An essay from AEPL Board Member Laurence Musgrove entitled
In the Halls of Academia
has been featured on Inside Higher Ed.
Some may feel squeamish about eating it, but rabbit has a fan base that grows as cooks discover how easy they are to raise — and how good the meat tastes.
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Some may feel squeamish about eating it, but rabbit has a fan base that grows as cooks discover how easy they are to raise — and how good the meat tastes.