Bushy-tailed and apparently low-fat, squirrels are the haute new mammal to find on dinner plates. According to the Guardian, hunters cannot shoot the American grey squirrel fast enough to keep up with demands. "Ugh, honey, squirrel again for dinner?" Yes, that phrase might become more popular as consumers discover the furry rodent's small carbon footprint and pleasant taste, hovering somewhere between lamb and duck.
Available to many, squirrels have great environmental credentials given their minimal food miles. Ideally, you want the fattened-up ones from the countryside though, not the scrawny one scaling your backyard tree. Squirrel meat is already popular in the Deep South and referenced in older copies of The Joy of Cooking as a nice, tender alternative to rabbit or chicken.
As a Beatrix Potter reader, this will take some getting used to.