Last week, an email from a reader landed in my inbox. How, the reader wondered, could I possibly mention foie gras in my column without demur, as if it was as uncontroversial a food as the vegetables I also wrote about. She was right, as well; I should perhaps have made more of it. We chatted some more. And then she sent me a link to a purveyor of what one might call "exotic meats", things like kangaroo, crocodile, bison, ostrich – and, rather oddly, lambs' testicles – and suggested that I might do a column exploring why people eat these types of meat.
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via Health Science Daily News
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