People turn to the Seattle Times for many things, but not usually for instructions on how to cook and eat squirrels. The reaction in the comments section is varied, but quite a few are not troubled so much by the idea of “eastern gray squirrel braised in Lopez Island white wine with mushrooms and Italian-style rice,” as they are by the cook’s drowning of the squirrel.

As is often the case with trend pieces, the alternative press got there first. Continue reading A Few Rules for Seattle’s Small Game Hunters