Food FYI: On the menu -- rat meat - Los Angeles Times
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Daily Dish

Food FYI: On the menu -- rat meat

By Betty HallockDeputy Food Editor 
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FIVE COURSES OF RAT

An artist serves rat for dinner, including goat cheese and rat crostini, rat and pork terrine, Rat Two Ways (braised rat and a roasted half rat), and French toast with rat jerky and crispy rat head -- ‘a post-apocalyptic hunter-gatherer feast.’ [New York Observer]

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IN CHICK-FIL-A’S DEFENSE

Blocking construction of Chick-fil-A restaurants over its president’s anti-gay views is a violation of First Amendment rights. [Mother Jones]

I CAN’T BELIEVE IT’S NOT CHICKEN

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A meat eater, who says he’s tried every fake meat there is, waxes gourmand about Beyond Meat’s faux chicken. [Slate]

GLOBAL NUTRITION

Are nutrition programs maintaining momentum as a way to help improve global development issues? [The Economist]

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-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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