Be sure to add this to your folder of information. I can't wait to see the next article he mentions. This is only a snip of the article. Please visit the site for the full article and leave a comment in support.
Hold Your Horses
The whole M. Wells Horse Tartaregate got me looking into the matter of horse meat in greater depth and intensity. I'm now writing a piece on it for a national publication and will hope to share it soon.
I think it's terrific that Chef Dufour bowed to pressure from animal advocates and scratched plans to add raw horse meat to his MoMA PS 1 menu. But, the more I looked into the ethics and legality of serving horse meat, the more I found myself sidetracked by the remarkable threat horse meat poses to public health. All those hip adventure eaters who attended the Mooga Booga food festival last May in Brooklyn and ate one of Dufour's now legendary horse-meat-foie-gras-pork-fat-grilled cheese sandwiches (he sold 5000) might be in for a shock to learn that their knee-weakening soupcon of horse flesh was a chemically infused carcinogenic chunk of flesh that makes pink slime look as innocent as an apple.
Think about the supply chain. Much of the horse meat produced by Canadian slaughterhouses (where Dufour sourced) and exported globally comes from discarded American race horses. Spent American race horses are understood by the industry to be more of an industrial byproduct than a source of food. The horse "product" was nurtured to run around a track and win bets made by fat cats and hucksters, not to become part of a heart attack inducing sandwich sold to slobbering epicureans at a food orgy.
Many of you were fortunate to meet Victoria at our conference this year. This is a great article citing all the wonderful work she's done and continues to do.
McCullough Saves Horses From Slaughter
From Horseback Magazine
BLM May be Investigating Colorado Killer Buyer Incident