Ammunition
I am not a hunter, but I have some relatives who are or used to be. I recall eating pheasant as a child and enjoying the taste, but keeping a wary tongue out for shot that may have remained in the bird. (Naturally, this isn’t a problem if you don’t hunt with a shotgun, but I understand it’s remarkably difficult to take game birds any other way.) I also recall hearing about how lead shot was being phased out in favor of less toxic metals, like bismuth, tungsten, and steel. Some clever people in Minnesota have figured out how to solve both problems at once, and to give hunters a head start on their cooking as well.
How is that, you may ask? They simply make the shot out of spices. Season Shot expects to enter beta this hunting season and to enter “full production by the fall of 2008.”
2 comments January 30th, 2007
