Birds, Gastronomy, Cultural Heritage–Is It Entrepreneurial Conservation?

La Paz Group

ORTOLAN-articleLarge Michel Guérard, left, the chef of Les Prés d’Eugénie, and Jean Coussau, the chef of Relais de la Poste, are among a handful of chefs trying to bring the ortolan back to the restaurant menu in France. Credit Ulrich Lebeuf/M.Y.O.P for The New York Times

We do not link often to the countless stories of rhino populations being decimated due to poaching, not because they are depressing, which they are; but because there have been no breakthrough entrepreneurial conservation stories related to that tragedy. Ditto for elephants and other charismatic megafauna–overwhelmingly depressing and no solution in sight, with the rare glimmer of hope.

So, when we see an article like the one below, even though it focuses on charismatic minifauna rather than megafauna, we take note. We pay a disproportionate amount of attention to birds for reasons that should be clear to regular readers of these pages, so for now…

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