The Best Parts.....

It seems to me that there is an increasingly disturbing aspect of American culture that simply will not go away. It is an ignorant, simple-minded, short sighted and arrogant view of how we look at the “other” parts of the pig, cow, chicken, duck, etc. Americans will not only refuse to eat the “nasty bits” they proclaim them as “disgusting”.

Only a few generations ago it was entirely necessary to eat and use every single part of the animal to survive. Why did this go out the window? When? How? These questions drive me up…and then right back down a wall. It is completely idiotic that there are people in this country that will live and die never experiencing the joys of head cheese, foie gras, blood sausage, chicken livers, sweet breads, beef cheeks or even a tasty bull heart. The majority of the country is leaving out the best parts of these noble animals.

Not only is it a wasteful practice it limits the potential developing palate of the youth of the nation. If parents continue to pass on that one should only consider a steak, a chicken breast or a pork chop acceptable food fair we are doomed. This isn’t an issue of taste or class this is an issue of intelligence. It’s just not smart to leave the best parts of the animal to the processed food guys so they can make “lunchables” and “spam” (whats in spam anyway?).

If you haven’t at least tried the “vanity” meats then you are really missing out on some of the most flavorful things you could possibly eat. So as all of our mothers used to say “your not going anywhere until your plate is clean”, because if you do you’re missing out on some of the best parts.

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            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

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            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
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            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students. The institution offers career-focused curricula with increasing rigor from the certificate through diploma, associate, bachelor’s, master’s and doctoral degree levels. Throughout those curricula, the university seeks to promote the development of critical thinking, effective verbal and written communication, computer literacy, and teamwork as well as an appreciation for life-long learning, cultural diversity and the expression of professionalism in all activities. At the graduate level, the university also seeks to promote a culture of research.

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            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
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            Salter College , West Boylston
            • Offers training programs in preparation for professional careers in business, health care, and computers.
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            • Accredited by the Accrediting Council for Independent Colleges and Schools (ACICS).
            • 2 campuses in Chicopee and West Boylston, Massachusetts.
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