Scots Jump for Joy as US Plans to Lift Haggis Ban
Terence Neilan Contributor
(Jan. 25) -- American Scots will have an added reason to send their kilts flying Monday as they celebrate the birthday of poet Robert Burns. After a 21-year ban, the U.S. is planning to allow imports of haggis, a traditional Scottish dish.
The ban was imposed in 1989, at the height of the mad cow disease outbreak in Britain, because haggis contains sheep heart, liver and lungs -- organs that are considered at risk for carrying scrapie, a close variant of mad cow.
A spokeswoman for the U.S. Department of Agriculture was quoted by London's Daily Telegraph as saying that it was reviewing its regulations in line with a ruling from the World Organization for Animal Health that sheep lung is safe.
haggis
Marco Secchi, Getty Images
Haggis, a traditional Scottish dish, was banned for 21 years in the United States.
"At this time, there are regulations being drafted,'' the spokeswoman said.
Monday's timing couldn't be better for Scots, because Burns, famous for such poems and songs as "Auld Lang Syne" and "A Man's a Man for A' That," also penned "Address to a Haggis" in 1787.
Since the ban was enforced, Americans of Scottish descent -- of whom there are estimated to be more than 9 million -- have been forced to celebrate Burns Night without real haggis.
"It was a silly ban, which meant that a lot of people have never tasted the real thing," Margaret Frost, of the Scottish American Society in Ohio, told the Guardian. "We have had to put up with the U.S. version, which is made from beef and is bloody awful."
Scotland's rural affairs secretary, Richard Lochhead, said, "I am greatly encouraged to hear that the U.S. authorities are planning a review of the unfair ban on haggis imports. We are in regular contact with the industry on this issue and believe that reversing the ban would deliver a vote of confidence in Scottish producers and allow American consumers to sample our world-renowned national dish."
He added, "It's time for the U.S. authorities to deliver a Burns Night boost and recognize that Scottish haggis is outstanding quality produce."
Sales of haggis in the U.K. brought in the equivalent of more than $14 million last year, the 250th anniversary of Burns' birth.
Jo Macsween, co-director of Macsween, a leading producer of the product in Edinburgh, said the U.S. Agriculture Department's action would come as good news to both tourists in Scotland and Scots in the U.S.
"I'm very excited by this news,'' she told the BBC. "In my experience, when I have encountered American tourists in Scotland they absolutely loved it. ... So they will be delighted that next time they come to visit they can not only take it back but hopefully manufacturers like us will actually start shipping it there too."
Original Story Here (http://www.sphere.com/health/article/us-plans-to-lift-haggis-ban/19330199)
I'm Scottish so I can say this....
Haggis sucks.
Especially one tha's traveled across the ocean.... :-\
I live in Sarasota, a sister city to Dumferline, Scotland, so lot's of places have an ode to Robert Burns. I'll have to go out in search of Haggis. Never had it, always wanted to try.
Found a list of online shops direct from the Isles.
http://www.rampantscotland.com/food.htm#supplies
Gosh I'd love to visit Scotland!
It has the oddest texture and .... ummm... well... it can be hard to chew at times. I can't stand even the smallest grissle or fat in my meat.
Now I don't have to make my own! ;D
Sheep lungs.
Sheep hearts.
Sheep liver.
Scrapies
Um.....pass. :-\
Seamus, you cannot bring haggis quiche.
Quote from: Welsh Wench on January 25, 2010, 07:29:29 PM
Sheep lungs.
Sheep hearts.
Sheep liver.
Scrapies
Um.....pass. :-\
Seamus, you cannot bring haggis quiche.
What's not to like???
MMmmmm.....yummy, haggisy goodness..in a pie crust... :o
Set it way over there------------------------------------->>>>>>>>>
<---------------The wind is blowing this way... ;D
Quote from: Seamus Ex Machina on January 25, 2010, 07:44:19 PM
<---------------The wind is blowing this way... ;D
I thought it was the privies again... :o
Go ahead and laugh.....we're taking over the known world now, with this news...haggis quiche, haggis bisquits, haggis on a stick, haggis deviled eggs, haggis ice cream..... :P
Quote from: Seamus Ex Machina on January 25, 2010, 07:53:05 PM
...haggis quiche, haggis bisquits, haggis on a stick, haggis deviled eggs, haggis ice cream.....
(http://1.bp.blogspot.com/_sl2GHADlNYs/SK8mFD-zf8I/AAAAAAAAA-4/Vfxub_0lFkA/s200/puke_face%5B1%5D.PNG)
HAGGIS MILK SHAKES!!!
Haggis Twinkies?
Deep fried! ;D
(http://images.cheezburger.com/completestore/2010/1/25/129089464363637506.jpg)
Quote from: Mad Jack Wolfe on January 25, 2010, 08:31:34 PM
(http://images.cheezburger.com/completestore/2010/1/25/129089464363637506.jpg)
(http://i31.photobucket.com/albums/c353/Knoty-Dragon/FUNNY/24.gif)
http://www.freefoto.com/images/09/35/09_35_5---Haggis_web.jpg?&k=Haggis
Pass your plate, Jack, and don't be shy....there's plenty more where that came from!
http://www.freefoto.com/images/09/35/09_35_5---Haggis_web.jpg?&k=Haggis
MMMmmmmm.......we'll put this right next to the coffee...
(http://www.freefoto.com/images/09/35/09_35_5---Haggis_web.jpg?&k=Haggis)
Does that look like a giant maggot to anyone else?
Just waiting for it to try and slither off the plate... :o
*said in her best Monty Python voice*
Wonder if you could make that with Spam?
I love me some haggis!
It's great for dinner with neeps and tatties, or with eggs for breakfast! Although nobody has had to do without because of the UK ban, Its been avalible here all along, made from US bred beef, lamb or Highland coo, canned or in casing.
http://www.caledoniankitchen.com/catalog/index.php/cPath/34?osCsid=979006bf50f307d90f835f9d5475595e
And they're quite proud of it, too... :o
Wenchie -
Is Seamus gonna make me have to pass on tailgate? :-\
Haggis--IF it makes an appearance--will be way over there---------------------->>>
Like maybe over at the USF campus!
Quiche, anyone?
If you do decide to try the haggis, be sure to dress appropriately.
(http://www.howtoavoidthebummerlife.com/weblog/archives/level-a-hazmat-suit-720582.jpg)
Yeah...in case the person next to you barfs on you!
No barfing allowed at BARF!
Had the stuff in Inverness last year. I don't think they make it with innards all that much anymore.
I did taste the deep fried version (in Ft. William) It's shaped like a large bratwurst and served by itself with fries...
Can't say I'm really fond of even the toned down version. But then I don't like mutton (too gamey) only lamb.
@_^ Enjoy
I have never tasted Haggis- but after knowing what is in it- I guess a lot of single malt would help it go down! LOL!
Quote from: Queen Bonnie on February 10, 2010, 04:34:40 PM
I have never tasted Haggis- but after knowing what is in it- I guess a lot of single malt would help it go down! LOL!
Bonnie, you'd have to drink the bottle. It's THAT bad. :-X
Ah, ye all be daft, a good haggis is a thing to be rejoyced and eaten! The Bard o' Scots said it best..
"Fair fa' your honest, sonsie face,
Great chieftain o' the puddin-race!"
Mayhap ye been partaking o' the commercially prepared Haggis, which tastes and eats much like corned beef hash?
A good home made one is a different animal.
Haggis - when I gets asked what be in it - I says everything in the sheep, except for the meat!