It is a little bloody.

It is a little bloody.

Bloody.

I'm going to start with the peas.

Oh, really?

Is that lame?

I'm going right in.

Oh God, that's not what I thought was going to be like.

I did not expect to feel the least bit squeamish about eating this and like if I'm'm being honest, I'm a little gross out right now.

There's often reasons why we don't eat certain foods anymore.

You know, it's a small bird without a lot of meat

and a very, very distinct taste and texture that's not going to

appeal everybody. That small bird, the pigeon. From Gimmelet Media, this is surprisingly awesome. I'm Adam Davidson.

This week we are very excited to be joined by John Muallum.

He's a colleague of mine at the New York Times magazine.

He's known for writing these beautiful essayistic long-form stories about, I guess your big topic is the relationship between animals

and human beings. Is that fair John? I think that's fair. You wrote a beautiful book

Wild Ones. You've reported for Radio Lab, This American Life. And John, when we called

you and said, hey, we want you to find something that's surprisingly awesome, you instantly,

it was like the answer was just sitting there waiting for us to call

that's right I said thank God someone is finally going to let me talk about pigeons

pigeons they are the perfect surprisingly awesome topic.

...