The Easter Bunny Has a “Glandular Problem”


For Easter, the New Yorker published an article by Jason Wilson titled “Eating the Easter Bunny.” The caption of the photo in the header functions as a sub-title: “A coveted ingredient in many global cuisines, rabbit meat has always been a hard sell among American diners.”

Here are the first several paragraphs of the article:

“On a recent evening, I was in the meat department at a Whole Foods in Philadelphia’s Fairmount neighborhood, pondering what to cook for Easter brunch. Last year, I bought two rabbits from a nearby branch and served a peppery and aromatic main course of roasted rabbit with fennel. At the Sunday meal, though my niece and nephew did exclaim, with nervous laughter, “You cooked the Easter bunny!” my family members were not particularly scandalized by the dish. No one accused me of being a ‘bunny boiler’ like, say, Glenn Close, in Fatal Attraction. There was…

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