inch dice**
Kosher salt
freshly ground black pepper
1 white onion
4 cloves garlic, minced
2 large anaheim peppers, cut into small dice
2 jalapeno peppers, minced
1 Tbs chili powder
2 tsp ground cumin
1 Tbs dried oregano
1 tsp smoked paprika
1 12oz bottle dark beer
1 1/2 lbs tomatillos, husked and coarsely chopped
1/2 cup canned crushed tomatoes
1 cup chicken broth
2 14.5 oz cans pinto beans, drained
juice of 1/2 lime
chopped red onions for garnish
sour cream for garnish
chopped cilantro for garnish
Instructions:
Heat 1 tablespoon of the olive oil in a large dutch oven or stockpot over
medium-high heat. Season the wild board (shoulder and ground) with a
generous amount of salt and pepper. Brown in two batches for about 3-4
minutes; remove and set aside.
Add remaining tablespoon olive oil to the pot, turn heat to medium, and add onions and garlic. Saute for about 5 minutes, until onions have softened slightly. Add Anaheim and jalapeno peppers, and continue to cook for another 3-5 minutes. Put meat back into the pot, and add 1 1/5 teaspoons salt, 1/2 teaspoon pepper, the chili powder, cumin, oregano, and smoked paprika, stirring until the spices are evenly distributed. Pour the beer to deglaze the pot, scraping up any browned bits on the bottom.
Add tomatillos, crushed tomatoes and chicken broth, and bring to a simmer.
Cook for about 45 minutes, stirring occasionally. Add the pinto beans and
continue to cook for another 45 minutes, stirring occasionally. Stir in the
lime juice, and season to taste with salt and pepper. Serve with chopped red onions, sour cream and chopped cilantro.
Per serving: 423 calories, 27g protein, 27g carbohydrate, 22g fat (7g
saturated), 71mg cholesterol, 705 mg sodium, 8g fiber.
Fred’s notes:
* I never use ground pork, too much of a hassle to break out the grinder for 1/2 lb of meat. Instead I use a total of 2 lbs of diced pork.
** larger than 1/2 inch is also good; I typically prefer larger chunks on
the order of 1 inch cubes.
This recipe is every bit as good as it sounds. You won’t be dissapointed.
Enjoy,
Fred
I heard a piece on the radio the other day about the farm bill and specifically food security. NPR was running something on the how the USDA can provide better oversight and control of food borne illnesses. While listening it occurred to me that current food safety rhetoric has two major flaws: it doesn’t consider diversity or quality.
Food is not all equal, this we call nutrition but fail to truly grasp the meaning. Having all the right ‘elements’ in a box of cereal doesn’t make it good for you. Likewise a tomato doesn’t come with an ingredient list or a calorie count. If we want to talk about security we need to consider WHAT foods we should secure. The answer, in my opinion, is grains first, then fresh produce, followed by meat and processed foods last. We need grains like we’ve always needed them as a staple to our survival and produce is crucial to our health. Domestic meat and processed foods are secondary because they provide little nutrition and are basically ‘luxury’ foods.
Now to really increase security we need to ensure diversity of our resources. A bad year for one vegetable should be ok if the others are producing well. So massive monocultures of corn and soy should be discouraged while smaller more diverse farming should be incentivized heavily. In addition, smaller farm collectives increase economic diversity and alleviate lobbying pressure from agri-business to tell us what we should eat. True diversity would result in a larger crop variety AND more small growers.
These issues are complicated and I certainly don’t know all the answers. But I think the above is where the discussion really needs to go instead of increased budgets and power for a failing notion of security.
BMHS,
The media spotlight hit us again. I just did a radio spot for pirate cat radio (87.9) in the mission. Here’s the link to the spot: BMHS on Sound Bites Media through Pirate Cat Radio. I’ll put the link up on the media page when they put the show online. If you get a chance, listen to Pirate Cat on sunday’s from 5-6pm to hear my friend Will’s show “Sound Bites.”