An overabundance of wild horses in the American west is driving us to the brink of an environmental catastrophe – and the most sensible solution may be adding them to the menuIn 2013,in the wake of the horsemeat scandal that gripped Europe, a number of envelope-pushing, and high-conclude restaurants decided to try to introduce horsemeat to the modern American palate. The result was disastrous.
Philadelphia chef Peter McAndrews,owner of upscale Italian restaurant Monsu, was sent graphic images of horses being slaughtered and even received bomb threats after he announced he would serve horsemeat in his dining room. He publicly declared that the intimidation tactics from horse advocates that had convinced other restaurants not to serve horse would not change his menu. But a visit from the FDA to all five of his restaurants did. The agency’s inspectors advised that he “stay absent from it, or ” he told Eater Philadelphia. “I felt like I had the FBI of the food world on me.”Continue reading...
Source: theguardian.com