A hunter’s tale

A hunter’s tale-attachment0

Last week, Xpress interviewed Steven Rinella, a hunter, trapper and food writer whose work has appeared in The New Yorker, The New York Times and the annual anthology, Best Food Writing. His book. The Scavenger’s Guide to Haute Cuisine follows the author’s attempt to catch ingredients for and prepare a meal out of Auguste Escoffie’s 1903 book, Le Guide Culinaire, considered by some to be the French culinary Bible. Ingredients for the feast included everything from eels to baby pigeons (which he describes as one of the toughest things he’s ever attempted to trap).

On Sunday, March 18, at 2 p.m., Rinella will speak at the Diana Wortham Theatre about those experiences and other chapters in the life of a longtime hunter and forager. He’ll discuss problems of our current food systems and natural habitat preservation and conduct a question-and-answer session. For more information, visit this link.

Here’s a transcript of the rather interesting interview. Part two will follow:

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