Following the life of a pig
Life of a Pig: from the birth of five piglets to a celebratory dinner of pork. A Seattle chef spends eight weeks documenting her time on a farm and following the life of the pigs she will eventually serve in her restaurant.
Life of a Pig reminds us to be grateful for what we have and to recognize the value in supporting our local farms and farmers. It is not about change, but creating awareness.
As a chef, I have mindlessly chopped, sliced, baked, roasted, grilled, braised hundreds ...gulp...thousands of pounds of meat, fish, produce without a second thought. Just after weeks of my participation in Life of a Pig I look at my cooler filled with food, differently
A really great look at pigs and what goes on at a farm, accompanied by great photos as well. I really enjoyed reading this.
Posted on May 25, 2006
what is megnut?
Megnut is a site about food written by Meg Hourihan. She lives in NYC. More...
recent features
The sweet (and bittersweet) taste of summer
Summer drinks should be like summer evenings: long, light and cool. Guest writer A.D. introduces some less common ones to enliven our senses during these wonderful long hot days.
Strawberry Fields Forever
Food traditions bind my family; I'm reminded of that every year when I drive to north-central Massachusetts to pick strawberries with my grandparents.
Comparing Frozen Fish to Fresh
My mother swears by frozen fish. I was unconvinced, and decided to put her statements to the test: could flash-frozen fish taste as good as fresh local fish from the Greenmarket or even fresh fish from a local supermarket?
around May 25, 2006...
I was also writing about:
Frank Bruni tries to kill himself by eating 42 fast food meals
Cheese by Hand's posted a ten-minute audio clip
There's an eGullet thread on the best food blogs
GQ heads to Chicago and discovers a new direction for American food
Audio from the BBC's The Food Programme about frozen food
A sort of report from the FDA on benzene levels in soda
Argentina bans beef exports
Augie emailed to point me to his rant about foie gras
Trends & transitions podcasts
The BBC takes a look at trans-fats
