Edge wrote this article to persuade people to step outside their comfort zone try something new, like pig lips. He aimed at an audience of people who like to eat and test out different places. The article was first published in Oxford American magazine reaching different age groups, as well. Edge also wanted to teach the readers more about how the meat process works; he described this by interviewing Lionel at Farm Fresh. For example, “his crew packed lips today. Yesterday it was pickled sausage; the day before that, pig feet. Tomorrow, it’s pickled pig lips again.” This helps the readers to know the process meat DNA go through before it is on one’s plate at a restaurant, like Jesse’s
Edge wrote this article to persuade people to step outside their comfort zone try something new, like pig lips. He aimed at an audience of people who like to eat and test out different places. The article was first published in Oxford American magazine reaching different age groups, as well. Edge also wanted to teach the readers more about how the meat process works; he described this by interviewing Lionel at Farm Fresh. For example, “his crew packed lips today. Yesterday it was pickled sausage; the day before that, pig feet. Tomorrow, it’s pickled pig lips again.” This helps the readers to know the process meat DNA go through before it is on one’s plate at a restaurant, like Jesse’s