It’s good to be the Squab King, but it isn’t easy. For one thing, hardly anyone knows that the “squab” part refers to delicate young pigeons, plucked and processed before the exertion of flying can ...
Chef Anne Kearney used to serve a pan-seared squab at Peristyle restaurant that was a town-and-country sort of dish. The moist, red meat was cushioned on a bed of rustic, giblet-laced dirty rice, then ...
MANKATO, Minn.—When Larry Wilmes tells the story about how he became a pigeon fancier, it starts with a long ride from Mankato to Pipestone in the back seat of a 1960s Plymouth. He was just a kid, a ...
MANKATO, Minn. — When Larry Wilmes tells the story about how he became a pigeon fancier, it starts with a long ride from Mankato to Pipestone in the back seat of a 1960s Plymouth. He was just a kid, a ...
It’s good to be the Squab King, but it isn’t easy. For one thing, hardly anyone knows that the “squab” part refers to delicate young pigeons, plucked and processed before the exertion of flying can ...
MANKATO, Minn. (AP) — When Larry Wilmes tells the story about how he became a pigeon fancier, it starts with a long ride from Mankato to Pipestone in the back seat of a 1960s Plymouth. He was just a ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results