Offal Good

The Devil in the Kitchen

On Tuesday May 8th I had the honor to cook for one of the culinary greats Marco Pierre White. He was here to promote his memoirs “The Devil in the kitchen”

Photo courtesy of Mary Ladd
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Who Are the Modern Offal Eaters?

About a month or so I received a email from the UK asking about offal and different resources to help with a paper being written on the decline of offal consumption. I just received the finished paper and have learned quite a bit, and felt that I should share it with you. Remember this paper is written for the decline of offal consumption for the united kingdom, I am sure there are a lot of similarities here in the United States.

Guest Author Nathan Hoskins is 22 years old an studying at the University of West of England, Bristol, UK.

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Stop Cloned Meat

The FDA has approved cloned meat and milk with no special labeling. This will give a whole new meaning to “molecular gastronomy.” As if factory farming isn’t bad enough we are now just going to make animals in a labratory to factory farm them. And if the FDA does as planned, this meat will sit in the cooler next to all the other meat and you will not know the difference. This is frankenfoods at its best. They don’t know what affects it can have on people in the long run either. Is this where you want your meat to come from?

The final decision will be made in a couple of months and the FDA is currently accepting comments from the public. Go now and tell them what you think about cloned meat. Go to the FDA website or mail comments to:
Division of Dockets Management (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD, 20852. Comments must be received by Apr. 2, 2007 and should include the docket number 2003N-057