by Chris Quaal Vinson
Growing up in a family where our hunter/gatherer father brought home a wide variety of local wild foods, we never knew just what would be on the dinner table. Would it be plain old green beans, steamed cattail stamens, or wild asparagus? Beef, venison, duck, or partridge? Once or twice a year, we shared a wild dinner with another family where everything except the salt and pepper was obtained from the wild. At one of those dinners, Mom said we were having “real” porcupine meatballs, and we ate without question, as she was a wonderful cook.The content you are trying to access is only available to members. Sorry.