From The Atlantic: The other, other white meat

This week on The Atlantic Food Channel, Yale grad David Thier investigates a food the majority of us will never encounter: alligator.

Along with a recipe for Alligator Sauce Piquante from a true Louisiana native, David describes the ranches where alligators are raised to be sold as meat and describes which parts and what kind of alligator are good for eating (they’re surprisingly similar to pigs)! So what if alligator isn’t being sold at the farmer’s market? Head over and live vicariously through the post.