Vetri, on eating horse

Marc Vetri. LAURENCE KESTERSON / Staff Photographer

Whether it's restaurant week or school-lunch nutrition, chef Marc Vetri is not shy about weighing in.

In an essay up at Huffington Post, Vetri has thrust himself into what has become a shrill dialogue around here: the practice of preparing horse meat. (At the same time, chef Peter McAndrews said he was planning to serve it at Monsu.)

Vetri sets out to explain his position, chiding those who ask who'd want to consume such a "handsome, intelligent animal" as a horse.

Opposed to a pig, which scientists regard as smarter.

But not as handsome.

"It sounds to me like the Hollywood of animal selection," Vetri writes. "Tall, thin and beautiful people are fawned over like they walk on water, but if you're fat and homely, stay away, it's just not gonna happen for you - you're not special enough. It seems to me that the animals we deem to be stronger, more regal, and frankly, cuter, get preferential treatment in our society. Sounds like discrimination to me, and I'm not sure who gets to be arbiter of what's good and what's bad, and what's allowed and what's not."

Vetri says he's "happy to discuss this with anyone who disagrees - or agrees - with me, provided you give me the same respect you believe should be accorded to the animals."

Vetri told me the response to the post has been almost universally positive.

Read the piece here.