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cow-pooling

cow-pooling  n.— «If you prefer to keep the image of meat—say, a juicy hamburger—safely separated from the image of an actual animal—say, a 1,200-lb. castrated bull—then cow-pooling is not for you. Jean Edwards is clearly not squeamish...

pork flap

pork flap  n.— «You have to start with the right cut of meat—pork belly. In our part of the world, we refer to it as pork flap; so when you go to get your meat to try either or both of these recipes, ask for the pork flap. Both of the...

lo-vegetarian

lo-vegetarian  n.— «Gradually, “lacto-ovo vegetarians” grouped and shortened their title to “vegetarian.”  This is why I sometime use the term “lo-vegetarian” where the “lo” stands for...

Carncierge and Meatre D’

In a previous episode, a caller sought a classy term for a worker in the meat section of a cheese shop, something a little more sophisticated than, say, meatmonger. The helpful suggestions from listeners keep rolling in, and Grant and Martha share a...

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