Those psycho barriers are strong

Compared to the eating escapades some adventurous souls I’m really boring. The grossest thing I’ve ever taken a bite of was cow’s liver, breaded in some kind of sauce. Believe me, I did not know what it was or I would never have tasted it. I’m not sure why my stomach rebels at the thought of eating some foods. It’s not like I wasn’t exposed to different animal parts: I saw my grandma cooking a pigs head and feet and using the meat. I helped with the cutting and wrapping of our beef and I knew what our home made sausage was encased in! That being said, my siblings and I did not eat any food product made of the innards of the beef cows, pigs, or chickens although my folks did. Growing up on a farm, they used the whole animal and it wasn’t strange, it was considered good stewardship. It was the same with vegetables, you don’t toss the turnip greens, and you got two meals from the plant.

Rather than being influenced by our cultures food, we were more influenced by my mom’s intense hatred for food, being anorexic when she married my dad. She hated food and I think that attitude carried over to her children when we were in her womb. We all have our own food intense likes and dislikes tending to gravitate toward to rice, vegetables and vegetable protein or and the “normal” beef, pork, chicken, and turkey products that one would see in a typical grocery store here in Whatcom county.

There is a psychological barrier that I have to get through to eat something like kidneys or duck tongue. Just writing about it, my stomach is feeling nauseous-so how does one get past that? I have not got a clue as to how Alan Richmond, the author and food taster for this article, “Waiter There’s a Cloven Hoof on My Plate”, was able to eat what he did.
http://www.uglyfood.com/ There is a truly awful picture on this website. If you’re an animal lover-beware. There is a list of countries where you can find the most amazing recipes for living creatures.