New York Times – Squab: A Primer
The New York Times Food section just did an interesting illustrated article called – Squab: a Primer.
According to Wikipedia – squab is a young domestic pigeon, typically under four weeks old. . . It formerly applied to all dove and pigeon species. . . More recently, squab meat comes almost entirely from domesticated pigeons.
There’s more to pigeons than the ones raised for food and the others you see on city streets. Some people race them as a hobby. There’s also the sport of triganieri that originated in Modena and is still practiced in New York today. And others just like the look of the fancy pigeon breeds.
Some pigeon facts –
A pigeon can fly as high as 6000 feet, at an average speed of 75 mph and cover 600 to 700 miles in day. They’ve passed the ‘mirror test,’ – the ability to recognize themselves in a mirror. They are one of only 6 species and the only non-mammal able to do that. These facts apply to the ones you eat as well as the ones in the street.
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