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.
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