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A file photo shows a wolf at Yellowstone National Park nursing pups outside their den. Records from the Idaho Department of Fish and Game showed three pups likely around a month old were shot and killed by a hunter, who then collected reimbursement funds for at least two of them. Doug Smith National Park Service

by Nicole Blanchard, Idaho Statesman
| December 26, 2024 1:00 AM

For the past few years in Idaho, hunters, trappers and government officials have killed wolves in a variety of ways. One hunter hit a wolf with a snowmobile before shooting and killing it. Dozens of wolves had broken teeth, possibly from chewing the traps they were caught in.

But one particular state report struck wolf advocates as a red flag: Three pups born in the spring were killed weeks later, likely before they had left their den. 

Since 2021, trapping, hunting, government control actions, vehicles and natural causes have killed more than 1,400 wolves in Idaho. The Idaho Statesman obtained Big Game Mortality reports for each wolf through a public records request and reviewed them to learn more about wolf deaths in Idaho.

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The reports are a routine part of documenting the deaths of predators like wolves, mountain lions and black bears. They showed where and when a wolf was killed and what weapon and method of take was used. Other categories include information on weight, coat color and age. 

The reports are vital for researchers and wildlife managers to keep track of data about when, where, how and sometimes why a wolf was killed. 

Many of the deaths seem typical for a state that has relaxed most hunting and trapping limits for the controversial species, including virtually eliminating any off-season. But wolf advocates — including former U.S. Fish and Wildlife wolf trapper Carter Niemeyer — said the records show a side of wolf killing that, while legal, is “reprehensible.”

The three pups were shot and killed with a rifle in the Idaho Panhandle on April 25, the same month pups are usually born, according to Fish and Game information online. Wolf pups usually spend six to eight weeks in a den before they’re weaned. 

Fish and Game wolf biologist Katie Oelrich confirmed to the Statesman that the pups killed “would likely be less than one month old.” 

Niemeyer, who helped reintroduce wolves in Idaho in the 1990s, said in a phone interview that wolves have been “reduced to vermin” in the state, prompting hunting and trapping that violates the ethics he abided by personally and professionally for decades. 

“Those pups are innocent,” he said. “I don’t see absolutely any justification for killing pups in a den.”

Hunting and trapping regulations frequently provide parameters that prevent killing extremely young animals. Hunter-ed, a hunting education company that Idaho and many other states partner with for safety and education courses, states on its website that hunting helps promote conservation, and seasons are set to avoid nesting and mating seasons. 

Idaho hunting and trapping seasons for big game species like deer, elk, and pronghorn don’t overlap closely with birthing seasons.

Idaho Fish and Game rules for predators, including black bears and mountain lions, note that females with young are protected. Mountain lions with spotted coats — markings seen on young animals typically under about six months old — are also protected. There is no such protection for wolf pups or wolves with young, wolf hunting and trapping rules show. 

Most other states that allow wolf hunting and trapping or have allowed it in the recent past, including Montana, Wisconsin and Minnesota, end hunting and trapping seasons before the wolf birthing season. Only Wyoming has similar laws to Idaho’s. 

Most hunters and trappers also abide by “fair chase” ethics. The Boone and Crockett Club, a nonprofit founded by Theodore Roosevelt that promotes conservation and tracks hunting records, says fair chase prevents hunters from having an unfair advantage over game animals. That means animals should have “reasonable chance of escape.” 

But Niemeyer said pups as young as the ones killed in April may not have even opened their eyes and likely had no chance of escape. He said Idaho’s plans to greatly reduce the wolf population has spurred some people to violate hunting and trapping norms, and the promise of reimbursement for killing wolves adds more incentive.

Records submitted to the Idaho Wolf Depredation Control Board, a group that oversees lethal wolf control actions to reduce livestock kills, showed that the hunter who killed the wolves received $750 each for two of the three wolves. The funds were paid by the Foundation for Wildlife Management, a nonprofit that received grants from the Wolf Depredation Control Board to reimburse hunters and trappers. 

The Foundation for Wildlife Management did not respond to a request seeking clarification on why the hunter was reimbursed for two of the three pups. An archived version of the organization’s website from August 2024 said that reimbursement for the first wolf a person kills will be funded entirely by the nonprofit. That language is no longer on the foundation website.

[Heaven forbid!]

The recent news about bird flu and its detection in milk highlights serious concerns about the safety of raw milk and its use in holiday traditions like eggnog.

Posted by Jackie MitchellPublished December 23, 2024

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Eggnog is a beloved holiday tradition, conjuring images of festive gatherings and mugs filled with creamy, spiced goodness. But recent concerns about bird flu, or avian influenza, and its detection in milk have cast a shadow over this cherished drink. These developments raise important questions about the safety of raw milk and raw eggs, key ingredients in traditional eggnog recipes.

“Food safety risks tied to raw ingredients aren’t new, but the context of bird flu elevates the concerns,” said Dr. Darin Detwiler, associate professor at Northeastern University. “For families gathering during the holidays, understanding these risks and making safer choices is essential to preserving both traditions and health.”

BIRD FLU AND ITS CONNECTION TO MILK. Avian influenza, commonly referred to as bird flu, is a viral infection that primarily affects birds but can occasionally spread to humans and other animals. Recent reports of bird flu being detected in milk have heightened concerns about the safety of raw, unpasteurized dairy products.

“Bird flu underscores the vulnerabilities in our food systems,” Detwiler explained. “While the virus’s primary route is through birds, the detection of avian influenza in milk highlights the broader risks of raw, unpasteurized products.”

Raw milk, which hasn’t undergone pasteurization to kill harmful pathogens, has long been associated with foodborne illnesses, including those caused by Listeria monocytogenes, E. coli, and Salmonella. These risks are compounded by the potential for cross-contamination during milking or handling.

RAW EGGS: ANOTHER RISKY INGREDIENT. Eggnog traditionally includes raw or lightly cooked eggs, which can pose their own safety concerns. Raw eggs are a known source of Salmonella, a bacterium that causes symptoms such as diarrhea, fever, and abdominal cramps. While pasteurized eggs—eggs that have been heated to kill bacteria—offer a safer alternative, many home cooks may not be aware of this option.

“Raw eggs in eggnog are a classic example of how tradition can sometimes overlook modern food safety risks,” said Detwiler. “Fortunately, pasteurized eggs allow us to enjoy this holiday favorite without sacrificing safety.”

THE VULNERABLE AMONG US. Foodborne illnesses pose significant risks to vulnerable populations, including pregnant women, young children, the elderly and individuals with compromised immune systems. For these groups, exposure to pathogens like Salmonella or Listeria can lead to severe complications, including hospitalization or even death.

“The holidays should be a time of celebration, not a time of worry about who might get sick from a traditional drink,” Detwiler emphasized. “By choosing pasteurized ingredients and taking proper precautions, we can protect our loved ones and still enjoy the foods we love.”

THREE TIPS FOR MAKING SAFER EGGNOG. For those who can’t imagine the holidays without eggnog, there are several ways to enjoy it safely:

1. Use Pasteurized Ingredients: Opt for pasteurized milk and eggs when making homemade eggnog. Pasteurized products undergo a heating process that kills harmful bacteria without compromising flavor or texture.
2. Consider Cooked Eggnog Recipes: Heat the egg mixture to at least 160°F while stirring constantly to kill bacteria. Use a food thermometer to ensure the correct temperature is reached.
3. Choose Store-Bought Eggnog: Commercially prepared eggnog is typically made with pasteurized ingredients and undergoes processing that eliminates harmful pathogens, making it a safer option for all.

RAW MILK: A RISK NOT WORTH TAKING. Raw milk has become a point of contention in recent years, with some proponents claiming it offers health benefits or a superior taste. However, the risks far outweigh the rewards.

“Raw milk carries a real and significant risk of harmful bacteria,” said Detwiler. “These pathogens don’t just cause mild illness—they can lead to severe outcomes, especially in vulnerable populations.”

In the context of bird flu, the detection of the virus in milk adds another layer of concern. Pasteurization remains the most effective method for ensuring the safety of milk and milk-based products, including eggnog. 

PRESERVING TRADITIONS WHILE PRIORITIZING SAFETY. Holiday traditions like eggnog are worth preserving, but they must be adapted to prioritize modern food safety practices. Awareness and education are key to maintaining these traditions without compromising health.

“The good news is that we don’t have to choose between tradition and safety,” said Detwiler. “With a few adjustments — like using pasteurized eggs and milk or trying a cooked recipe — we can enjoy eggnog while ensuring it’s safe for everyone at the table.”

While bird flu and concerns about raw ingredients may seem daunting, they also present an opportunity to revisit how we prepare and consume traditional holiday favorites. By choosing safer alternatives and educating ourselves about food safety, we can continue to celebrate without unnecessary risks.

“Food traditions are part of what makes the holidays special,” Detwiler said. “We can keep the spirit of the season alive without sacrificing safety. When we adapt those traditions with safety in mind, we’re not just protecting our health — we’re ensuring those traditions can be passed down for generations to come.”