In 2015, the Canadian government begged people to stop releasing their pets into ponds. As an invasive species, it can harm native fish populations by disrupting sediment with its feeding habits, scooting along the bottom of a body of water and stirring up dirt. Sometimes goldfish even eat the eggs of native critters, like salamanders in Idaho, or disturb vegetation other fish want to munch on too.
As to the native Indians, most of the violence against them was by the government, but it was largely because these rough groups of pioneers kept chasing gold into indian territory, then screaming for help from the Army when the Indians acted as they usually did.
The summer squash are now in season and this casserole is a great way to use some of them. You will need two or three pounds of yellow summer squash, one cup of diced onions, three fourth cup mayonnaise, two slightly beaten large eggs, one envelope crushed saltine crackers, five slices toasted crushed bread, one envelope Hidden Valley buttermilk ranch dressing (dry), one eight ounce package of finely shredded sharp cheddar cheese, one stick melted margarine, half teaspoon salt and half teaspoon pepper. Cook squash and onions until tender and drain. Preheat oven to 350 degrees. In a bowl mix mayonnaise, beaten eggs, and crushed saltines, and ranch dressing and the finely shredded sharp cheddar cheese. Mash the squash and onion mixture and add to the mayonnaise mixture. Pour into a casserole dish sprayed with Pam baking spray. Mix melted light margarine with the toasted, crushed bread crumbs; heat and sprinkle over the squash mixture. Bake for 35 to 40 minutes until top is golden brown and bubbly. 2b1af7f3a8