Locavorism Gone Loco: Rhode Island Chef Certified to Cook Roadkill


Knowing exactly where your food is from is a source of pride these days. Patrons of a Providence, Rhode Island sportsman’s club, however, might prefer to stay in the dark. Richard Bourque, the chef at Smithfield Sportsman’s Club, is on the state’s Department of Environmental Management’s list of vendors authorized to retrieve, prepare, cook, and serve deer killed on Rhode Island roads.

Bourque must retrieve the carcass within five hours of it being hit, depending on the season and temperature, for his signature dish: roadside venison.


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