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Anthropology

Locavore Lit Festival

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July 24, 2012
The Center for Environment & Society hosts an annual Locavore Lit Festival, celebrating natural and local food and agriculture.

The Chestertown Locavore Lit Festival, sponsored by the College’s Center for Environment & Society, celebrates natural food, cooking, and agriculture—and the literature associated with it. 

The theme of the 2011 Festival was “Wild Foods.” The first event of the two-part celebration consisted of a lecture entitled “Hunting: A Matter of Life and Death,” by Drew University Professor Dr. Marc Boglioli. Boglioli’s lecture explored attitudes toward hunting in Vermont, both of the hunters themselves and anti-hunting activists as researched in his book, A Matter of Life and Death: Hunting in Contemporary Vermont. His research focused specifically on deer camps and the stigmas associated with them, such as misogynistic perspectives and an obsession with killing. His findings, however, revealed that deer hunters in Vermont are separatist rather than misogynist and view the deer camps as an escape from the compulsory competition associated with gender in society 

“Deer camp is a liminal place where men are free to act in ways counter to the dominant societal expectations,” said Boglioli.

While Boglioli did not mean to present an either pro- or anti-hunting stance in his book, he feels that the results of his research seemed to put the practice in a positive light.
“It’s important for people to understand hunting from the perspectives of hunters, especially in a rural community. Eating by its very nature creates a moral dilemma. I can certainly understand how a person might witness something (such as the coyote-killing competitions discussed in the lecture) and say ‘Oh, gosh, hunting is horrible.’ In situations where hunters are killing for purely sporting reasons, I agree that it is. For many hunters, however, it’s part of that big process of harvesting natural resources but being very mindful in the ways that one goes about it,” said Boglioli.

The second part of the weekend’s celebration was a cooking demonstration entitled “Wild Charcuterie: Making the Most of Your Quarry.” The demonstration, held on Saturday afternoon in the Rose O’Neil Literary House, featured the cooking talents of WC Anthropology professor Dr. Bill Schindler and lecturer Mark Wiest. The purpose of the demonstration was to educate people on ways in which they could use commonly discarded parts of the animals they hunt. Schindler and Wiest cooked such dishes as Goose Confit, Deer Heart Tartare, and Deer Liver Pate.

Environmental Studies major sophomore Katherine Wares described the experience. “While it was a little gross, it was interesting to see the demonstrators prepare dishes that we wouldn’t normally eat. It was very informative because our ancestors may have prepared food the same way.”


Last modified on Mar. 13th at 12:27pm by Wendy Clarke.