For Our Consideration: How it became impossible for Americans to buy horse meat

Cure, a well-regarded Pittsburgh restaurant along the Allegheny River, found itself on the brunt end of the internet police stick last month. It happened after a one-night-only collaboration dinner with several Canadian chefs in which Cure served a food almost never seen at American restaurants today: horse meat.

The dish was not intended to attract publicity—Cure is a five-time semifinalist for the James Beard Foundation Award, and the dish was presented as tartare (with cured egg yolk and black garlic aioli), a popular preparation in Western dining cultures where horse meat is served. But news of the menu item quickly spread, and critics flooded Cure’s Facebook page expressing outrage, many decrying the immorality of eating a beloved domesticated pet, others noting the danger of consuming an animal with a reputation for being administered growth- and performance-enhancing drugs. (The post also had its share of supporters as well, arguing …

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