Nose-to-Tail Eating
The Leonard Lopate Show | Sep 18, 2014
On this week's Please Explain, Chef Peter Hoffman, from Back Forty and formerly Savoy in New York, and Ryan Fibiger, owner and head butcher at Craft Butchery, tell us about how to use as much of the animal as possible--from feet to ears, from head cheese to sweet breads, and everything in between.
