BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Warming Up to Rabbit

with 2 comments

New Zealand-California crosses on Julia Sunkler's farm.

Check out my FOODday article this week on Oregon’s rabbit farmers. It certainly generated a lot of criticism. But active debate as good, as long as folks remain respectful. I hope my critics will note that non-profits such as Heiffer International encourage subsistence farmers to raise rabbits for meat to prevent hunger and reduce global poverty.

Written by baltimoregon

May 11, 2010 at 9:05 am

Posted in Uncategorized

2 Responses

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  1. Read your article on eating rabbit: A picture of rabbits in wire cages, no ground underneath–just like factory chickens, describing how brief their lives are, that there are a shortage of rabbits because the OSU animal labs were shut down. Pain, Pain, Pain. Rabbits share over 70% of their genes with animals. Look into their eyes.

    I heard a philosopher say, “You can’t understand what philosophy is until you feel a rabbit die in your hands.” Perhaps I’m just being philosophical, but I feel the good taste of gourmet cooking includes ethics and enjoying making this world joyful and less painful. There are many restaurants that try to follow this. These are the folks I would like to see you writing about. Cruelty free cooking, local sustainable buying,recycling, and healthy food.

    My cholesterol dropped from 215 to 153 after changing to a vegan diet. And I don’t eat the 80+ animals that most people eat that are mostly raised in factory farms, and my diet allows 140 acres remain in a natural state which supports many many joyful beings.

    And I enjoy every meal no matter how simple or how “gourmet” it is. Thanks for letting me speak.
    Compassion flows–

    Clarence Widerburg, M.S.W..

    May 12, 2010 at 10:42 pm

  2. Slight typo. I meant rabbits and humans share over 70% of the same genes (DNA)

    Clarence Widerburg, M.S.W..

    May 12, 2010 at 10:46 pm

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