(21 Feb 2025)
RESTRICTION SUMMARY:
ASSOCIATED PRESS
Pine Grove, Pennsylvania – 15 February 2025
1. Various of diners eating wild game dinner
++ PARTIALLY COVERED++
2. SOUNDBITE (English) Larry Primeau, Taste of the Wild Outdoors:
“Tonight is the Taste of the Wild Outdoors’ game dinner. We do a fundraising event for the Schuylkill County youth outdoor programs. We have a number of species that we have meals put together for everybody to try.”
3. A father and a son taking food, UPSOUND (English)
Father, “We are trying everything here”
Son, “No, not me”
Father, “No, you are good. Come on.”
4. Wide of diners at the buffer line
5. Close up of food on plates
6. Close up of raccoon andouille sausage with cheddar mini pierogies
7. Close up of cooked squirrels
8. Sign reads, “Beaver Chili”
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9. SOUNDBITE (English) Larry Primeau, Taste of the Wild Outdoors:
“We have wild boar from South Carolina. We have black bear. We have bobcat. We have, we have a rabbit kielbasa. We have a raccoon andouille sausage. We have squirrel, coyote, beaver chili. And I lost track at that point because I think we have 14 species.”
10. Band playing music
11. SOUNDBITE (English) Jim Jasterzenski, diner:
“The lo mein. What was it, the?”
Someone else answers, “bobcat”
“The bobcat lo mein is very tender.”
12. SOUNDBITE (English) Sue Demko, diner:
“I think the rabbit sausage which is really weird because I normally don’t like rabbit but it’s just, I don’t know, it’s just good.”
13.Various of diners eating
14. Primeau talking to children attending the event
15. Close up of diners talking
16. Diners at the buffet line
17. Close up of alligator meat
++ PARTIALLY COVERED++
18. SOUNDBITE (English) Larry Primeau, Taste of the Wild Outdoors:
“I try to do is I try to incorporate the education level for people to know, okay, hey, we hunt, we fish, we trap in Pennsylvania and across the country, so, to make ethical use of the resources. So, let’s say you trap raccoons, in previous when I grew up, we would trapped raccoon, they would skin it and the meat went to a rendering plant. Now what we try and do is explain to the guys, hey, you need meat for the family, try eating it. Kids need to get away from computers and get back to the outdoors. There’s so many reasons that we don’t go outdoors anymore with, with, children. And in order for them to know why we’re doing it, they have to know what it tastes like, what, what the benefits are. And then, on top of it, you have species management, you have getting involved in the outdoors and it all stone rolls together.”
19. Various of Primeau cooking in the kitchen
STORYLINE:
The buffet line inside the fire hall in rural Pennsylvania was a familiar sight last weekend as a crowd of about 150 people heaped dinner onto their plates before sitting down to eat, hear a little live music and wait for the raffle.
Aside from a couple of vegetable dishes that were largely ignored, the food being served at the Taste of the Wild Outdoors dinner inside the Pine Grove Hose, Hook and Ladder Fire Company was anything but standard fare.
The menu of 14 species that included sting ray casserole, bear stew, raccoon andouille and rabbit kielbasa was the centerpiece of a 12-year-old event organized by Larry Primeau, the volunteer rescue captain and a man with the cooking chops and network of sportsmen friends needed to pull it off.
Jim Jasterzenski braved the slushy weather and traveled about 74 miles (119 kilometers) from his home in Kingston.
AP Video by Tassanee Vejpongsa
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