This week, my new, six-part series on unusual proteins for U-T San Diego's food section launched. My first piece is on cooking rabbit, with a look at why rabbit is such a delicious, healthy, and sustainable meat. Chef Karrie Hills of The Red Door taught me how she makes her rabbit street tacos and owner Trish Watlington also contributed a family recipe for braised rabbit with olives and pine nuts. Future pieces will explore cooking octopus/squid, tempeh and seitan, whole fish, legumes and grains, and goat. All are geared toward encouraging the home cook to try a new approach to proteins.