WHEN MY CAB PULLED UP in front of chef Jennifer McLagan’s home in Toronto, I was careful not to leave my small cooler behind. I could only imagine some future passenger taking a peek and discovering the raw beef heart inside. Whereas finding a hunk of prime beef might make many people’s day, stumbling upon an animal organ would send most screaming into the night.
Herein lies Jennifer’s angst. The author of Odd Bits: How to Cook the Rest of the Animal finds it disheartening that many North Americans gobble up sirloins but not sweetbreads. She’s made it her mission to make carnivores more responsible by teaching us how to utilize all of the animal’s parts.
“It’s about respect,” she says as we huddle together over her cutting board. “You don’t kill an animal and then throw most of it away.”
Although eating the whole beast is common in many parts of the world, in Canada and the U.S., many folks look down their noses at off-cuts and offal. But recently nose-to-tail dining has been trending, so to speak, in restaurants. If there’s one thing that makes Jennifer squeamish, however, it’s referring to this way of eating as a something new. “My mother cooked this way, and so did our ancestors. It’s simply a return to tradition.” Read more...
This articles was published in Zoomer - Nov 2014 to read the full article please Click here for PDF version