The return of the reds

The return of the reds

When Walker’s decided to create new flavours for its crisps, one of the popular ones was Cajun Squirrel.  I never tasted it, and I don’t know which one Walker’s will decide to eventually add to its line, but I just thought Cajun Squirrel was a silly joke.  Apparently, this is not the case.

The campaign to reintroduce and protect the red squirrel has been so successful in the north, that the man behind the campaign is moving south to do the job.  He has reported that the gray squirrels are a delicacy and have been in great demand at butcher’s and restaurants.  (I wonder if Walker’s has been putting in orders.)  In the US, we called them “road kill” (and, yes, people in the US have devised a wide selection of road kill recipes), but here, the squirrels are trapped.

It doesn’t sound very fair to the grays, and I do wonder if there’s a difference in the taste between the grays and the reds.  And what about the blacks?  They’re still quite rare over here.  I hope they don’t end up killing all the grays.  In the US, we had the full range of colours.  We even had bi-racial squirrels running around our yard – red fur covering half the way, black the rest, and various other combinations.  I hope this doesn’t become a one-squirrel country.

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