As If We Don't Have Enough Gross Foods Already...

Stop the world, I want to get off. If you haven't heard the "exciting" news yet, the USDA is planning to overturn its 20-some-year ban on haggis, the Scottish dish made with sheep offal, oatmeal, and suet. If you think this is good thing, I'm sorry, but you need to seek counseling. Seriously, we already have more than our share of  gross “foods”--we don't need more! 

Hot dogs, which are typically made from the stomachs, snouts, spleens, intestines, lips, and/or anuses of pigs, are staples in schools and at sporting events, and hamburgers, made from the flesh of dead, dismembered cows, are dished up at backyard cookouts and hospital cafeterias alike.

How people can stomach such fatty, cholesterol-laden foods is beyond me. Legs, breasts, thighs, wings, and ribs are body parts, not dinner options. “Foie gras,” the fancy French term for fatty duck liver, is a disease, not a delicacy. Gelatin, which is actually animal bones and animal skin, hooves, tendons, ligaments, and cartilage boiled together, should only sound appealing if you’re Hannibal Lecter.

Fortunately, as I've pointed out many times, wholesome and delicious innard-free vegan foods are widely available. See www.VegCooking.com for recipes and product suggestions. And if you are truly hungry for haggis, there is a vegan version. I've never made the recipe and don't really plan on it, so if you do, let me know how it is...especially if you've ever actually eaten sheep-based haggis.