photo by: Matt Resnick/Journal-World

Charlotte Jenkins readies to sample a carp croquette at the Wild Foods Cook Off on Sunday, Nov. 19, 2023 at Baker University Wetlands Discovery Center.

Carp, urban squirrel and other wild and invasive species were among the main ingredients showcased at Sunday’s inaugural Wild Foods Cook Off at Baker University Wetlands Discovery Center.

“We have a lot of innovative hunters, anglers, and foragers in Kansas and Missouri that are looking for opportunities to showcase what they do,” said Amy Bousman, Kansas City-area education specialist for the Kansas Department of Wildlife and Parks, who served as the event organizer. “Some have been working on recipes for decades, and this is their opportunity to show it.”

Michael Parr, an aquatic invasive species biologist for the Kansas Department of Wildlife and Parks (KDWP), prepared carp croquettes for the cook-off. Parr said that he wanted to raise awareness about the species’ invasive nature while showcasing “different ways carp can be utilized as a natural resource.”

photo by: Matt Resnick/Journal-World

Carp croquettes, in both a sweet and tangy flavor were available to test-taste at the Wild Foods Cook Off on Sunday, Nov. 19, 2023 at Baker University Wetlands Discovery Center.

“I’m hoping this will help people recognize that carp taste pretty good,” Parr said. “They don’t accumulate as many heavy metals as other fish do.”

Categories at the event included wild fish, wild game, wild mushrooms, wild plants and invasive/nuisance species. One dish that seemed to be popular among attendees was braised urban squirrel stew. Other options available for sampling included wild turkey corn chowder, paw-paw bread, smoked deer sticks, and wild forest pate.

Bousman told the Journal-World that the event highlighted climate change-related sustainability efforts by reducing the distance “food travels to get to your plate.”

“I hunt, forage, and fish to reduce my carbon footprint,” Bousman said, adding that event was also designed to “break down stigmas and taboos” built up around wild food.

photo by: Matt Resnick/Journal-World

Jerry and Glenda Pfeifer sample some of the cuisine featured at the inaugural Wild Foods Cook Off on Sunday, Nov. 19, 2023 at the Baker University Wetlands Discovery Center.

Jerry and Glenda Pfeifer said that they attended the event as a way to glean information that will assist with sustainability efforts on their 100-acre property in the Wellsville-area.

“We want to figure out what types of foods we can forage on it,” Glenda said.

photo by: Matt Resnick/Journal-World

An attendee of the inaugural Wild Foods Cook Off samples braised urban squirrel stew on Sunday, Nov. 19, 2023 at the Baker University Wetlands Discovery Center.

photo by: Matt Resnick/Journal-World

Wild forest pate was one of the dishes featured at the Wild Foods Cook Off on Sunday, Nov. 19, 2023 at Baker University Wetlands
Discovery Center.

photo by: Matt Resnick/Journal-World

Information related to the invasiveness of carp was on display at the Wild Foods Cook Off on Sunday, Nov. 19, 2023 at Baker University Wetlands Discovery Center.

photo by: Matt Resnick/Journal-World

Smoke deer sticks were available for sampling at the Wild Foods Cook Off on Sunday, Nov. 19, 2023 at Baker University Wetlands Discovery Center.

Sand plum jelly was an entrant in the “Wild Fruit” category at the inaugural Wild Foods Cook Off on Sunday, Nov. 19, 2023 at the Baker University Wetlands Discovery Center.