(Photo from The New York Times article)

Angelina Lippert, the woman who took an Abercrombie & Fitch bag and her boyfriend to the class in Brooklyn, brought home the legs of the rabbit they killed and braised them with almonds, apples, Calvados and cream. The saddle, kidneys and heart went into a rolled roast with garlic, sage and rosemary.

The killing itself was a little more intense than she had expected, she said.

“When I was the first person to volunteer to break the neck, it all seemed so easy and emotionless that I didn’t realize until after I’d done it that I was shaking,” she said.

But she recovered quickly. After all, there was a rabbit to dress.

Ms. Lippert still has the pelt, the head and the feet. They’re in her freezer, awaiting the taxidermist. But she doesn’t have the boyfriend.

“He ended up leaving me for a vegetarian,” she said.

I am all for sustainable living and being more in-touch with your food.  There is a huge disconnect in America between table and farm, so I understand the desire to be present in what you eat.  But the idea of 9 novices trying, and most likely failing a few times, to kill a rabbit doesn’t strike me as humane.  And let’s face it, if it’s in The Times, this is a more of a trendy desire.  It’s not born out of necessity.

(Regarding the excerpt above – why on earth is the Abercrombie & Fitch bag a point of interest?  PS.  I wonder if Lippert’s ex has told his new gf that he’s tooootally killed a rabbit with his BARE HANDS.)

Full article here.