These days we are seeing a blood-sausage renaissance as this dividend of the whole-animal trend is showing up on chic restaurant menus and being embraced by a new generation of offal eaters. Here are some fascinating examples.
After my mother passed away last year, I was tasked with emptying out her house in Los Angeles. I found a wheeled, wrought-iron bar cart bearing funny swizzle sticks, a wooden monkey and four old bottles of whiskey. What now?