A Refresher on Horse Processing in the United States

A look at the country’s current sentiments

In 2012 the operators of the M. Wells Dinette, inside New York City’s Museum of Modern Art’s PS1 gallery, announced that the eatery’s menu would include horse tartare, a dish centering on finely chopped uncooked seasoned horsemeat. Within weeks, horse advocates urged the Dinette’s chef and his backers to ditch the dish. And they did. But not before racking up con

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