Nose-to-Tail in a Pot

There’s a lot of talk about in nose-to-tail eating (using an entire slaughtered animal, so that nothing is wasted). Sometimes a good sentiment can backfire, however. For example, a chef takes an overlooked cut (like pig tails) to create a dish; it takes off and suddenly, he needs 50 portions. A pig has one tail, which means there is suddenly a 50-pig surplus of pork, trying to find a plate for a home. For me, a true nose-to-tail advocate is the chef who buys the whole carcass and uses every