Is offal on the cusp of a comeback?

A turn off or offally good? A once forgotten food could be on the cusp of a comeback. Offal is now on the menu for some school lunches with the company behind the programme now using a mince that is a blend with beef and trim heart. The food code means that if you are using a blend it must be disclosed - either as offal or the specific names - like liver and kidney. While most of New Zealand's offal is exported, there's a growing number of people who advocate for greater use - including the organisers of the 'offaly good' festival coming up in Auckland. Hannah Miller, a chef turned butcher who runs 'A Lady Butcher' is also a huge fan of using a 'nose to tail' approach and spoke to Melissa Chan-Green.