I'm not really sure what to make of this.
New York Magazine recently ran an article about how to prepare human placenta or afterbirth for consumption.
Yes, you read that right, little baby Zoë's placenta for dinner.
Many cultures view the afterbirth as having religious significance or as good fortune for the child and use it in rituals or in celebration. In New York State, it is legal for the new Mother to request the afterbirth for personal use, most hospitals simply dispose of it as medical waste.
This is where Jennifer Mayer comes in. She is a professional placenta preparer.
Again, you read that right.
Her job is to take newborn human placentas and turn them into supplements that are said to alleviate postpartum depression, aid in breastmilk production and lactation, act as a uterine tonic, and replenish nutrients lost during pregnancy.
|Fresh Placenta, simmering with fresh Ginger, Lemon, and Jalapeño|
Her recipe follows Chinese traditions where the placenta is braised with a knob of fresh Ginger, a Lemon, and a Jalapeño Pepper. The result is a rich broth and something that looks like overcooked brisket. The cooked placenta is usually then sliced, placed in a food de-hydrator, ground into a powder, and encapsulated as a supplement
According to one new father,
“It tastes like jerky. Dry, gamey, bland jerky.”
Know anyone who's tried this??
All photos courtesy Kathryn Parker Almanas