Why Eating Guts, Heads, Feet and Genitalia is Green (Video)


Image credit: CHOW
"If you are willing to kill it, you should shut the f___ up and eat all of it."

Chef Chris Cosentino—who made our slideshow of 10 Master Chefs Driving the Green Food Movement—does not mince his words when he talks about offal—a fancy word for all those off cuts that most of us would rather not think about. And while vegans will most likely consider this as offensive as any other type of animal slaughter, carnivores would do well to take note. From Peta's priorities to the role of humans in animal domestication to the legislative nightmare of dealing with the USDA, this guy has a lot to say.

And he says it well. Following my excitement about their videos on how to make tofu and the coolest seedbank in the world, I couldn't help but post one more contribution from the good folks at CHOW. It's been around a while, but it is one of the most important topics I can think of.

For vegans and hardcore vegetarians of course, slaughter is slaughter is slaughter. But if you eat meat, or if you believe that animal husbandry has a place in sustainable farming, then it becomes imperative to look at how we use and respect the products of that farming. A food system and a food culture that does not use every possible cut of meat is, in my opinion, a waste. It's unsustainable, it's disrespectful, and it's unimaginative.

Having said all that, I'm still grossed out by liver. I blame school meals.


More on Meat, Offal and Sustainability
Graphic Images from Hog Butchery Workshop in New York
10 Master Chefs Driving the Green Food Movement
Julie & Julia Author Dishes to the Daily Beast About Meat Eating, Vegetarianism and Jonathan Safran Foer
The River Cottage Meat Book: For Carnivores with a Conscience
Hunting, Fishing and Hypocrisy: Store-Bought Meat Was Killed Too

Tags: Animals | Local Food | San Francisco | United States | Vegan | Vegetarian