On eating squirrels:
But somewhere along the way, squirrel declined in popularity as a game animal, replaced by bigger quarry, such as deer and turkey, whose numbers had grown in the countryside as the number of humans dwindled. Mainstream views on squirrel eating began to drift toward disdainful—it became something hillbillies and rednecks did. In the late 90s a pair of Kentucky neurologists posited a link between eaters of squirrel brains—a time-honored delicacy among hunters—and the occurrence of a variant of Creutzfeldt-Jakob disease, a theoretical but terrifying new mad squirrel disease. (Peer review later deemed this connection unlikely.) And though noted woodsman and Motor City Madman Ted Nugent devoted a few pages of his wild game cookbook Kill It and Grill It to “Limbrat Etouffee” in 2002—written with a vengeance he typically reserves for sitting Democratic presidents—when the 75th-anniversary edition of Joy of Cooking was published four years later, for the first time in the book’s history it didn’t include an illustrated how-to for pulling the skin from a squirrel.