Some state wildlife departments are creating promotions to help raise the next generation of hunters. Oregon recently took Portland farm-to-table chefs out for shooting practice while New Hampshire teaches hunters how to dress, butcher and cook their kills. "Everywhere from middle-of-the-road restaurants to fine-dining restaurants in this town try to use as much of what is here. Because the customer base dictates that. That's something that Portlanders really look for," said Chris Carriker, chef at the Gilt Club.
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