As Thanksgiving approaches, a popular St. Louis Restaurant is advising its employees in the restrooms to wash their hands before returning to work and to catch any loose squirrels in the neighborhood. Will any of those squirrels end up in the eateries’ frying pans or the crock pots? Probably not, but they should!
Squirrels are sustainable food and quality protein sources. They belong in the stuffing and the Brunswick stews that are often on the Thanksgiving table. Ted Nugent provides dozens of squirrel dish suggestions in his book, “Kill It, And Grill It.”
Squirrels provided essential sustenance in early America and deserve far more credit for keeping Colonial settlements nourished. Squirrels certainly merit more accolades as early American culinary offerings than do turkeys, which have received undue attention thanks to the mythology that surrounds the first Thanksgiving dinner of the Pilgrims. Squirrel meat was, in fact, the real meal deal in North America both before and after the Declaration of Independence in 1776.
The author of the popular squirrel treatment, “Nuts About Squirrels: The Rodent That Captured Popular Culture,” will talk about every aspect of the furry animals at a number of venues in December and in the new year of 2020. Author Don Corrigan’s next squirrel talk and squirrel squib signing will be at Eden Seminary in Webster Groves from 10-11 a.m. on Wednesday, Dec. 4th, courtesy of OASIS.