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.
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