Urban Farming in North Portland’s St. Johns Neighborhood
Ivy Stovall, who lives in St. Johns, gathers an armful of hay to feed the rabbits she raises for her family to eat. Photo by Rebecca Koffman.
“I swear I bought this house because I needed to have a piece of the earth. I wanted to get my hands in the ground.”
By Rebecca Koffman
The Oregonian
June 13, 2011
Excerpt:
Stovall also gives an occasional workshop on raising rabbits for food. She has 26 rabbits at the moment, with one doe about to give birth and a group of 8 adolescents ready for slaughter. “I try to give an honest look at what it involves.”
What are the best ways to eat the meat? Rabbit stew is always good in the winter. In summer you can roast it on a spit.
“If anything tastes like chicken, rabbit does,” Stovall says. “It’s a very mild white meat.” She adds that she thinks it is good for her children to be able, “to see the whole process” involved with eating meat.
1 comment
Thank goodness at least a percentage of the younger generations have a more pragmatic view of rabbit as a viable – and urban-sustainable – meat source.
I’m part of the generation (or two) who were “ruined” by watched Thumper become friends with Bambi! Intellectually I may realize my reaction is a childhood-related emotion response to an animated character, but the result is still to barely take enough to be polite the few times rabbit has been offered, and then struggle to actually eat it. Not reasonable, just reality – and likely I’m not the only one who just can’t get over this silly hurdle.
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