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Skinning wood pigeon? Cutting up rabbit? At a course designed to teach butchery and foraging, a writer feels closer to the primal experience of cooking — and eating. It’s a sensation more travelers are looking for.
BY AMY TARA KOCH | NYTimes Travel | Disclosure
Agriculture and Farming
Birds
Butchers and Butchering
Hunting and Trapping
Meat
NYT
NYTimes
Travel and Vacations
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