Monday, April 18, 2011

Global Warming and Haggis

                When it comes to food, there are delicacies more highly prized than having a pile of gold, finding the perfect pair of shoes, or getting a good night’s sleep. Revel in the perfection of your first sniff of that rare vintage Bordeaux wine. Savor the musky hint of truffle unearthed by a highly trained pig that transforms an ordinary dish into a work of culinary art. Appreciate the daintiness of caviar, long seen as the pinnacle of “the good life”.   Delight in the creaminess of Godiva chocolate, ecstasy wrapped in gold foil.
            Unfortunately, there is one highly treasured delicacy that is facing extinction due to global warming. I refer, of course, to haggis. No, really.

            Haggis, for those of us who don’t hail from Scotland, is a mixture of minced sheep organs, oatmeal, onions and spices stuffed into a sheep’s stomach and then boiled. The problem is that warmer climates in Scotland are allowing the sheep lungworm parasite to spread more easily than normal. The parasite, while not bothering the sheep much, does render the lung inedible for humans. Since the lung is a necessary ingredient in haggis, butchers in Scotland are having to import sheep lungs from Ireland, which does not have the parasite problem. At least the Scots haven’t had to give up their beloved haggis yet, although they probably are incensed at having to pay more for it. I know I would be.

            So I urge you to do what you can to save haggis. Educate other people about this important issue. I know that together we can save haggis from extinction. It’s a cause worthy of your effort. Raise the banner high.


1 comment:

  1. So I assume it was a slow day for topics... Really?!
    Love, Gloria