Haute Cuisine, Head to Tail

Have a look at this good article from MSN about head-to-tail cooking featuring our very own Chef Tony Maws.

Andrea Pyenson, its author, is a journalist who seems to "get it" -- which is refreshing. Too often people write about obscure cuts of meat as though it is just a fun novelty.

Interestingly, MSN seems to have categorized the article in its "Green" section. I'm not sure what to make of that. The billions of people throughout human history who have been cooking the whole hog (or chicken, or cow, or whatever) simply because... well... why wouldn't you... would probably find it amusing that this approach is now touted as environmentally responsible. Too bad there weren't more articles over the past 50 years about the more noteworthy point: how environmentally destructive the late-20th century approach to food has been.