A few years ago I was invited to partake in a roasted javelina picnic. Two or three guys went out into in the White Mountains of southeastern woods of Arizona. They brought back a javelina and two or three rattlesnakes. A deep hole was dug and a lot of firewood put in the hole. It was lit and allowed to burn for a day. A little more wood was put in and the gutted javelina on top of the wood. It was then lightly covered with dirt. It slowly cooked in the pit for about 36 hours. It was then brought to surface and made ready to eat, along with the rattlesnakes. Of course I had to try the rattlesnake. Afterwards, people asked me, "What did the snake taste like, like chicken?" I replied, "No, like snake."

I have wondered if our ancestors, sitting around in a soot covered cave and eating something that looked like a bird, one of the educated men came to the conclusion that it was a chicken. It was trying to cross the road and was run over by an out of control stone wheel. I can just hear the other people ask, "What did it taste like?" After the man had wiped his fingers clean on his lion skin clothing, he said, "It tasted like Kentucky Fried Anchiorniss.

Dale Schunke

Tucson, Ariz.