—Fergus Henderson , “Feet, glands, shanks, tripe. That’s what I like to eat,” The Observer, Sunday 27 April 2014
It’s the basis of traditional European cuisine and the cooking styles of most indigenous populations on Earth. If you’re going to bother to hunt and slaughter an animal for food, then every single edible piece of the animal, from its nose to its tail, gets used somehow, some way.
—Neil Godbout, “Wanting a piece of the pie,” Prince George Citizen (British Columbia), June 17, 2014
—Geraldine Bedell, “There’s nothing chic about secret second families,” The Independent (London), November 6, 1994