Clean Eating

Thrifty & Green: Why “Nose to Tail” Is Back on the Menu

If you’re like me, you probably didn’t grow up craving cuts like tripe or pigs’ feet. Liver? Maybe. But if you’ve ever wandered through food markets in other countries, chances are you’ve seen something different: whole animals butchered and on display, waiting to be transformed into something delicious. For those of us raised in the era of gleaming butcher counter displays, filled with perfectly portioned, glossy wrapped cuts of meat (that seem

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