Evento

Slow U: The Locavore Hunter

Do you find yourself looking for sources of meat that are local, free range, hormone and antibiotic free? Whitetail deer are roaming rural and suburban New York and New Jersey in record numbers and may be as 'free range' as meat can get.

On March 13 from 2 to 5pm, join Slow Food NYC for an afternoon with locavore hunter, writer and instructor, Jackson Landers. Learn the basic information that an aspiring locavore hunter needs to know to start hunting deer for food. Techniques will be discussed that allow even apartment-dwelling urbanites to hunt, dress, age and butcher their own meat for the cost of a few tools and a hunting license. No pickup truck required.

Jackson will also demonstrate how to butcher a venison hindquarter and a back strap using only the utensils and appliances found in a typical kitchen, while the staff at Jimmy's 43 will assist in cooking the back strap and select hindquarter cuts for the class to try.

Proceeds from this event will help support the activities and programs of Slow Food NYC.

About Jackson Landers:
Jackson attended Hampshire College and Virginia Commonwealth University. He took up hunting as an adult in order to obtain meat without supporting factory farms. Jackson teaches complete two day courses for adults to learn everything necessary to hunt deer, including basic marksmanship on a rifle range, a live field dressing demonstration and butchering. Students cook and eat the deer that they helped to dress. His classes have been the subject of an article in the New York Times, a video documentary in the Times' web edition, coverage on NPR and he will also be featured in an upcoming HBO documentary, directed by Barbara Kopple. He is the author of 'Deer Hunting for Locavores' and is currently working on a second book about hunting and eating invasive, non-native species.

Jackson lives near Charlottesville, Virginia with his wife, and two small children. Ages 3 and 6, they refuse to eat broccoli or green beans, but enjoy flipping through National Geographic and speculating as to what the hippos and giraffes might taste like.