From Meat Eaters World News Headquarters in Bozeman, Montana, this is Cowell's Week in Review with Ryan Cal-Aye.

Here's Cal.

Ripped straight from Wikipedia in cooking and gastroats, Calais. Here's Cal.

Ripped straight from Wikipedia, in cooking and gastronomy.

Goose is the meat of several species of bird in the family, an add-a-day, which also includes ducks and swans. The family has a cosmopolitan distribution. Doesn't that sound fancy?

And various wild species and domesticated

breeds are used clinically in multiple cuisines. There is evidence as early as 2,500 BC of deliberate

fattening of domesticated geese in Egypt. Why Christmas goose? Well, Christmas goose in that Charles Dickens classic or on

cooking shows or whatever might actually be a thing according to various websites due to the fact

that the migratory patterns of geese means they are fattening up heavily during the Christmas season and might just,

you know, show up in your backyard or your local golf course or out in the cornfield,

making for fatty protein that literally flies to your door. However, there could be more as the

farm-raised lines of domestic waterfowl actually have less yield than a farm-raised duck,

you know, thicker bone structure, etc.

But the goose is more expensive than duck, meaning that those who would purchase a goose over a duck

at the market for Christmas

may not be doing so just because they like a goose's flavor,

but they might be showing off by saying,

hey, I don't care if I get less meat because I'm paying more money.

Look at this high dollar display on my Christmas dinner table.

Now, if right now you're at home and you're in the Pacific flyaway or the central flyway

and you're thinking, what in God's name is Cal talking about Skycarp for?

...