Adventures in Haggis Making: Sheep Innards, Beef Kidney Fat, and Fun with a Deep Fryer

A handful of haggis

When I was told we’d be celebrating our Rambling Restaurant Burns Night with poetry, whiskey, and homemade haggis stabbing, my thoughts went like this:

1. Awesome! I’ve always wanted to try haggis.

2. By the way, what’s Burns Night?

3. And while I’m asking…what, exactly, is haggis?

4.  A sheep heart, lung, and liver minced [...]

Big Buck Hunter: A Day in the Life of A Not-So-Average College Sophomore, or, Little Sister Waxes Philosophical on Meat

Most of the time, eating meat seems simple. After all, processed meat in the grocery aisle is neat, clean, and offers us little in the way of reminders that we are eating something that used to be alive, that had a head, feet, fur or feathers.

Deer in Ithaca are so populous that they’re essentially pests [...]