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While researching last week’s Key Ingredient—turtle meat, which Edward Kim of Ruxbin took on—I came across an article on how to trap turtles and cook their meat. It’s from the book Camp Cooking: A Practical Handbook, by Fred Bouwman, which seems to be aimed at those who spend months in the field—I don’t know a lot of weekend campers who need to know how to butcher their own meat or bake bread outdoors.