Living like a pig

Culinary Fool posted recently about a new Seattle-based blog called The Life of a Pig, which is written by Tamara Murphy, the chef and owner of Brasa.

This is a restaurant that I have only experienced through its half-priced happy hour bar menu. I fuzzily recall ordering their cheese plate in a pathetically tardy attempt to counteract the effects of a dizzying progression of lemon drops that I managed to guzzle during a delightful afternoon with my friend Jen last spring.

But that doesn't matter. Life of a Pig is meant to bring us into closer contact with the meat we eat by chronicling the lifecycles of pigs raised on the Whistling Train Farm in Kent, WA. Right now they're piglets, but after eight weeks they'll weigh 100 pounds and will be ready for slaughter. Their journey will end in Tamara's restaurant. Hopefully her blog will help educate us about the importance of supporting small farmers and sustainable practices, and will bring us closer to the real animals that give up their lives for our nourishment.

I'll be reading...