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
            • Received the 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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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
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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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            4 Program(s) Found
            Virginia College , Baton Rouge
            • Instructors are typically real-world professionals with many years of experience in their career fields.
            • Ranked #3 in Best for Vets: Career & Technical Colleges 2014 by Military Times.
            • Presents the full tuition cost up front. In most cases, even textbooks are included in the total price.
            • Provides career services associates to help students review their resume, provide career counseling, help with job searches, and more.
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            3 Program(s) Found
            • A part of the Select Education Group (SEG).
            • Offers several scholarship and financial aid opportunities for students who qualify.
            • California campuses accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC), and accreditation for the Salem campus from the Accrediting Council for Continuing Education and Training (ACCET).
            • 4 Campuses located in Clovis, Modesto, and Redding in California, and Salem, Oregon.
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            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 11:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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            3 Program(s) Found
            • Has been training students in the culinary arts since 1946.
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            • Its instructors are respected chefs who put their dedication and life experiences into their instruction.
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            3 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
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