Eating Nose-to-Tail: The Whole-Animal Movement -- Panel Discussion

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$20.00

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$10.00

Traditional meat cutting and squeamish attitudes about edible anatomy have resulted in a large portion of animals for consumption being left as waste. But a recent shift in thinking has chefs growing ever more creative and consumers' palates growing more adventurous. Increasingly, foodies are committing to making culinary use of the entire animal and embracing nose-to-tail eating, as evidenced by the rise in popularity of carnivorous festivals like Meatopia, butchering workshops galore and offal (the term for entrails and internal organs) offered on many menus. Celebrity chef Anthony Bourdain earns eats a bloody seal eyeball and earns kudos. Andrew Zimmern tastes cow placenta and gets high-fived. Do they do these things for shock and awe, or are they promoting respect for the source? Hear three of San Francisco's top meat masters discuss the whole-animal movement's impact on our culture and community. Learn More