Refined carbs aren’t any better for pigeons than they are for us. But urban birds, used to groveling for handouts, will take what they can get. This mottled pigeon person stumbled upon a bounty in Mission Bay. We could hear a gang of gulls on the approach so the pigeon was in his own Amazing
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I grew up with parents scarred by World War II, so you can imagine the [deserved] admonitions we got with respect to wasting food. I used to cringe when Letterman dropped watermelons off New York city rooftops. Frozen turkey bowling . . . well that one completely busted my little paradigm.
But food, in all
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I have Colleen Patrick-Goudreau at Compassionate Cooks to thank for this post. Patrick-Goudreau is an Oakland-based vegan cook, author and speaker. I landed on her page while looking for some vegetarian counterpoints to the current offal-tinged culinary scene — and the food ethos sprung from the words of Michael Pollan.
Pollan in his early writings
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