Moose nose and prairie oysters: Sask. farmer, chef say nose-to-tail cooking is a sustainable option

The concept of using all parts of the animal, from nose-to-tail, has environmental and sustainable benefits, says a Sask. farmer. She says there's a recipe for everyone, and a recipe for every part of an animal, if you're willing to get creative.

from CBC | Health News http://bit.ly/2KUCEMQ