re: #134 Killian Bundy

The other dark meat: Raccoon is making it to the table

He rolls into the parking lot of Leon’s Thriftway in an old, maroon Impala with a trunk full of frozen meat. Raccoon — the other dark meat.

In five minutes, Montrose, Mo., trapper Larry Brownsberger is sold out in the lot at 39th Street and Kensington Avenue. Word has gotten around about how clean his frozen raccoon carcasses are. How nicely they’re tucked up in their brown butcher paper. How they almost look like a trussed turkey … or something.

His loyal customers beam as they leave, thinking about the meal they’ll soon be eating.

/PETA needs to rename them “forest kittens”

Not surprising. I’m wondering when possum — a traditional po’ folks dish in the South — will make a culinary comeback as well.