AH: I’m not sure, but one way or another it just never seems like I’m never at the right amount for what I’m looking, I’m either way over or way under. AH: I love what you say about people who have these traditions in their families, and holding onto that and moving it forward, or at least keeping it for future generations and still exploring the snake and beaver and other meats that we don’t think of. Most of us don’t even, we look at a squirrel or beaver and the last thing we think about is eating it unless we’re starving but so many people would rather reach for a bag of Doritos than to eat that. It draws on something that one of my followers has told me, because her husband is a psychotherapist and he works with a lot of people who have cult-like affiliations, one of the things he said was that one of the first things they do to bring you over to their side is to separate you from your native foods and the foods that you enjoy with your family. They’ll prescribe a diet that basically makes you become anti-social. It’s a really, I think that’s a really powerful way of interpreting it and it’s very true. If you look at what we would consider some of the more radical diets or radical religious practices, there’s always something that’s off the table that makes you not able to sit down with other people who aren’t a part of that group. AH: Awesome, that’s fantastic. Well Kate, thank you for spending time with us and educating us on this fabulous meat called beaver. AH: Ah, I think that those are two good ones, but at that point, you’re not getting complicated, but I’ve had to explain to people what thyme is, not to mention cardamom isn’t even in most people’s vocabulary. AH: It’s gelatinous, and not good gelatinous. I don’t even call it fat, it’s grease, it’s not normal, and it’s orange in color. You know that whole story how they’re actually grey, the farm-raised salmon because they’re in cages eating each other’s feces as well as soy and corn pellets. And before they used to feed them shrimp shells before harvest, but now apparently they just feed them dye.

KG: Yes, I was. It was so interesting. These friends of ours who have a Rabelais in Maine, a rare cookbook store. Andrew had gone to school with Samantha, one of the owners, and he was doing a whole segment in Maine surrounding his father’s surprise 80th birthday party so he was trying to figure out things he hadn’t eaten before so she said you’ve got to meet Kate, she’ll eat anything. So they called up and he had not had beaver before.

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KG: We have the same; in Maine we have these Halal markets because of the influx of different immigrants coming over and that’s where I get fresh lamb, fresh goat, and unfortunately, it’s not fresh, but I have been able to get camel from them.

KG: Again, part of it was the explosive growth in population and the more we work, the less we have time to hunt. I know we were looking at statistics for the Finland wildlife and the number of young girls and boys coming into the hunting experience has some diminished years; however, this past year seems to have gone up a little bit. The more people that take the time that want to hunt and get their food or has been in their culture in generations, I still see that happening. But if it hasn’t been in the culture, it’s through the generations or we’ve grown up in the suburbs and then gone off to college and you’re always in the city, those things are furthest from your mind and then you look at the convenience, and the convenience is the grocery store. AH: And they make it sound natural, right. Oh, it’s got algae, it’s just algae. Grown in a petri dish from God knows what else is going on in there. AH: I was trying to explain to a friend of mine who is Pennsylvania-Dutch and lives in rural Pennsylvania, she said, “Oh, curry; I’ve never had that, what’s it like? I said, think of curry like barbecue; it’s not just one thing; there’s all kinds of barbecue. And the same thing with curry; curry is more of a thing for a stew, it’s not a set combination of ingredients, so approaching it from that perspective really opens up whole worlds for people who don’t like curry. AH: Is there a period of aging or anything like that, that people want to observe? Or is it just a fresh meat? AH: I think what you’re saying is so important, whether you’re getting it from the wild or from your local butcher or supermarket or wherever, know the people who are handling the food. Even the fact that I was able to engage in a conversation with the guy selling me the salmon, saying, this stuff, they fed it dye, this fish was fed dye. But once you establish that relationship you’re more apt to get those honest answers.AH: Oh good, that’s a very good point. I was actually just talking to my seven-year-old because I teach a cooking class at her school, and every time I talk to the kids I’m like this is what we’re going to do. I explain it to them but for some reason I can never explain it enough, I say slice something, and I get mash. It’s like you show them, but then when people don’t cook I think there’s a misconception that things are very much more difficult in the kitchen. For one, I notice that people tend to man-handle things more if you don’t give them really specific directions. Some people have complained about her health advice being bad. Well, she knows her views are controversial. I didn't take her health ideas any more seriously than any other advice that food can cure diseases. But it pretty much comes down to "eat whole foods, avoid processed foods".