“Although Ms. Carpenter burned sage and spoke of dispatching an animal as a solemn task,” writes Diner’s Journal, “others named their rabbit carcasses and made hand puppets out of their hides.” You ...

Danforth, a butcher and professional butchering instructor, has created a stunning book, in both senses of the term. With precise lessons on how to stun, and then dispatch and dissect, chickens, ...

A student in Samin Nosrat’s rabbit course in Oakland, California, sections a rabbit. Courses that help city folk reclaim traditional culinary skills are popping up in urban centers around the West.