A Renaissance foodie
Monday, December 1, 2008 | 01:17 PM ET
by Andree Lau, CBCnews.ca
“It was my first smoking in my new yard, with apple pruned from my very [own] apple tree, smoking pork that a friend and I butchered with our very own hands, from a pig that was lovingly raised not too far from here.”
It’s easy to get wound up in Kevin Kossowan’s blog, as he writes about hunting big game in Alberta, going through the butchering process, and valuing both the good and bad in the full cycle of how meat ends up on our dinner tables.
Kossowan started his self-named blog strictly because his loves food and wine. But it’s evolved in the past few years to focus more on hunting, a topic few sites — much less Canadian ones — cover.
Kevin Kossowan with a calf moose from a hunt in November. (Courtesy Kevin Kossowan)
“I’m not the only one out there that feels people are disconnected from their food. It makes it real,” he explained from his Edmonton home.
“I was looking for really good, quality product and thought I should go down the road of killing the animal I was eating and thought there was some value in that.”
Kossowan said he’s noticed the intentions of big-game hunts have changed since his grandfather’s time when they shot animals as trophies.
“It’s far more food-focused, and it’s not about volume, it’s about quality,” he said.
But Kossowan readily admits that slaughtering animals is not pretty, especially field dressing, the messy process of removing the internal organs of game shot in the wild.
“I hate field dressing. And I’m really glad my dad is always there hunting with me and can guide me through it. It’s disgusting. It’s not fun. There’s nothing pretty about it at all.
“You do that and you certainly look at meat a little different.”
He is pleasantly surprised that there have been few negative comments and stereotypes about the “redneck hick that will shoot anything.” You're hardly left with that impression after reading how to dry cure or smoke your own bacon or mouth-watering recipes for calf moose.
A financial advisor by day and a former musician, Kossowan considers his blog an online diary of the things he learns as he goes, and a way to share information with other hunters, “trying to understand the product and understand the best ways of handling it.”
His next big project is a large garden for the next growing season.
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About the blog
From trends and culture to politics and nutrition, Food Bytes serves up tasty tidbits about food and the issues surrounding it that flavour our everyday lives.
About the writers
Amber Hildebrandt writes for CBCNews.ca in Toronto. Growing up on a farm in Manitoba, she acquired an insatiable appetite, but it was during a stint in Japan that she developed her discerning tastebuds and "foodie" ways.
Andrea Chiu is an associate producer at CBC Radio Digital. Though she loves to eat, cook and discuss food, don't ask her to bake. It never turns out well. She tweets as @TOfoodie on Twitter and organizes food and wine events in Toronto called FoodieMeet.
Tara Kimura is the consumer life reporter for CBCNews.ca, covering a wide range of issues that range from rising food costs and the growing organic movement, to new trends in the marketplace.
Andree Lau is a CBC web reporter in Calgary. Her journalism career includes seven years as a CBC-TV reporter. Her own blog called "are you gonna eat that?" chronicles her eating adventures (including sampling snake and camel hoof tendon).
Jessica Wong is a CBCNews.ca writer who loves to eat and cook, as well as discuss, read and watch programming about food, sometimes all at once.
Kevin Yarr, CBCNews.ca's writer in Prince Edward Island, wrote about food and beer for national and regional magazines before joining the CBC. He acquired a desire for new tastes on his first trip to Europe, and an appreciation of eating locally and in season when he finally settled down on P.E.I.
Elizabeth Bridge is a writer with the CBC Digital Archives in Toronto. She first ventured into the kitchen as a child to indulge a sweet tooth by baking cookies and making fudge. A student budget compelled her to be a vegetarian (for a while) and instilled in her an ongoing curiosity about food and cooking.
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