From Kidneys to Sweetbreads: Cooking with Innards

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Cosmo Goss is the chef de cuisine at The Publican in Chicago. Previously, he was head butcher at Publican Quality Meats, where he learned the art of whole animal butchery. He professes his love of rabbit kidneys and insists that sweetbreads can taste like a better version of McDonald's chicken nuggets.

Music: "A Small Escape" by Fly" by Pony

Credits

Host:
Evan Kleiman

Producers:
Gillian Ferguson, Laryl Garcia