By Patrick Appel
Alexis Madrigal argues serving pigeon is the next logical step in local eating:
...all pigeons need is a re-branding. Just as the spurned Patagonian toothfish became the majestic Chilean sea bass and the silly Chinese gooseberry became the beloved kiwifruit, pigeons can merely reclaim their previous sufficiently arugula-sounding name: squab.
I'll pass, thanks.
This article available online at:
http://www.theatlantic.com/daily-dish/archive/2008/07/rats-with-wings/213891/
