The Invasivore Cookbook: If you can’t beat ’em, eat ’em

According to James Gorman of the New York Times, a food movement’s hatching that’s as obscure as ecosexuals and as ecologically ethical as locavores. These people are called invasivores. Their motto? If you can’t beat ’em, eat ’em.

Dandelion salad with pomegranate seeds, pine nuts, and roasted delicata squash. (Photo and recipe:

By Megan Bedard| Inspiration to Action

Invasivores actively incorporate invasive species into their cuisine—to keep the nonnative pests in check.

By eating down populations of Asian carp and even horses running wild in Nevada, invasivore diners share a locavore motive: they mean to save the planet.

Invasive species muscle out native species by eating them, gobbling up resources, inhibiting nutrient cycling and spoiling habitats.

So we should eat these rapacious invaders. In our bellies, they will do our ecosystems no harm.

Sounds simple, but once you catch your invasive species, how do you cook it? What will it taste like?

A few chefs are ahead of curve. Phillip Foss, for example, fixes Asian carp more ways than you will probably ever want to eat it.

In Gorman’s Times article, he sites Jackson Lander, author of Beginner’s Guide to Hunting Deer for Food and the man behind The Locavore Hunter, as a pro in the movement. But the average Joe looking to cook up his backyard opossums might not know where to start.

To kickstart beginners, TakePart went online and picked out a few brave menu items that might whet your eco-system-saving appetite.

Fried Snake and Dandelion Salad With Barberry Wine

Snake meat’s flavor and consistency are somewhere between fish and chicken, and can be prepared much the same way. With this easy recipe found on Wikihow, you’ll be on your way to crispy, fried snake with two shakes of a rattlesnake’s tail. With only four ingredients—cornbread mix, egg whites, oil and a dash of pepper—the recipe is a cinch for new cooks.

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