by Gerry Mak in New Eco on Saturday 17 April 2010

As greater focus has turned to sustainable, ethical meat, unicorns are starting to make sense as a protein source for humans. Unlike other meats, unicorns become more tender as they reach the end of their natural lifespan, so the meat is harvested only after they’ve died of natural causes. Guilt free meat full of sparkles, giggles, rainbows.