Edit ModuleShow Tags

Quail—for Fido?



Published:

The first time some information about grass fed, raw, locavore, super-premium-ultra-wonderful dog food crossed my desk I said, “Hmmm, I feel nothing about this, neither highs nor lows,” and so I put the information about Restoration Raw dogfood somewhere out of the way.

But when I heard of a second spot in Minneapolis selling ultra-super-beyond-the-beyond dog food, my reporter’s instincts revved up: Scoop Moskowitz Grumdahl, on the case!

Just the facts: Woody’s Pet Food Deli opened up near the corner of Xerxes Avenue and 50th Street in Edina on July 12th. They sell fresh, raw, ground up chicken, beef, duck, elk, Cornish game hens, lamb, pheasant, quail, rabbit, and turkey.

But why?

Molly, who answered the phone when I called, explained: “We are promoting a whole food diet for pets, the focus of our store is providing that whole food diet through cooked or raw meats.”

I immediately asked the big questions: “Quail? Seriously? Quail? Who feeds their dogs quail, besides the Tsarina of Russia in 1901?”

Actually, I didn’t ask that. She seemed too nice.

The answer seems to be that quail (which will set you back $5.80 for a pound) is meant as cat food. That actually makes sense to me, not the $5.80 part, but the quail-for-cats part. I always have thought it’s pretty hilarious to feed cats beef, because what are the chances of a tabby taking down a bull in the wild? Just lean back and picture it for a minute: that Fancy Feast spokescat batting away at a bull’s jugular. Anyhoo, I always figured it would probably be easy-peasy, and cheap, to raise mice to can and feed to cats, but no one did it because, well, who’s going to buy a can of mice?

My final thought: I wonder if whole, ground up pheasant makes good stock? Anyone who tries this, please, write in! Because if three of you do it, I’m pretty sure I can sell it as a trend story to the New York Times.

Woody’s Pet Food Deli
3008 West 50th St., Minneapolis
612-208-0335
woodyspetdeli.com

 
Edit ModuleShow Tags Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

How Restaurant Alma Got Its Signature Flavor Profile

Unlocking the building blocks to Restaurant Alma's subtle, delicious cuisine

Fanning the Flames: Bananas Foster Recipe

A flick of a flame brings it all together—warm, buttery sweet sauce melted over healthy bananas and refreshing ice cream.

What Do You Know About Portuguese Wine?

You probably know nothing, which is why Twin Cities Wine Geek Week is for you

The Driscoll’s Difference

Driscoll’s goes to great lengths to ensure every clamshell on the shelves is packed with only the most flavorful, deliciously ripe berries.

Grilled Coffee-Molasses Brined Pork Chops with a Coffee Rub Recipe

Get juicy pork from brining while adding a mysterious flavor with sweet savory seasoning and a rub

Haute Dish, Victory 44, Rustica at MOA—all closed. Why?

The summer—and this past weekend especially—has been tough on Twin Cities restaurants. Is it (future) minimum wage hike or location?
Edit ModuleShow Tags

Spilling the Beans: What I Learned From 5 Minneapolis Coffee Shops In 3 Hours

These are the best drinks from cafe favs on the Twin Cities Caffeine Crawl this year—plus sophisticated brewing methods and tidbits of coffee trivia

Dream Job Alert

Not all berries are created equal. Each year, a few lucky berry lovers get to participate in Driscoll’s flavor tests.

Greek Wheat Berry Salad with Oregano Chicken and Halloumi Cheese Recipe

A medley of flavors and textures keep salad season interesting
Edit ModuleShow Tags
Edit ModuleShow Tags