In this week’s installment of green-living website Grist‘s “Protein Angst” series: eating squirrels. It’s a subject that we covered way back in 2008 (in an essay by Steve Rinella and a squirrel-cooking tutorial), but it just keeps coming back. The benefits are many, as the Grist piece points out, and drawbacks are few. Among them: you need a gun and a sharpshooter’s eye (or a squirrel-hunting friend), they’re easy to turn tough if you don’t know how to prepare them, and you can’t eat the brains.

Al rodente: Could squirrel meat come back into vogue? | Grist.