Foodie chefs take aim at firearm-to-table cuisine

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Food-Gun-Toting Chefs
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Food-Gun-Toting Chefs
In this July 5, 2013 photo, Chef Chris Carriker readies a hog's head for headcheese at Portland, Ore., restaurant Gilt Club. It was a lineup of the unlikeliest sort _ more than a dozen of Portland's finest farm-to-table chefs shouldering shotguns and taking aim. But these culinary sharpshooters weren't firing at future menu items. They were taking aim at clay discs on a game farm, a creative effort by the Oregon Department of Fish and Wildlife to recruit a fresh class of hunters _ foodies. (AP Photo/Nigel Duara)