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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            5 Program(s) Found
            • 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.
            Good for Working Adults
            • Flexible Scheduling
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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*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
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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).
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
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            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
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            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            • Offers educational opportunities for the aspiring, career-minded chef.
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            • Preparing individuals for career opportunities, technology training, and certifications for the medical, culinary arts, HVAC repair, legal, and cosmetology fields since 1934.
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            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.