(HORSES) MOSCOW — Amidst the widening debate involving the slaughter and human consumption of horse meat in the UK and abroad, an Italian chef named Valentino Bontempi focuses his anger toward the use of horse meat in a somewhat controversial manner. His outrage is not that of humane concern for horses, but rather a callous interest in the way horse meat is prepared by Russian chefs throughout chain restaurants in Moscow. “Russians,” he said rather insensitively, “have no clue about cooking horse and could be enjoying it so much more.” Read the New York Times article below to uncover the apathetic side of the horse meat scandal with interviewees who consider the consumption of horse meat to be a healthy, tasty option. — Global Animal
Valentino Bontempi prepares horse meat dishes in a variety of ways at his Moscow restaurant, including raw, pictured, as carpaccio, and filet grilled on coals. Photo credit: James Hill/NYT
Valentino Bontempi prepares horse meat dishes in a variety of ways at his Moscow restaurant, including raw, pictured, as carpaccio, and filet grilled on coals. Photo credit: James Hill/NYT

Read the New York Times article here: http://www.nytimes.com/2013/03/21/world/europe/horse-meat-has-a-following-in-moscow.html

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