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Using Invasive Species to Cook Sustainably
An out-of-towner at a Kentucky restaurant might be hooked by the sound of the Kentucky carp special. That preparation sure sounds tasty, all browned in butter and served atop a sweet potato puree. Perhaps it's a regional delicacy, caught locally just this morning.

Perhaps, too, you know it by its more familiar name: Asian carp.

The notorious jumping fish that has body slammed fishermen from Arkansas to Illinois is now making its way onto menus in the Bluegrass State and beyond, part of a larger trend of embracing invasive species at the dinner table. Call it culinary conservation: using invasive animals to cook sustainably, which, in turn, puts a dent in populations that are dangerously altering ecosystems.

A number of organizations have dedicated themselves to advocating for control through consumption, including Eat the Invaders and Invasivore.org.



 
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Herbicide Resistant Milfoil in Silver Lake - Silver Lake was so choked with aquatic weeds last summer that it was difficult to enjoy boating, swimming and fishing. The thick canopy of vegetation floating on the surface water turns out to be a mix of 20 different plant species, but not surprisingly, Eurasian watermilfoil, an aquatic invasive species, accounts for 60 percent of the growth.


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