up front 2009-05-01

“I could be a vegetarian if I let my conscience guide me. But another way of giving an animal the respect it deserves is using as much of the animal as possible.”
— Meagan Silk, co-owner of the new Houston restaurant Feast, which specializes in dishes that use everything from rabbit kidneys and livers to lamb tongues and pig feet (from The New York Times, April 8, 2009)