In goose camp recently--the Battle River Lodge near Cornonation Alberta, run by Ameri-Cana Expeditions--chef Tim Birch made white-fronted (aka specklebelly) goose hors d'ouerves one evening from geese we had shot that day. We devoured them, then decided to challenge Tim. "Can you do this with snow geese if we bring you some tomorrow?" we asked. Among many waterfowlers, it's conventional wisdom that specks are the best eating of all geese, while snows are sometimes called "sky carp."