Discussion Topic: Hunters, The Original Locavores

_In the traditional vernacular, we’d call [venison] “game meat.” But, in keeping with the times, it might be better to relabel it as free-range, grass-fed, organic, locally produced, locally harvested, sustainable, native, low-stress, low-impact, humanely slaughtered meat.

That string of adjectives has been popularized in recent years by the various food-awareness movements, particularly “localism. . . .”

So-called locavores [argue that eating local foods not only saves fossil fuels for transport but also] leads to a healthier lifestyle and diet; brings money to rural communities; promotes eating meat from animals that are able to “carry out their natural behaviors” and “eat a natural diet” . . . ; supports the production of foods that have fewer chemical fertilizers and pesticides; and it keeps us in touch with the seasons.

While those sound suspiciously similar to the reasons many Americans choose to hunt, the literature of localism neglects the management and harvest of wildlife. This is a shame, because hunters are the original locavores. . . .

Hunters need to push a new public image based on deeper traditions: we are stewards of the land, hunting on ground that we know and love, collecting indigenous, environmentally sustainable food for ourselves and our families._

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