Will Pigeon be the New Chicken?

I hope so. (Hi, Pat!) Wick sent me a link that suggests eating pigeon would be a good source of local protein. Was everybody born yesterday? (Don’t answer that.) Any of you geezer gourmets out there remember Callaud’s in Dallas? It used to be where Lola’s is now. Owner/chef Guy Callaud served squab all the time. Same goes for Mr. Chow. When I ate squab at Mr. Chow in the early ’80s, they served it in a bowl with a side of iceberg lettuce leaves and duck sauce. You assembled your own little lettuce tacos. Hey, that’s a neat idea. Somebody ought to do that around here. I bet it could be a big seller.

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