As I recorded this episode, one of the biggest news stories is a potential protein shortage at the grocery store due to processing difficulties a the commercial meat plants due to COVID-19.  What can homesteaders do to ensure that they have a constant supply of protein for their families?  One answer might be meat rabbits.  On this episode we talk about their pros and cons.  I share with you our journey (unplanned and poorly executed) into raising them.  And I share some of the lessons we learned along the way.  I also bring you up to date on what we've been doing here on our homestead this week.  I hope this finds you well.  Enjoy.BrianArticles referenced in this week's episode.https://www.motherearthnews.com/homesteading-and-livestock/raising-rabbits/meat-rabbits-zm0z11zmathttps://meatscience.org/docs/default-source/publications-resources/rmc/1981/the-rabbit-as-a-meat-producing-animal.pdf?sfvrsn=2http://www.thehomesteadjourney.nethttps://www.facebook.com/TheHomesteadJourneyPodcasthttp://www.youtube.com/c/3BFarmandHomesteadhttps://www.facebook.com/3BFarmNY/https://www.instagram.com/thehomesteadjourneypodcast/?hl=enBrian@thehomesteadjourney.netWildebeest Publishing: Be Yourself. Run Wild. Take Leaps.Apply for a chance to have your book published for free at wildebeestpubishing.com/pod The Cellar Door PodcastJoin wine explorer, Tom Massey, in the Cellar Door to hear the stories of the people...Listen on: Apple Podcasts   SpotifySupport the show