Word: pig
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...fighting off French communists during his time in postwar France as an Army MP - just one of the sticky situations he would get into as a young man: "I could see that their sticks were sharpened at the ends. Pig sticks, used for jabbing at pigs to encourage them toward the pen. Then I remembered that I was armed as well: wrapped around each leg of my MP pants ... was a bicycle chain ... I reached down and unhooked the chains. I started whirling them over my head...
...again, and Vilsack said he would lean on the international trading partners who haven't yet lifted their U.S. pork bans. "Among the ones who have been open to reason and logic," he says tartly, "many of the barriers are already down." (Read "Swine Flu: Don't Blame the Pig...
Hopefully, the global economic crisis will resolve quickly, Harvard will invest in some bonds created from bundled life-insurance policies, and these impecunious days will fade into a distant memory. For now, the sweet aroma of pig fat draws me to the dining hall—thankfully, Harvard has enough sense to keep serving hot breakfasts on the weekends. But that just makes Mondays that much worse...
...Griffiths also credits British chef Fergus Henderson, author of The Whole Beast: Nose to Tail Eating, and the "master of offal," Food Network star and San Francisco chef Chris Cosentino, for getting people used to the idea of pig as an almost entirely edible beast. This passion for offal is a sign of Americans awakening to eating whole hog, Griffiths says, and bacon is the door opener. "People try to outdo each other," he says. "'I'm serving lamb testicles,' one person will say. 'O.K., I'm serving the spleen,' another says...
...local veterinarian and rancher, is then broken down for a variety of dishes, including sausages, rendered lard, rillettes, pâtés, a bone stock for soup, spit-roasted tenderloin and a braised pork belly - all served the following day at what can only be called a pig feast. What is left does not even fill a small tableside bucket, Griffiths says. (See pictures: "What the World Eats, Part...