May 14, 2010

Lighter Fare

I have some longer pieces to write, so I'm taking a break from the Reconstructing Criticism series for a couple of days. Besides, it's sunny out, and no one wants to spend their weekend reading about how much work it is to make criticism work.

In the meantime, here are a couple of interesting posts you won't read just anywhere. From my boy, Carrying a Gun Is the Privilege of the Rich:

In order to get a permit, Minnesota State Statute 624.714 requires that you take a class from a certified firearms training instructor. This class can cost anywhere from $75 to $150, depending on where you take the course and what services are offered with it. The class also includes a live-fire qualification test. For that test, you'll need a gun ($15 to rent), ammunition ($8-20), a target ($2), and a place to shoot ($15-30).

And from Causabon's Book, an interesting look at the realities of food production, even on a small scale, Rabbit-fed Pork and Farmers as Teachers:

But the part that set me rolling on my Mothers' couch was not that unappetizing bit, but Perry's meditation on the possibilities of this food source. After all, he observes, in summer he has a nearly unlimited supply of cottontails roaming his property and eating his lettuces. This free food then could be set to supply protein to his pigs, which could then be marketed as fed on truly local, home produced feed.

Perry observes, however, that he anticipates trouble at the farmer's market. While "grass fed beef" offers up an unmistakable visual image of green pastures and bovine contentment, the same does not arise from the image of "rabbit-fed pork." It was his suggestions of possible marketing slogans that sent me into hysterics.


NewEnglandBob said...

My guess is that eating the rabbit directly would be healthier than eating the pork that would be fed off of the rabbit. And don't forget the feather dusters made from the tails.

Heather M. Rosa said...

Rabbit: Yummmmm.....

I used to raise rabbits for food. In the process my kids got anatomy lessons (This is what a lung looks like) and life lessons (This is how you care for them/ kill them quickly / cut them up/ cook them). Feeding more than post-butchering waste to pigs is ridiculously wasteful since it's already high-class protein.

And don't forget lucky foot or the baby bunting skin....