if we took out the bones, it wouldn’t be crunchy …

one of my alltime favorite topics around penn state is whether or not we should be eating horses. its a shocker for all of our equine.minor students, but also a bridge to talking about other ideas. certainly, when i was in france — horse meat was not so strange; but, then again snacking on man’s best friend leads to cogent and necessary discussions about the ethics of eating meat.

enter the plight of the bluefin tuna; and the ever-so-burdensome effort to replace it with, gasp, yellowfin tuna.

Ready for Life Without Bluefin Tuna? – The Lede – Breaking News – New York Times Blog

Martin Fackler of The New York Times reported that the Japanese are using more yellowfin, are beginning to try the previously unspeakable avocado roll from the United States, and most notoriously, are tasting “sushi” made with smoked deer and raw horse. That last one may sound like a scary, even gross, proposition. But David Pasternack, a chef who serves plenty of raw fish at Esca in New York, said it’s nothing like what you’re picturing. “The horse in Japan is raised Kobe-style,” he told Serious Eats. “It’s incredibly delicious, sweet and tender.”

who knew horses would be in such demand?!
me? i’ll stick with the smoked duck.

[crossposted at Poultry Management]

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