‘From roadkill to meal’

DEMAND ACCOUNTABILITY, STOP ENABLING BAD BEHAVIOR!

By Max R. Weller

Read the report in the Alaska Dispatch News. Excerpt copied below:

After over two decades of working as a hunting guide, Roger Morris knows a thing or two about cooking moose meat.

He got most of that experience cooking for hunters on guided trips in the Wrangell Mountains and Alaska Peninsula. But last week he prepared his “Bullwinkle’s chili” for hundreds of needy Anchorage residents when a donation of road-killed moose meant an afternoon lunch at Anchorage’s Downtown Soup Kitchen, where he volunteers. 

Vicki Martin, Downtown Soup Kitchen program manager, said Morris is the man she brings in whenever they get a donation of wild game. Such donations are rare and not all the kitchen’s volunteer chefs know how to use the meat.

“He’s awesome,” Martin said. “That’s what he likes working with. Don’t give him any tofu stuff.” 

Martin has worked at the soup kitchen for almost 11 years. The soup kitchen has a crew ready for a moose pickup, but it’s been three years since they last got one. 

In Alaska, road-killed moose can be salvaged by local charity groups. But getting the moose isn’t easy. According to Maj. Bernard Chastain of the Alaska State Troopers, there are about 400 entries on the list to receive a moose in the Anchorage area (which includes everyone from individuals to small groups and nonprofits). All must be ready to salvage a moose on short notice at any time of the day or night and aren’t allowed to check where they are on the list. 

Anne Raup / ADN

Fred Remuto, Alaska Sausage and Seafood production supervisor, cuts up the donated moose hind quarter, Dec. 17, 2015. The meat, salvaged from a road-killed moose, is being given to the Downtown Soup Kitchen.

Please note that EVERYONE processing this moose for human consumption is wearing gloves, and presumably following other rules for food safety — quite different from what we’ve seen in (unintentionally) candid photos of Bridge House Community Table here in Boulder, CO.

I doubt we’ll ever see Bullwinkle’s Chili served to the poor and homeless in this city, but they seem to be enjoying it in Anchorage, AK. Excerpt continues:

Anne Raup / ADN

Roger Williams and Lucy Tall enjoy their cups of moose chili at the Downtown Soup Kitchen, Thursday, Jan. 7.

BTW, Anchorage’s Downtown Soup Kitchen has its own Culinary Arts Training Program, and I think there’s no doubt it’s a legitimate operation — NOT what we see with the revolving door of transients at Boulder’s Community Table.

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