They have to do some bending to get people to notice its existence in the first place, let alone deem it worthy of trying a first time. The fact that people insist on calling it by its French name, rather than "fat liver", is a testament to the marketing that has to be done to support interest in it.
I don't pretend this is a cure-all, or that we can always end livestock torture by not promoting its tasty products -- that would be endorsing a "just world fallacy". But sometimes we really do make our hard choices a lot harder than they need to be.
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Would the latter remain true in America if Americans were to lose their beliefs that organ meat is repulsive?
Probably the price of organ meat would go up, while the price of "normal" meat would go down. That's basically a winner for everyone.