Straight from the Horse's Heart

By James McWilliams as published in the Slate

Horse meat is, in essence, an industrial byproduct

At Brooklyn’s Great GoogaMooga food festival last May, Hugue Dufour, the noted chef who’d co-founded the acclaimed M. Wells Diner, sold 5,000 grilled-cheese sandwiches that created quite a buzz among New York foodies. That’s because Dufour’s creation was stuffed with foie gras, pork fat, and—the rogue ingredient that titillated adventurous eaters—horse meat (mixed with pork to make bologna).

Last month, Dufour sought to capitalize on his food-festival fame by announcing that the reincarnation of his restaurant—M. Wells Dinette, now open in Queens at MoMA PS1would serve horse tartare: raw horse meat. This time the reaction wasn’t so enthusiastic. Public opposition was widespread: People flooded the restaurant with calls, bombarded Dufour with emails, and amassed an outraged scroll of signatures on a Change.org petition demanding that Dufour drop the equine…

View original post 1,013 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s