I once talked to the Fischer Bros butcher once who said he usually gets in a bunch of geese (6-8) right before Thanksgiving. The problem is that you have to buy the whole bird, which at like 8 dollars a pound, is like a 60-80 dollar investment, and with NYC kitchens being the size they are, storage can be a bit difficult. I bought duck instead. :-)

By the Way Marvid chicken in my opinion is a far superior chicken then Empire or Rubashkin

I don’t know why these birds, which were a staple in Europe and the world over, especially for the impoverished, became relegated to relative obscurity in our food supply. Perhaps because of the current preference for lean meat, perhaps because of the distinctive aroma, perhaps because they provide a greater income to farmers when sold as specialty meat. The advantage of geese from a farmer’s perspective is that they graze on grass, and don’t really require supplemental feed. They lay far fewer eggs than chickens, but with each goose having 4-6 or more viable offspring, the gaggle has the potential for multiplying faster than many grazing animals. The males don’t require castration in order to grow quickly and they’re no less tender than the females. And for a Jew, the advantage is that the whole bird can be eaten, unlike ruminants, from which we normally eat only the front half. Cost of production should be far less than lamb or cattle. It should be touted as the best value in premium meat, but instead is nonxistent in the marketplace and far more expensive when found than is warranted by its farming practices. Oh well.