Whaling for food has been a part of Faroese life for the past thousand years. Late in the 20th century, this community-based activity came under enormous pressure from international animal rights and environmental organizations. With some 95% of the Faroese economy based on fisheries and fish products, this action clearly threatened the economic viability of the Faroes. This book examines the claims of the animal rights and environmental organizations and sets these against the reality of Faroese life.

Three of the most imminent researchers in the keeping, rearing, and nutritional studies of pheasant, quail, and partridge have combined their sixty years of experience to produce this handbook of aviculture. These men are the most published authors in their field and have tailored their knowledge for the backyard breeder, the serious aviculturist, and the commercial breeder -- an indispensable tool.

Siberia, to me, is a fairy-tale land. Fritz Dörries set out on his first trip to Eastern Siberia in 1877, when there were still blank spaces on maps of the world. Travelling alone or with his brothers, he climbed mountains, traversed great rivers, explored remote islands and crossed treacherous lakes of ice, always with one purpose: to augment man's knowledge of the natural world. Bears, tigers, vipers, bandits, stormy seas, frostbite, ice chasms fathoms deep - every danger was faced head on and overcome. And yet he remained defenceless against the charms of the landscape, and the animals, birds and butterflies he found there. Through his twenty-two years in Siberia, Dörries collected a wealth of essential material for scientific institutions, fundamental to our understanding of fauna and flora. This account of his adventures, set down for his daughters in his ninetieth year, and adapted for publication by Roy Jacobsen and Anneliese Pitz, is his second great legacy. Translated from the Norwegian by Seán Kinsella

2019 IACP Cookbook Award Winner: Best Self-Published Cookbook A comprehensive, lushly illustrated cookbook devoted to preparing and cooking upland birds and small game, both wild and domesticated, from the author of the award-winning website Hunter Angler Gardener Cook. Game birds have always held a high place at the table, whether it's a hunter's prize of roast grouse or the turkey we all eat at Thanksgiving. Pheasants, quail, rabbits, doves, grouse and more - these are singular species with grand culinary traditions that offer the cook an unmatched range of flavors. Many cooks fear the fowl, however. Lean and athletic, game birds, rabbits and hares can dry out in a hurry. Pheasant, Quail, Cottontail shows you how to cook small game like a pro: perfectly crisp skin over tender breast meat, melt-in-your-mouth braises and confit, stews, sausages, and more. Hank Shaw, an award-winning food writer, hunter, and cook at the forefront of the wild-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking birds ranging from quail to pheasant, turkey to dove and beyond. Pheasant, Quail, Cottontail also covers a range of small game animals such as rabbits, hares and squirrels. You'll find detailed information on how best to treat these various species in the kitchen, how to select them in the market, as well as how to pluck, clean and hang wild birds. Shaw's global yet approachable recipes include basics such as Roast Pheasant and Buttermilk Fried Rabbit; international classics like Tuscan Hare Ragu, French Rabbit a la Moutarde, Mexican Turkey Tamales with Pumpkin, and General Tso's Pheasant; as well as unique dishes such as Roast Woodcock Michigan. It also features an array of small game charcuterie, from fresh sausages to confit and terrines. The most comprehensive guide to preparing and cooking upland birds and small game, whether domesticated or wild, Pheasant, Quail Cottontail will be a valued companion for hunters as well as home cooks looking for new ways to cook store-bought turkey, rabbit or quail.