pig
'It's a Small World,' Today's Comic by Cecilia Valagussa
A bunch of odd characters from different places of origin attempt to converse and understand the world in this comic by Cecilia Valagussa.
This Duck and Pancetta Dish from Mario Batali Is a Meat Masterpiece
On the latest episode of MOLTISSIMO, Mario Batali invents a dish that uses pancetta, Italian sausage, and duck liver—all wrapped into a duck breast, of course.
The Meat Industry Doesn't Want You to Think of Meat as Animals
Unless you kill them yourself, you're probably in denial about the realities of how animals become the meat on your plate. And meat producers likes it that way.
The MUNCHIES Guide to Carnitas
The key is to leave your comfort zone and go after every part of the entire hog. Don’t be afraid to get your hands, mustache and even clothes dirty from the dripping taco grease.
Dry-Rub Oven Babyback Pork Ribs Recipe
Not wanting to start Regional Barbecue World War Three, here’s a non-denominational recipe for oven ribs.
Chef’s Night Out: Harvest
Roy Ellamar of Harvest by Roy Ellamar takes us on and off the Las Vegas Strip to sample cuisine from France to Saigon and almost everywhere in between.
This Virtual Reality Slaughterhouse Could Turn You Vegetarian
A simulated factory farm tour from animal welfare group Animal Equality is traveling the UK to test the meat-eating resolve of anyone willing to strap on the goggles.
British Pig Farmers May Soon Become a Thing of the Past
It has never been easy to be a farmer, but to be a British pig farmer today is really bad news. The average UK pig-only farmer will see his yearly income drop by 46 percent in 2016.
Vikings Were Great Cooks Long Before The Rest of Us
As a Scandinavian chef, I've immersed myself into our history to figure out how people have pulled through our freezing winters.
MUNCHIES Guide to Bohemia: Happy Meat
In Bohemian food culture, only one thing can rival beer in popularity and importance: meat. And Michaela Jörgensen, co-owner of “The Real Meat Society,” has made it her mission to educate the Czech meat-loving public about sustainable meat consumption.