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by Ron Cruger
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Oh, boy, an "ant-eater" burger!
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2017 Spectator Ron - The Spectator All Rights Reserved
I’ve always wondered how the first cave-man went about discovering that he could eat a wild animal’s
liver. The scene must have been ghastly.
“Um, look-um, we kill-um big animal. Look like one wildebeest
thing. We eat legs and other parts too, yum, yum.”
“Hey, wait a minute “Zongo-brain.” How about
we cut open the beest and try the liver for din-din. Me go find an onion and maybe we have liver and onions. We could be first guys
in area to have liver-treat. You cut out liver, me get onion.”
So, ”Zongo-brain” and “Onion-
breath” found a new treat for mankind. The first men to bite into an animal’s organ. Nobody makes a fuss over these two guys and they
were mankind’s true pioneers. The discovered liver and onions eighteen months before “Zongo-brain’s” cousin “Poop-for-brains” discovered
Millennia have passed since that great dinner time discovery on the plains of Africa
and carnivores around the planet still sit down at their dinning room tables and enjoy the unique taste of animal liver and onions.
And yet, no one remembers the culinary efforts of “Zongo-brain” and “Onion-breath.” Without these
two cave men the world would be without the delicacy they founded there on the sweltering savannah. And nowhere in the historical
records is there a word of “Zongo-brain” and “Poop-for-brains” washing down the lingering liver taste in their throats with a cool,
foamy glass of cave-man lager.
Since that first organ-based gourmet meal millions have enjoyed
the oddish, gagging taste of liver and onions.
Mankind remains fascinated with the eating of
the flesh of animals as well as the organs which are enclosed inside the animals’ water-proof hides.
It appears that mankind continues to search for the ultimate organ-eating experience.
after the first liver and onion dinner the savannahs of Africa continue to provide humans with new taste thrills.
An illegal trade in “bushmeats” is growing.
Paris, France, is evidently the home base for the
delivery of “bushmeats.
A study has fund that more than five tons of “bushmeats” go through the
city’s main airport every week.
“Bushmeat” experts suspect that similar amounts are arriving
in other European countries as well.
The smugglers and those who devour the exotic meats are ignoring the potential dangers of consuming
these flesh and organ gastronomical treats. There are serious concerns about diseases ranging from monkey pox to Ebola.
Madam Toukine, an African woman with a shop in Paris, says she receives special deliveries of crocodile and other “bushmeats” each
weekend in her shop off the Rue des Pillonieres market. It may be illegal but those who want “bushmeat” know where to get it.
One airline passenger had 112 pounds of “bushmeat” as his luggage. Five tons of “bushmeat” gets into Paris each week.
Experts have found shipments of eleven types of “bushmeat” recently. They include apes, monkeys, large rats, crocodiles, small antelopes
And so, the search for the ultimate dining experience continues.
Modern day “Zongo-brains” and “Poop-for-brains” are still at it.
Baboons and sloths better beware