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To fight overpopulation, the National Park Service plans to start hunting deer in Rock Creek Park this winter. Officials plan to give the meat to local food banks. While the cull has been controversial with some animal rights groups, chef Robert Wiedmaier is all for it. The owner of Marcel’s and Brasserie Beck frequently features venison on his menu, and he’s an avid hunter, too. “I’m probably more of a conservationist than people who are anti-hunting,” he says. “Everything has to have a predator.” He’s got some ideas on how to make sure no part of the lean, high-protein meat goes to waste:

Illustration by Carey Jordan