Entries tagged with “Pork”.


I wrote about our old friends the Mangalitsa pigs in the new issue of Cooking Light, as part of the magazine’s list of ten ways to eat right in 2010. Yes, those pigs — the ones that inevitably draw the words “fatty, lardy, rich” in any word association game — in Cooking Light. The logic is that the porkers fall under the heading of “Indulge Adventurously,” meaning that “a healthy approach to eating includes permission to satisfy that part of the soul that craves truffles, butter, chocolate, or cheese –in modest proportions.”  (A small serving of Mangalitsa is rich enough to be more satiating than a less modest plate of a lot of other chops, for that matter.) Mag editor Scott Mowbray wrote that he knew the idea “may provoke a few double takes” alongside more typical health-conscious rules like “Eat More Whole Foods” and “Choose Healthy Fats”. However, “What we believe is simply this: The revival of farmers markets, the awareness of the environment, the national excitement about chefs, the relaxing of black-and-white ideas about fat, carbs, and fiber, the reaffirming of food’s role in healthy social interaction — it’s all good. It can be knit together in a positive, nurturing, cook-centered, and fun approach to healthy eating…”

A few excerpts from the print story are over here, though I don’t see the full version online. Other writers contributed nifty pieces on topics like cooking at home (if Grant Achatz can do it, so can you).

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The New York Times has discovered the fatty, old-style pleasures of the Mangalitsa, featuring the fascinating Hungarian pigs in a full-fledged feature. While we simply flew to Spokane to discourse on the Mangalitsa’s unique qualities and conundrums last year, after sampling the meat at the University District Farmers Market, the Grey Lady reported straight from the hog’s mouth, with a reporter in Hungary. The Times also talked to Heath Putnam of Spokane’s Wooly Pigs, the Mangalitsa’s zealous American champion, and looked at how restaurants like The Herbfarm and French Laundry are using Putnam’s pigs.

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