April 3, 2015 |
The distinctive singing of wild quail had all but disappeared from Bill Haines' forests and fields in Burlington County. The chorus of "bobwhite" calls began fading decades ago along with the bird's habitat across New Jersey. Choked forests, paved roads, housing developments, herbicides, and pesticides destroyed the bird's food sources and nesting grounds. But early Wednesday morning, the songs remembered so fondly by Haines as he grew up on the land were on their way back again.
October 13, 2014 |
Bill Haines Jr. used to see wild quail on his family's farm all the time when he was growing up. He heard their distinctive "bobwhite" calls and thought nothing of it. Fifty years ago, the small chicken-like bird thrived across parts of the state. Coveys of them were common. Hunters flushed them out by the scores while walking through brushy fields. Now, their singing has all but stopped. The number of wild bobwhite quail has fallen off so precipitously that - except for small pockets - they're close to extinction in New Jersey and Pennsylvania, and barely holding on in Delaware, wildlife ecologists say. Choked forests, paved roads, housing developments, herbicides, and pesticides have destroyed food sources and nesting grounds.
June 16, 1986 |
One time Rich Harrow broke a boy's arm by clobbering him with a baseball bat. Another time, he put someone in the hospital with a concussion. "I think about that now," he said. "I can't believe I did it. " Harrow, 18, a juvenile offender from Blackwood in Camden County, picked up one of the thousands of two-week-old pheasants in the low gray brooder house at the Forked River Game Farm and held it gently until it calmed down enough to sit watchfully on his hand. "They're not scared of me. When I walk in the cage, they don't all flutter around," he said.
November 7, 1993 |
Pheasant and quail hunters in New Jersey will enjoy the benefits of an expanded stocking program when the state's small-game season opens Saturday. The New Jersey Division of Fish, Game and Wildlife said that the stocking of the two upland birds on state wildlife management areas will begin Saturday and continue through Jan. 17 - one month longer than the stocking period had been. The agency said that 55,500 pheasants, 5,000 more than last year, will be released statewide.
November 15, 2000 |
Most Americans cannot imagine a Thanksgiving dinner without a turkey. Never mind that the big bird takes forever to thaw, forever to cook and the strength of a Schwarzenegger to hoist it from roasting pan to platter. The aggravation doesn't stop there: Once it's on the table, families squabble about who will carve, how to carve, and who gets the most popular parts. While this scene plays out in countless households next week, other home cooks will forgo the traditional turkey travails and treat their families to farm-raised pheasant, squab, guinea hens, quail or Cornish hens.
June 19, 1997 |
A bit out of place, a northern bobwhite perched on a tree limb this week at Haverford College. The bird, a variety of quail, is usually a ground-dweller, but this one was startled into the air by a dog.
October 16, 1991 |
Poor hungry John! He was taken to a French restaurant and ordered quail for the first time. "It was good," he said, clearly not excited, "but it was real hard to eat. I had to leave a lot of meat on the bones. " "Next time, if there is a next time, use the knife and fork to start, then pick it up with your hand to finish it off," I advised. "You mean you can do that? It's not too crude?" John was astonished. I had to think a second. "If the restaurant is so fancy that they don't want you to eat with your hands - or you might not want to yourself because you're so dressed up - then they should bone the quail for you. That's one of the things fancy restaurants are about.
June 7, 2009 |
'Jackets required" is one dining-room edict that's doing a quick fade to endangered status. And while I don't regard my blazer with quite the disdain I have for ties (and the stuffy chokehold they once clamped on upscale dining), it is not a restriction I'm going to miss terribly. After all, the fact that serious cooking is simmering now in more casual venues is one of the great triumphs of America's evolving food scene. Add in a dodgy economy that's put a damper on the high end, and it's no wonder so many gastronomic icons have unbuttoned their double-breasted dress codes to remain relevant.
May 22, 2006
I KNOW I'M not alone when I say I feel desperate to right the wrongs of my government, but utterly powerless to effect any real change. Now, the revelation that the government is tracking reporters' cell-phone calls sends chills up my spine. Will they trace this letter? Will they get me fired from my job? Maybe I should just fall in line, get a brown shirt. I say NO! Give me liberty or give me death - America needs a hero, not a power-hungry quail hunter. We are in troubling times.
June 6, 1990 |
When it comes to single-subject cookbooks, James McNair is becoming a household name. He already has about a dozen such books to his credit, covering foods such as beef, rice, salmon, cheese, corn and squash. This summer, McNair continues the tradition with James McNair's Grill Cookbook (Chronicle Books, $19.95 hardcover, $10.95 paperback), a no-nonsense guide to cooking on the barbecue whether it's fired by ashen charcoal or a propane tank. As with his other subjects, McNair gets right down to business answering the basic questions surrounding the art of outdoor cooking: What's the difference between grilling and barbecuing?