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Open Spaces

A Talk on the Wild Side.

The Fish & Wildlife Service You Don't Know: What's For Dinner?

Today we bring you another in a series of short features about little-known aspects of the U.S. Fish and Wildlife Service by David Klinger, a writer-editor at our National Conservation Training Center in Shepherdstown, West Virginia.

They claim it’s the mission.

That our admirable goal of conserving the fish, wildlife, and plants of the globe (“for the continuing benefit of the American people”) accounts for the almost-maniacal devotion to duty that motivates most Fish and Wildlife Service employees.

But, as most of us know... it is really about the food.

Well before training center smorgasbords, decades before regional office clambakes and central office holiday spreads (graced, occasionally, with gustatory delicacies and delights contributed by field stations and the occasional congressional office, intent on promoting home-state agriculture, from salmon packing to peanut raising), food played a central role in the life of the Fish and Wildlife Service.


A Holiday Recipe From Rachel Carson.....Yes, Thee Rachel Carson

Did you know that during World War 2, and in the years following, our fisheries division had a mission to market the oceans and the consumption of fish?

To support this effort our Fisheries bureau prepared a series of oyster, shrimp and lobster recipes to encourage people to prepare a holiday meals just as the Pilgrims were believed to have eaten: with oysters for appetizers and in the stuffing for the turkey.

While most people know her for her long-lasting conservation legacy, former Service Biologist Rachel Carson once penned news releases featuring seafood and shellfish holiday recipes for the public.

On Thanksgiving eve, we thought we'd share with you one of Rachel's recipes. If you decide to give Oysters a chance at your holiday table, let us know how it goes by leaving a comment below!

Whatever you cook this week, we at Open Spaces wish you a safe and happy Thanksgiving!