This month’s Chronogram is out, and for this issue I revised the pig-killing post from last summer. The event has stayed with me in a positive way; I try harder to use every scrap of everything I buy so that the life taken on my behalf gets the respect it deserves. If you haven’t read the original post, you can find it on the “best of” page up top.
I would drive for hours to participate in an event like that. And my biology training would make the dissection, er, butchering a bit neater.
Hi,
Haven’t read the original article, but my first experience was as a teenager in Southern Italian (my grandfather thought it was a good idea). It was a surreal experience for a young American kid, but now I appreciate items like whole muscle salumi, http://www.scordo.com/2011/05/the-italian-deli-and-creminelli-artisan-salumi-meats-salami-salame.html, and the like.
Vince from Scordo.com
David: My art school anatomy was risibly inadequate, but the food was excellent.
Vince: It’s all about respect for the animal.