Remember those罗伯塔的rabbit-butchering类, where hipsters made hand puppets out of bunny carcasses? Well, today theTimesuses them as a springboard to ponder why rabbit (so easy to raise and butcher, and with such lean, healthy meat) has never really caught on. For one thing, it can be difficult (and not cheap) to source locally, and, more important, people just can’t get over thoseVelveteen Rabbitassociations: “Buttermilk Channelin Brooklyn had rabbit on some menus shortly after it opened in late 2008. But after a table of guests walked out, it came off. Now the only rabbit served at the restaurant is disguised in a country terrine.”
If you have reservations aboutlapin, Food Curated’s visit to the farm of John Fazio, who sells head-on rabbits toSavoyandMarlow & Sons, is unlikely to sway you.Aw, just wook at those wittle wabbits …
不要告诉孩子们[NYT]
Farming and Breeding Fresh, Local Rabbits for New York City Restaurants(食品策划)
