SubscribeActually, Dick Erath of Erath Vineyards Winery in Dundee, Oregon once tried the kill-the-birds method. Years ago, Erath hired some local kids to shoot the birds. Erath said he "paid a bounty of 25 cents per robin and that ended my robin problem for a long time." He wound up with 300 dead robins that year. Ever creative, he developed a recipe for sautéed robin breast layered and baked with polenta, marinara sauce, and Parmesan cheese. He claimed the birds "Tasted like pigeon. They were all dark meat and mild."Seriously, though, what about a car cover? No bird poop, dust, leaves, or sun-faded seats, plus your 4-wheeled perch stays cleaner longer.
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posted by Malor at 4:38 PM on April 6, 2006