Skip to content

From The Atlantic: The other, other white meat

October 18, 2009

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.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: