When I’m hanging out with friends who live in big cities on the East Coast, it takes a lot of convincing before they’ll believe me that most states in the eastern two-thirds of this country, including their own, have squirrel hunting seasons. Their reluctance isn’t moral–that is, it’s not like the reluctance that some people have upon learning that you can hunt wolves from airplanes in parts of Alaska. Rather, the reluctance is sort of like the reluctance you’d have if I told you that some people hunt rats. It’s a squeamish reluctance. Read on… »

If Steve Rinella’s piece about squirrel hunting inspired you to nab one for yourself (how you go about it, I won’t ask), here are step by step instructions for how to grill the critter. The delicate flavor of the meat pairs nicely with herbs, garlic and lemon. But long marinating and slow cooking are key to moist and tender results (rather than mountain-man-worthy squirrel jerky.) Your reward is flavorful, mild, low-fat meat, akin to rabbit. And, possibly, less competition around the bird feeder.

[Note: In January 2009, the New York Times reported that squirrel cookery has nearly become a patriotic duty in Britain--to save the native red squirrels, gray squirrels are being turned into paté and appearing on the country's poshest restaurant menus.]

Slideshow and instructions after the jump. Read on… »

Starbucks is closing around 600 locations, and the Huffington Post has listed them all here. Alas, the one that opened recently in my neighborhood is not on the chopping block—nor, apparently, are either of the two Astor Place stores, which are a block apart. Of course, the loss of thousands of barista jobs isn’t good news, for the economy or the underpaid espresso slingers, but I can only hope that better, non-chain shops will fill the caffeine voids left behind. Here’s Reverend Billy on the subject.

Here at Spooning central, we’re on a bit of a budget. Those Google ads afford us, well, maybe some gum…every month. However, predictably, it’s also food-snob city, and we like our meats free range, our milk in glass bottles, and our produce pesticide-free. But what to do with a skinny wallet in one hand and a $15 organic melon in the other? Well, someone has answered the call of us budget types and analyzed and rated common produce items based on their pesticide residue. The Environmental Working Group gives us this handy printable rating card! Onions, avocados, asparagus, and pineapples? Go ahead with conventional with peace of mind—the pesticides are barely detectable, if at all. But only buy conventional peaches, bell peppers, and strawberries if you’d like a tasty topping of up to 11 pesticides on each one. It’s good to know I can save my pennies on shallots…so I can spend them on summer fruit.