Hey there!
Let’s talk about something that might make you pause for a second: nose-to-tail eating. It’s more than just a food trend; it’s a way of eating that uses every part of the animal to create some of the most nourishing, flavorful dishes. And when I look around our farm, I see that kids are often the most curious and open-minded about this – they’re incredible little adventurers when it comes to food!
This idea has been around for generations. In Little House in the Big Woods, Laura Ingalls Wilder describes butchering day, when every part of the pig was put to good use, even the pig’s tail:
“Pa skinned it and cut off the fat, and Ma put it in the pan to crisp for Laura and Mary. They watched it sizzling, and they watched Ma sprinkle salt over it. Then they each got to take one small, hot, brown, crispy bite. ‘It was so good,’ Laura said.”
Back then, everything possible was used, and meals were deeply nourishing. That same wisdom holds true today!
Speaking of not being squeamish, my own daughter is clearly comfortable with this idea. She decided to pretend to create “Naughty Rooster Soup” from chicken feet I had set out on the picnic table after butchering chickens. She’s my youngest, but she knows exactly where her food comes from and is proud to eat real, nourishing meals. It’s a little wild, a little funny, and, to me, incredibly important.
If you’re curious but not quite ready for chicken feet in your soup pot, I have a few other ideas for easing into head-to-tail eating:
Start Small: Consider adding a bit of liver to your ground beef. It’s a wonderful source of vitamins and minerals, and when mixed in, the flavor blends nicely.
Try Bone Broth: After roasting a whole chicken, use the bones to make a simple broth. This is one of the best ways to get nutrients from the whole animal, and it’s an easy first step into head-to-tail eating.
Render Your Own Cooking Fat: Save beef tallow or pork lard from roasting or butchering and use it for cooking. These traditional fats are rich in fat-soluble vitamins and make the crispiest roasted vegetables or flakiest pie crusts.
Nose-to-tail eating is not just about respecting the animal; it’s about offering our families the best nutrition possible. Did you know that a significant portion of food animals—especially parts like organ meats, bones, and connective tissues—is often wasted in modern diets? These underutilized parts are highly nutritious and were traditionally used in various forms, such as broths or fermented dishes, providing key nutrients that support thriving health.
If you’re interested in learning more, the Weston A. Price Foundation offers a wealth of information on the benefits of nose-to-tail eating. Their article, “Eating Nose to Tail,” delves into the nutritional advantages of utilizing the whole animal and provides practical tips to get started.
Consider trying a part of the animal you haven’t before. Who knows? It might just surprise you—and inspire your little adventurers to get involved too!
Here’s to healthy food adventures,
Leah
