We've heard of cow tipping, but what about tipsy cows? Some French farmers are now serving their cattle up to two bottles of wine a day, claiming it improves the taste of the meat.
It all began with winemaker Jean-Charles Tastavy, who had heard of studies in Spain and Canada that showed the benefits of a happy cow. With the help of farmer Claude Chaballier, who had a surplus of cows, he decided to test the theory, Agence France-Presse reports.
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