Don't Toss Tops; Leave the Leaves
"It's called 'nose-to-tail' eating, to borrow the subtitle of British chef Fergus Henderson's wonderful book, "The Whole Beast," and it was the way everyone ate in the days when you raised a yearly hog and used 'everything but the squeal.' In recent years I've enjoyed buying a whole lamb, pig or side of beef from a neighboring farmer, learning ways to cook trotters and finding I prefer flavorful short ribs to steak."
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