As chefs have become more creative and as foodies have sought to explore more adventurous and novel dishes, a movement has developed in which formerly discarded parts are now fought over like the wishbone at Thanksgiving dinner.
Late June 2012 proved to be a horizon-expanding time for foie-loving chefs, who offered tasting menus displaying their culinary creativity before the California Legislature banned the delicacy with the passage of SB 1520.
First it was the vegetarians. Then it was the pro-protein, anti-carb crowd. Then the vegans sprouted up on every corner. And now it's all about gluten...