Some stories I liked recently, a welcome acknowledgment that French food done well will never be out of fashion and increasing evidence of the reality of the dire situation our oceans are in, both from the nytimes. And from the latimes, a review of new Vegas restaurants, which will save me a trip to what is surely hell on earth, and the return of gin cocktails (my new favorite is Hendrick’s, from Scotland, it’s fantastic).
Woolly pigs move to the Bay Area! Thanks to Heath Putnam for bringing them to the States and farmer Kylan Hoover who bought a batch of piglets to raise (and to the power of the blog to connect.) Said Kylan in an email, "Currently am raising the hogs free to range and feed on mast and supplemental barley, as per Heath and his Austrian friends standards. Although they do not have access to acorns, as I do. We hope to make a limited number of hogs available this spring, but primarily plan to sell in the late fall after the acorn season comes to a close." Any interested chefs, Kylan can be reached at email@example.com. Heath sent me soeme extraordinary which I’ve got on the cure now–incredible layering of fat. Story on Heath in the Seattle paper.
All hail the pig!