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Grass-Fed Gripes: The Problem With Our Food Culture In Three Acts

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With some prodding, the butcher explained that hogget is meat from a sheep that is older than a lamb and younger than the animals that make mutton. It was delicious, this hogget. A concise description of its qualities, so far as I could identify them: it tasted exactly like what has been called "lamb" for the entirety of my 33 years on the planet.

For me, the problem in this scenario isn't that the butcher wanted to overshare about the specific maturity of the darling woolly creature we ate a few parts of that night, but that my friend was treated like an idiot, then sold exactly what he was asking for, for top dollar.

Read the whole story at Peter Meehan in the New York Times Magazine

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