I watched a pig die this morning. Soon, I'll eat it. Some unsettling things occurred before the pig became pork. But that's life on the farm, and this story I'm working on is a farm-to-table story.
I'll spare you the electric-stunning, throat-slitting, blood-letting, pig-tumbling (that's how they get the hair off) details and jump ahead to the tasty morsels of the story: Cheryl the Pig Lady, a farmer from Summit, raises free-range pigs. Charlie McManus, chef/owner of Primo Grill in Tacoma, buys The Pig Lady's humanely slaughtered animals and turns them into pulled-pork specials.
Charlie the chef pays Cheryl The Pig Lady per portion served. Cheryl the Pig Lady says she makes more money per pig this way than she would selling whole or cut-up hogs wholesale.
This is one example of local farmers and local chefs working together.
Which leads me to a simmering question or two:
Does eating locally grown meat and produce mean something to you?
Are you more likely to patronize a restaurant that sources local ingredients over one, say, whose pork chops come from Montana pigs?
The comments lines are open ...