The forward march of culinary diversity

OK, this is interesting: Chicago may soon be home to the first haggis factory in the US:

“There are lots of Scots living in the States, and Scottish food is becoming increasingly popular, so I think the market is definitely big enough to make haggis a success in the U.S.,” Ken Stahly, owner of Stahly Quality Foods told the Evening Telegraph and Post in Scotland. “Chicago is an ideal base, because its geographical location is an ideal gateway to the U.S. and Canadian marketplace.”

Not to mention our extensive set of folkways that involve eating various and sundry pieces of meat and offal ground into bit and stuffed into organs, yum. Actually, I love bratwurst, don’t get me wrong, but … even on Burns Day and even in Scotland I can’t bring myself to eat haggis. I’ll stick with Lagavulin, thank you very much.

Interestingly, the company says that they will market a vegetarian haggis in the US market (!).

The material is from Lynne Kiesling, here is the original article. I’ll bet against the commercial success of the idea, in part because I suspect that high quality haggis is not made in a “factory.” Nonetheless American dining options continue to increase, the northern Virginia suburbs now have real Szechuan restaurants, fried duck’s blood and that sort of thing. As for the haggis I will pass.


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