A deer hunter in Anchorage in yesterday's New York Times points out that the product of his hobby is
free-range, grass-fed, organic, locally produced, locally harvested, sustainable, native, low-stress, low-impact, humanely slaughtered meat.I'm thinking he has a really good point. I had venison several times as a teenager when a hunting friend's parents held an annual 'game meal' for their kids' friends. The food was always great. I wonder where I can find local game meat?