My latest article in Vermont’s Local Banquet is all about rabbit–who’s raising it, how it’s done, the challenges and benefits of rabbit as a meat source.  

I circulated the room with a tray of hors d’oeuvres, weaving through bridesmaids, groomsmen, and guests. The social hour was winding down, and by my fifth or sixth pass through the crowd, I knew who the vegetarians were—who to offer the stuffed mushrooms to, who to pass by with the pulled pork.

The pulled pork had gone fast, and as back up, the caterer I was working for that night provided pulled rabbit to take its place.

“What’s this?” guests asked.

When I answered, “Pulled rabbit with sweet potato,” hesitation came over their faces…

read the rest at Vermont’s Local Banquet.