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Huffington Post, New York Restaurants Get Gutsy

By: Huffington Post
January 25, 2012

Dan Stone from Institute of Culinary Education discusses the rising popularity of whole-animal eating. Stone has launched a new class based entirely on the cooking of innards at the ICE where some menu items include buffalo frogs' legs with celery sticks and blue cheese dip, chopped chicken liver with schmaltz, and wine-braised beef cheeks.

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