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Hunting and Preparing Meat

Roasted Venison 

At this time of the year in rural America, it's common to see a freshly shot and gutted deer hanging in someone’s yard. Historically  hunting provided a family's meat supply for an entire year. Most hunters had to be multifaceted with the ability to track, shot, skin, butcher, and preserve their meat in the woods. Hunting traditionally started in the fall when the weather became cold so that the meat would not spoil before it had been butchered and preserved. They say there is nothing like freshly hunted venison.  

This Week in Food

Puerto Rican Agricultural Laborers in the 1950s