The World Champion Squirrel Cookoff returns to the Hunt Family Nature Center in Springdale on September 12, continuing a local culinary tradition that emphasizes the unique flavors of wild game. The event was originally founded in 2012 by Joe Wilson and has been closely supported by the Arkansas Game and Fish Commission, which promotes sustainable hunting and cooking practices.
Teams from across Northwest Arkansas and beyond will begin setting up on the afternoon of September 11, preparing their cooking stations for the competition. Final preparations conclude early the morning of the event with the draw for entry numbers occurring at 7 a.m., followed by the official start of cooking at 9 a.m.
One of the key distinctions of the cookoff is its strict requirement that each team uses all-natural, free-range squirrel meat without any preservatives. JJ Gladden, assistant chief of the Arkansas Game and Fish Commission education division, emphasized this standard as integral to the event’s authenticity. “It’s just a natural fit for us to partner with Joe, who started the cookoff in 2012 and always held it right here in Northwest Arkansas,” Gladden said. He also noted that the Commission’s history of hosting cooking classes and similar events builds a consistent narrative around local game and ethical sourcing.
The cookoff highlights what local hunters and chefs describe as “cuisine from the tree,” showcasing the versatility of squirrel meat. This category of cooking underscores a return to native food sources and traditional hunting and foraging practices common in Arkansas. Among the past competitors is Jeff Butler of Fayetteville, pictured last year slicing meat for his signature squirrel étouffée, a dish that combines Cajun culinary influences with regional game meat.
The event draws interest not only from culinary enthusiasts but also from conservationists and wildlife management educators, who see the cookoff as a way to promote both wildlife stewardship and local food culture. The Arkansas Game and Fish Commission’s presence ensures that all wildlife-related regulations are followed, particularly those concerned with sustainable harvest and food safety.
Over the years, the cookoff has become a staple in Northwest Arkansas’s fall calendar, aligning with the region’s hunting season and outdoor lifestyle. The Hunt Family Nature Center, which hosts the event, provides a fitting natural backdrop, located in Springdale with ample facilities for cooking and audience viewing.
In addition to the culinary competition, the event typically includes educational components such as cooking demonstrations, wildlife conservation talks, and opportunities for families to learn about responsible hunting and game preparation. This multidisciplinary approach ties culinary practice directly to natural resource management, a growing priority for the Arkansas Game and Fish Commission.
Participants in the Squirrel Cookoff often compete fiercely, with careful attention to seasoning, traditional and innovative recipes, and presentation. Entries range from smoked and grilled preparations to stews and specialty dishes like Butler’s étouffée. The judged criteria emphasize taste, originality, and adherence to the natural ingredient guidelines.
Local engagement is a significant part of the cookoff’s appeal. It provides a platform for regional hunters and chefs to share practices linked deeply to Arkansas’s hunting heritage, which remains a significant part of the state’s outdoor culture and local economy. The event also attracts spectators interested in artisanal food experiences and those curious about lesser-known game meats.
The World Champion Squirrel Cookoff contributes to a wider movement that values local food sourcing, culinary traditions linked to hunting, and wildlife conservation education. For Springdale and Northwest Arkansas, the event underscores a regional identity rooted in outdoor skills and sustainable living, supported by institutions like the Arkansas Game and Fish Commission and community organizers.
This year’s competition will provide another opportunity to witness culinary creativity driven by native ingredients amid a community committed to ethical wildlife use and education.
Source: NWA Democrat Gazette
