Haven't eaten horse, but I would sooner eat that than cow and pig guts if it came down to it. I like to eat just about everything, but guts are something I have never tolerated well. The only exceptions I can think of to that rule are quality foie gras (which tastes mostly like all the yummy stuff that goes in it) and sweetbreads. While most agree that French cuisine is among the world's finest, few understand the reasons why the French learned to make such rich, delicious sauces, which was that they often didn't have quality meat available and had to turn to lesser meats, rotting meats, and guts, all of which needed something exceptionally delicious to mask the foul flavors of the proteins. Being a spoiled American and a product of Baby Boomer parents, I have come to refer to such foods as "depression food." If history is any indication, such culinary catastrophes as liver and onions may be making a comeback in this country soon.

I hate to throw more doom and gloom out there for everyone, but I think the reason the FDA is "expanding their horizons" a bit these days is that they see a shortage of premium meats, especially beef, coming our way. While a lot of areas farm cattle, a huge percentage of the beef that gets consumed in the US comes from the Southwest, and Texas in particular. For those who don't know, the Southwest is experiencing near catastrophic droughts. With La Nina dominating the forecast models, it appears no relief is immeidately within sight, which means that much of the Southwest is in grave danger of becoming unsuitable for all but the desert-dwelling species. For a little perspective, consider that farmers in Texas are now purchasing hay from places as distant as Michigan to supplement their all but exhausted reserves. Meanwhile, small time cattle farmers are selling off their stock for pennies on the dollar, or else simply letting them perish, as they are struggling to afford feed, and wells are drying up.

As Economics 101 taught us, reduced supply, coupled with stable or increasing demand, leads to dramatic price increases. As more and more folks get priced out of the beef market, they will turn to other species, which will, in turn, follow suit in becoming prohibitively expensive. Before long, Mr. Ed may seem like a delicacy, considering the other options available.

Pass the peas, Willlburrr.