By Michael Walkden In 1936, the residents of Tulsa, Oklahoma were seized with a craving for crow. Butchers sent children into the fields, offering $1.50 for every dozen crows they brought back for the chopping block. Nurses and dietitians suggested that crow-meat could become a staple food in hospitals. And Miss Maude Firth, a domestic science teacher, established a class in crow-cookery. [1] Tulsa’s crow craze was due in no small part to the efforts of one Dr. T. W. Stallings, former county health … Continue reading Eating Crow
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