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| A few years ago, my heart stopped functioning properly. A cardiac artery was blocked, and I felt some strange and scary symptoms. The blockage was relieved with a stent, and the hospital that installed it included a detailed lecture to all such patients. They don’t want to see us again. Heeding that information has kept me healthy, and I want to share what I’ve learned. | |
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For the past several weeks, I’ve been working on a rabbit recipe, and it’s time to publish it, or launch it, or roll it out. Whatever is the current expression.
Incidentally, a California meat producer says, “Rabbit is the meat of the future.” This from one who grows beef, lamb, goat, pork, rabbit, turkey, chicken, pheasant, quail, and squab. Beef is the most expensive meat to produce, partly because, especially for beef that’s good for you, it requires the most water and real estate. Good pork doesn’t have to be heart-cloggingly greasy, either, but as with beef, healthy hog husbandry — plenty of pasture, little or no grain — doesn’t scale up economically. Unless you grow meat in a factory system, your profit per animal doesn’t increase dramatically.
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