{"id":4202,"date":"2012-08-15T13:29:38","date_gmt":"2012-08-15T13:29:38","guid":{"rendered":"https:\/\/genomicgastronomy.com\/?page_id=4202"},"modified":"2016-03-15T13:35:38","modified_gmt":"2016-03-15T13:35:38","slug":"invasivorism","status":"publish","type":"page","link":"https:\/\/genomicgastronomy.com\/work\/2012-2\/invasivorism\/","title":{"rendered":"Invasivorism"},"content":{"rendered":"<div class=\"page\" title=\"Page 8\">\n<div class=\"section\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>Invasive species are flora and fauna whose introduction\u00a0into a habitat disrupts the native eco-system. In response, Invasivorism explores the idea of eating invasive species in order to control or reduce their populations. A number of chefs around the world have begun seeking out and using invasive species as cooking ingredients, not just to make a point, but to make a dent in their population. On the other hand, the incorporation of invasive species into our diet could cause eaters to begin farming these pests, exacerbating the problem. Although it could be argued that humans are the most hostile and disruptive invasive species of all, in Ireland\u00a0today examples of the \u2018most unwanted\u2019 are the Brown Bullhead Catfish, the Water Fern and the Grey squirrel.\u00a0How would you feel about grey squirrel stew for dinner? In the Netherlands we experimented with eating\u00a0<a href=\"https:\/\/en.wikipedia.org\/wiki\/Procambarus_clarkii\">Procambarus clarkii<\/a>, but it turns out that fishing these invasives mostly exacerbates the problem, so we stopped. \u00a0<\/p>\n<p><a href=\"https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2016\/03\/edible_4sections.jpg\" rel=\"attachment wp-att-4204\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-4204\" src=\"https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2016\/03\/edible_4sections-700x472.jpg\" alt=\"edible_4sections\" width=\"700\" height=\"472\" srcset=\"https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2016\/03\/edible_4sections-700x472.jpg 700w, https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2016\/03\/edible_4sections-768x518.jpg 768w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/a><\/p>\n<p>Link to Guiness &amp; Grey<br \/>Squirrel Stew recipe (<a href=\"https:\/\/genomicgastronomy.com\/wp-content\/uploads\/2016\/03\/edible_4sections.pdf\">.pdf<\/a>)<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Invasive species are flora and fauna whose introduction\u00a0into a habitat disrupts the native eco-system. In response, Invasivorism explores the idea [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4203,"parent":843,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"tpl-project.php","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-4202","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/4202"}],"collection":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/comments?post=4202"}],"version-history":[{"count":5,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/4202\/revisions"}],"predecessor-version":[{"id":4210,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/4202\/revisions\/4210"}],"up":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/pages\/843"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media\/4203"}],"wp:attachment":[{"href":"https:\/\/genomicgastronomy.com\/wp-json\/wp\/v2\/media?parent=4202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}